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Friday, August 12, 2011

Cinnamon scrolls and contemplation

Well, it's been noticeably quiet here's been a very big week for me and although I've been doing a lot of thinking and writing,  I'm not quite ready to share any of it yet.

But just so as you know I haven't fallen off the face of the earth, here by  popular demand, I'd love to share with you my cinnamon scrolls recipe, developed with much assistance from the gorgeous Nomadess over at Custard Tarts and Hot Coffee!  I apologise for not having exact quantities for the cinnamon butter or glaze...I tend to just throw the ingredients in until it looks right.

Basic Dough
3 cups of bread flour (at least 10% protein - most supermarket flours have around 7.5)
2 tablespoons of caster sugar
1 teaspoon of salt
3 tablespoons of oil (use whatever you normally like for cooking - you can substitute butter for a richer scroll)
2.5 teaspoons of dry yeast
1 cup of water

Cinnamon Butter
Combine approx 50g of butter (melted), several tablespoons of brown sugar and at least a tablespoon of ground cinnamon, to a thick runny consistency (think of honey on a reasonably cold day).

Combine icing sugar, milk and a small amount of melted butter to a thick, drizzly consistency.

Breadmaker: Add all of the above to the breadmaker, switch to dough cycle and let 'er rip.  Then go to "Shaping"

The old fashioned way:  Make sure your cup of water is "blood warm", and place the yeast and sugar into the cup of water in the bottom of a large, pre-warmed bowl.  Stir slightly, then allow to sit for at lease two minutes until yeast begins to foam.  Add the rest of your ingredients to form a dough and knead thoroughly  for at least five minutes.  Cover dough and leave it to rise in a warm place until at least double in size.

Shaping: Take your dough and split it into two equal portions.  For each portion, rolling it out into a rectangle that is about 8mm thick.  Spread each rectangle with your cinnamon mixture, and then roll it into a log.  Cut "slices" from the log, and bake at 200C until golden brown.

Remove from the oven, and drizzle with the icing...then enjoy!

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