The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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greedybread

 

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This is another 2-3 day bread but well worth it.

A gorgeous light rye bread that is packed full of spices, orange and molasses.

A festive Swedish bread that is so fragrant, its wonderful!

Great for breakfast, lunch and dinner…

Would I eat it with salami and cheese, maybe?

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This Limpa is a mix of 2 recipes, or the best of 2 recipes :)

1st sponge.

300 ml of warm water.

20g of yeast.

1 & 1/4 cups of wholemeal flour.

Mix together and cover and allow to brew overnight.

2nd sponge: 

Sponge from above.

1 & 1/4 cups of wholemeal flour.

3 tbsp of warmed treacle or molasses.

1 tsp aniseed.

1 tsp fennel seeds.

1 tsp cardamom.

Zest of 1 orange.

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Combine all ingredients together and mix well.

Cover with glad wrap and leave to brew overnight.

Brew it good!

The next day , take sponge out from the fridge and let it rest at room temperature for about 1-2 hours to take the chill off.

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Add

3 cups of bread flour.

2 tsp Salt.

4 tbsp brown sugar ( I used dark cane)

50g of melted butter

2 tsp yeast.

Mix all together and then mix in the sponge from yesterday.

Mix well and then knead for about 5-6 minutes.

Place in well oiled bowl and cover and leave for 2 hours.

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Remove from bowl and shape loaves.

You can also put them in bread tins.

Leave to rest for another 60-90 minutes, until doubled.

Preheat the oven to 180 C.

Bake bread for 20 minutes and then rotate the bread round.

Bake for another 20-30 minutes until bread is cooked.

Remove from the oven and allow to cool.

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Did you like this recipe?

Have you tried the Swedish sugar buns?

Or

Hot  Cross buns?

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http://www.greedybread.com/bread/limpa-light-swedish-rye/

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greedybread

 

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This is the BEST bit...

We are now on the home stretch with this bread:)

I can almost taste it!!

How are you going to eat yours??

With Salted Butter? Cheese ? Warm but plain?

Salami & Avocado?

Lets finish it!

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 Get your lovely soupy mix from the fridge.

Leave to rest a bit at room temperature while we make the caramel coloring.

Caramel Coloring:

3/4 cup of sugar

1/4 cup of water

1/4 tsp cream of Tartar.

1 cup of Boiling water.

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Place sugar and water in a saucepan and bring to a boil over a medium heat.

Boil for 2 minutes.

Add cream of Tartar, stirring well to blend, and boil until almost black.

Usually about 8-10 minutes.

BE CAREFUL WITH THIS NEXT STEP.

Remove from heat and add the boiling water slowly.

This will spit etc initially so be careful.

Stir all the time with a long spoon or a whisk.

Cool and then store in a glass container.

It will keep indefinitely.

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Add 1/2 cup of the cooled caramel color to the soupy mix.

Mix well.

In another bowl add 3 & 1/2 cups of bread flour.

1 Tbsp Salt.

2 tsp of yeast.

Mix well and combine into soupy caramel mix until a dough is formed.

Knead for about 6 minutes .

Remember you will not see the gluten development in Rye breads like with wheat breads.

Place dough in an oiled bowl and cover, leaving to rest and prove for about 90 minutes.

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 Place rested dough on a lightly dusted board/ area.

Knock back slightly and form your loaf/loaves.

I did 2 round ones but you can do ovals & I would say you can even put it in a loaf tin if you have a good one.

Line your baking tray with paper and then dust with cornmeal or coarse rye.

Place loaf/loaves on the baking paper and cover with a damp tea towel.

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Allow to rest for 60 minutes.

After 30 minutes, preheat the oven to 175 Celsius.

Place a tray at the bottom of the oven, if your oven does not have a steam function or you don't have a spray bottle.

Slash the loaves, slide them in the oven and chuck ice in the pan at the bottom to create steam.

Shut the oven door asap!

Bake for 20 minutes & then turn the oven round and bake for a further 15-20 minutes until dark brown and hollow sounding when tapped.

Place on a rack as soon as you remove the bread from the oven.

Leave for at least an hour before slicing.

roses jam

You know what to do!!

Get Greedy!

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 http://www.greedybread.com/bread/pumpernickel-dark-rye-bread-part-2/

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greedybread

 

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This beauty has been about 5 years in the making!

Dark, moist and so flavorsome.

Delicious with cheese and strong meats.

Gorgeous with soups and even better with salted butter and Rose’s Apricot conserve.

Full of big apricot chunks!

Fabulicious with hot meat on sandwiches…Don;t even get me started…

Plus being a rye, easier on those who don’t tolerate gluten well.

Yum!

Tomorrow I am having a piece with a falafel, avocado, tomato and Egmont cheese!!

How Greedy is that?

This needs about 5-7 days at least for making the sour cultures.

I have had about 5 fails with this bread BUT do not give in, persevere!!

This was due to me trialling many types of rye flours and then not getting the coloring right.

I ended up leaving the sour over a week in the fridge!!

Gorgeous and sooooooo flavorsome!!

You are going to love this!!

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We start making a sour which we will refresh daily for 3 days

We will use this sour in many recipes and it will form a base for future sour doughs.

70 g of Rye Flour.

55 ml of warm water.

Combine ingredients and mix to a stiff dough.

Place in a bowl, cover with gladwrap and leave 24 hours.

Mark a time on the top!

Serious, it helps…

Day 2,

 Add 70 g rye flour and 55 ml of warm water to existing mix and mix well.

You wont have seen any activity as yet but soon!

Day 3,

Throw out half the mix, it should be spongy underneath.

Add in 70 g rye flour and 55 g warm water.

Mix well, cover and leave fOR another 24 hours.

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 Day 4: Begin making the bread.

Use the 1/2 the sour that you have made above.

Save the rest for another bread in the next few days or keep feeding it , using the same amounts above and discarding 1/2 every 3 days for another 9 days and then you will be able to store it in the fridge and feed it once a week to have a sour ready when you need it.

Add into 3/4 cup of Coarse rye meal (if you can get pumpernickel use it).

Add in 1/2 cup of warm water and mix well.

Cover and leave for 6 hours in a warm dark place.

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After 6 hours, add into the sour , 1 &1/2 cups of warm water & 1 1/4 cups of coarse rye meal..

Mix well, leave covered for 5 hours until all soupy and bubbly and then refrigerate overnight….

See you tomorrow for Part two….

mr greedy

 Recipe is from one of my favourite books!!

INSIDE THE JEWISH BAKERY by Stanley Ginsberg & Norman Berg.

http://www.greedybread.com/bread/pumpernickel-dark-rye-bread-part-1/

 

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greedybread

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Hope you made the ones yesterday!!

These Pain aux raisin are more like a brioche dough than yesterdays.

Not overly rich, almost cake like in texture.

I prefer the more flaky pastry texture myself but you try both and see.

Both are gorgeous but I would like to try these making a richer brioche recipe though.

Try making just brioche too and see how you like it.

I think brioche is sort of hybrid, not a bread but not exactly a pastry either.

I have also tasted these made with pastry, not yeasty bread pastry.

You do need to make the Brioche dough the night before in most recipes and this is no exception.

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For the Dough:

4 cups of Bread flour.

2 tsp of salt.

1/4 cup of sugar.

3 tsp of dried yeast.

1/4 cup of cold water.

6 eggs.

200g butter at room temperature.

1 & 1/2 cups of pre soaked raisins.

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Creme Patissiere;

150 ml of milk

Vanilla Bean with seeds scraped out.

2 Tbsp of castor sugar.

1 Tbsp of cornflour.

3 egg yolks.

Apricot Glaze:

3 big Tbsp of apricot jam (I like Roses Apricot Conserve).

4 Tbsp of warm water.

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Combine all dry ingredients, including yeast together.

Mix water and eggs together and combine to make a dough.

Knead for about 5-6  minutes until smooth.

Add in butter, 30 gms at a time.

The dough will be very sticky initially but will come together.

Knead about 10 minutes in total.

Place dough in an oiled bowl, cover and leave for about an hour.

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Remove dough from bowl and gently knock back a little.

Return to bowl, cover & refrigerate overnight.

Place raisins in a bowl and cover with hot water.

Leave for 5 minutes, drain and then leave raisins draining overnight in the fridge.

This will make them nice and plump.

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Make Patissierie creme.

Place the milk in a saucepan and scrape in the seeds from the vanilla bean.

I also put the seedless bean in too as it's still has lots of flavour to give us!!

Bring to slow boil.

Beat yolks in a dish and add in sugar and cornflour.

Remove bean.

Pour milk over this mixture and whisk well.

Return to sauce pan and simmer over a low heat, whisking all the time.

Cook for 2-3 minutes and then remove from heat.

Place patissierie creme in a bowl, cool and cover and place in fridge with dough and raisins for tomorrow):

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Remove dough from the fridge the next day and roll out to about 60 x 30 rectangle.

Using a pallet knife if possible, or a spatula or non stick scraper, spread patissiere creme over dough.

Sprinkle raisins over the dough.

From the top edge, furthest away (long end) roll dough towards you, as tightly as possible.

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If you look at my other version of Pain aux raisins, you can see the whole rolling up of the dough process.

Cut the dough into 3 cm slices and place on baking tray with paper.

Give each pain aux raisin about 5-6 cm between as they will expand a little.

Gently cover and leave for an hour to prove.

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Pre heat the oven to 200C .

Place apricot jam in a small pan and warm with water until clear...place aside for pain aux raisins as soon as they come out of the oven.

Gently egg wash the pastries and place in the oven.

Bake for 15-18 minutes and rotate half way through.

Warm thinned apricot and as soon as you remove the pastries from the oven, brush heavily with apricot jam.

Leave to cool on racks...

All glossy and yummy!

ENJOY ENJOY ENJOY!

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Dean Brettschneider was my inspiration for this recipe from his latest bread book, " Bread".

Fabulicious!!

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greedybread

These delicious sweet buns are going to have you going back for another and another and….

Lovely soft dough with a hint of cardamom.

Filled with a cinnamon and brown sugar and twisted into shape, dusted with sugar nibs…

Just gorgeous..

Not overly sweet, perfect for breakfast in my mind…and afternoon tea…

Anytime!!

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Easy to make and not time-consuming:)

You will need …

20 g of dried yeast.

4 cups of bread flour.

Good pinch of salt.

120 g butter.

1/2 cup of castor sugar.

1 egg.

2 tsp cardamom

1 cup of milk warmed.

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For filling:

1/2 cup of brown sugar (I used dark cane).

2 tsp cinnamon.

Sugar nibs for dusting later.

pearlsugar-dansukker

 

Mix yeast with a little sugar and then add into warmed milk.

Stand and allow to froth, about ten minutes.

Put all dry ingredients  (flour, sugar, salt, cardamom) into a bowl and combine well.

Rub butter into the dry mix until like breadcrumbs.

Beat egg and put into yeasty mix & pour into dry mix to form a dough.

Use dough hook and knead for 10 minutes.

Place dough in an oiled bowl, cover and leave for 1 hour.

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Place dough on a lightly floured area and gently knock back.

Place dough back in the bowl and leave for another 30 minutes covered.

Combine cinnamon and brown sugar together.

Beat an egg with a little water for egg wash.

Remove dough from bowl and place dough on a lightly floured area.

Roll out dough to a 45 x 30 cm rectangle.

Brush dough with warm water and sprinkle with cinnamon mix.

Fold dough over so you have a rectangle 1/2 the size but double-sided.

Cut into long strips about 3 cm wide.

I think I got 14 strips.

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Gently twist each strip and then do a knot, tucking the loose end underneath.

Place on a tray lined with baking paper.

Leave for 45 minutes.

Pre heat oven to 190 Celsius whilst buns are proving.

Brush buns gently with egg wash and sprinkle with nibbed sugar.

Place in the oven and bake for 15-18 minutes.

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Remove from the oven and cool on a rack.

I had one whilst warm…LOVELY!!

You can omit the cinnamon and use just cardamom in the filling or you can add flaked almonds on top of the rolls.

A few variations on this national treasure:)

ENJOY, ENJOY ENJOY!

Get greedy!!

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 http://www.greedybread.com/favourites/kardemummabullar-swedish-cardamom-buns/

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greedybread

 

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I can not believe this bread!!

It is so good!

Just like the gorgeous dark rye grain breads you can buy at markets:)

So greedily wrapped with this one.

You are soooooooo Going to love it!

The first one was a fail fail fail!!

Well, it SHOWED promise, it was uncooked but I could see how good it would be .

KEEP THE BREADY FAITH:)

Remember this one is another soaker overnight but worth it and this bread will keep up to a week…Plus an overnight sour mix.

But you will have eaten it way way by that time.

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Do first in the morning :Sour mix:

50g of rye flour.

pinch od salt.

pinch of yeast.

50 g of bread flour.

50g of yoghurt.

Warm water to mix to a paste.

Mix flours , salt and yeast together, add in enough warm water for a runny smooth paste.

Add in yoghurt and cover, leaving to brew for 8-12 hours.

When you make the soaked grains below, add 25 g of rye and 25 g of wheat flour and more warm water to your bubbly sour brew.

Mix to a smooth paste and cover, allowing to stand overnight with the grains.

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Do in the afternoon :Grains to soak overnight.

1 & 1/2 cups of mixed sunflower seeds, rye flakes, kibbled rye, wheat flakes .

You could use a mix of grains you like but make sure it has the rye grains in it for that flavour.

Salt.

Place salt & grains in a bowl.

Cover with enough hot water to cover grains and then cover with wrap and leave overnight.

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Dough for Bread:

1 & 1/2 cups of bread flour.

1 cup of rye flour.

15g of treacle.

20g of Olive oil.

20g of dutch cocoa or a rich dark cocoa (not a sweet milk chocolate cocoa).

Sour mix from above.

Soaked grains from above.

150g warm water (mix treacle into this).

2 grated carrots.

1 tsp yeast.

Pumpkin seeds (or sesame seeds) for top of bread.

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Grease a bread tin well.

Put all dough ingredients into a bowl and combine well.

Mix on slow speed for about 10 minutes.

This is not a dry bready dough that you can really play with.

Its sort of like a large heavy cake mix, almost batter like.

Spoon into bread tin and then sprinkle seeds on top.

Leave for 2 -3 hours to rise.

It will not rise a lot, this is a rye bread.

30 minutes before it is ready, heat the oven to 250 C.

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If you can steam in your oven, that would be good.

If not, ten minutes before placing bread in the oven, place a small tray at the bottom of your oven.

You need ice cubes to toss in here as soon as you place the bread in the oven.

Put bread in the oven, toss in the cubes and shut the oven.

Turn it down to 180 C and leave to bake for 60-75 minutes, depending on your oven.

Remove from oven and leave to cool for a while then turn out on a wire rack.

DO NOT SLICE UNTIL BREAD HAS BEEN COOL FOR AT LEAST 6 HOURS IF NOT MORE.

Else the texture will be googy and unset.

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I am telling you, when you slice it and see how fabulous and moist it is., you will just love it!

It is moist like proper pumpernickel.

Just gorgeous.

ENJOY, ENJOY, ENJOY!!

download (24)

 http://www.greedybread.com/bread/danish-rugbrod-danish-rye-bread-with-pumpkin-seeds/

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greedybread

 

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Like Rye breads with that tangy, sour taste?

You will love this one.

You can see the Germanic influence in this dark rye bread from Bolzano.

Don’t forget that rye dough is very sticky and doesn’t give the rise of wheat breads because of less gluten in Rye.

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You need to make a starter first that needs to sit for at least 3 hours.

Of course, if you can leave it overnight, it will have a stronger taste.

I left mine 18 hours.

Starter:

5 teaspoons of dried yeast.

1 & 1/2 cups of warm water.

1 tsp molasses, dissolved in the warm water.

2 cups of Rye flour.

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Stir your yeast into the molasses warm water.

Stand for about ten minutes and allow to become frothy.

Add in flour and mix well.

Cover and stand at least 3 hours, if not overnight.

Main dough:

1 cup of warm water.

1 Tbsp of malt powder.

2 cups of Rye flour.

4 cups of strong bakers flour.

1 Tbsp of salt.

2 Tsp of fennel seeds.

Cornmeal for dusting.

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Add the warm water and malt powder to the starter from yesterday.

Mix your 2 flours, fennel & salt together and add into the starter mix, one cup at a time.

Combine well and knead for about 8 minutes.

It will be very sticky, but will come together and come away from the bowl.

Knead briefly by hand on a lightly floured board or area.

Place in well-greased bowl, cover and leave to double.

Usually 2-3 hours.

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Place dough on a lightly floured area and cut in half.

Shape into a rugby ball type shape with a plump middle and pointy ends.

You can do whatever shape you like though, or even buns.

Place dough on a baking tray with paper that has been dusted with cornmeal.

Cover with a tea towel and leave for about 90 minutes.

30 minutes before ready, pre heat the oven to 215 C.

When the bread is ready, poke 4 holes at the top of the bread, in the middle, with a chopstick or thermometer.

Place in the oven.

Bake for 40-50 minutes, dependant on your oven.

Remove from oven and cool on racks.

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Just gorgeous, fresh, with a really fruity jam, or a tangy marmalade and lashings of butter!

Avocado, fresh tomato and a slice of cheese, a nice strong cheese.

Salted butter and Sopressa.

Just delicious.

ENJOY, ENJOY, ENJOY!!

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http://www.greedybread.com/bread/pane-nero-black-bolzanese-rye-bread/

Thanks to Carol Field, “The Italian Baker”, 2nd ed, 2011.

Wonderful as always:)

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greedybread

Well 3 years on, I decided to do this again and it really shows ...

How much I have learnt about bread, flour and yeast...and myself.

The only thing is now, is my oven is complete crap!!

But i work round it...less top shots:) 

No matter what I do, it burns....tinfoil, lower temp etc....But a new oven will be purchased shortly...

In the mean time....

Enjoy, Enjoy, Enjoy.

 

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This is a serious bread lovers bread!

You need to allow a good day at least but delicious, packed full of flavour, fruit & nuts…

Just divine!! 

Best start at night as it needs overnight 1st proving or at least 8-10 hours to rest.

I would make this in a Panettone mould, or a tubular mould.

I did one brioche mould (above & below) and one panettone mould (below).

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What do you need? 

The willpower of Job not to eat it all by yourself!

So without further ado…

2 tsp of dried yeast.

Half a cup of warm water.

Half a cup of Bakers flour.

From this.....

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For dough:

Half a tsp of yeast

1 tbsp honey

1/4 cup of warm water

1 cup castor sugar

3 large eggs

3 cups of Strong bakers flour

Pinch of salt

2 tsp fennel( or anise) seeds

Grated zest of 2 oranges

Grated zest of 2 lemons

160g butter

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 Fruit/ nut mix:

1 cup hazelnuts.

1 cup chopped walnuts.

4 dried figs chopped.

1 large cup raisins.

1 tbsp flour.

Stir yeast into warm water and leave to stand for 15 minutes until creamy.

Add flour in yeasty mix , combine well & cover.

Let stand for an hour.

Place in mixing bowl, 2nd amount of yeast, with water and honey.

Allow to stand for 10 minutes until creamy.

Stir in the sugar and eggs, then add in pre ferment.

Add in the zest, fennel, salt and flour.

Mix the butter into dough .

Knead in mixer for 5-6 minutes until smooth but sticky.

Place in a well oiled bowl and cover with gladwrap and leave at room temperature overnight to double in volume.

Lightly turn out dough on lightly floured area and press out the dough.

Toss fruit and nuts in flour and spread 1/3 of fruit etc on the flattened dough.

Roll up dough and flatten again, repeating the above process until all fruit and nuts are incorporated in the dough.

Allow dough to rest ten minutes in between additions of fruit and nuts.

When all fruit is incorporated, place in well oiled mould.

Panettone moulds are good.

But they need to be WELL GREASED!!

Ok, back to recipe…

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Cover and allow to rise for 3-4 hours until doubles in size.

Heat oven to 210 celsius and place Mataloc in the oven.

Bake for ten minutes and reduce heat to 190 celsius and cook for another 45-60 minutes.

As soon as you are able….

Enjoy, Enjoy, Enjoy!!

A lick of mascarpone ?

 

Dont be shy now!!

See the zest and the plump raisins………..

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 http://www.greedybread.com/bread/mataloc-xmas-bread-of-lake-como/

 Recipe Adapted from Carol Field’s “The Italian Baker”, 2 Ed, 2011

greedybread's picture
greedybread

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Let me count the GREEDY ways…

BUNS, BUNS, BUNS…

I challenge you to make all the buns in this post!!

Go on !

Are you baker or mouse???

Bun or no bun?

Greedy or not???

You know you want to!!

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CINNAMON STICKY WITH VANILLA CREAM ICING

Fruity Chelsea buns with Cream cheese frosting

FRUITY CHELSEA BUNS WITH CREAM CHEESE FROSTING

Rocking Raspberry sticky buns

ROCKING RASPBERRY STICKY BUNS

brown butter & vanilla sticky buns

BROWN BUTTER & VANILLA STICKY BUNS

Sublime Cardamom & molasses sticky buns

SUBLIME CARDAMOM & MOLASSES STICKY BUNS

Rosewater, pistachio & marzipan sticky buns

ROSEWATER, PISTACHIO & MARZIPAN STICKY BUNS

Chelsea buns

CHELSEA BUNS

ooey gooey cinnamon swirl sticky buns

OOEY GOOEY CINNAMON SWIRL STICKY BUNS

And last of all, although strictly not a sticky bun, a bun none the less!!

)

ONE A PENNY, TWO A PENNY….HOT CROSS BUNS:)

Hope you enjoy making these as I did eating them!!

Which means you will get triple the pleasure of eating them:)

ENJOY, ENJOY, ENJOY!!

PS: I forgot this hybrid!!

Marvellous Winter Milk Chocca choc and Vanilla Bean sweet buns.

greedybread's picture
greedybread

Greetings lovely bready friends:)

It has been almost 12 months since I did a blog post.

I moved from a city of 2 million to a town of 16,000 (at peak times) ...

We lived in a house for the first 7 months (after our house purchase fell through) that had an oven from hell.

Looked like a dream BUT no!! So no baking, in fact limited cooking went on as well:(

We finally found a house we liked enough to buy after 7 months looking BUT the oven is not great...

Its ok, but not at all really a bread oven, hence bread and yeasty things have been scarce.

We will be replacing it at Xmas, so watch this space then....

I still have a few lovelies up my sleeve that have worked in this oven and a few posts that I have not shared from prior...

Today I share with you a favourite and its very versatile to make your own!!

Enjoy, I always love this one...even in my putoo oven:)

 

 Cinnamon Sticky buns with Vanilla Cream Icing:

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Mmmm yum!!

You know I love sticky buns….

The danger is with these lovelies is that one can not just have one!!

Ok, It’s greedy piggy girl who can’t have one…

I just love them but my thighs do not !

So I make them to be eaten asap by greedyboys.

These are BEST eaten on the day …

If you have any left, then call me as they all should be gone!!

No seriously, they are good toasted for brekkie too..If there is any left.

Or in french toast…

STICKY STICKY STICKY

STICKY STICKY STICKY

or fruity?

OR FRUITY?

LET US GET YEASTY!!! and greedy….

What will you need??

5 cups of Strong bread flour

3 tsp dried yeast

1 cup of raw or muscovado sugar

1 cup of brown sugar (for filling)

150 gm butter for filling

2 tbsp cinnamon for filling

1 tsp nutmeg for filling

1 tsp star anise for filling

150g butter for the dough

2 eggs

1 & 1/2 cups of milk

pinch of salt

125 g cream cheese

1 & 1/2 cups of icing sugar

2 tsp vanilla essence

1/4 cup milk.

sticky dough..

STICKY DOUGH..

ready to roll...

READY TO ROLL…

Warm milk and add in  2 tsp of muscovado/raw sugar.

Stir in yeast and allow to become frothy.

Melt butter and pour into yeasty mix along with remaining sugar.

Stir in beaten eggs to yeasty/ butter mix.

Combine flour and salt and then pour in yeasty mix.

Form a dough and knead for about 7 minutes until smooth.

Place in well oiled bowl and cover.

Leave for 2 hours or until doubled in size.

rolled out!

ROLLED OUT!

add cinnamon sticky mix.

ADD CINNAMON STICKY MIX.

Roll up...i did half with Raisins..

ROLL UP…I DID HALF WITH RAISINS..

While dough is resting, prepare the filling with butter, spices and sugar.

Beat till a smooth paste and place aside.

Place dough on lightly floured bench and roll out until it is about 45 cms long by 30cms.

Don’t be anal though ok?

A little more or a little less won’t kill it!

Spread filling onto dough as shown above, leaving a little space at the long end of one of them (roll towards this end).

I often will do one half plain ( for boys) and one with nuts/fruits.

From the longest end, roll up until it is quite tight.

swirly..

SWIRLY..

snails...

SNAILS…

ready to rest..

READY TO REST..

This recipe will make 12 snails, as I like to call the cut bits.

Cut the roll into 12 pieces BUT if I put fruit on all of it, they will be bulkier.

Place into well-greased tray (as above), leaving room to rise and expand.

Cover and leave for about 90 minutes.

30 minutes before resting time is finished, preheat oven to 180 celsius.

baking time!!!

BAKING TIME!!!

almost baked!

ALMOST BAKED!

Place buns into the oven, bake for 30-35 minutes until golden brown.

Remove from oven and allow to cool.

Whilst cooling, make up frosting.

Soften cream cheese and add in icing sugar and whip until smooth.

Add in vanilla and milk.

Pour on buns whilst slightly warm.

Not too warm or it will all melt….

This is a sticky frosting, not a set hard one….

ENJOY ENJOY ENJOY……While they last!

mmmm looking good!

MMMM LOOKING GOOD!

mmmm ready!

MMMM READY!

a dollop!

A DOLLOP!

just gorgeous!!

JUST GORGEOUS!!

enjoy!!

ENJOY!!

Did you just LOOOVVVEEEE these?

Have you tried Chelsea buns?

Vanilla sticky brown butter buns?

Marzipan, Rosewater and pistachio sticky buns?

I LOVE BUNS!!!

TRAYS OF THEM!

TRAYS OF THEM!

www.greedybread.com

 

 

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