A delicate cousin to the classic rich and fluffy cinnamon roll, these are sweet without being overly tooth achingly so, and a lovely hint of cardamom to welcome fall baking into our kitchens. I've put off making these for so long because I wanted to get Pearl Sugar to top them with... the classic European/scandinavian garnish for many sweet bread products. But then I realized that I had the resources to fabricate my own... I took some very large chunky white sprinkles that are pretty much inedible in their natural state due to the fact they are just huge lumps of hard white tooth-breakers. I wasn't using them. Suddenly I realized, if I just bash these up into smaller pieces... I have pearl sugar! Boom. I truly adore marzipan, I am now making a vow to use more marzipan. To make ground cardamom, simply buy whole green cardamom pods and whiz them up in a high powered blender. This will be far fresher and superior than buying pre-ground cardamom at the grocery store. Cardamom Marzipan Cinnamon Rollsrecipe from the Ikea FIKA cookbook makes about 20 buns for best results, all ingredients should be at room temperature For the Dough:
How To:
Crumble the yeast into the bowl of a mixer. Pour over the milk (either have the milk at room temp, or gently heated to lukewarm, about 37˚C or 100˚F) Start mixing or stir until the yeast has dissolved. Add the flour, the butter in pieces, sugar, eggs, salt and cardamom. Work the dough until it is very smooth and elastic, takes up to 10 minutes or so! If you live in a humid climate you may need to add more flour. I live in Alberta, where it is dryer than dry, so I do not need any additional flour than this suggested amount. Round the dough into a ball and allow it to rise in an oiled bowl, covered with a damp towel. I like to place the bowl in my oven (that is turned off) because it is a nice quiet and peaceful and draft free zone, and potentially less dry than sitting out on my counter. Let it rest and rise for at least 30 minutes, or until it has doubled in size. Meanwhile, make the filling: break up the marzipan into chunks and combine with the sugar, breadcrumbs, water and cinnamon. Blitz in a food processor. Melt the butter, and process the butter in too. Place the dough onto a clean work surface dusted with a bit of flour. Roll out into a rectangle. Spread with the filling. Roll up the dough from the long side of the rectangle and cut into buns about 1 inch. Place into a baking pan lined with parchment, leaving room to allow them to expand. Cover and let rise until they are doubled in size, about 30 minutes. You can also leave them in your fridge overnight, and then take out the next morning and let them proof for an hour before baking, then breakfast is ready! Meanwhile preheat your oven to 375˚F Whisk together the egg, salt and water and brush the egg wash over the risen buns. Sprinkle with pearl sugar. Bake in preheated oven for about 20 minutes. Happy September, happy fall.
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Actually called Dutch Baby but also called Oven-Puff-Pancakes and also known as Crepe-Shake!! Fantastic variety of strange names but whatever you call it, I'm a fan! It's like a sweet yorkshire pudding that you can eat for breakfast. It's pleasantly chewy and subtly spiced with cinnamon and fresh nutmeg so all ya gots to do is top it with some berries, a dust of powdered sugar, a dollop of plain greek yogurt and a kiss of maple syrup and eat it right out of the pan... cuz this bebe serves one! (Double the recipe if you want to serve you and your bebe) Dutch Baby Pancakerecipe adapted from Renee Kohlman
Ah it's Pancake Tuesday! What a wonderful holiday, I simply cannot let it go by without celebrating it. This year, I wanted to try something different so I scoured my recipe books and found so so many pancake recipes. One stuck out to me, not only because it sounded incredibly different from regular pancakes, but also because it required a few weirdo ingredients that somehow I had on hand?? Including 1/2 cup of canned pumpkin of which I had almost that EXACT amount just chilling (heh heh) in my freezer waiting to be made into something... So I like to think the universe chose these pancakes for me to make. I got up early, went for a swim, picked up some milk on my way home from the pool. Made some coffee, and got to work making these pancakes. The best part is that one of my roommates was working from home today, so I had a brunch buddy to help me eat up! My other roomie will be home later, and there are plenty of leftovers for her... which I think she will enjoy because A) she loves pancakes and B) she is trying to eat more gluten-free things. I am not bothered one bit by gluten but I sure love experimenting with different flours... This recipe calls for "whole-grain medium grind cornmeal". This is important to note that not all cornmeal is created equal! Just like whole grain flour, you can buy whole grain cornmeal. This means that it includes the entire grain: bran, germ and endosperm. (Regular white flour and cornmeal only contain the endosperm.) I'm sure you could make these with regular cornmeal, but the whole grain stuff is sure nice and adds more flavour. It requires a bit more searching in the grocery store, but I found it with all the "Bob's Red Mill" brand flours and grains, often in the health-food section if your grocery store has one. Good old bob, he's done it again. This is also where you will find brown rice flour and quinoa flour, if you don't already have those in your house like this weirdo... **If you buy strange flours like these and don't use them super often, I recommend storing them in the freezer! This way they will last a long time and not go rancid, which is indeed something you must be concerned about especially with these high-protein flours. Right now in my freezer I have: brown rice flour, white rice flour, quinoa flour, buckwheat flour, whole wheat flour, pastry flour, rye flour, almond flour... Yup, I told you I like to experiment! Gluten Free Pumpkin Cornmeal PancakesRecipe barely adapted from The Vegetarians Complete Quinoa Cookbook
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