When I first heard of fairy bread, it immediately conjured up joyful images of rainbows, sprinkles, and unicorns; magical deliciousness, essentially.
If you are from Australia or have ever been to Australia, there’s a good chance you are familiar with “fairy bread.”
Years ago, my Australian colleague had generously and excitedly shared her prized snack with me. I had heard all the hype about Vegemite for years and was so pumped to try it.
I was left sorely disappointed. And I just didn’t get it.
Then when I found out fairy bread was basically a slab of white bread (think Wonder bread), with cold, hard hunks of butter and a zillion sprinkles on top, I was even more disappointed.
And suddenly, it didn’t feel so magical anymore.
In fact, it sounded downright unappetizing. I guessed I’d probably like it about as much as I liked that other Australian darling, Vegemite.
Determined not to have the same experience twice, I set out to create my own magically delicious fairy bread, just as I had always envisioned it would and should be, by putting my own Canadian spin on it.
Success! I loved it and my kids went crazy for it!
This fairy bread makes a great dessert for birthday parties and potlucks, as well as a fantastic bake sale item. I hope you enjoy it too!
Every country seems to have nostalgic foods; foods fondly reminiscent of childhood; foods that make the rest of the world raise an eyebrow.
Have you tried fairy bread?
Canadian Maple Dipped Unicorn Fairy Bread Recipe:
- 1 -318 g pkg Pillsbury Crescent - Grands
- 2 tbsp unsalted butter
- 1 tbsp white granulated sugar
- 1 -113 g container of rainbow round sprinkles
Brown Butter Maple glaze:
- 1/3 cup unsalted butter
- 1 tsp maple extract
- 1 cup confectioners sugar
- 3 tbsp whipping cream
Preheat oven to 375 degrees F and line a cookie sheet with parchment paper.
Unroll dough; separate into the 4 large pieces by cutting along the perforated edge. Cut each piece in half (triangular). *If it's not a perfect triangle, don't worry, it doesn't have to be perfect. Just make sure you keep the dough refrigerated until you plan to use it.
Brown ALL the butter (1/3 cup + 2 tbsp).
SEE VIDEO demonstrating how to brown butter in NOTES.
Then spread 2 Tbsp of the butter with a pastry brush over the dough and set the remaining brown butter aside.
Sprinkle sugar evenly between all the pieces of dough.
Then for each piece, roll up the dough from the pointy end towards the long flat end. Then twist on each outer end to seal. Next, cut each piece in the middle (the wide part) with a sharp knife or pizza cutter. You will get what looks like unicorn horns (hence the name) and place on parchment covered cookie sheet.
Bake 9 to 11 minutes or until lightly browned. Cool for 5 minutes
Meanwhile, make glaze: add the remaining brown butter and other glaze ingredients to a small mixing bowl and mix together with a whisk.
Once cooked, dip thin, twisted end in glaze up then roll in sprinkles !Lay on a clean piece parchment paper to harden. If the glaze is too thick, microwave it in 5 second intervals until it is soft enough to dip and not damage the bread (but not too runny or the sprinkles won't stick!)
Here's a video demonstrating how to brown butter: https://www.youtube.com/watch?v=hw8hT47NNyg .
For more recipes visit Terri @Food Meanderings.com
Terri is a competitive home cook and baker, recipe developer, food writer, and cake decorator. Her original and award winning recipes have been published in Taste of Home magazine, Saltscape Magazine, Better Homes and Gardens Family Circle Hometown Cooking Cookbook, The Old Farmer’s Almanac Readers’ Best Recipes 25th Anniversary Edition Cookbook, Safeway Destination Cheese Champions, among other publications and on several websites. She also contributes a monthly food & recipe column to The Rocky Ridge Royal Oak Community newsletter. She is a happily married mom of two that loves everything food. By day she works as a Project Manager in the health care field.