Cinnamon Buns, my love

                   

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.

Cinnamon Raisin Walnut Bread

I have a love affair with cinnamon..The spicy and middle eastern smell wafting around the house is one of the best aromas one would like to be greeted upon.  It is one smell that always brings a gentle smile on my face and  nips a tiny opening of the place where I locked  away my youthful dream of becoming a baker/patisserie owner. It is really a dream that even I don't care to admit. And so today is an opportune time to heed that gentle hush of a voice that dreams are made of a whiff of cinnamon, and saccharine longings of flour, egg and milk. (music please  ♫these dreams go on when I close my eyes, every second of the night I lived another life♪♪).  Hehehe.

If you checked my repertoire of recipes, you will know how much I love baking cinnamon buns or breads - in different sizes and shapes - to bits.  If this were not enough proof of my love affair with cinnamon, then I don't know what is...

Lifted from the pages of The Bread Baker's Apprentice cookbook by Peter Reinhart

Make two 1/2-pound leaves

3 1/2 cups unbleached bread flour

4 teaspoons granulated sugar

1 1/4 teaspoons salt

2 teaspoons instant yeast

1 1/4 teaspoons ground cinnamon

1 large egg, slightly beaten

2 tablespoons butter, melted or at room temperature

1/2 cup buttermilk or whole milk, at room temperature

3/4 cup water, at room temperature

1 1/2 cups raisins, rinsed and drained

1 cup chopped walnuts

1. Stir together the flour, sugar, salt, yeast and cinnamon in a mixing bowl (or in the bowl of an electric mixer). Add the egg, shortening, buttermilk, and water. Stir together with a large spoon (or mix on low speed with the paddle attachment) until the ingredients come together and form a ball. Adjust with flour or water if the dough seems too sticky or too dry and stiff.

2. Sprinkle flour on a counter, transfer the dough to the counter, and begin kneading (or mixing on medium speed, switching to the dough hook). The dough should be soft and pliable, tacky but not sticky. Add flour as you knead (or mix), if necessary, to achieve this texture. Knead by hand approximately 10 minutes (or by machine for 6 to 8 minutes). Sprinkle in the raisins and walnuts during the final 2 minutes of kneading (or mixing) to distribute them evenly and to avoid crushing them too much. (If you are mixing by machine, you may have to finish kneading by hand to distribute the raisins and walnuts evenly).  Lightly oil a large bowl and transfer the dough to the bowl, rolling it coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

4. Divide the dough into 2 equal pieces and form them into loaves. Place each loaf in a lightly oiled 8 1/2 by 1/2-inch pan, mist the tops with spray oil, and cover loosely with plastic wrap.

5. Proof at room temperature for 60 to 90 minutes, or until the dough crests above the lips of the pans and is nearly doubled in size.

6. Preheat the oven to 350F with the oven rack on the middle shelf. Place the loaf pans on a sheet pan, making sure they are not touching each other.

7. Bake the loaves for 20 minutes. Rotate the pan 180 degrees for even baking and continue baking for another 20 to 30 minutes, depending on the oven. The finished bread should register 190F in the center and be golden brown on top and lightly golden on the sides and bottom. They should make a hollow sound when thumped on the bottom.

8. Immediately remove the breads from their pans and cool on a rack at least hour, preferably 2 hours, before slicing or serving.

Cinnamon buns. Different take.

Its worth the wait! 

These cinnamon buns took almost 5 hours to make. I started midday and didn't even taste a chuck of these sweet fluffy goodness until late afternoon. But its definitely worth the wait.

I have tried three(3) cinnamon bun recipes so far, and this is my favourite thus far.

However a caveat amongst soft pillowy buns is that you cant manoeuvre the dough at first because its quite sticky. Let alone not having the chance to knead it manually because the dough is quite pliable at the same time. 

Be that as it may, you rather want the dough sticky and pliable. The proof is in the pudding - the buns came out so soft, fluffy and pillowy of goodness. Such a perfect treat for coffee break or tea time.

I got the recipe from Bread Expectations blogspot by Denise Fletcher and the buns are called snail buns, obviously for the reason that they resemble a snail - the spiral shape is a give away.  I had a trouble of shaping them into a snail form because I rolled my dough up loose - and I don't want them loose. An epiphany came over me, and after cutting the rolled up dough into 17 pieces (recipe - 15 rolls), I twirled the buns making their edges meet, thus my buns ended up looking like flowers instead.  Lol! What Im trying to say is that there are no hard and fast rules when making these buns. Once you followed the measurement to the letter, you can create shapes to your own liking.

These are the rules of engagement when you decide to take the plunge into making these buns;

• Have a sturdy stand mixer. I used my mixer with a dough hook and mixed it for 8 minutes - until the dough became so soft, smooth and pliable. I couldn't knead it with my hands because it was extremely sticky. If you opted to knead it manually make sure that your hands are oily.
• Use a pair of scissors when you cut the dough into 15 pieces (or more. I was able to come up with 17 pieces) per recipe instructions. Trust me its easier.
• Have a dose of patience and a dollop of practice, if you got it right the first time then you are brilliant! Hehehe. Otherwise, practice through testing easier bread recipes first. Once you have the confidence then a marching order is in the offing for you to try these cinnamon buns. Once you baked them, you will come out a changed person. Cinnamon buns become you. :)

*Inspired by Cinnamon Snail Buns by Denise Fletcher

Prep 4 hrs  Cook 25 mins Makes 15 rolls

350 g (3 1/2 level  teacups) bread flour

150 g (1 1/2 level teacups) plain or all purpose flour

350 ml (1 3/4 teacups) milk ( I used soy milk - lovely flavour and aroma)

2 1/2 tsp instant yeast

2 level tsp sugar

3 Tbsp water

1 1/2 level tsp fine sea salt

4 Tbsp soft butter or 5 Tbsp light vegetable oil

Filling

100 g (2/3 teacup) soft butter 

100 g (3/4 teacup) soft brown sugar

2 - 3 tsp ground cinnamon (I used 3 tsp)

1 1/2 tsp vanilla extract (optional but recommended)

Icing

50 g (1/2 teacup lightly packed) icing or confectioner's sugar

1 Tbsp water

In bowl of standmixer, combine flours and milk and mix on low speed (2) for about 2 minutes or just long enough to moisten all the flour and obtain a shaggy dough. Scrape down hook and bowl, cover bowl and leave dough to rest 20 - 30 minutes. This is the autolysing part.

While dough is mixing, combine yeast, sugar and water in a separate small bowl and stir and break up yeast with spoon until mixture is smooth and creamy and sugar and yeast have dissolved. Set aside for 20 minutes or so. Mixture should be foamy and slightly risen.

Add the salt and butter or oil to the dough in the mixer bowl and mix on speed 2 until salt and butter are incorporated (about 2 minutes). Pour in the yeast mixture and continue to mix (or knead) for 8 - 10 minutes.

Scrape dough out of bowl onto a lightly oiled clean surface and lightly grease hands. Grease inside of mixer bowl. Form dough into a neat and smooth ball and put seam side down into bowl. Cover and leave to rise for about 1 1/2 hours or until slightly more than doubled.

Line a baking tray with baking parchment.

Turn dough out of bowl onto lightly oiled surface. Dough will deflate by itself, there's no need to "knock down". Gently stretch and pat into a more or less even rectangle of 40 cm (16 in) by 30 cm (12 in) and allow dough to rest briefly while you prepare filling.

Combine the filling ingredients in a roomy bowl and stir only until smooth and well combined. Spread mixture evenly over dough right up to the edges. Beginning at longer edge closer to you, roll up dough as for a Swiss (jelly) roll. If you like neat, flat spirals, roll loosely. If you like upward spiralling centres (like mine) which resemble snail shells, roll up more tightly.

Pinch seam to seal and roll until seam is down. Gently neaten roll so it is evenly thick from end to end, bearing in mind to keep roll loose if you want flat spirals. Slice with a sharp serrated knife, sharp scissors (my choice) or unused, unflavoured dental floss into 15 even slices.

Gently lift and arrange slices cut side up and close together, on baking tray. Cover tray loosely with a clean napkin or large sheet of plastic. Leave to proof until there are no longer spaces between the rolls and they have risen slightly above the rim of tray (about 30 minutes)

Preheat oven at 190 C (375 F) 10 minutes into proofing so oven has 20 minutes to warm up).

Bake rolls for 25 minutes or until golden. If your oven heats unevenly (mine does) gently turn tray around 15 minutes into baking. Remove from oven when done and transfer rolls to a cooling rack. When rolls are no longer warm, stir together icing ingredients and drizzle across rolls. Allow icing to set before pulling off rolls.

Regular Method

Combine flours, salt and sugar in mixer bowl and stir well.

Add (dry) instant yeast to flour mixture and stir through. Omit the 3 Tbsp water for dissolving yeast in autolyse method.

Pour in milk and mix on low speed for 3 minutes. Scrape dough down hook and book and cover bowl. Leave to rest for 20 minutes.

Add butter or oil to bowl and knead on low speed for 10 minutes. Scrape dough out onto lighly greased surface, lightly grease hands and inside of bowl. Form dough into a tight, smooth ball and put seam side down in bowl. Cover and leave to rest for 1 1/2 hours or until volume increases about 2 1/2 times.

Proceed according to recipe given for autolyse method, from here on. 

If you wanted to check out another cinnamon buns recipe, click here.

All-American, All-Delicious Apple Pie

I am still riding on the hype about Dorie Greenspan, and since I have already professed my undying adoration about her, here yea is a recipe from her "Baking, From my home to yours" cook book that will bowl you over, All American, All-Delicious Apple Pie.

Truth be told, I am not really big about apple pies. If presented with an array of dessert pieces, a slice of apple pie would be at the bottom of my list. BUT this Dorie Greenspan's apple pie made me see a whole new world. And made me a convert. Big time. 

I can bake this apple pie many times over in a day and I will neither complain nor get tired. The first time I made it, I fell in love. And I couldn't stop eating it either. The only thing that is stopping me from baking this pie right now is the scary thought that I could eat the whole pie all by myself. Hahaha!

That's how good this apple pie is. Very rustic. Very provencal - yet the irony being All-American. Home-made. Very good.

*Recipe adapted from Dorie Greenspan's Baking, From my home to yours

Your base - Good for Almost Everything Pie Dough for a double crust, chilled:

Ingredients for your base - 9-inch double crust:

3 cups all-purpose flour

1/4 cup sugar

1 1/2 teaspoons salt

2 1/2 sticks (10 ounces) very cold (frozen is fine) unsalted butter, cut into tablespoon-size pieces

1/3 cup very cold (frozen is even better) vegetable shortening, cut into 4 pieces

About 1/2 cup ice water

Put the flour, sugar, and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don't overdo the mixing - what you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 6 tablespoons of the water if making a double crust - add a little water and pulse once, and some more water, pulse again and keep going that way. The use a few long pulses to get the water into the flour. If curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the work bowl and onto a work surface. Divide the dough in half. Gather each half into a ball, flatten each ball into a disk and wrap each half in plastic. Refrigerate the dough for at least 1 hour before rolling. (if your ingredients were very  cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge).

To roll out the dough: Have a buttered 9-inch pie plate at hand.

You can roll the dough out on a floured surface or between sheets of wax paper or plastic wrap or in an rolling wrap cover. If you're working on a counter, turn the dough over frequently and keep the counter floured. If you are rolling between paper, plastic or in a slipcover, make sure to turn the dough over often and to lift the paper, plastic or cover frequently so that it doesn't roll into the dough and form creases. If you've got time, slide the rolled-out dough into the fridge for about 20 minutes to rest and firm up.

For A double-crusted pie: Fit one circle of dough into the pie plate, allowing the excess to hang over. Trim to a 1/8 to 1/4-inch overhang. Fill the pie and moisten the edges of the bottom crust with water. Center the second piece of dough over the filling and press it against the bottom crust. Using a pair of scissors, cut the top crust's overhang so that it extends about 1/4 inch over the bottom crust. Tuck the excess top crust under the bottom crust and flute or pinch the crust to make a decorative edge. Alternatively, you can seal the doubled-up crust by pressing it with the tines of a fork. Follow the pie recipe's instruction for baking.

Ingredients:

6 very large apples

3/4 cup sugar

grated zest of 1 lemon

2 tablespoons quick-cooking tapioca

1/2 teaspoon ground cinnamon

1/8 - 1/4 teaspoon freshly grated nutmeg

1/4 teaspoon salt

2 tablespoons graham cracker crumbs (or dry bread crumbs)

2 tablespoons cold unsalted butter, cut into bits

For the glaze (optional)

Milk or heavy cream

Decorating (coarse) or granulated sugar

Getting Ready: Butter a 9-inch deep-dish pie plate.On a well-floured surface (or between wax paper, or plastic wrap), roll out one piece of the dough to a thickness of about ⅛ inch. Fit the dough into the buttered pie plate and trim the edges to a ½ -inch overhang. Roll the other piece of dough into a ⅛-inch-thick and slip it onto a baking sheet lined with parchment or a silicone mat. Cover both the circle and the crust in the pie plate with plastic wrap and refrigerate for about 20 minutes, while you preheat the oven and prepare the filling. (The crusts can be well covered and kept refrigerated overnight.)

Getting ready to bake: Center a rack in the oven and preheat the oven to 425 degrees F. Peel, core and slice the apples into slices about ¼ inch thick. Put the apples into a large bowl and add the sugar, lemon zest, tapioca (or potato flour), cinnamon, nutmeg and salt. Toss everything together really well. Let the mix sit for about 5 minutes, until juice starts to accumulate in the bottom of the bowl.

Remove the pie plate and top crust from the refrigerator and put the pie plate on a baking sheet lined with parchment or a silicone mat. Sprinkle the crumbs evenly over the bottom of the crust and then turn the apples and their juices into the crust. The apples will heap over the top of the crust. Pat them into an even mound. Dot the apples with the bits of cold butter.

Very lightly moisten the rim of the bottom crust with water, then center the top crust over the apples. Either folds the overhang from the top crust under the bottom crust and crimps the crust attractively, or presses the top crust against the bottom crust and trim the overhang from both crusts even with the rim of the pie plate. If you’ve pressed and trimmed the crust, use the tines of a fork to press the two crusts together securely.

Use a sharp paring knife to cut about 6 slits in the top crust. Use the wide end of a piping tip to cut a circle out of the center of the crust as a steam vent. If you’d like, brush the top crust with a little milk or cream and sprinkle it with sugar.

Bake the pie for 15 minutes. Lower the oven temperature to 375 degrees F, and bake the pie for another 50 to 60 minutes (total baking time is between 65 and 75 minutes), or until the crust is gorgeously browned and the juices bubble up through the top crust. After about 40 minutes in the oven, if the top crust looks as if it’s browning too quickly, cover the pie loosely with a foil tent.

Transfer the pie to a rack and let it rest until it is only just warm or until it reaches room temperature.