All-flavors bread

Every-flavor bread, halloween candy

Vinny’s come up with a yummy way to use left-over Halloween candy that helps keep sugar spikes at bay. We’re borrowing from Harry Potter, Bertie Botts in particular, to create a treat that offers a surprise in every bite.

Bake this easily destructible loaf in an interesting pan. Use a cast-iron frying pan, an angel food tin or bundt pan, or an unusual mold. The odder the better. If the pan is small, use a 1-pound loaf of frozen bread dough (about a half kilogram). Double the recipe for larger pans.

Choose 4 different bars from your Halloween candy stash. Cut 4 squares of soft cheese, about a tablespoon each of different kinds, if you have them. I like goats cheese, brie, smoked Gouda, blue, cheddar, etc. Get together a small bowl of different kinds of nuts, raisins, dried cranberries or other dried fruits, and seeds. Mash a clove of garlic in 1/4 cup butter. Now you’re all set to get creative.

Every-flavor bread, halloween candy

All-flavors bread
Makes 16 buns

1/4 cup (25 grams) coconut palm sugar (substitute brown sugar, if you must)
1 teaspoon cinnamon
2 tablespoons (25 grams) coconut oil, melted (substitute butter for a less healthy but more buttery option or use half and half)
1 pound (0.5 kilogram) frozen bread dough or pizza dough, preferably whole-grain, defrosted
4 mini chocolate bars (preferably different), cut in half
small bowl of various nuts, dried fruits and seeds
2 cloves garlic, mashed
2 tablespoons butter
butter for greasing

Every-flavor bread, halloween candy

Let’s get started

Preheat oven to 375F (190C).
Grease your pan generously with butter.
Combine the sugar and cinnamon in a small dish.
Melt the oil in separate small dish.
Roll dough into a long tube with your hands. Cut it into 16 equal pieces.
Flatten one piece of dough in your hand and wrap it around a piece of chocolate or cheese and a piece or two from your bowl of nuts, fruit and seeds.
Fill two or three pieces with a teaspoon of garlic butter and a nut or two.
Continue filling the pieces of bread dough with whatever takes your fancy. Make each bun different… or if you’re feeling lazy, go ahead and make them all the same (wink).
Make sure you pinch the dough together tightly so that the filling doesn’t leak out as the loaf bakes and the filling melts.

Every-flavor bread, halloween candy

Dip a piece of your filled dough in the melted oil, rub the oil over the whole circle, then dip it lightly in the sugar bowl. You need only a dusting of sugar on each ball. Place it in the greased pan. Continue until all the dough balls are in the pan. drizzle any remaining oil over the loaf.
Cover the pan with a damp, clean dish towel and put the pan somewhere warm to rise. I put mine on a stool over the furnace grates. You could also leave it on top of the fridge or next to a fireplace. Leave it there until the dough rises to fill the pan.

Every-flavor bread, halloween candy

Bake about 30 minutes, or until the sugar coating is golden and the dough is cooked through. If it browns too quickly, cover it with some aluminum foil and continue baking until a tooth pick inserted into the bread comes out clean. Chocolate doesn’t count.
Cool for 5 minutes, then slide a knife around the edge and invert on a platter.
Pull off a filled bun and dig in!

Every-flavor bread, halloween candy

I ended up filling my loaf with coffee crisp bars. That was all we had left after a very busy Halloween. I have still to try out this recipe with garlic cheese bites. Next time!