I don’t know where I found this recipe, I might have photocopied it somewhere, so please forgive me for not linking it to the original post. While going through a couple of recipes online to see where I might have found the one I am using, I saw that most recipes call for lukewarm milk instead of cold milk, but I stuck with the cold milk.
The dough should be kneaded well for at least 10 minutes but my hand-held mixer is not up to the task, so I tried kneading the dough with my hands. It was a terrible, sticky mess and I gave up. I also hadn’t dissolved the yeast properly, so I was quite curious to see how these buns turned out. While I was writing this and leaving the dough to rise I started feeling sorry for the dough and gave it another try (it hadn’t risen a millimetre yet).
I guess I used another 1 1/2 cups (200g) of flour trying to wrestle the dough under control, but I think it was worth it in the end. It did look a little bit better.
I rolled out the dough into four thinner squares and placed these smaller buns into mini muffin pans and ended up with 48 mini cinnamon buns.
Mix the milk with the yeast and stir until dissolved.
Then add the butter, sugar, salt, cardamom, egg and enough flour to make the dough combine.
Keep the mixer on continuously using the dough hook while adding the flour.
Work the dough for about 10 minutes with a mixer.
Leave to rise (1 to 2 hours) until it’s doubled in size.
Work through the dough with some more flour until the dough stops sticking and can be shaped, then cut the dough in half and roll out the first piece in a rectangular shape (around 18 x 14 inches / 45cm x 35cm).
Spread a generous amount of butter evenly, then sprinkle with cinnamon and sugar.
Roll the piece lengthways so you end up with a long, tight thin roll.
Cut the rolls into about 20 pieces and place each in a muffin pan.
Cover and leave to rise another 1 to 2 hours.
Beat the egg with a pinch of salt and ½ teaspoon of water and brush carefully on the buns.
It has been quite a while since I last posted, but I’m trying to get back on track. The weather was very grim during the winter and taking pictures seemed utterly pointless without any kind of daylight – you’ll see what I mean when I finally come around to post my x-mas cookie baking.
Anyway, I came across this recipe a while ago and decided to try it last weekend. They are adapted from Joy The Baker, who in turn adapted them from Martha Stewart. I added a bit more more salt as well as a salted chocolate and I they turned out great.
A while ago I went shopping with a friend and ended up buying baking weights and a home made soft, chewy snickerdoodle in a household goods shop. The cookie was so delicious I wanted to try and make them myself. I searched online and found this recipe from Sally’s Baking Addiction.
So now that I have maple extract, I thought I could try it in a cookie and here’s what I came up with, an adaptation of a snickerdoodle. I actually made these a few months ago but never got around to posting the recipe. I liked the combination of spices and they were crisp on the outside and slightly soft and chewy inside.
A few weeks ago my friend J choose this recipe from Baked’s “New Frontiers in Baking” for me to bake, but because I was sure that maple extract could not be found in Berlin, I gave up on them immediately. But then just a week later my BFF Tracy from my time at Norwalk high school (a time when BFF might not have been used as an acronym yet), whom I hadn’t seen in 20 years found me on fb. Since she was going on a short holiday to Europe with her husband and daughter, she spontaneously decided to come to Berlin for a day. She asked me what she could bring from Florida and I asked for maple extract (among other things). It was an incredibly great day and I am immensely happy we have found each other again (even though I’m sorry I have to admit fb made it happen).
I have been looking for recipes that require a lot of chocolate because I need to reduce my chocolate stash that has been magically building up in the last months. So after baking my favourite brownies last week I searched for a new recipe and came across this chocolate bread. It is adapted from my Paula Deen.
I’ve been making these brownies for at least 15 years, so I’m not sure where the recipe actually originated. It is one of my most used recipes, these brownies were especially popular at parties, where my friends would get the munchies for no apparent reason…
It’s a very basic recipe and you can use milk or dark chocolate, or a mix of both and you can add chocolate chips or nuts or marshmallows.