This one takes a bit more waiting time, and is my muscle-training recipe (cuz I'm weak haha). Again I separate the list of ingredients to make it easier to follow :) (or so I think..) As well, for the optional fillings, I didn't put them in this time, or actually, any time because I like my cinnamon buns plain :)
Ingredients:
In measuring cup:
10ml yeast
75ml warm water
5ml sugar
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In large bowl:
60ml margarine, melted
65ml sugar (this isn't a mistake!)
2ml salt
125ml warm milk
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In a smaller bowl:
1 egg (beaten)--> best if at room temperature
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625-750 ml flour (keep about 250 aside first, then slowly add more as needed)
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Filling: (you can get this together while you wait for it to rise, you'll have plenty of time to do this ^^-- just get the butter/margarine out first so it can get to room temperature)
30ml brown sugar
125ml icing sugar
60ml margarine (or butter)--> at room temperature
10ml cinnamon
60ml raisins (optional)
60ml chopped nuts (optional)
Directions:
1. Mix
sugar and
water in measuring cup, then sprinkle
yeast on top. Let stand for 5-10 mins (until it gets all bubbly, you might have to swirl it around a bit sometimes because the yeast might clump up and not bubble well)
2. In large bowl, combine
melted margarine,
sugar,
salt, and
warm milk.
3. Add dissolved yeast and beaten egg to large bowl.
4. Add 500ml flour and mix. Add 125ml more if it's sticky and then start mixing with hands :)
5. Slowly add more flour as needed, up to 125ml more (I usually only use about 50-75ml more)-- BE CAREFUL! TOO MUCH FLOUR MAKES STIFF BUNS D:
6. Knead for ~10 minutes (this is the workout part for me ;D)
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| It should become less sticky over time! |
7. Lightly oil large bowl and cover well (or you can use a plastic bag or something, but since you already have a bowl you're using, why not? ^^)
Time for the waiting~~ See you all in 3+ hours! (Rising time depends, just gotta wait for it to at least double its size before you play with it again =P) Don't forget to bring out the margarine and the filling ingredients if you haven't already done so!!
**3 hours later**
Hi! How did the rising go? Did it double/triple in size? If it did, then you're on the right track! If not, you could message me and I'll try to figure out why it didn't grow accordingly :) Lets continue on...
8. Punch down the dough (yes, quite literally, and its rather satisfying to punch it hehe).
9. Roll into a rectangular shape, 1 cm thick-- I usually roll it out on a cookie sheet, makes it more even.
If you decide to use a cookie sheet, remember to place a wet towel underneath it so it doesn't slide everywhere :)
10. Spread margarine evenly over surface
(doesn't have to be really thick, and you don't really have to use ALL of it, just enough to cover the whole dough surface).
11. Combine the filling ingredients
and spread evenly over the surface of the dough.
12. Roll up as for a jelly roll.
Cut into 8 equal pieces (I do 8 because it's easy to divide and it fits perfectly into my mini meatloaf pans :D) After cutting, you can "tighten" / re-roll a bit so its not too loose.
13. Place on its side (cut side up) on a greased baking sheet (I use my meatloaf pans) about 1 cm apart, or further if you don't want them to stick to each other after baking. You can dump the filling that spills out on top :)
14. Let it sit and rise for another 3-6 hours (depending on what size you like them to be, and there is a max as to how much the yeast will rise before it droops, so be careful!) I usually let them rise in the oven-- OFF!!-- because the environment there seems to give best rising results :)
**3 hours later**
Ok, so I let it rise for 3 hour only because of time issues (I was in a sort of rush to get them done), so I'll start baking it now (it doesn't rise much while its in the oven, so make sure you like the look before you put it in!)
15. If you put the cinnamon buns in the oven to rise, take them out before you preheat the oven! Preheat oven to
375oF.
16. Cover cinnamon buns loosely with tin foil and bake for 15 mins, then turn down the heat to about 300oF and bake for another 10-15 mins, or until golden.
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| This still needs a few more minutes, see how "pale" it is? :) |
17. Remove from pan while hot, and let cool for a little bit before munching!! :) Enjoy~~
Good luck with this recipe everyone! :D
Restaurant: Crackle Crème (visit their website here)
Super stoked to finally get to try this place!! I didn't know what to order and we wanted to hit up a few more places after this, so we decided on their trio "Flight" ($7.50)-- I actually forgot what fancy name they came up with xD Flavors can't be swapped out because they're in smaller containers. The flavors of the day were Vanilla, Salted Caramel, and Earl Grey.
They were from the fridge and torched in front of our eyes! Such professionalism =) Took this as a learning experience hehe
First to meet my wooden spork was the vanilla. Crispy sugar on top, great evenness to the thickness. Now the creme itself was delicious! Creamy and rich, they used real vanilla bean in making this (noted by the black specks near the bottom). Not too sweet either, yum!!
Next we tried the Salted Caramel (top), which was interesting, the caramel flavor was very strong and this was sweeter than the vanilla. Love/Hate for this one. Then was the Earl Grey (left), the flavors sank in after swirling it in my mouth and it was like BANG! EARLY GREY! Beautifully infused flavor, fragrant but light and delicious.
