Beth's No-Knead Cinnamon Raisin Bread Recipe | ENTERTAINING WITH BETH
Learn how to make an easy No Knead Cinnamon Raisin bread. A artisan bread that requires no kneading and rises while you sleep!
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Learn how to make my no knead bread cinnamon bread recipe. An easy and delicious bread recipe that can be risen over night and baked in a dutch oven. An easy baking recipe for beginner bakers.
DUTCH OVENS FOR DIFFERENT BUDGETS:
Cast Iron Dutch Oven ($)
Lodge Dutch Oven ($$):
Le Creuset Dutch Oven ($$$)
BETH’S NO KNEAD CINNAMON RAISIN BREAD RECIPE
Makes 1 loaf
INGREDIENTS:
1 ½ cups (180 g) all-purpose flour
1 ½ cups (180 g) whole wheat flour
¼ tsp (1.25 ml) active dry yeast
1 ½ tsp (7.5 ml) of salt
1 tbsp (15 ml) ground cinnamon
1 ½ cups (350 ml) room temperature water (more if needed in 1 tbsp increments)
½ cup (75g) walnuts
½ cup (75 g) raisins
METHOD:
Whisk together the flours, yeast, salt, and cinnamon. Then add the walnuts and raisins. Stir to combine.
Slowly add the water and stir with a wooden spoon until a dough forms. If the dough looks to dry add more water in 1 tbsp increments. Too wet add more flour in 1 tbsp increments.
Transfer dough into a clean bowl that has been greased with olive oil. Cover with plastic wrap and rise over night.
The following day, punch down dough and with “floured hands” form dough into a ball. Place in a clean bowl dusted with flour, cover with plastic wrap and allow to rise for 1 ½ hours.
Pre-heat oven to 500F (260C) with the Dutch oven so both can get up to temperature together. Place dough inside and cover. Bake for 30 mins.
Allow bread to cool for 1 hour. Slice and serve! Bread also freezes well if sliced and placed in a plastic freezer bag.
BETH'S FRENCH TOAST RECIPE
INGREDIENTS:
8 slices (2in thick) of good quality bread
3 eggs
1/2 cup (120 ml) milk
1 tsp (5 ml) sugar
¼ tsp (1.25 ml) salt
2 tsp (10 ml) vanilla
1 tbsp (15 ml) orange zest
2 tbsp (30 ml) syrup
2 tbsp (30 ml) butter
2 tsp (10 ml) orange zest
METHOD:
In a shallow bowl add the eggs, milk, sugar, salt, whisk that together and then add the vanilla and orange zest, whisk to combine.
Then place bread in the bowl to soak for at least a total of 6 mins (3 mins on each side)
While bread in soaking you can heat the syrup. In a sauce pan heat 2 tbsp (30 ml) of syrup, 2 tbsp (30 ml) butter and 1 tbsp (15 ml) orange zest until warm. Keep on a very low flame just to keep warm.
Then heat 1 tbsp (15 ml) of butter in a large non-stick skillet. Place soaked bread in pan, be careful not to crowd them so they can brown. Once browned on 1 side, flip them on the other side and cook for another 1-2 mins until golden brown. Then turn them on their sides to brown a bit, making sure the raw egg is being cooked on all sides.
Then remove from a pan and place on a serving platter. Drizzle the orange syrup over the bread and top with some freshly grated orange zest to garnish. Enjoy!
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! cooking baking
Tips On Making THE BEST CINNAMON ROLLS | Shared By A Professional Baker
It's fall, you see that orange and yellow leaves falling, and out of no where you get that cinnamon roll craving but you don't want the stuff that comes in a tube, look no further and watch this video and learn how to make the best cinnamon rolls of your life. Follow the simple tips shared by a professional baker in the video and you'll be on your way to cinnamon roll heaven in no time!
Here are some helpful tips for you if you're a beginner baker!
Beginners guide to bread making, step by step explained:
#cinnamonroll #baking #bakingtips #professionalbaker
Check out our other videos:
$0.89 Homemade CINNABON CINNAMON ROLLS:
Tips on making THE FLUFFIEST PANCAKES:
The EASIEST homemade No-Knead Cinnamon rolls
How to make Browned Butter Blueberry Coffee Cake:
#CINNAMONROLLS
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Cinnamon Rolls
Yields 10-13 rolls
95 g Granulated sugar (1/2 cup)
9 g Salt( 1.5 teaspoon)
135 g Unsalted softened butter ( 9 Tablespoons)
1 egg
250 g Warm milk, about 100˚~110˚F body temp (1 cup)
6 g Instant yeast (2 teaspoons)
570 g all purpose flour ( 4 cups)
Cinnamon filling:
1.5 cup brown sugar
1.5 Tablespoon ground cinnamon
3 Tablespoons Softened butter
Cream Cheese Frosting:
8 oz cream cheese
3 tablespoon butter
2.5 cup powdered sugar 350 g
1/2 teaspoon salt
2 tablespoons milk
1 t vanilla extract or paste
How to make Easy Old Fashioned Coffee Cake with Cinnamon-Streusel Topping | Allrecipes.com
Reminiscent of a pound cake, this deliciously moist and buttery coffee cake is anything but dry! Between the cinnamon swirl layer and the generous amount of streusel topping, every bite is a perfect combination of flavor and texture. With just a few ingredients you probably have in your pantry, you could whip up this easy and affordable dessert without having to make a special trip to the store.
#CoffeeCake #Cake #Breakfast #Recipe #Allrecipes
00:00 Introduction
00:08 3 Components
00:32 Cinnamon Layer
00:44 Streusel Topping
02:05 Cake Batter
03:05 Put it all together
04:02 Final Result
04:17 Taste Test
Read the article and get the recipes here:
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How to make Easy Old Fashioned Coffee Cake with Cinnamon-Streusel Topping | Allrecipes.com
Cinnamon Pretzel Bites! tutorial #Shorts
How to make cinnamon pretzel bites with 2-Ingredient dough!
I'm Eloise from Fitwaffle Kitchen! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
These little pretzel bites are so so delicious ???? They remind me of the Auntie Anne’s one!
…Does anyone else go out of their way if they’re offering free samples to get one of these? ???? (do they still offer free samples…?)
This 2-ingredient dough is a great substitute if you want something super quick and easy or don’t want to use yeast ????
The dough is dipped in butter and coated in cinnamon sugar… I mean it doesn’t get much better than that ????
Sound on for full instructions ????
Swipe to see the inside ????
All you need is????
Dough:
180g Greek yoghurt
150g self raising flour
Bicarbonate of soda bath:
2 tbsp bicarbonate of soda
300ml boiling water
Egg wash (whisk together with a fork):
1 egg
1 tbsp water
20g melted butter
Cinnamon sugar:
50g granulated sugar
1 tsp cinnamon
Bake 170C (fan) 12 mins or until they’re light golden brown - best served warm
Happy Friday everybody! Enjoy ????
Like this video? check out my recipe tutorial playlist, and don't forget to subscribe ;)
#shorts #tutorial #recipe #brownie #chocolate
Why I didn't know this method before! Just found the EASIEST way to make croissants!
No fold! No machine! I just found the easiest way to make croissants! Important tips are below here
*Ingredients
300g (2 cups) Bread flour
4g (1/2 tbsp.) Instant yeast
25g (2 tbsp.) Sugar
1pc (50 g+-) Egg
145g (0.6 cup) Milk
3g (1/2 tsp) Salt
20g (1.4 tbsp.) Unsalted butter
90g (6 tbsp.) Unsalted butter
200°C (390°F) bake for 10 minutes, then 180°C (355°F) bake for 6 minutes
*Important tips.
1. Croissant dough is harder than normal bread dough, which is good for shaping, so the amount of milk should not be too much.
2. Divide the dough into 9 parts, each small dough is about 60 grams, the diameter is about 20cm
3. the butter for the interlayer should be 90 grams in total, about 11 grams for each layer
4. If it is summer, the dough should be frozen in the freezer for about 20 minutes, if it is winter, refrigerate for 20 minutes.
5. Use a thicker rolling pin to roll the dough, that it is more evenly stressed. Roll it for a while on one side, then flip it over and roll it for a while. The dough will come out more evenly, and finally roll it into a round shape of about 40cm in diameter.
6. Here only needs one fermentation, about 2-3 hours. It is recommended that the fermentation temperature should not exceed 28°C. The croissant dough will be fat and can be moved if shaken.
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How To Make Cinnamon Rolls | Cinnamon Roll Recipe Better Than Cinnabon #MrMakeItHappen
You're hungry.. you're at the Mall or Airport, and you walk by that smell lol. How many of you have the self control required to not stop for a Cinnabon? Well today, I'm showing you how to make them in the comfort of your home, where no one can judge you but yourself! Let's #MakeItHappen
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Ingredients
Dough:
* 1 cup warm milk (110- 115 degrees F)
* 2 1/2 teaspoons instant dry yeast
* 2 large room temp eggs
* 1/2 cup salted butter softened
* 1/2 cup granulated sugar
* 1 teaspoon salt
* 4 cups all-purpose flour (and an extra 1/2 cup in a separate bowl)
Filling:
* 1/2 cup salted butter softened
* 1 cup packed brown sugar
* 2 tablespoons cinnamon
* 1/2 tsp vanilla extract
* 1/2 tsp butter extract
* 1/2 cup warm heavy cream (to be poured over rolls)
Frosting:
* 2.5 cups powdered sugar
* 1/3 cup salted butter (softened)
* 1 tablespoon maple extract
* 8 ounces cream cheese (softened)
For the dough:
* Pour the warm milk in the bowl of a stand mixer and add in yeast-make sure milk is not too hot or it’ll kill the yeast. (Between 110-115 degrees or follow it’s package instructions). Let yeast sit for a couple minutes before adding next ingredients.
* Add the butter, sugar, and eggs, and mix well.
* Add in salt and 4 cups of flour and mix using the beater blade just until the ingredients are barely combined. (Remaining 1/2 cup of flour is only used if needed later)
* Let the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
* Scrape the dough off the beater blade and remove it. Attach the dough hook.
* Beat the dough on medium speed. Knead for 5-7 minutes or until the dough is elastic and smooth.
* The dough should be sticky/tacky and stick to the sides of the bowl. If too sticky, add in the extra flour (from the extra 1/2 cup) one table spoon at a time to achieve the desired texture. (Don’t be tempted to add too much flour unless it’s needed)
* Spray a large bowl with cooking spray and use a rubber spatula to remove the dough from the bowl and place it in the greased large bowl.
* Cover the bowl with a towel and place in a warm place to allow the dough to rise. (For about 30 minutes) Don’t let sit for too long or the rolls will be too airy.
Filling
* While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the butter, brown sugar, extracts and cinnamon, mixing until well combined. Set aside.
Frosting:
* In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
* Add in your extract and the powdered sugar. Beat until combined.
* Beat on high for 3-5 minutes. The longer you beat the whiter the frosting starts becoming.
* Set frosting aside
Assembly:
* Sprinkle a pastry mat or clean countertop generously with flour. Roll out the dough on top and sprinkle the top of the dough with additional flour.
* Flour a rolling pin and roll the dough to large rectangle shape until dough is about a half inch thick.
* Use a rubber spatula to smooth the cinnamon filling over the dough.
* Cut off extra edges that lack filling to make into a rectangle.
* Starting on the long end, roll the dough up tightly jelly roll style.
* Cut into 8-12 slices. About 2 inches thick and place in a greased 9×13 baking pan ( or pan that with comfortable fit your rolls depending on your slices)
* Cover the pan with a towel and allow the rolls to rise for 20 minutes or until nearly double.
* Preheat the oven to 375 degrees.
* Warm the heavy cream just enough that there is no chill a pour over the rolls in the pan.
* Bake at 375 degrees for 20-22 minutes, or until the rolls are lightly golden brown and the center rolls are cooked through
* Spread the frosting over the slightly cooled rolls.