Sunday Cinnamon Roll

I had intended to try another ensaymada recipe this morning.  I measured half a cup of water, warmed  it up and added the sugar and yeast.  When I reviewed the ensaymada recipe I wanted to try, I realised it needed softened butter and the butter was definitely not soft since it was still sitting in the fridge.  

I looked at the measuring cup on the counter and I could see that the yeast was active.  I wasn't sure if the yeast would remain active if I waited for the butter to soften, so I looked for another recipe to try.  

I settled on a cinnamon roll recipe I had saved a couple of months back and adapted it accordingly. 

Ingredients: 

1/2 cup warm water

1/2 cup granulated sugar

1 T yeast

1 1/2 cup warm milk

4 tablespoons butter, melted 

1 teaspoon salt

1 tablespoon cardamom, freshly ground

1 egg for the dough

1 egg for the eggwash

4 to 5 cups all-purpose flour

Filling :

2 T ground cinnamon

1/2 to 3/4 cup brown sugar

1/4 c melted butter

Instructions :

1. In a small bowl, combine warm water, 1 T of sugar, and 1 T yeast.  Allow to rise for 10 minutes or until bubbly.

2. In a mixing bowl, combine 4 cups of flour, rest of the sugar, salt, cardamom. Stir to combine.

3. Add yeast mixture, milk, butter, and 1 beaten egg into the flour mixture.

4. Knead on medium speed until dough is smooth and shiny, add flour if dough is too sticky.

5. Place dough in oiled bowl, cover and let rise until double in size (about 1 hour).

6. Combine brown sugar and cinnamon in a small bowl.

7. When dough has risen, punch down and divide into equal halves.

8. Using a rolling pin, roll each half into 8 x 14 inch rectangle.

9. Brush the melted butter over each half of the dough and sprinkle cinnamon sugar.

10. Roll the pastry up from the small side then cut 7 x 2-inch triangles from each log.

11. Grease a cookie sheet lightly and place the cinnamon rolls on the sheet (seam side down).  

12. Press the centre of the roll so the sides bulge out.

13. Cover with a towel and allow to rise for another hour until double in size.

14. Preheat oven to 400F.

15. Once risen, whisk egg in small bowl and brush tops of the cinnamon rolls.

16. Bake for 10-15 minutes until golden brown.  Serve plain or with icing.

Morning Sky

Still on lockdown here in Sydney.

During my walk around the block, I stopped and took these shots of the morning sky.

Beautiful Weeds

As I was walking around today, I chanced upon these beautiful weeds.

Multi-Purpose Memorised Bread

Sister Deer is in Manila to be with Mother.  During one of our video chats, I had mentioned baking bread, and she said she had a recipe she uses all the time in HK.  According to her, she uses it for a variety of baked goodies.  I asked her to share it with me and started rattling off ingredients.  

Whoa!  Slow down, girl.  Please send it via email.  My brain can only take so much information.

She sent me this recipe which I decided to test as cinnamon rolls because I wanted to use up some raisins I had in the pantry.  I had plumped up the raisins and parked them in the fridge while waiting for the dough to rise.  In the end, I forgot to put in the raisins but the cinnamon rolls turned out quite well.  

Thanks for the recipe, Sister Deer.

3 cups flour

1 cup warm milk

1 tablespoon yeast

1 tablespoon sugar

1 pinch of salt

1 egg

1/4 cup butter

Add the yeast to the warm milk. 

Add mixture to the flour. 

Add egg and salt. Beat for around 4 minutes then add the butter.

Continue kneading until dough is smooth

Let rise for around 1 hour. 

Shape into desired shape and let rise for around 45 minutes.. 

Bake 18-20 minutes at 350F until golden brown