>Brioche Cinnamon Rolls

Brioche Cinnamon Rolls are alot more rich and fattening then Classic Cinnamon Rolls. One is all that’s needed, I made these on Christmas morning but I think these would be a hit at a Easter Brunch.
Brioche Cinnamon Rolls:
4 C flour
2 tsps. salt
3 Tbs. sugar
1 Tbs. active dry yeast
1/4 C luke warm water
6-8 eggs

12 oz butter softened
1/4 c melted butter
1/2 cup cinnamon sugar mixture
1/2 c cream
1 to 1 1/2 c powdered sugar
1 tsp vanilla
Put yeast in water for a few minutes. Then add all ingredients including yeast mixture to a mixer except for the butter. Using a dough hook mix until the dough passes the windowpane test(take a chunk of dough and stretch until you can see through the dough.) Then add chunks of butter to the dough while the mixer is on until all dough is combined. Put in the fridge overnight or in your oven(turned off) for about an hour. Roll out dough until its 1/4 inch thick. Brush with butter then sprinkle with cinnamon sugar. Roll the dough up and cut with a knife or flavorless floss to the size of your liking. Put in a butter cake pan or pie pan close together. Put in the cold oven for another hour or in the fridge overnight. Then take ovens out and heat oven up to 350 degrees. Bake for about 40 minutes or until cake tester comes out clean. Stir cream, vanilla and sugar together until come to consistency you would like. Pour over cooled rolls and serve.

breakfast · scones

>Cinnamon Chip Scones

After making the snickerdoodle Blondie’s my mum fell in love with the cinnamon chips. She had been asking for me to make her cinnamon chip scones, so I finally made these and both her and my dad loved them. The scones are moist, crumbly with the little nougats of cinnamon, their perfect.
Cinnamon Chip Scones:
2 C flour
1 Tbs. baking powder
1/2 tsp. salt
1/4 C sugar
4 oz cold butter
3/4 C Cinnamon Chips
1 1/4 C heavy cream

3 Tbs. butter melted
2 Tbs. sugar
1 Tsp. Cinnamon
Put the flour, baking powder, the sugar, and the salt in a mixer bowl. Cut the cold butter into small pieces and put them on top pf the flour mixture in the mixer. Use a paddle attachment. Mix on low speed until the butter looks like coarse crumble. Turn machine off and use hands to smash butter flat. Then add the chips and mix for a few seconds. Turn the machine off and add almost all the cream and pulse it add more cream if needed. Do so until dough comes together roughly. Scrape the dough out onto a work surface and squeeze together dough. Flatten dough out with hands and cut to you liking. Put on parchment covered sheet pan brush with melted butter and put cinnamon sugar mixture on top. Bake at 350 degrees for about 20 minutes. Let cool then eat.

bread · breakfast

>Monkey Bread

I have always heard of people talk about Monkey bread and didn’t really know what it was but it sounded good so I set out to make it. I told my mum and she wasn’t convinced that it would be good for she had never heard of it. So while she was off working in the yard I worked in the kitchen making sure the monkey bread would be done for dessert. Sure enough at around 7pm I took the monkey bread out of the oven, it was a glorious sight. So we started out eating it in slices but as the old saying goes monkey see monkey do, I walked out on my mum pulling it apart saying just one more piece,so all started to do it I’m pretty sure how it got its name. My mum said though its a family staple now, so it must be good.

4 tablespoons (1/2 stick or 2 ounces) unsalted butter, divided (2 tablespoons softened, 2 tablespoons melted)
1 cup milk, warm (around 110 degrees)
1/3 cup water, warm (also around 110 degrees)
1/4 cup granulated sugar
1 package or 2 1/4 teaspoons rapid rise, instant or bread machine yeast
3 1/4 cups all-purpose flour, plus extra for work surface
2 teaspoons table salt

Brown Sugar Coating
1 cup packed light brown sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter (1 stick or 4 ounces), melted

Butter Bundt pan with 2 tablespoons softened butter. Set aside.

Make dough: In large measuring cup, mix together milk, water, melted butter, sugar, and yeast.
To proceed with a stand mixer, mix flour and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. (The dough should be sticky but if it is too wet to come together into anything cohesive, add an additional 2 tablespoons flour.) Turn dough onto lightly floured counter and knead briefly to form smooth, round ball.
Coat large bowl with nonstick cooking spray or a tablespoon of neutral oil. Place dough in bowl and coat surface of dough with more cooking spray or oil. Cover bowl with plastic wrap and place in warm oven until dough doubles in size, 50 to 60 minutes.

Make brown sugar coating: Place melted butter in one bowl. Mix brown sugar and cinnamon in a second one.

Form the bread: Flip dough out onto floured surface and gently pat into an 8-inch square. Using a bench scraper or knife, cut dough into 64 pieces.

Roll each piece of dough into a ball. Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. (I found a fork to be helpful for this process.) Roll in brown sugar mixture, then layer balls in Bundt pan, staggering seams where dough balls meet as you build layers.

Cover Bundt pan tightly with plastic wrap and place in turned-off oven until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.
Bake bread: Remove pan from oven and heat oven to 350°F. Unwrap pan and bake until top is deep brown and caramel might begin to bubble around edges, 30 to 35 minutes. Cool in pan for 5 minutes then turn out on platter and allow to cool slightly, about 10 minutes. Then eat it, because trust me someone else will if you don’t.


>Guinness Bundt

St.Patricks day is this Wednesday so in honor of St.Patricks day I made a Guinness Bundt cake. We had the big family party yesterday and I brought this as dessert. I wasn’t sure what to except out of this cake but it was very good. It reminds me of gingerbread because its a spice cake and the beer makes is moist and airy as a coke cake would do. Last year I made Irish soda bread and I just put some in the oven right now. For bundt I did a simple powdered sugar glaze on top.
1 can Guinness Stout
½ cup molasses
½ cup brown sugar
2 teaspoons baking soda
3 eggs
1 cup granulated sugar
2 sticks unsalted butter, room temperature
2 cups all purpose flour
1 teaspoon baking powder
1 tablespoon ginger
1 tablespoon cinnamon
1 teaspoon cloves
½ teaspoon nutmeg
1 teaspoon salt
Confectioners sugar for dusting
Preheat oven to 350°
In a large saucepan, combine molasses, brown sugar, Guinness and baking soda and simmer over medium heat until the brown sugar has melted. The mixture will bubble due to the baking soda, so make sure your pot is large enough! Set aside.
In a large bowl, whisk together flour, baking powder and all spices and salt. Set aside.
In a stand mixer with paddle attachment, cream granulated sugar and butter until light and fluffy. Add eggs, one at a time, beating between additions and scraping down the bowl.
Add flour and Guinness mixture, alternate between the two, adding a quarter of each mixture with each incorporation.
Pour the batter into a non-stick bundt mold that’s been liberally sprayed with non-stick spray.
Bake at 350° for about an hour. When the cake is cool, make a powdered sugar glaze (water and powdered sugar mixed together). Enjoy after a meal of corn beef and cabbage.