Category Archives: yeast
The ‘We knead to bake’ project #11: Swedish Cinnamon buns -Kannelbullar / Kannelsnegle (cinnamon buns/snails)
Tear off chunks of the dough and add it incrementally into the bowl of the Stand mixer. keeping the machine running, gradually add the sifted flour mixture, Orange zest and the sugar and allow the ingredients to mix well.
If you’re making the spiral cinnamon rolls, spread the filling evenly over the whole rectangle
Roll the dough tightly in a jelly roll/Swiss roll style, gently pinching the edge to seal. Cut into 20 pieces using a sharp knife and place them on a lined baking sheet (making sure to leave enough space in between), or on a cupcake case.
For the twisted version, spread the filling over half the length of the dough as shown below. Fold over the half spread with filling and cut into 20 strips with a sharp knife. With each strip, cut a slit almost along the length such that the strip looks like a ‘trouser’.
Twist each leg as shown above, cross the ‘legs’ over and press the ends together under the uncut part of the dough. As with the spiral rolls, place the rolls in a lined baking sheet or in cupcake cases with plenty of space in between.
Allow to rise for about 15 minutes (the buns will look a bit puffy, not fully risen), brush with milk and sprinkle pearl-ized sugar (or egg wash). Place in a preheated 400 F oven to bake for 15 minutes until they appear golden brown and sound hollow when tapped. If they seem to be browning too quickly, turn down the heat to 375 F.
Turn out to cool on a wire rack. Serve warm or at room temperature with a hot cup of coffee. These Kannelbullar freeze well, so store the extra away for a rainy day. Just heat one or two in a microwave whenever the craving strikes.
This post is being Yeast spotted.
It never fails to amaze me how it seems like a short while ago that the new year had rolled in and a bake-crazy bunch of us bloggers signed on to Aparna Balasubramanian’s suggestion that we collectively bake one yeasted recipe a month and post it on our respective blogs as a group. Before I knew it, we were half way through the year and I had made 6 wonderful breads that the family loved. Of course, there was a slight hiccup when my kitchen went out of commission and I’m quite happy about the fact that this post will push me into the ‘current’ status.
July’s assigned bread was a yeasted savory bread referred to as ‘Kugelhopf’ or gugelhupf in the southern regions of Germany, Austria and regions in Alsace. Its basically a rather large cake baked in a Bundt pan and the original sweet version calls for raisins, almonds and Kirschwasser or Cherry brandy. There is a colorful history regarding its origins, Austria, Alsace, Germany all lay claim. For details, I’ll take the easy way out and simply refer you to Aparna’s post from my Diverse Kitchen.
I opted to give my version of bread (an egg free version that used Flax meal instead) a touch of Mexican flavors with roasted Poblano peppers, sundried tomatoes, smoked ancho chile pepper, and a sharp, smoky spicy Chipotle Cheddar from Cabot Creameries.
The end result was a perfectly soft, yet texture rich bread with the right amount of heat from the chiles and redolent with the aroma of Mexican oregano. Toasted pumpkin seeds add a pleasant crunch to the slices.
6 tablespoons boiling water
This Kugelhopf should serve about 10.
Doughnuts.. There are those who claim that America runs on these yeasted goodies from a certain international chain. And they may not be completely off the mark. Its hard for me to think of anyone who’s been able to completely resist these deep fried rings of dough, especially if they carry the label ‘Krispy Kreme’ ( the lighted ‘hot doughnuts’ sign on the storefronts has been known to elicit pavlovian responses in those that are fortunate to pass by it)
Thanks to my extended break from the kitchen, this post is technically a month late. It was originally supposed to be posted in June, (June 1st happens to be ‘National Doughnut day’), but then, as with all good things, Its a classic case of better late than never!Aparna from ‘My diverse kitchen’ picked this recipe from Lara Ferroni’s book ‘Doughnuts’ and the primary reason for choosing this particular recipe is that its a baked version, instead of a deep fried one. I opted to keep it simple this time and just dunked the finished doughnuts in cinnamon sugar and coated in chocolate sprinkles.
(Recipe by Lara Ferroni, adapted from her book ‘Doughnuts’)
Save the little balls cut out from the center of the doughnuts. They bake up into perfect little doughnut holes.
This recipe is being Yeastspotted.