Jaden's Treats

FULLTIME MOM/ STUDENT MAKING TREATS FOR HER SON!

THE DARING BAKERS’ JUNE 2012 CHALLENGE: Going Batty for the Jubilee


Green Tea Battanburg

Green Tea Battanburg

This challenge was an excellent one to say the least…I wanted to make a cake using some of my Matcha green tea powder, so instead of making the traditional pink and white Battenburg, I decided to make a green on white Battenburg! this cake was soooo yummy, I didn’t want to share it (maybe because I’m pregnant or maybe because I didn’t want to share it! lol) Here is the recipe I made, I will put the traditional recipe underneath the gallery!

Green Tea Battenberg:

Ingredients

  • 175gm / 6 oz Unsalted Butter, softened & cut in cubes
  • 175gm / 6 oz Caster Sugar
  • 175gm / 6 oz Self-Raising Flour
  • 3 Large Eggs, room temp
  • 65gm/ 2 1/3 oz Ground Almonds (Can be substituted with ground rice)
  • 3½ gm Baking Powder
  • 2½ ml Vanilla Extract
  • 1¼ ml Almond Extract
  • 20 gm green tea powder
  • 30 gm heavy cream

To Finish

  • 100gm /3 ½ oz Apricot Jam
  • 225gm / 8 oz Marzipan, natural or yellow

Directions:

1. Preheat oven to moderate 350°F/180°C/160°C Fan Assisted/Gas Mark 4

2. Grease an 8”/20cm square baking tin with butter

3. Line the tin with parchment paper, creating a divide in the middle with the parchment (or foil)
OR Prepare Battenberg tin by brushing the tin with melted butter and flouring

5. Whisk together the dry ingredients then combine with the wet ingredients in a large bowl and beat together just until the ingredients are combined and the batter is smooth

6. Spoon half the mixture into the one side of the prepared baking tin

7. Make a paste from the heavy cream and green tea powder and add to one of the batters

8. Spoon the green tea batter into the other half of the prepared baking tin

9. Smooth the surface of the batter with a spatula, making sure batter is in each corner

10. Bake for 25-30mins until the cake is well risen, springs back when lightly touched and a toothpick comes out clean (it should shrink away from the sides of the pan)

11. Leave to cool in the tin for a few minutes before turning out to cool thoroughly on a wire rack

12. Once completely cool, trim the edges of the cake with a long serrated knife

13. Cut each coloured sponge in half lengthways so that you are left with four long strips of sponge

14. Neaten the strips and trim as necessary so that your checkered pattern is as neat and even as possible

15. Gently heat the apricot jam and pass through a small sieve

16. Brush warmed jam onto the strips of cake to stick the cake together in a checkered pattern (one yellow next to one pink. On top of that, one pink next to one yellow)

17. Dust a large flat surface with icing sugar then roll the marzipan in an oblong shape that is wide enough to cover the length of the cake and long enough to completely wrap the cake

18. Brush the top of the cake with apricot jam

19. Place the cake on the marzipan, jam side down

20. Brush the remaining three sides with jam

21. Press the marzipan around the cake, making sure the join is either neatly in the one corner, or will be underneath the cake once turned over

22. Carefully flip the cake over so that the seam is under the cake and score the top of the cake with a knife, you can also crimp the top corners with your fingers to decorate

23. Neaten the ends of the cake and remove excess marzipan by trimming off a small bit of cake on both ends to reveal the pattern.

 

here is the recipe for the Traditional Battenburg.

Traditional Battenberg:

Servings: +- 8

Ingredients
¾ cup (1½ sticks) 175gm / 6 oz Unsalted Butter, softened & cut in cubes
¾ cup / 175gm / 6 oz Caster Sugar
1¼ cups / 175gm / 6 oz Self-Raising Flour (***see end of doc on how to make your own)
3 Large Eggs, room temp
½ cup / 65gm/ 2 1/3 oz Ground Almonds (Can be substituted with ground rice)
3/4 tsp / 3½ gm Baking Powder
½ tsp / 2½ ml Vanilla Extract
1/4 tsp (1¼ ml) Almond Extract
Red Food Colouring, paste, liquid or gel

To Finish
1/3 cup (80 ml) 100gm /3 ½ oz Apricot Jam
1 cup / 225gm / 8 oz Marzipan, natural or yellow

 

just follow the recipe above!

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THE DARING BAKERS’ MARCH 2012 CHALLENGE: Lions, Tigers, and Bears, oh my!


Dutch Crunch Rolls

Dutch Crunch Rolls

This was a challenge that I BARELY made, LoL! I totally remembered that I had to do this in the check out line of my grocery store! I ran to the organic food aisle and quickly filled my basket with goodies to get this challenge done, AND LET ME TELL YOU!!!! I am glad I remembered, this addition to my normal bread recipe was astounding! I hope and pray that anyone that stumbles upon this blog entry, will try this recipe, because once you try it, you will want to make it experiment on your bread recipes! I will be trying it on a pizza crust soon!

The finished product on my bread rolls, made the outside crusty and crunchy, yet moist on the inside. They were the type of crunchy that makes you love freshly baked breads and rolls. The topping of is sweet but not so sweet to where it makes u think of it as a pastry. While I made modifications to the recipe, which will be noted in parenthesis next to the original item, it turned out perfect!

Brown Rice Flour

Brown Rice Flour, they had White Rice Flour, but i opted for this to make it healthier! LoL

The key ingredient in this recipe is the rice flour slurry that has to coat the simple bread/roll you will baking. Rice flour can be found in the organic section of your supermarket, the health food section of your supermarket or on the baking goods section (flour, sugar, cake mix section) of your supermarket! You can also also you homemade rice flour, but you might have to tweek the recipe, because the DARING KITCHEN staff found that home-made rice flour altered that balance of ingredients in the topping recipe, specifically requiring more rice flour to make it the appropriate paste-like consistency. SOOOO you want the topping to form a thick layer on the bread. If it’s too watery or drippy, it will not stay on top of the bread and crack like it’s supposed to.

Soooo let’s get started!!

Mandatory Items: You must make the Dutch Crunch topping and use it on your choice of bread or roll. You must use your finished bread to construct a sandwich of your choice – the more creative the better!

Variations allowed: You may use any bread or roll recipe. We have provided suggestions but if you use your own recipe we recommend opting for a soft roll or bread. You may buy rice flour or make your own. While you must make a sandwich, the variety is up to you!

Preparation time: Dutch Crunch Topping: 15 minutes active time, 15 minutes passive time; Soft White Roll: 20 minutes active time, 2 hours passive time; Brown Rice Bread: less than 1 hour active time; 2-3 hours passive time.

Equipment required:
Small bowl
2 large bowls, or a large bowl and a stand-mixer bowl
Stand mixer with paddle (or whisk) and dough-hook attachments (optional)
Wooden and regular spoon(s)
Whisk
Knife or dough cutter/scraper (optional, depending on your recipe)
Bread pan(s) or baking tray(s)
Plastic wrap or something else to cover the dough while it rises

Dutch Crunch Topping

Servings: This recipe should make sufficient topping for two 9×5 loaves (23cmx13cm) or 12 rolls. If you make only 6 rolls in the first soft white roll recipe, you can cut the topping recipe in half.

We’ve provided this recipe first because it is the mandatory aspect of the challenge. Note, however, that you should not prepare the topping until the bread you’ve selected to bake is almost finished rising (~15 minutes from baking).

Ingredients

2 tablespoons (2 packets) (30 ml) (15 gm/½ oz) active dry yeast
1 cup (240 ml) warm water (105-115º F) (41-46°C)
2 tablespoons (30 ml) (30 gm/1 oz) sugar
2 tablespoons (30 ml) vegetable oil
½ teaspoon (2½ ml) (3 gm) salt
1½ cups (360 ml) (240 gm/8½ oz) rice flour (white or brown; NOT sweet or glutinous rice flour) (increase by 1 cup or more for home-made rice flour)

Directions:

  • Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. If you pull some up with your whisk, as shown below, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes.
brown rice topping

brown rice topping

  • Coat the top of each loaf or roll with a thick layer of topping. We tried coating it with a brush but it worked better just to use fingers or a spoon and kind of spread it around. You should err on the side of applying too much topping – a thin layer will not crack properly.
  • Let stand, uncovered, for any additional time your recipe recommends. With the Soft White Roll, you can place the rolls directly into the oven after applying the topping. With the Brown Rice Bread, the loaves should stand for 20 minutes with the topping before baking.
  • When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. The Dutch Cruch topping should crack and turn a nice golden-brown color.

Now this is the topping, and you can’t have a topping without having something to top! You will be to make a simple bread dough…if you don’t want to or don’t know how to you can use a pre made pizza dough from you local grocery store! Bur here is the recipe given by the DARING KITCHEN staff…I used my own though!

Soft White Roll

Servings: Six sandwich rolls

This recipe approximates the quintessential white sandwich roll found throughout the Bay Area. The recipe is simple, quick, and addictive.

Ingredients

  • 1 tablespoon (1 packet) (15 ml) (7 gm/ ¼ oz) active dry yeast
  • ¼ cup (60 ml) warm water (105-110º F) (41-43°C) (No need to use a thermometer – it should feel between lukewarm and hot to the touch).
  • 1 cup (240 ml) warm milk (105-110º F) (41-43°C) (We’ve tried both nonfat and 2%, with no noticeable difference)
  • 1½ tablespoons (22½ ml) (20 gm/ ⅔ oz) sugar
  • 2 tablespoons (30 ml) vegetable oil (plus additional olive or vegetable oil for greasing bowl during rising)
  • 1½ teaspoons (7½ ml) (9 gm/⅓ oz) salt
  • Up to 4 cups (960 ml) (600 gm/21oz) all purpose flour

Directions:

1. In the bowl of an electric mixer or large mixing bowl, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes

2. Add in vegetable oil, salt and 2 cups of flour. Using the dough hook attachment or a wooden spoon, mix at medium speed until the dough comes together.

3. Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl, as shown in the photo below (For us, this usually required an additional 1½ to 2 cups of flour).

4. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic.

5. Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled (or more) in size (see photo comparison).

6. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions (if you’d like to make rolls) or 2 equal portions (if you’d like to make a loaf) (using a sharp knife or a dough scraper works well). Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point).

dough

individual roll, before the fermentation period

7. Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.

dough after

dough after the fermentation period, it has risen!

8. Coat the top of each roll or loaf with the topping as described above. While the original recipe recommends letting them stand for 20 minutes after applying the topping, I got better results by putting them directly into the oven.

the coated roll

the coated roll with the topping

9. Once you’ve applied the topping, bake in a preheated moderately hot 380ºF/190°C/gas mark 5 for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.

an AWESOME Sandwich

an AWESOME Sandwich on an AWESOME ROLL!

The sandwich is a prime rib, arugula, and home made honey mustard sauce…this was super awesome on this roll. The topping is sweet but not too sweet and it was crunchy yet moist….uuuuuugh I’m drooling thinking about it! LoL! All I have to say is make this and you won’t be disappointed!

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3 Wings in 1!!


Finger Lickin Chicken

Finger Lickin Chicken

This is a recipe for my Honey Garlic Chicken, Sweet and Spicy chicken, and Lemon Pepper chicken wings! These are fried, but you can definitely bake the wings and then add the flavors…sometimes I bake them in the sauces to give them more flavor. The Lemon pepper I used an already made seasoning, because I wanted to see how it tasted; usually I used lemon juice, butter and pepper and then add it to the wings. The honey garlic is the easiest, just honey, garlic and soy sauce (these are freaking yummy)! The Sweet and Spicy…I use Korean pepper paste, coconut water and other seasonings, if you don’t have pepper paste please feel free to use hot sauce!

the pack of wings i used yielded 8 for each flavor…these are awesome and you can’t eat just one! they are great as leftovers! 🙂

Lemon Pepper Wings

  • 8 -10 chicken wings
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp cake flour, (you can use regular flour also…1 1/2 tbsp all purpose flour and 1/2 tbsp corn starch
  • oil, for frying (if frying)
  • 3 tbsp lemon pepper seasoning (or 1/3cp lemon juice, 2tbsp butter, 2tbsp plack pepper)

Instructions

  1. Rinse the chicken with cold water and a little lemon juice, this helps clean the chicken.
  2. Pat the chicken dry and season with salt and pepper, and return to the bowl. leave a little water in it..this will help the flour stick to the chicken and make a batter, UNLESS you are baking the wings
  3. Add the flour and mix the chicken.
  4. Fry till Golden or bake till the juices run clear when a wing is pierced.
  5. Once wings are done, toss them into the lemon pepper seasoning. or see 6.
  6. Add the lemon juice, black pepper and butter in a microwave safe bowl and microwave for 1min or till the butter in melted and pour onto the baked or fried wings.   FINISHED
Lemon Pepper Chicken

Lemon Pepper Chicken

Honey Garlic Wings

*use the same recipe for the fried chicken wings or if you’re going to bake the wings…bake them at 375F for 25-30min depending on the size.

Sauce

  • 3-4 gloves of garlic
  • 2tbsp soy sauce
  • 1tsp mirin or white wine vinegar
  • 1/3cp honey
  1. In a saucepan add the ingredients and reduce the sauce, but don’t reduced to much because then it will harden into a brittle on the chicken.
  2. Once the sauce is the right consistency, add the fried or baked chicken into the sauce and mix until its evenly coating all the wings. AND YOU’RE DONE!
Honey Garlic Wings

Honey Garlic Wings

Sweet and Spicy Wings

*use the same recipe for the fried chicken wings or if you’re going to bake the wings…bake them at 375F for 25-30min depending on the size.

Sauce

  • 1tbsp Korean Pepper Paste (if you don’t have pepper paste u can use regular hot pepper sauce use 2tsp)
  • 1tbsp Ketchup
  • 1/2 coconut water
  • 2tbsp honey
  • salt and pepper to taste

 

  1. in a saucepan add the ingredients and let it thicken.
  2. Once thickened to ur liking (thin sauce or thick sauce) add in your wings and mix until evenly coated!
Sweet and Spicy Wings

Sweet and Spicy Wings

 

These are simple recipes and sauces to make, and it will spruce up any wing! Enjoy

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Butternut Squash Puree…..Easy Recipe!


butternut squash puree

butternut squash puree

This is a great puree to use when making butternut squash gnocchi,  and this is also the the puree i use in my butternut squash quick bread and muffin. Its simple and easy…you don’t need anything but a butternut squash, baking sheet, parchment or a silicon mat and of course an oven!

ingredients:

1 butternut squash

 

instructions:

Preheat oven to 350 F

Cut butternut squash in half lengthwise and remove seeds.

Place squash, cut side down, in a shallow pan on aluminum foil or Silpat-lined baking sheet.

Bake until squash is soft, approximately 45 to 60 minutes (depending on the size of your squash).

Remove from oven and let cool.

When cool, scoop out the cooked flesh/pulp (discarding the shell),

Place the pulp in a food processor and process until smooth.

Measure out the amount you need for this recipe, and reserve any remaining pulp (either in the refrigerator or freeze) for other uses.

NOTE: This Butternut Squash Puree may be substituted in any recipe that calls for pumpkin puree.

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Recipes to come….


Coming Soon....

Coming Soon....

I have signed up to do a fair amount of baking/cooking challenges…I love these things, they are so addictive. They give me, and other bloggers, new recipes to try or gives them the chance to experiment with recipes they use all the time, but want to spice it up a little! So far I am a Daring Kitchen Baker and a Daring Kitchen Cook…I have done 3 challenges, only 1 posted so far the deadline for the other 2 prohibit me from posting until the due date…so this gives me ample time to get creative!

Recipes to come:

  • Quick Breads- I will be posting 3-4 types of these on the 27th
  • Patties, Rotis & Croquettes- I will be posting 3-4 types of these on the 14th

Quick breads are great for making on the wekend or weekday, so that you can snack on them while lounging around or at school or work. They are easy to make and super easy to make savory or sweet…room temp or warmed up….plain or with butter, ice cream, jams, jellies, preserves or cream cheese (I AM GETTING HUNGRY!!! LOL). I will try to make both savoury and swet versions. 

Fritters, Rissoles, Croquettes, Patties are simple to make in the fake that you can pretty much put into into them. You need a binder, usually egg, flour and/or breadcrumbs…to hold the patties together, but you can use so many other things! I have made make burgers using turkey meat, egg and cooked rice as the binder…they were flipping awesome! These can be sweet or savoury also…apple ginger fritters (yummmmmm), conch fritters (for all my island people a.k.a. my hubby), corn fritters, crab cakes, tuna cakes, potato croquettes…I can go on, as you can see!

I can’t wait to post these recipes that I have made for each category so be on the look out! If anyone knows other sites that are like the Daring Kitchen…please comment and let me know!

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Blueberry Vanilla Bean Cake


Blueberry Vanilla Bean Cake

Blueberry Vanilla Bean Cake

This recipe started off, in my head, as a strawberry shortcake, but I had no Strawberries or Whipping cream! So that was out of the question….but I had already started making my sponge cake!!! DOH!!!! Soooooo how do I fix them, when life gives you blueberry jam for a Christmas present, then make a blueberry layer cake! 🙂 I got a jar of really nice jam, but I’m not a fan of jam and toast…so I was going to make a blueberry coffee cake, but this presented itself and I went for it

Layers upon layers

Layers upon layers

If you don’t like blueberry, you can use strawberry preserves, marmalade anything really! The cake recipe, if your basic shortcake recipe, I used a 11.8″ x 15″ cookie sheet, this make it easier for me to size my cake into a cake that wouldn’t leave leftovers! I hate leftovers, don’t ask!!  You should use a a 7″ cake pan for this recipe, any bigger than that then your cake will give you about 2 thin round layers, instead of 3 medium layers!

Actual size

Actual size

You can decorate however you want, I used almonds and dollops of blueberry jam! The cake is moist, the buttercream is sweet and the blueberry jam is tart! PERFECT COMBINATIONS!! WOOOOTWOOOOOOT!!!!

SO LET’S GET START!

CAKE INGREDIENTS:

Egg 180 g
Sugar 90 g
Flour 75 g
Corn starch 20 g
Milk 20 ml
Butter 20 g, MELTED

VANILLA BEAN BUTTERCREAM

Vanilla Bean 1 pod or 2tsp Vanilla Extract or 2tsp Vanilla Bean Extract
Sugar 110 g
Milk 20 ml
Butter 250 g

BLUEBERRY JAM

Blueberry Jam 120g

DIRECTIONS- PREHEAT OVEN TO 375F

  • Start by mixing the sugar and the eggs together over a double boiler, mix until the egg and sugar gets to 40C (104F), once temp has reached…take from the boiler and continue to beat till thickened! (WATCH THE VIDEO)
  • Once the consistency is right, then add the sifted flour and cornstarch to the egg mixture. FOLD the ingredients together. Make sure you to this gently…you don’t want to overmix!
  • Mix in the melted butter and milk, and continue to fold.
  • Place the batter in the pan of your choice, this is perfect for an 11.8″ x 15″, ANY BIGGER THAT THIS, AND UR CAKE WILL BE TOO THIN
  • Bake at 375F for 25min in a cake pan….15min for a sheet pan that I used!
  • Once baked, let the cake cool out of the pan…I use parchment to line my pan
  • Place the room temp butter in a bowl with the sugar and cream together. Add the vanilla and mix! Add the milk little by little…if you add it all at once, it will be a gloppy mess!
  • Start by cutting your cake into the right size layers.
  • Layer the cake with buttercream and jam…u can do layer the flavors how you like.

Watch the video!!!

Enjoy!!

xoxo

Jaden’s Treats

 

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Macarons…Failure and A Lil SUCCESS


Chocolate Macarons w/ Chocolate Ganache

Chocolate Macarons w/ Chocolate Ganache

I have a new found love hate relationship with macarons :)…they are super cute and dainty, but difficult to concur! You have to mix it just right or it will backfire…if you don’t mix enough then the macaron will be lumpy and dry…mix to much and the macarons will be a runny mess! Once you master how to make them, you will want to make them all the time. You don’t need much ingredients, almond powder, icing sugar, egg whites and sugar…food coloring if you want to add colors for adding flavored fillings. You can make them as small or as big as you like, they are just fancy meringues…and with fancy things, come fancy problems! LoL. I am just posting the pics of my trials and errors, one day I will do a video and collage tutorial on how to make macarons, I have been making them more now and I am experimenting with different flavor profiles! Yaaaaaay!!!!! Here are the 2 I have make recently…I will post more as time goes on!

 

These are the chocolate Macarons, these were easy to make, but they were flat and runny…which means I overmixed the batter. They tasted like macarons, were crispy and moist like macarons, but they DID NOT look like macarons… maybe a distand cousin, but not macarons!

Chocolate Macaron

Chocolate Macaron

The next set of macarons were Pistachio Macarons with Chocolate Creme au Beurre…these turned out alot better! They weren’t runny and they weren’t too flat!

pistachio mac collage

These had a great flavor…I mix pistachio flour with the almond flour and icing sugar, ( you can just add green coloring and have a pistachio filling if you want) I like chocolate and nuts together, so I thought I would pair it with a chocolate creme au beurre…and I had made creme au beurre that day and thought this would be a great recipe to show case it in!

LoL….well I am still experimenting with macaron flavors…if you have any flavors you want to see let me know! I dont seem to be getting any requests, maybe one day someone will request something… until then I will post whatever comes to mind…or whatever Jaden feels like eating 🙂

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Sweet Treat Poll….


What recipe would you like to see next….

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Lemon Sables


Lemon Sable Collage

Lemon Sable Collage

Lemon crisp little morsels are from a site that I am a member of Keiko’s Cake, she is a world class pastry chef- and she offers novice to expert recipes for cakes, cookies…everything! Its an awesome site, and I just wanted to share this recipe. These are lemon flavor cookies, glazed with apricot and lemon icing (delicious, yummy topped with mmmmmmm)

This recipe is a novice level, the ingredients are easy to obtain in a local market…so there is no reason or excuse you can make to not try these delightful cookies.

 

 

Lemon sable

Butter 90 g
Icing sugar 75 g
Flour 150 g
Lemon zests of one lemon
Egg 25 g

All ingredients must be cold

Icing
Apricot jam 100 g
Water 20 ml
Lemon juice ½ lemon
Icing sugar

Whenever I need to make cookies, I use a processor…unless they are piped cookies…less strain on my arms..lol!

Process the butter, icing sugar, lemon zests, and flour until you have lots of beach sand!

Lemon Sables in the making

Lemon Sables in the making

Then also mix in the egg.

Dough

Dough

Wrap the dough in plastic wrap and put it in the refrigerator for 30min-1hr

Rested Dough

Rested Dough

Flour the table and the dough well. Roll out a 0.1 inches. Use your favorite cookie cutters, then work the
cut-offs into a ball and start over until all the dough is used up. The size of my cookie cutter
is circular 1.3 x 2in.  (I roll my dough out in between 2 sheets of wax paper! The dough wont stick to the wax paper, like it will parchment, and the wax paper wont stick to itself like cling film)

Place the cookies on the baking paper.
Bake for 20 minutes in your pre-heated oven at 180°C (356°F).

While the cookies are in the oven, bring the apricot jam and water to a boil and let it cook until the jam thickens.

Apricot Glaze

Apricot Glaze

After baking, brush the cookies with the cooked jam and set aside until the jam dried.

For the lemon icing, squeeze a lemon and mix in icing sugar until you get a paste consistency…like Elmer’s glue (LoL!!!) I used 5tbsp to 1 1/2tbsp lemon juice.

Lemon Sable Video

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The PERFECT Cinnamon Buns!


Cinnamon Bun

Cinnamon Bun

Homemade cinnamon buns, I can hardly think of any three words more welcome on a cold morning. Just saying them is soothing somehow, bringing up flashes of warm, butter-rich bread and icing that is  smooth and luscious. Homemade cinnamon buns, say it, and the tongue does a little dance in your mouth, mmmmmm makes your mouth water as the sound of it!

I love the idea of homemade cinnamon buns, but that’s the problem, I love the idea…the reality is another story. I feel awfully silly saying this, but I’m weary of yeast. Making cinnamon rolls, of course, means working with yeast. That’s where the trouble starts.

The secret, I discovered, is rapid-rise yeast. Unlike active dry yeast, this variety requires no proofing, which-thank goodness!-means it can be mixed right in with the dry ingredients. So the dough is fool proof, because this fool was able to make it- LoL! 

I initially wasn’t going to post this recipe, but after I took a bite of these fluffy, luscious creations….I decided that it would be unjust to sit on this gold mine! So I dont have photos on the process, but I do have pics of the end result!

With this recipe you can put you own spin on it, add lemon or orange zest for a citrusy twist, add raisins or nuts to the filling… to the icing add a tbsp or 2 of rum for adults only buns, or lemon or orange…there are so many thing you can do to tweek it to make it your own! So here is what you need!

DOUGH

  • 1 cup whole milk
  • 3 tablespoons unsalted butter
  • 3 1/2 cups (or more) unbleached all purpose flour, divided
  • 1/2 cup sugar
  • 1 large egg
  • 2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
  • 1 teaspoon salt
  • Nonstick vegetable oil spray

FILLING

  • 3/4 cup (packed) light brown sugar, (I use Dark – i love the rich molasses flavor)
  • 2 tablespoons ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, room temperature

GLAZE

  • 4 ounces cream cheese, room temperature
  • 1 cup powdered sugar
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1/2 teaspoon vanilla extract


DOUGH

  • Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment.
  • Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl.
  • Add 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. (IF dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl.)
  • Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
  • Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm area until doubled in volume, about 2 hours.

FILLING

  • Mix brown sugar and cinnamon in medium bowl.
  • Punch down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
  • Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
  • Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. TURN THE TRAY AFTER 10MIN OF BAKING THIS HELPS EVENLY COOK THE BUNS!
  • Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up. 

GLAZE

  • Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.
     
  • FLUFFY CINNAMON BUNS
    FLUFFY CINNAMON BUNS

    THIS IS THE FINISHED REWARD! ITS FLUFFY, YET CHEWY, GOOEY AND SWEET…OOOOOOH YOU HAVE NO IDEA HOW AWESOME THESE WERE… THEY LASTED NOT EVEN 1HOUR..LOL! TRY IT COMMENT ON HOW YOURS TURN OUT AND WHAT CHANGES YOU MADE OR WHAT FLAVORS YOU ADDED!

XOXO

Jaden’s Treats

 

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