Tag: dough

Cinnamon buns

The plan for this morning was to write some hilarious thing about something or other as an introduction to these terrific cinammon buns, while the carpet man replaced the scraggy old carpet in what is about to be Kitty’s new bedroom.

It was all going so well. I hadn’t lost the recipe for the cinnamon buns, (a miracle), my laptop was working (double miracle), I’d had a cup of tea and the carpet man was actually early (such a miracle that I ought, then, to have smelled a rat).

But then he brought in the wrong carpet. It was a stripey one, the one we use on the stairs. Not the plain beige one, that we use in bedrooms.

Oh god!! Oh god oh god oh god I’ve ordered the wrong fucking carpet.

I searched my email, shaking, looking, searching frantically for some indication that this wasn’t my fault. But it just completely was. Is. Is my fault. So I now have to re-order the carpet at vast expense and try, for the rest of the day, not to burst into tears about it.

YOU KNEW I WAS AN IDIOT WHEN YOU MARRIED ME,” I screamed pre-emptively and defensively at my husband, who was standing in the kitchen looking at me sympathetically.

Anyway here’s a recipe for some cinnamon buns. They’re nice.

Cinnamon buns by Edd Kimber
makes 16

For the dough

250ml whole milk
50g butter, plus extra for greasing tin
500g strong white bread flour
30g caster sugar
1 tsp salt
7g fast-action yeast. This is the equivalent of one of those sachets you get in boxes of yeast. I decided instead to use 7g of yeast in a tin, which was past its sell-by date, so the first lot of dough I made didn’t rise and I had to throw it away and start again. It’s all just going so well in my world at the moment.
1 egg, beaten
veg oil for greasing

For the filling

150g light brown soft sugar
3 tbsp ground cinnamon
60g butter, very soft, plus a bit extra to brush over the buns pre-baking
75g currants

… and some icing sugar. Edd mixes 125g icing sugar with 75 cream cheese and 2 tbsp whole milk. I didn’t do this and plain icing is just fine. However, I have tasted this other sort of icing and it is very nice, so if you are so inclined, give it a go.

1 Put the milk and the butter in a small saucepan and heat very gently over the lowest available heat until the butter has melted. Set aside and leave it to cool to a lukewarm temperature.

2 In a bowl, mix together the:

– flour
– sugar
– salt
– yeast

to this add the milk/butter mix and the beaten egg. Mix this round until you have a dough.

3 Flour a surface and knead this for 10 minutes. Ten minutes is a VERY long time, so put a timer on or something because you will want, powerfully, to give up after about 3 minutes.

4 Put the dough in a bowl that is large enough for it to double in size. I do not have a bowl that big so I used a massive saucepan instead. Anyway whatever you use, lightly oil the base and sides.

And NOW stretch some cling film across the top of the pan/bowl in order to form an airtight seal over the dough. I think I am possibly the only person in the world who doesn’t know that you are supposed to do this with dough, but I didn’t. Maybe you don’t know either. Maybe you think, like I used to, that you could just sling a tea-towel over it. No. If you do that air will get to it and form a very thin crust, which will both stop the dough from rising properly and also make it very difficult to shape later.

You’re all laughing at me now, I can tell. Go ahead! I don’t care! Kick me while I’m down why don’t you.

5 Leave the dough to rise in a warm place for 1 hr. While this is happening grease with butter a 23cm x 33cm high sided baking tin. If you, like me, don’t have one of these, you can use whatever combination of high-sided baking tins you’ve got to fit the buns in.

6 Tip your dough out onto a floured surface and roll out to 40x50cm. I ended up using a tape measure for this. The funny thing about rolling out dough like this is that at first you think – how am I going to roll this out to any sort of rectangle shape? If you try the dough sort springs back on itself and will only go into a round shape. But if you keep on rolling it out thinner and thinner it suddenly complies and relaxes into a rounded sort of rectangle. It has to be seen to be believed.

7 Mix the brown sugar and the cinnamon together in a bowl. Now take your 60g of very soft butter and spread the dough with it. Now sprinkle over the sugar mixture and then the currants. Don’t be afraid to press all this into the dough reasonably firmly.

8 Now roll all this up into a tight log shape. I’m sure the Bake-Off Masterclasses showed a terribly clever way of doing this, but I missed that episode, so just do this the best way you can see how.

9 Trim the ends off the roll and then cut into 16 pieces. I used a tape measure again for this. All you do is mark out the middle of the roll, and then mark out the middles of those two halves and then again until you’ve got 16 bits. Cut these up and then arrange in your collection (or not) of baking tins then leave THESE to rise for 45 mins, again with the tins covered with an airtight seal of clingfilm. Before baking brush these with some melted butter.

10 Now – to bake. My oven is a fan oven and therefore nukes anything I bake, which is why I don’t do much baking. If you have one of these wretched bloody ovens then bake your buns at 165 for 30 mins, laying a sheet of foil over the buns for the last 15 mins of baking time. If you don’t have a fan oven, bake these at 180 for 30 mins, but also cover for the last 15 mins of baking time.

I lost my nerve halfway through baking these and turned the temp up to 180 and although the buns were a triumph, if anything they were a tiny bit over-cooked. So next time I will just stick to 165 the whole way.

11 Mix up whatever icing you are using and drizzle or spread once the buns have cooled a bit.

Eat and then hang yourself with a length of carpet gripper.

 

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Buttery Dinner Rolls

Buttery Dinner Rolls

by Pam on November 27, 2012

I brought these rolls to a friends house for dinner recently.  I tried a recipe I found on The Baker Chick’s[1] site that looked easy and delicious.  Unfortunately, I ran out of time so I couldn’t let the rolls rise as much as I would have liked but they still turned out really delicious and everyone liked them.

Place all dough ingredients into the bread machine pan in the order listed making sure to only use 1 egg. Select the dough cycle and press start. Once the bread machine stops (it was one and a half hours on my machine). Grease a 9×13 glass baking dish or large round Dutch oven or baking pan. Divide dough into 12-15 pieces and shape each piece into a ball. Place 2 inches apart in the baking dish.

Cover with a clean dish cloth (don’t use plastic wrap). Let rise in a warm place 45 to 60 minutes or until doubled in size.

Preheat oven to 375 degrees. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 17-20 minutes, rotating pans back to front and top to bottom halfway through. Melt 1-2 tablespoons of butter in the microwave; add the minced garlic, stir until well combined.  Brush the garlic butter over the top of the rolls; sprinkle with sea salt. Let rolls cool 10 minutes before serving.



Print[2]

Save[3]



Buttery Dinner Rolls




Yield: 12-15 rolls

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 2.5 hours



Ingredients:

2 tbsp warm water
3/4 cup warm milk
1/4 cup (1/2 stick) unsalted butter, melted, plus more for bowl and pans
2 tbsp sugar
1 1/8 tsp salt
2 eggs (divided)
3 to 3 1/4 cups all-purpose flour
1 packets (1/4 ounce each) active dry yeast (or 2 1/4 tsp)

Directions:

Place all dough ingredients in the bread machine in the order listed making sure to only use 1 egg. Select the dough cycle and press start. Once the bread machine stops (it was one and a half hours on my machine). Grease a 9×13 glass baking dish or large round Dutch oven or baking pan. Divide dough into 12-15 pieces and shape each piece into a ball. Place 2 inches apart in the baking dish.

Cover with a clean dish cloth (don’t use plastic wrap). Let rise in a warm place 45 to 60 minutes or until doubled in size.

Preheat oven to 375 degrees. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 17-20 minutes, rotating pans back to front and top to bottom halfway through. Melt 1-2 tablespoons of butter in the microwave; add the minced garlic, stir until well combined. Brush the garlic butter over the top of the rolls; sprinkle with sea salt. Let rolls cool 10 minutes before serving.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Baker Chick

References

  1. ^ The Baker Chick’s (www.the-baker-chick.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Peshwari naan

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

These delicious breads are traditionally stuffed with a fruit and nut mixture then baked quickly in a tandoor oven – an Indian clay oven that reaches very high temperatures. They will cook just as well in a hot domestic oven but make sure they are placed on a preheated baking sheet so they start to puff up immediately (slow cooking will make them tough and leathery). They are best eaten warm from the oven brushed with melted butter or ghee and with a sprinkling of fresh chopped coriander if liked.

  • Makes: 6

  • Prep time: 25 mins

    plus 2 ½hrs proving

  • Cooking time: 8 mins

  • Total time: 33 mins

    plus 2 ½hrs proving

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

Take care when rolling out the stuffed dough balls as you don’t want the filling to burst out. Use a gentle rolling action and flour the surface well to prevent the dough sticking.

Ingredients

  • 350g strong bread flour
  • 7g sachet easy-bake or fast action dried yeast
  • 1tsp salt
  • 150ml natural yogurt
  • Approx 150ml hand-hot water
  • Melted butter or ghee, to serve

For filling:

  • 25g sultanas or raisins
  • 25g desiccated coconut
  • 25g flaked almonds or pistachios

Method

  1. Mix the flour, yeast and salt in a large bowl. Stir in the yoghurt and enough water to mix to a soft dough. Knead on a lightly floured surface for 5 mins until smooth and elastic.
  2. Place the dough in a lightly oiled bowl and cover with a clean tea towel. Leave in a warm place for about 1 ½- 2 ½ hrs or until the dough has doubled in size.
  3. While the dough is rising, place the filling ingredients in a food processor or blender and process to a coarse paste.
  4. Preheat the oven to 220°C/425°F/Gas Mark 7. Place a heavy-duty baking sheet in the oven to heat up.
  5. Divide the dough into 6 pieces and roll each out to a circle. Place a spoonful of the filling in the centre of each circle then pull the edges together to enclose the filling and pinch tightly to seal. Shape into a ball then roll each ball out to a thin oval shape.
  6. Quickly place the naans on the hot baking sheet and bake for 7-8 mins until puffy and with brown spots in places. Serve immediately brushed with melted butter or ghee.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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