what? bread?

a blog about making bread at home

Archive for the month “December, 2013”

Scandinavian cinnamon buns – Guardian recipe

Tired of mince pies? Can’t face another bit of stollen? Don’t want to eat your Christmas cake yet? Need a bit of something sweet and bready? Today’s Cook supplement in the Guardian had a lovely front page picture of cinnamon buns and the recipe couldn’t be easier. I did give the dough a couple of quick Dan Lepard style 10 second kneads while it was resting. I used some spelt flour because I had some, and I didn’t have any demerara sugar so it got topped with some soft brown sugar. My tin is also a bit smaller than required, so I added a few extra minutes baking time.¬†Here’s some pictures while I wait for it to finish¬†cooling.

after mixing

after mixing

a quick knead after 10 mins

a quick knead after 10 mins

another quick knead

another quick knead

dough patted out to size

dough patted out to size

filling spread across

filling spread across

rolled up into a sausage

rolled up into a sausage

popped in the pan

popped in the pan

after 30 mins rising

after 30 mins rising

with egg and sugar before baking

with egg and sugar before baking

baked, but in the tin

baked, but in the tin

out of the tin in one go

out of the tin in one go

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Dan Lepard’s stollen

Finally getting somewhere near the Christmas spirit, so to keep us going until the big day (well probably until next weekend at any rate), here’s Dan Lepard’s stollen as printed in the Guardian some time ago. The slightly tricky bit about this recipe is the first stage of boiling some milk and rye flour together. The pictures below show how this goes in my house, blend milk and flour together cold and introduce some gentle heat and keep stirring until it makes a thick goo, but don’t let it boil. You then thrash in some melted butter, eggs and yolks, lemon zest and in my case brandy. If you are using fresh yeast you can keep back a little milk and blend it with that. The rest is easy peasy and while I’m not a fan of shop marzipan, this is an ideal use for it. The recipe didn’t call for cherries, but I didn’t have enough peel, so I made up the weight. Makes a terrific breakfast too, natch to muesli today!

milk and rye flour cold

milk and rye flour cold

milk and rye flour after heating

milk and rye flour after heating

after adding egg, yolks, brandy and lemon zest

after adding egg, yolks, brandy and lemon zest

mixed with dry goods

mixed with dry goods

after kneading after resting for 10 mins

after kneading after resting for 10 mins

after leaving for 90 mins

after leaving for 90 mins

oval shape with marzipan

oval shape with marzipan

rolled up ready for second rise

rolled up ready for second rise

after second rise before baking

after second rise before baking

Just out of the oven

Just out of the oven

With coating of butter and icing sugar

With coating of butter and icing sugar

Inside view

Inside view

Dan Lepard’s Classic Cheesecake

Very quick blog today to remind me of something I should make more often. From Dan’s book Short and Sweet . It’s also on the web here. I also make about half the recipe as there’s only three of us and we’d be eating it forever if I made more. A full-sized one is good for family gatherings however.

Oat cookies and butter for the base, cream cheese (I use ricotta and marscapone), sour cream, sugar, plain flour, lemon zest, vanilla essence and eggs. Simple and delicious.

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