Wednesday, November 18, 2009

Back to work

I have thoroughly enjoyed having my days of this week, I have finished inputting all the recipes into the book and I have made a list of new dishes that I want to experiment with. I feel proud of what I have achieved. Yesterday I celebrated my achievement by making some cinnamon buns, which I can take to work each morning for the next few days (It will remind me of my pleasurable days off). At first I was a little disappointed with the filling of my cinnamon buns. I didn't stick to the original recipe and I found it a bit dry, but today I changed my mind. After popping one of these iced buns into the microwave for 30 seconds, the icing melted into the bun making it more gooey and moist. The recipe I am going to share with you is the original recipe with the original filling recipe which I advise you to follow. The buns turn out much more gooey if you do.

Cinnamon Buns/Rolls
For the bread:
1 cup milk
1/2 cup water
1/2 cup unsalted butter

4 1/2 cups flour (unbleached, whole wheat, or a mix)
1 package instant yeast
1/4 cup sugar
1/2 teaspoons salt
3 eggs

For the filling:
1/3 cup butter
1/2 cup all purpose flour
1/3 cup demerara sugar
1 1/2 tbs cinnamon

Heat the milk, water, sugar and butter until butter is melted. Check temperature. Depending on the temperature, let cool to 120F. Carefully beat in eggs. Mix 2 cups of the flour, yeast, and salt. Mix into the milk mixture. Stir in the rest of the flour, 1/2 cup at a time. Beat well after each addition. When the dough pulls together, (it will form a soft ball) turn it out onto a floured surface and knead until smooth and elastic. This should take about 5 minutes. Let rise for 1 hr – 1hr 1/2. When dough has almost doubled punch down an push out onto a baking sheet. To make the filling mix the butter flour and sugar together to create a crumble mixture. Sprinkle the dough with ground cinnamon, raisins (optional) and crumble mixture. Allow to rise for 10 mins. Roll dough onto itself like a swiss roll Cut into twelve equal pieces and lie on a grease proofed baking dish. Bake at 400 degrees for 10 to 12 minutes. When cooled ice with icing sugar mixed with cream or water. I like to ice them when there still a bit warm as it drips into the roll and makes it gooey. I also make non iced ones but coat the tops of the rolls with melted apricot jam before baking.

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