The morning before you want your breakfast faux-caccia, measure the dough ingredients into a big mixing bowl. Stir everything really well so that you evenly distribute the salt, sugar, and yeast. Cover the bowl with plastic wrap and pop it in the fridge. That’s it. Part one over. NO KNEADING!
The evening before you want your breakfast faux-caccia:
Melt the butter in a saucepan and stir in the brown sugar and cinnamon. Scrape all this into your roasting tin. Put in the dried fruit and nuts. I used 1 handful of dried cranberries, 1 handful of raisins and 1 handful of mixed nuts (pistachios, pecans, and almonds). You can use whatever you like/have. Stir the fruit and nuts around in the melted butter to coat them and to cool the butter right down. You don’t want to put your dough onto boiling hot butter or you will kill the yeast. It takes very little time (5 mins, or less) to cool the butter down.
Take your dough out of the fridge and then pour and scrape it into the roasting tin.
Wet your hands so you don’t stick to the dough. Roll the dough around in the butter gently (don’t squish any of the air out of it) – just sort of pick it up, fold in the fruit and nuts, roll it around so it gets all coated in the butter and then stretch it out to fill the tin. Cover it with plastic and put it back in the fridge for the night. Part two over.
The morning you want your breakfast faux-caccia:Remove the dough from the fridge (exclaim in delight that it has puffed up so much!).
Pre heat the oven to 230 degrees C. Melt 50 g of butter and let it cool slightly. When it is cooler, drizzle it over the top of your dough. Sprinkle a bit of brown sugar on top and dust it with cinnamon.
Wet your fingers so you don’t stick to the dough and then plunge all ten fingers into the dough repeatedly to dimple it down, pushing fruit, nuts, butter, sugar, and cinnamon into the dough.
Pop it into the oven and bake it for 20 minutes.
When it is done (golden brown on the top) remove it from the tin immediately by inverting it onto a cooling rack (be careful of hot butter). Let it cool and cut it up for your special breakfast.
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