What have you baked today?

Thriftkitten

Islandmaid wrote: »

Baked for England today!! Well for a Halloween party any way

Made large foccaccia (sp)
Dozen cinnamon rolls
24 x chocolate brownies a la Nigella
And a lake of honeycomb
24 x Palmiers - cheese and pesto
A vat of chilli
15 Baked potatoes

Could I be cheeky and ask for you cinnamon rolls recipe plz:T

sweaty_betty

I am attempting to cook bread in my slow cooker tonight - I'm not really sure how it's going to work out!

Islandmaid

Thriftkitten - here you go - I swap butter for baking marg (hard) get mine from Ald!


Harvest Cinnamon Rolls Recipe



Ingredients:
1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs, room temperature and beaten
1/2 teaspoon salt
1/2 cup granulated sugar
5 cups bread flour
1 tablespoon vital wheat gluten (optional)*
3 teaspoons instant active dry yeast
Cinnamon Filling (see recipe below)
Butter Frosting (see recipe below)


Standup Mixer Recipe:

In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms.

Check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). If you can't judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.

Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size.

After dough has risen, roll and stretch the dough into approximately a 15 x 24-inchrectangle.

Brush the 1/2 cup softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.


With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared baking pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.



TWO OPTIONS:

Refrigerating or Freezing Unbaked Cinnamon Rolls:

At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.

If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking. If you rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise, while sitting on the counter, until you achieve the desired rising before baking.

Bake Immediately After Making:

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).

Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven.

Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown.
Baked in a regular oven approximately 20 to 25 minutes in a regular oven until they are a light golden brown.


Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm. Best served warm, but room temperature is also great!

Yields 15 large cinnamon rolls.


CINNAMON FILLING:

1/2 cup butter, melted or softened
1 cup firmly-packed brown sugar
4 to 5 tablespoons ground cinnamon
3/4 to 1 cup chopped nuts (optional)
Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional). NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps.


BUTTER FROSTING:
2 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1 cup powdered (confectioners) sugar
1/2 teaspoons pure vanilla extract
1/8 teaspoon lemon extract or oil (optional)

In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading.

Thriftkitten

Thanks so much Island, this takes me back 20 yrs to living in the states... Mmmmm cinnamon rolls... sticky goey heaven x

Waffle_On

It's my little boys birthday tomorrow, so I've baked half a dozen each of:
Chocolate cupcakes with peanut butter icing
Banana cupcakes
Carrot cupcakes with cream cheese icing

Cream cheese icing went really runny for some reason, looks a bit of a mess but still tastes yummy!

purpledonkey

Today I made 8 wholemeal/multi grain rolls

joedenise

Have made another pumpkin pie from the leftover mixture! Was a bit lazy and bought a cooked pastry case when I went shopping but usually make my own pastry.

Denise

andygb

We went foraging for walnuts at the weekend, and following the storms last week, there were loads out of their green husks, just ready for cleaning and cracking.
So, having done the hard work, and lightly toasted some walnuts in a pan (this improves them way beyond what you would imagine), I have set about baking a couple of fruit loaves, using rehydrated apricots, sultanas, cranberries, raisins and chopped walnuts.
I am going to put the first one in the oven soon, but I have no idea how these will turn out, because I have never added any fruit to bread before.

Jammygal

Not strictly baking but have just made 8 toffee apples...yum x

Soworried

Today I have baked 6 mini pies for lunches a large quiche for an evening meal and a rhubarb crumble for tonight.