Snickerdoodle (Half Recipe)

If you’re not familiar with these, they are basically sugar cookies with an attractive cinnamon sugar crackle coating.

This is a Martha Stewart recipe.

Makes 9 cookies

INGREDIENTS:

1 1/3 c flour
1 tsp baking powder
1/4 tsp salt
1 stick butter
3/4 c sugar
1 egg

TOPPING:

1 tbsp sugar
1 tsp cinnamon

DIRECTIONS:

  1. Preheat oven to 350 F.
  2. Mix dry ingredients together.
  3. Cream butter and sugar in kitchenaid. Add eggs. Add dry ingredients. Roll into 2 in balls.
  4. Mix topping ingredients together in separate bowl.
  5. Roll cookie dough balls in topping mixture. Place on silpat lined cookie sheets.
  6. Bake 14 min.
  7. Enjoy!

Snickerdoodles

If you’re not familiar with these, they are basically sugar cookies with an attractive cinnamon sugar crackle coating.

This is a Martha Stewart recipe.

Makes 18 cookies

INGREDIENTS:

2 3/4 c flour
2 tsp baking powder
1/2 tsp salt
2 sticks butter
1 1/2 c sugar
2 eggs

TOPPING:

2 tbsp sugar
2 tsp cinnamon

DIRECTIONS:

  1. Preheat oven to 350 F.
  2. Mix dry ingredients together.
  3. Cream butter and sugar in kitchenaid. Add eggs. Add dry ingredients. Roll into 2 in balls.
  4. Mix topping ingredients together in separate bowl.
  5. Roll cookie dough balls in topping mixture. Place on silpat lined cookie sheets.
  6. Bake 14 min.
  7. Enjoy!

No Knead Raisin Bread

Trying a variation from my No Knead Bread.

INGREDIENTS:

  • 375 grams (3 cups) all-purpose flour
  • ½ tsp active dry yeast
  • 1 tsp salt
  • 2 tbsp granulated sugar
  • 2 tsp cinnamon
  • 120 grams (3/4 cup) raisins
  • 188 grams (3/4 cup) milk
  • 188 grams (3/4 cup) water

DIRECTIONS:

  1. Mix dry ingredients.
  2. Add wet ingredients.
  3. LET RISE OVERNIGHT. (12-18 hours)
  4. Deflate and fold over a few times.
  5. PREHEAT OVEN TO 450 F. Put the cast iron WITH LID into the preheated oven. DO NOT grease; it will burn. DO NOT sprinkle with corn meal or oat meal now; it will burn.
  6. Flip the dough ball into the cast iron pot. COVER WITH LID and bake 30 min.
  7. UNCOVER and bake without lid another 10-20 min as needed. [I baked it another 10 min and it was perfect!]
  8. Let cool and enjoy!

Cinnabon Rolls

Makes 6 big rolls

Ingredients

DOUGH

1/2 cup lukewarm milk
1 large egg, room temperature
3 tbsp unsalted butter, cut up
2.5 cups flour
1.5 teaspoons salt
1/4 cup sugar
1.25 teaspoons instant yeast

FILLING

3 tbsp unsalted butter, softened
1/2 cup  brown sugar, packed (about 1 c, unpacked)
1.5 tablespoons ground cinnamon

ICING

2 oz cream cheese, softened
1.5 tbsp unsalted butter, softened
3/4 cup confectioners’ sugar
1/4 teaspoon vanilla extract

Instructions

Combine all of the dough ingredients in a large mixing bowl, stirring till the mixture becomes cohesive. Transfer the dough to a lightly oiled work surface, and knead it for 5 to 8 minutes, till it’s smooth. Or knead it in an electric mixer, using the dough hook, for 4 to 7 minutes at medium speed. Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl with a proof cover or plastic wrap, and let it rise for 60 minutes, till it’s nearly doubled in bulk.

ASSEMBLY:

Transfer the dough to a lightly greased work surface, and roll it into a 16 x 21-inch rectangle. Spread the dough with the 1/3 cup butter. Mix the brown sugar and cinnamon, and sprinkle it evenly over the dough.

Starting with a short end, roll the dough into a log, and cut it into 12 slices. Place the buns in a lightly greased 9 x 13-inch pan. Cover the pan with a proof cover or plastic wrap, and let the buns rise until they’re nearly doubled, about 30 minutes.

Bake the buns in a preheated 400°F oven until they’re golden brown, about 15 minutes. While the buns are baking, make the icing.

ICING:

In a small bowl, beat together the cream cheese, butter, sugar, and vanilla. Spread the icing on the buns while they’re warm.

RLB Cinnamon Bread

Yield: 2 loaves of bread

SPONGE STARTER:

2.25 c + 2.5 tbsp all purpose flour
1.75 c warm water
2 1/3 tbsp honey
3/4 tsp yeast

DIRECTIONS:

  1. In a mixer bowl or other large bowl, combine the flour, water, honey, and instant yeast.
  2. Whisk until very smooth to incorporate air, about 2 minutes.
  3. The sponge will be the consistency of a thick batter.
  4. Scrape down the sides of the bowl and cover it with plastic wrap.
  5. EITHER:
    1. Let rest 1 hour; OR
    2. Lest rest 1 hour then fridge for up to 24 hours to develop flavor.

DOUGH:

2 c + 2.25 tbsp all purpose flour
1.75 c nonfat dry milk
3/4 tsp yeast
1 stick + 1 tbsp unsalted butter, softened

FIRST RISE:

  1. Mix well add above to sponge.
  2. RISE 1-4 hours at room temperature.

SECOND RISE:

  1. Deflate.
  2. Mix in kitchenaid mixer on low.
  3. Add 2.25 tsp salt.
  4. Add 1 c raisins
  5. Let dough rest, covered, for 10 minutes.
  6. In small bow, beat 1 egg.
  7. In second bowl, beat 1/4 c sugar + 2 tbsp sugar and 4 tsp cinnamon together.
  8. Cut dough into half, two loaves.
  9. Roll out one loaf, cover with egg wash, add cinnamon sugar.
  10. Do the same for the second loaf.
  11. Cover both the loaves with plastic wrap and let RISE 1-2 hours.

BAKE:

  1. Preheat oven 350 F.
  2. Bake 35-40 min.
  3. Brush tops of bread with melted butter.
  4. Let cool a bit before taking out of loaf pans.

 

 NOTE: This is a fiddly recipe. I wouldn’t make it again, it’s too much of a bother. However, it does taste great, especially lightly toasted with a huge lump of butter.

Chicago Tribune Giant Glazed Cinnamon Rolls

People tell us they still dream about these–giant, gooey cinnamon rolls from a recipe the Chicago Tribune ran in 1987. This recipe makes six buns, which just fit into one cake pan. Great tip from Chicago Tribune recipe developer JeanMarie Brownson: use thread, (or unflavored dental floss), rather than a knife to cut the raw dough into rolls before baking–they hold their shape better.

Makes six, giant cinnamon rolls

Dough Ingredients
4 cups all-purpose flour (about)
1 pkg. active dry yeast = 2.5 tsp active dry yeast
1 1/4 cups milk
1/4 cup sugar
1/4 cup unsalted butter
1 tsp salt
1 large egg

Cinnamon Filling Ingredients
1/4 cup granulated sugar
2 Tbsp dark brown sugar
1 Tbsp ground cinnamon
5 Tbsp melted butter

Glaze Ingredients
1 cup confectioners sugar
1/2 tsp vanilla
half-and-half

DIRECTIONS:

Make dough:

  1. Mix 1 1/2 cups flour and yeast into large bowl.
  2. Heat milk, 1/4 cup sugar, 1/4 cup butter and salt in small pan until just warm. Stir until butter almost melts.
  3. Add to yeast mixture; add egg.
  4. In bowl of stand mixer, beat at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed.
  5. By hand, stir in enough remaining flour to make a soft dough. Turn onto lightly floured surface and knead until smooth and elastic, about 8 minutes.
  6. Shape into a ball. Place in lightly-greased bowl; turn to grease surface. Cover.
  7. Let rise in warm place until doubled in bulk; about 1 1/2 to 2 hours.
  8. Punch down; turn out onto floured surface. Cover.
  9. Let rest 10 minutes.

Make filling:

  1. Mix sugars and cinnamon.
  2. Brush 9-inch round cake pan with 1 Tbsp melted butter.
  3. Shape rolls: Roll dough on lightly-floured surface to a thin rectangle 12 x 20 inches. Brush generously with melted butter. Sprinkle with cinnamon mixture. Roll up jelly-roll-style, starting at one 12-inch end. End up with a fat log, about 12-inches long.
  4. Cut rolls in 2 inch intervals, using dental floss or button thread: Slide the thread underneath the finished cinnamon-roll log. With one end of the thread in each hand, pull straight up and around the log, criss-crossing at the top and pulling tight to cut off 2-inch slices.
  5. Place cut rolls in the prepared cake pan, cinnamon-swirl-side-up, and drizzle any remaining butter over all.
  6. Cover and let rise 20 minutes.

Make Glaze:

  1. Combine confectioners sugar, vanilla and enough half-and-half to thin this mixture to glaze consistency.
  2. While rolls are doing their final rise, preheat oven to 375 degrees.
  3. Bake at 375 for 25 to 30 minutes until puffed and golden.
  4. Remove pan to baking rack.
  5. Serve rolls warm, drizzled with glaze.

http://lostrecipesfound.com/recipe/giant-glazed-cinnamon-rolls/