Cinnamon Apple Maple Bread | Baking with Jack
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Maple Raisin Cinnamon Buns
Recipes from Pam and Rich Green Green's Sugarhouse, Poultney, Vt.
Maple Raisin Cinnamon Buns
(as demonstrated on VPT Cooks)
Makes about 2 dozen buns
1¼ c. warm milk (68 to 76 °)
1 tbsp. maple syrup
3 tbsp. yeast
1 egg
¾ c. all purpose flour plus 2½ c. bread flour or all of one or the other
½ tsp. salt
4 tbsp. granulated maple sugar
5 tbsp. butter
Combine the milk, yeast and maple syrup in the bowl of an
electric mixer and blend until the yeast is dissolved. Add the egg
and blend. Add the remaining ingredients and using the dough
hook attachment, mix on low speed just to incorporate. Increase
the speed to medium and mix until the dough is smooth and
elastic, 10-12 minutes.
The dough may be shaped now or refrigerated for use later.
Egg and Milk Wash and Rest of Ingredients:
Preheat oven to 375°.
Prepare egg and milk wash using:
2 tbsp. milk and 1 egg, mixed together
Melt:
5 tbsp. butter
Mix:
2 tbsp. cinnamon
½ c. granulated maple sugar
½ c. raisins
1 lb. maple cream
Directions:
Roll the dough into a rectangle (3/8? to ½? thick); brush the long
edge (about an inch wide strip) with the egg wash and the remaining
dough with melted butter.
Sprinkle the dough with raisins and cinnamon sugar, being
careful not to cover the egg-washed area. Roll the dough up
like a jelly roll, sealing the egg-washed edge.
Cut 24 - ¾? wide slices and place on a cookie sheet about
¾? apart. Lightly brush the tops with a thin cooking oil. Cover
and proof until double in size (about ½ - ¾ hour)
Bake in a preheated 375° oven until golden brown on all sides,
about 20-30 minutes depending on your oven. Remove from the
oven and put about ¾ tsp. of maple cream on each bun. When it
softens, brush the maple cream all over the buns. Let cool in pan.
Laminated Brioche Bread
There's brioche bread, and then there's laminated brioche bread. It requires laminating just like you would for a croissant, but it takes a day less! Since accuracy is needed here, I have the ingredients in grams. I really recommend investing in a kitchen scale they're not too expensive!
Ingredients for dough
180g whole milk (warm, around 100 °F, body temperature)
12g active dry yeast
500g flour
90g egg (approx. 2 large eggs)
7g fine sea salt
30g castor sugar
60g soft room temperature butter
Ingredients for butter block
270g European style butter (cold)
Recipe for Egg wash
1 egg
Dash of milk or heavy cream
A pinch of salt
- whisk all ingredients together in a bowl before using
Recipe for simple syrup
125g Water
160g sugar
- Place water and sugar in a saucepot and bring to a boil on medium high heat. Let boil for a minute till all the sugar dissolves, then take it off the heat. Cool, then store in a container in the fridge until you need to use it.
Notes:
- I use fresh yeast in the video, which is not available in most grocery stores. You should use active dry yeast. To use, mix into the warm milk and leave for 10 minutes before adding to the dough along with the egg.
- The time it takes for your dough to expand to almost double the size during day 1 depends on the temperature of the room you leave it in. It took me 1.5 hours, it may take you more or less.
- The next day when you take the dough out from the fridge, it should have puffed up. If it didn't, there might be an issue with the yeast youre using
- I use bread flour, but all-purpose flour should work just as fine.
- European style butter has more higher fat percentage, making it more malleable and easier to handle while laminating, I highly recommend using it for the butter block! Brands I use are Vermont creamery, Kerrygold, Plugra.
- It is really important that your butter is flexible before you begin to laminate!
- None of the scraps or edges have to go to waste! You can collect them as you cut them, and store them covered with plastic wrap in the fridge as you laminate. When you're ready to proof your main dough, in a separate pan lined with parchment paper, you can proof the scraps covered with plastic wrap in the same turned off oven. Once you bake your main dough, these will be ready too, so you can apply egg wash to them and bake till golden brown as well!
- I use a pastry brush to apply the egg wash and the simple syrup! They should be available at any grocery store.
Please let me know if you have questions in the comment section bellow!
Sticky Buns - Part III -Turkey Hill Farm
Margaret Osha prepares a traditional recipe for Sticky Buns. She is a farmer, teacher and wondeful cook, and she runs classes called The Farmer's Kitchen.
Gooey Cinnamon Rolls Recipe
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Ingredients:
Ingredients:
For the dough:
1 package active dry yeast
3/4 cup milk, warmed (110°F)
1/4 cup granulated sugar
4 eggs
4 1/2 cups all-purpose flour, plus more as needed
1 1/2 tsp. kosher salt
6 Tbs. (3/4 stick) unsalted butter, at room temperature, cut into chunks
For the filling:
4 Tbs. (1/2 stick) unsalted butter, at room temperature, cut into chunks
2/3 cup firmly packed light brown sugar
2 tsp. ground cinnamon
1 egg, lightly beaten with 1 tsp. water
Royalty free music from danosongs.com
song title little island by dan-o
Best Cinnamon Roll Recipe
My mom makes the best cinnamon rolls ever! Today we make her sticky cinnamon roll recipe, but she also has amazing rolls using the same dough recipe with white frosting.
Sticky Cinnamon Roll Recipe
Dough
1 2/3 cup water
2 T. powdered milk
2 T. shortening (we used butter)
2 T. sugar
2 t. salt
4 1/3 cup flour
1 1/2 t. yeast (mom uses 2 t.)
Sticky
1 stick of butter
1 cup brown sugar
2 T. water
2T. Karo syrup
Get the white frosting cinnamon roll recipe on the blog ????????
Get the maple roll recipe on the blog too ????????
Black and Decker still makes one Bread machine, but it's out of stock. You can buy used ones ????????
Since my daughter has celiacs I am looking at ones that claim to be gluten free because you can put the basket in the dishwasher. They also have baking settings that are supposed to work with using gluten free flour. ????????
Tap here for my sweatshirt in lots of styles ????????
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Brooke Johnson | The Junk Parlor | Old stuff and cool junk for your home | Business Coach for Antique Dealers | thejunkparlor.com
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00:00 Introduction
02:38 Making the dough
05:46 Shaping the dough
08:49 Making the sticky
10:00 Cutting the rolls
12:31 My shirt
13:26 Cinnamon roll reveal
14:44 Conclusion