Oh yes, Im so back! Of course, I haven't forgotten my own blog. I didn't forget my love for cooking and baking either. But my life has been so eventful that I was out of my element these past few months. The events had overtaken the mundane. The last post that I was able to publish was in November last year; December was so all over the place as my darling little boy and I spent Christmas with my family in the Philippines. Just when I was about to go back to blogging, a very unfortunate mishap happened to me at work: I shattered my elbow in February this year. Without having to go into full details, after two 3-inch pins inserted then after two (2) months removed from my elbow, two surgeries, some wires and a song, I reckon I am on my road to recovery. I would probably need another two (2) months to get my tip-top form back, but Im okay with that. There are days in those dreadful months that my confidence dipped the lowest trough, there are days that I endeavour with my physio/rehab exercises like there are no tomorrows. It could have been worse. I always view the glass half full. But my life is seemingly in peaks and troughs these days. What really broke my heart even more, like stabbing some more my already bleeding heart, is that I couldn't bake nor cook. What a way to rub it in huh! I have reached the bowels of the earth.
But today is different. Writing this post seems cathartic for my creative juices to overflow. Im in the move and prowling like a tigress in the wildernes. Hehehe. My darling little boy thinks that Im restless once again. He sensed that my artistic side needs to be satiated. And so in the coming months, his wallet will be in dire strait as I will expend this combustion of inner love for art and being creative. And thus spending loads of caching-caching to be able to do that. And of course, I will bake and bake and cook and cook to make up for the lost time. He said Im back to my full form and old self once again. I say, a new lease in life maybe. Give it another month or two to get my old form back but Im back alright and indeed.
source: adapted from Peter Reinhart, The Bread Baker’s Apprentice
Makes 8-12 large or 12-16 smaller buns
6 1/2 tablespoons (3.25 ounces) granulated sugar
1 teaspoon salt
5 1/2 tablespoons (2.75 ounces) shortening or unsalted butter, room temperature
1 large egg, slightly beaten
1 teaspoon lemon extract or zest
3 1/2 cups (16 ounces) unbleached bread or all-purpose flour
2 teaspoons (.22 ounce) instant yeast
1 1/8 to 1 1/4 cups (9 to 10 ounces) whole milk or buttermilk, room temperature
2 tablespoons unsalted butter, melted and cooled slightly
1/2 cup (4 ounces) cinnamon sugar (6 1/2 tablespoon granulated sugar plus 1 1/2 tablespoons cinnamon)
1 cup raisins
1. In a standing mixer fitted with the paddle attachment, cream the sugar, salt and shortening on medium-high speed. Whip in the egg and lemon extract until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook, and increase the speed to medium, mixing for approximately 10 minutes, or until the dough is tacky but not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to cover it with oil. Cover bowl with plastic wrap.
2. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
3. Mist the counter with spray oil, and transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Brush melted butter over the dough then sprinkle the cinnamon sugar over the surface of the dough. Sprinkle on the raisins and gently press them into the cinnamon-sugar. Roll the dough up into a log, creating a spiral as you roll. With the seam side down, cut the dough into 8 to 12 even pieces, each about 1 3/4 inches thick for larger buns; or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.
4. Line 1 or more sheet pans with baking parchment. Place the buns approximately 1/2 inch apart.
5. Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size.
6. Preheat the oven to 350 degrees F with the oven rack on the middle shelf.
7. Bake the buns for 20 to 30 minutes, or until golden brown.
8. Cool the buns in the pan for about 10 minutes, and then glaze the tops. Remove the buns from the pans, and place them on a cooling rack. Wait at least 20 minutes before serving.
