Category Archives: Bread

Pink Cinnamon Buns

It’s a little after 7pm here and I’m wondering if a pink cinnamon bun would make a good dinner. Probably not. But two buns might.

What can I say, I like pink. I wear pink nail polish, use a pink phone and a pink diary. I have three pink handbags and am wearing pink now. I make pink buttercream frosting more often than any other coloured frosting. As I mentioned earlier this week, KitchenAid lent me a pretty pink Artisan Stand Mixer as part of their Pink October campaign so today I decided to bake up something else pink. I have to admit, since I received my own KitchenAid mixer last year I haven’t kneaded dough by hand once. Not pizza dough nor bread dough. It feels a bit like cheating but it does make the whole bread making process easier. And the KitchenAid dough hook does a good job!

I especially like pink when it’s for a good cause. Every year I aim to raise money for breast cancer research and support. I do a fun run each May and host or participate in at least one fund-raising event every October (although often the events creep into November too). I have a great circle of family and friends who often join me at the Mother’s Day Classic or donate generously each time I ask. I wish I’d kept an accurate tally because I think it’d be well over $5,000 and probably closer to $10,000 that we’ve raised through fun runs, Pink Ribbon Breakfasts and Girls’ Night In events over the past 10 years. I can’t thank everyone enough for their ongoing support.


Until there is a magic cure or preventative all we can do is keep funding the research and supporting the care of sufferers and survivors. And, most importantly, detect symptoms early. Check yourself or get your doctor to do it. And do it regularly. As many people have said to me lately, look after yourself.

 

Cinnamon Buns
Adapted from Peter Reinhart’s The Bread Baker’s Apprentice

Makes 12 -16 rolls

Dough

Ingredients

6 ½ tablespoons (3.25  ounces) caster sugar
1 teaspoon salt
5 ½ tablespoons (2.75 ounces) unsalted butter
1 large egg, slightly beaten
3 ½ cups (16 ounces) bread or all-purpose flour
2 teaspoons dried yeast
1 ¼ cups whole milk, at room temperature
1/2 cup cinnamon sugar

Directions

Cream together the sugar, salt and butter on medium-high speed in a stand mixer with a paddle attachment.

Whip in the egg 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 knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. (You may have to add a little flour or water while kneading to achieve this texture.)

Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Leave to rise for 2 hours or until dough has doubled in size.

Dust bench with flour, then roll out the dough with a rolling pin. 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.

Sprinkle the cinnamon sugar over the surface of the dough and roll the dough up into a cigar-shaped log, creating a cinnamon-sugar spiral as you roll.

With the seam side down, cut the dough into 8 to 12 pieces each about 1 ¾ inches thick for larger buns, or 12 to 16 pieces each 1 ¼ inch thick for  smaller buns.

Line one or more oven trays or pans with baking paper. Place the buns approximately ½ inch apart so that they aren’t touching but are close to one another.

Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size.

Preheat the oven to 350°F (175°C) with the oven rack in the middle shelf.

Bake the cinnamon buns for 20 to 30 minutes, or until golden brown.

Cool the buns in the pan for about 10 minutes and then streak fondant glaze across the tops, while the buns are warm but not too hot. Remove the buns from the pans and place them on a cooling rack. Wait for at least 20 minutes before serving.

Topping

Ingredients 

4 cups icing sugar
1 teaspoon vanilla
6 tablespoons warm milk

Directions

Sift icing sugar into a bowl. Add vanilla and milk, whisking until the sugar is dissolved and a thick, smooth paste is formed. Add extra milk as needed.

When the buns have cooled slighty but are still warm, streak the glaze over them.

 

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Pretzels

Warning – you won’t be able to stop at one. Hubby says they are way too good to be called pretzels. Soft, chewy, sweet and salty. Yes, they will make you thirsty, but they wouldn’t be pretzels if they didn’t. This is an easy recipe, using pantry staples. Don’t be deterred by having to wait for the dough to rise; you only need to do it once, unlike in most yeast-based recipes.

Pretzels
Recipe adapted from Auntie Anne’s Pretzels, by Yammie’s Noshery

Ingredients

2 cups skim milk
1 12 tablespoons active dry yeast
6 tablespoons brown sugar 
60g butter, melted 
5 cups all-purpose flour
2 teaspoons salt

13 cup baking soda
3 cups warm water
coarse salt

100g butter, melted in a shallow dish

Directions

Warm milk on stove or in microwave until lukewarm.

In the bowl of a stand mixer, combine yeast and warm milk, stir then let sit for three minutes.

Add melted butter, sugar and salt to milk mixture. Using a dough hook on low speed, add flour, one cup at a time. Let the mixer knead the dough for 10 minutes.

Place dough in a greased bowl and cover with a tea towel until dough has doubled in size. (Approximately one hour).

Preheat oven to 200°C/400°F.

Shape pieces of dough into pretzel knots, long straight pieces or small bite-sized buns.

Combine water and baking powder in a medium bowl. Dip shaped pieces of dough in baking powder mixture.

Place dough pieces on lined baking tray, sprinkle with coarse salt and then bake for 7 to 11 minutes.

Dip freshly baked pretzels in melted butter, serve.

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Hot Cross Buns

Eat these when freshly baked, that’s when they are best. Warm with butter of course.

Hot Cross Buns
Recipe from Gourmet Traveller
Serves  16

Ingredients

Buns

750 gm (5 cups) plain flour, sifted
55 gm (¼ cup)  caster sugar
2 tsp (14 gm)  dried yeast
1 tsp  allspice
½ tsp  cinnamon
250 gm (1½ cups)  sultanas
100 gm candied orange peel, coarsely chopped
1 orange, finely grated rind only
300 ml  milk
100 gm unsalted butter, coarsely chopped
1 egg

Glaze

55 gm (¼ cup) caster sugar
¼ tsp mixed spice

Directions

1. Combine 700 gm flour, sugar, yeast, spices, sultanas, orange peel and rind and 1 tsp sea salt in a bowl. Gently warm milk and butter over a low heat until butter melts and mixture is tepid. Add egg to milk mixture and whisk. Make a well in the centre of flour mixture, add milk mixture and stir. Turn dough onto a floured surface and knead for 10 minutes or until smooth. Place dough in a lightly oiled bowl, cover with plastic wrap and stand in a warm place for 40 minutes or until doubled in size. Knock back dough and cut into 16 equal pieces. Knead each piece into a ball, place in a lightly greased 22cm-square cake pan, cover with a damp tea towel and stand in a warm place for 40 minutes or until doubled in size.

2. Preheat oven to 220C. Combine remaining flour and ¼ cup water and stir to a smooth paste. Spoon into a piping bag fitted with a fine nozzle. Pipe lines down each row to form crosses. Bake for 10 minutes, then reduce temperature to 200C and bake for another 10 minutes or until golden. (They’re ready when they sound hollow when tapped).

3. For glaze, combine ingredients with ¼ cup water in a saucepan over medium heat, stirring until sugar dissolves. Bring  to the boil, reduce heat and simmer for 1-2 minutes. Brush glaze over hot buns, then transfer to a wire rack to cool.

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Cornbread

 

Cornbread
Recipe from Qaker Cornmeal packet

1 1/4 cups all-purpose flour
3/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1/4 cup vegetable oil
2 egg whites or 1 whole egg, beaten

Directions:

  1. Preheat oven to 400F; grease an 8 or 9 inch pan.
  2. Combine dry ingredients and stir in wet ingredients, mixing just until moistened.
  3. Pour into prepared pan and bake in the preheated oven 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.

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Fuss-free Scones

Fuss-free Scones
From: Australian Women’s Weekly magazine August 2007

2 1/2 cups self-raising flour
1 tablespoon caster sugar
1/4 teaspoon salt
30g butter
3/4 cup (180ml) milk
1/2 cup (125ml) water, approximately

Preheat oven to very hot (250 degrees Celsius or 230 degrees Celsius fan-forced). Grease a deep  19cm square cake pan.

Sift flour, sugar and salt into a large bowl; rub in butter with fingertips. Add milk and almost all of the water. Using a knife, “cut” the milk and water through the flour mixture to form a soft, sticky dough. Add remaining water only if needed for correct consistency.

Turn dough onto a lightly floured surface; knead quickly and lightly until smooth.

Use hand to press dough out evenly to 2cm thickness.

Dip a 4.5cm cutter into flour, cut as many rounds as you can from the piece of dough. Place scones side by side, just touching, in prepared pan. Gently knead scraps of dough together and repeat pressing and cutting out of dough. Place rounds in prepared pan; brush tops with a little extra milk.

Bake scones in a very hot oven for about 15 minutes.

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Homemade Pizza and Chocolate Mousse

The Kitchenaid is getting used at every opportunity in Katie’s kitchen this week. Saturday night hubby and I made pizza and let the Kitchenaid do her stuff with the dough. Success!

For dessert I made chocolate mousse, something I hadn’t made before. More success!

Basic Pizza Dough
Donna Hay

1 teaspoon dry yeast
pinch  sugar
2/3 cup  lukewarm water
2 cups plain (all-purpose) flour
pinch teaspoon fine salt
1 tablespoon olive oil

Combine the yeast, sugar and water in a bowl. Set aside in a warm place for 10 minutes or until bubbles appear. Place the flour, oil and salt in a bowl and make a well in the centre. Add the yeast mixture and stir until it comes together. Knead until dough is soft and elastic. Place dough in oiled bowl, cover, set in warm place to rise until doubled in size.

Chocolate Mousse
Donna Hay

200g dark chocolate, chopped
75g butter, chopped
4 eggs, separated
1 cup single or pouring cream
2 tablespoons icing sugar

Place the chocolate and butter in a saucepan over low heat and stir until melted and smooth.
Pour mixture into a bowl and add the egg yolks, one at a time, beating until well combined. Set aside.
Place the cream in a bowl and whip until soft peaks form. Set aside.
Place the eggs white in a bowl and whisk until soft peaks form. Sift over icing sugar and whisk until mixture is thick and glossy.
Gently fold the cream through the chocolate mixture, the fold the egg whites through.
Spoon into bowls and refrigerate for at least 3 hours.

Serves 6-8

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Hot Cross Buns 3

Happy Easter to all those who celebrate. Any holiday that involves Cadbury chocolate and hot cross buns is ok with me. Hubby is working on his own project today, chocolate ice cream. Yours truly will be the official taste tester.

Buns by Katie, Tupperware plate and tablecloth by Nanna.

Hot Cross Buns 1
Hot Cross Buns 2

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Cinnamon Buns

The new oven arrived last week so I baked some buns yesterday. After making your own you’ll never want store-bought cinnamon buns again.  Click here for recipe.

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Fuss-free Scones

I prefer this recipe over the Simple Scones recipe. These scones are still quick and easy to make, of course they are best served straight out of the oven.

fuss-fee_scone.jpg

Fuss-free Scones
From: Australian Women’s Weekly magazine August 2007

Ingredients

2 1/2 cups self-raising flour
1 tablespoon caster sugar
1/4 teaspoon salt
30g butter
3/4 cup (180ml) milk
1/2 cup (125ml) water, approximately

Directions

Preheat oven to very hot (250 degrees Celsius or 230 degrees Celsius fan-forced). Grease a deep  19cm square cake pan.

Sift flour, sugar and salt into a large bowl; rub in butter with fingertips. Add milk and almost all of the water. Using a knife, “cut” the milk and water through the flour mixture to form a soft, sticky dough. Add remaining water only if needed for correct consistency.

Turn dough onto a lightly floured surface; knead quickly and lightly until smooth.

Use hand to press dough out evenly to 2cm thickness.

Dip a 4.5cm cutter into flour, cut as many rounds as you can from the piece of dough. Place scones side by side, just touching, in prepared pan. Gently knead scraps of dough together and repeat pressing and cutting out of dough. Place rounds in prepared pan; brush tops with a little extra milk.

Bake scones in a very hot oven for about 15 minutes.

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