Cinnamon Swirl Bread
We make bread a lot because it goes quickly with a family of 5. This cinnamon swirl bread recipe is one of my kids' favorite recipes. They say it tastes like cinnamon rolls without the icing. We use the bread as a breakfast bread and to toast it. I'm sure it would make excellent french toast too.
Cinnamon Swirl Bread recipe can be found here:
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!
Maple Sugared Nuts
George Cook shows off his maple sugared nuts recipe to chef Sean Buchanan at Vermont Public Television.
Make the Best Cinnamon Rolls of Your Life With Claire Saffitz | NYT Cooking
Ready to get your bake on? You’re in luck, Claire Saffitz is here! “Try This at Home” is a series that guides you through different baking projects and techniques.
This time, Claire is showing us how to make her recipe for cinnamon rolls, with a special trick that makes them extra special. Watch on to learn her tips and tricks.
Get the recipe:
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All the food that’s fit to eat (yes, it’s an official New York Times production).
Delicious Maple Sticky Buns Recipe with New York State Pure Maple Syrup
Just the words sticky buns sounds delicious. Add pure NYS Maple Syrup to recipe and now you make delicious into Scrumptious! For dessert or just to impress guests, try this sweet recipe today.
Maple Sticky Buns
Knead dough* to uniform thickness
Filling:
• Light brown sugar, tightly packed, ¾ cup
• Ground cinnamon 2 tsp
• Nutmeg ½ tsp
• Allspice ½ tsp
• Unsalted butter, melted and cooled 1 Tbsp
• A pinch of salt
Evenly distribute filling
Roll dough into tight cylinder. Slice to make 12 buns. Butter the baking dish.
Glaze:
• Powdered sugar 1 cup
• Vanilla ½ tsp
• Maple syrup ¼ cup
Bake at 350 for 25-30 minutes. Top with 10-12 thick bacon slices (cooked and chopped), and ¾ cup toasted slivered almonds.
*For dough you may use a store bought pastry dough, your own favorite dough recipe or the following:
Dough ingredients:
Eggs - 3 large (room temperature)
Buttermilk - ¾ cup (room temperature)
Sugar - 1/4 cup
Instant or rapid rise yeast - 2¼ tsp
Salt - 1¼ tsp
All-purpose flour - 4¼ cups
Butter - 6 Tbsp, melted
Directions to make dough:
1. Whisk eggs and buttermilk until combined. Whisk in sugar, yeast, and salt. Add 2 cups flour and melted butter; stir with wooden spoon or rubber spatula until evenly moistened and combined.
2. Fit stand mixer with dough hook, add 2 more cups of flour, and knead at low speed for 5 minutes. Check consistency of dough: dough should feel soft and moist but not wet and sticky (add more flour, if necessary, 1 Tbsp at a time). Knead for 5 minutes longer: dough should clear sides of bowl but stick to bottom.
3. Turn dough onto lightly floured counter; knead by hand for about 1 minute to ensure dough is uniform: dough should not stick to counter (if it does stick, knead in additional flour 1 Tbsp at a time).
4. Transfer dough to large, lightly-greased bowl, pat or spray dough lightly with vegetable oil, cover bowl, and set in a warm, draft-free spot until doubled in volume, 2 to 2½ hours
Farm to Kitchen - Blue Corn Cinnamon Rolls
Farm To Kitchen - Blue Corn Cinnamon Rolls
Take a journey to Vermont to Red Clover Collective Farm where I grind some Blue Corn in preparation to make some blue corn cinnamon rolls in my kitchen back home on Lummi Island wa.
Music by
The Blind Owl Band
theblindowlband.bandcamp.com/
Free Farm Footage - courtesy of John Douglas redrat.net
For More Adventures
BraveNewEarth.com
The second part of the experiment was influenced by Robert Rodríguez's 10 minute film school in which he teaches a class on cooking. I was so impressed by this so many years ago that I wanted to one day do my own film cooking class. Instead of just doing a class in the kitchen I thought why not show something a bit deeper. There are movements taking place all over the world surrounding Farm to Kitchen or Farm to Table along with these where does your food come from are the movements of Skillshare and Reskilling or DIY - do it yourself. What we are finding is that FoodCraft and ArtCraft and the art of learning to do things yourself are coming back into perspective as the world rapidly changes. My aim is to continue to create unique short films on these movements in the hopes that we can effect change in the world.
1 1/2 cup of blue corn
3 1/2 cups of spelt flour
Salt
8 teaspoons baking powder
Mix dry
Cut butter
1/4 cup maple syrup
2 eggs
2cups of milk alternative flax or rice dream
Roll out dough on flour
Rectangle size 1/4 thick
Filling
1/2cup brown sugar
4 teaspoons of cinnamon
Pinch of nutmeg
3 tablespoons of melted butter
Currents or rains and
chopped Pecans or walnuts
Mix and sprinkle onto of rectangle
Roll and pinch ends cut two finger size
Maple butter coating
Cook 350
Recoat