What to do with Sweet Breads (besides eat them!)

Sticky Pecan Caramel:

1/2 c. honey

1/2 c. brown sugar

`1/2 t. salt

1/2 t. ground cinnamon

1/4 t. ground nutmeg

1/2 c. (1 stick) butter or equivalent

1/2 t. orange zest

3/4 c. finely chopped nuts

1 c. raisins (opt.)

Cream all except nuts and raisins.  Spread 1/2 on bottom of 9” cake pan, reserve the other half for filling the rolls.  Roll out dough to 1/8” thick (1/12 pound, size of grapefruit).  Spread reserved caramel, nuts, raisins.  Roll dough as with cinnamonrolls.  sprinkle pan with larger nuts, place cut rolls in, cover and let rise 30 min.  Bake at 350* for 30 minutes.  Unmold immediately.

Beignets:  Brioche or Challah dough.  roll out 1/2” thick.  cut in 2” squares, let rest 20 minutes while oil heats to 360-370*.  (If you’d like to stuff them with jam or ganache, roll out 1/4” thick.  Cook until golden brown on both sides.  Drain on paper towels, roll in powdered sugar.

Whole Wheat Indian Spiced Donuts:

Use the whole wheat brioche dough, roll out 1/4” thick

Cut out donuts, fry at 360-370*, drain on paper towels, while warm, dredge in spiced sugar:  1/2 c. sugar, 1/2 t. ground ginger, 1 t. ground cinnamon, 1/2 t. ground cardamom, 1/4 t. ground cloves.

Lemon Blueberry Wreath:  shape a boule, roll a rectangle, spread with lemon curd and fresh blueberries.  Roll it up, make a wreath.  when ready to bake, paint with eggwash, cut the wreath about 1/2 way through, and sprinkle with sugar.