Dunnn to Perfection

Monday, March 10, 2014

Daring Bakers...Cinnamon Sweet Bread

Hello again! Far too long between blog posts yet again! 

My blogging goal this year is to participate each month in the Daring Bakers Challenge. It is hosted by Daring Kitchen and challenges food bloggers to try different types of recipes. Its fun and its a great way to extend your kitchen skills.  Check out  out their website here.

Beauty surrounded the Daring Bakers this month as our host, Sawsan, of chef in disguise, challenged us to make beautiful, filled breads. Who knew breads could look as great as they taste?

I have made Cinnamon scrolls before but this recipes required a different way of creating the scrolls - kind of like a giant twisty wheel of cinnamon goodness! 

This is the recipe that Sawsan shared - see her blog for a Nutella variation! 



Cinnamon Sweet Bread

Ingredients

For the dough

1/4 cup (60 ml) warm water
3/4 cup (180 ml) warm milk
1 large egg
1/4 cup (60 ml) (60 gm) (2 oz) butter, softened
1/4 cup (60 ml) (50 gm) (1-3/4 oz) white sugar
1/2 teaspoon (3 gm) salt
3-1/4 cups (780 ml) (450 gm) (16 oz) plain (all-purpose) flour, approximately
2 teaspoons (10 ml) (8 gm) dry yeast
1/4 teaspoon (1 gm) cardamom, optional

For topping

1/4 cup (60 ml) of milk
1 tablespoon (15 gm) (1/2 oz) sugar

Between the layers

1/2 stick (4 tablespoons) (1/4 cup) (60 ml) (60 gm) (2 oz) butter
4 tablespoons (60 ml) (25 gm) (1 oz) cinnamon
1/2 cup (120 ml) (100 gm) (3-1/2 oz) sugar

For drizzling

1 can (400 gm) (14 oz) sweetened condensed milk

Directions:

1. In a bowl whisk the egg with milk, water, sugar, butter and yeast. Set aside
2. In another bowl sift the flour with the salt and the optional cardamom.
3. Add the liquid ingredients to the dry ingredients and knead until you get a smooth dough.
Note: This recipe requires between 3-1/4 and 3-1/2 cups of flour depending on the weather, humidity and the flour brand. Start with 3-1/4 cups and if you feel that the dough is too soft, add the extra 1/4 cup
4. Place the dough in a bowl you have brushed with some oil and cover it with a wet cloth and leave it in a warm place to double
(If you are tight on time you can heat your oven to 390°F/200°C then turn it off and place your dough in a glass bowl and place it in the warm oven with the wet cloth covering the bowl)
5. Turn the dough out onto a lightly floured surface
6. Divide the dough into 4 parts
7. Roll each part into a circle at least 20 cm (8 inch) in diameter

8. Brush the first layer with butter then sprinkle with sugar and cinnamon
9. Place the second layer on the first layer repeat the brushing and sprinkling and then do the same with the third layer.
10. Top with the fourth layer, this time only brush it with butter.
11. Using a knife make cuts that divide the dough circles into 8 triangles

12. Make cuts that go 2/3 of the way in the middle of each triangle. The cuts should not reach the base of the triangle nor the tip as you can see in the picture

13. Take the tip of each triangle and insert it into the cut you made and pull it from the underside
14. Arrange the triangles on your baking sheet
15. Pinch the two angles at the base of the triangle together

Note: If you would like to add the little bread coil that you see in the center of the baked cinnamon bread in the first picture, simply roll a piece of dough into a rope then form it into a little coil and place it in the center where the heads of the triangles meet
16. Brush the dough with milk
17. Allow to rest for 15 minutes during which you would heat your oven to very hot 500°F/240°C/gas mark 9 (rack in the middle). (Go for the hottest your oven will do).
18. Bake for 5 minutes on very hot 460°F/240°C/gas mark 9, then lower the temperature to moderately hot 390°F/200°C/gas mark 6 and bake for 15-20 more minutes


Note: ovens do differ greatly, so the time may differ,what you want is to bake it until the under side is golden brown and the bread is baked all the way to the center. If the top of the bread is not golden brown by that time and you have a broiler (grill) in your oven. Turn on the broiler (grill) for a couple of minutes until the bread is golden brown on top. If on the other hand the top is getting too dark, consider lowering the oven temperature and covering the top of the bread with foil to stop it from over browning
 19. Take it out of the oven and allow to cool for 5 minutes then transfer to a wire rick and drizzle with sweetened condensed milk while it is still warm.


* I used a basic icing mix instead of the condensed milk - I just made it runnier than normal so that it was easy to drizzle.


Thankyou Sawsan for a fun challenge! I will be sure to use this style of Cinnamon scrolls again! 

Thursday, July 25, 2013

Dig Dig Dig! Little man's 2nd Birthday cake!

My son turned two back in May and one of his loves is digger trucks, excavators - any kind of construction vehicle really!  So I decided to make a digger cake for his party. 

The cake was a chocolate mud rectangle cake and iced with chocolate butter cream. 

Before I iced it I 'dug' out a hole of the cake and put it aside. When I went to ice it I iced around the hole. I put the dug out cake in the food processor and made it into 'dirt'. I then spooned it back onto the cake partly in the hole and partly next to the hole (on top of the icing). 

I found it harder than I anticipated to find small enough toy diggers for the size of the cake. I tracked them down at K-mart and Toys 'r' Us.  Specialty toy shops do stock them but are more expensive and I didn't have the time to try another lot of shops! 


The rocks are a mixture of chocolate coated nuts and sultanas. I also found the coloured rocks at a local lolly shop. They are chocolate inside!

I made the orange cones out of a small bit of fondant.  Just roll out a ball and then roll one end to make a point and the gently push the other end down to make it flat so it can stand. 

I then positioned the vehicles on and around the cake. The best thing is they are still be played with now - just try and get any excess icing off before it gets rubbed into your carpet! 

The cake was a hit with the birthday especially and the guests! 



What type of cake did your two year old have? 


Linked up to the following:
Linked to Look what I made at Creations by Kara
Whatever goes Wednesdays at Someday Crafts  
Show and Share at Southern Lovely  
Lil Luna Link Party at Lil Luna 
Made by me at Jaqs Studio 
Lets hear it for the boys at Seven Thirty Three  

Saturday, April 13, 2013

A cookie in a cookie!



OREO STUFFED CHOCOLATE CHIP COOKIES


An Oreo cookie.....wrapped inside a chocolate chip cookie you say....yes please!! 

Be warned these cookies are not for the faint hearted! They are quite large once finished!


I used Picky Palate's recipe here, if you are in Australia there are few details that might be helpful.


One stick of butter = 113g 

Granulated sugar = normal white sugar

All purpose flour = plain flour. 

The original recipe suggests using Double Stuff oreos - I think these have more white filling. I just used the normal ones in the blue box! 


 
Wrap the cookie mix around the oreo.



 Enjoy!





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