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Welcome to our Holiday Bakealong challenge. Each month, we’ll announce a new recipe for you to try, along with helpful tips and step-by-step instructions here on our blog. We invite you to bake one of our favorite holiday recipes, this stunning Cinnamon Star Bread, then share a photo of your creation, tagging it #bakealong. Enjoy!

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You want to bake something extra-special for the holidays. A real show-stopper, as delicious as it is gorgeous. Not only is this loaf gorgeous; it’s your best cinnamon bun dream come true. Multiple layers of cinnamon-sugar encased in tender bread beg you to pull apart, slice, or nibble. Each warm and aromatic bite is better than the last.

CINNAMON STAR BREAD

For the Dough

2 cups all purpose flour

1/2 cup instant potato flakes

1/4 cup nonfat milk powder

3/4 cup+ 2 to 4 tablespoons lukewarm water

1/4 cup unsalted butter, room temperature

1 teaspoon vanilla extract

2 teaspoons instant yeast

2 tablespoons granulated sugar

1 teaspoon kitchen salt

For the Cinnamon Filling

1 large egg, beaten

1/2 cup granulated sugar

1 tablespoon cinnamon

Method:

  • Sift the flour, potato flour, and dry milk through a strainer to prevent any lumps.

  • Combine all dough ingredients and knead by hand to make a soft, smooth dough.

  • Place in a lightly greased bowl, cover and let it rise for 60 minutes, until doubled.

  • Divide dough into 4 equal pieces. Shape each into a ball and rest for 15 minutes.

  • On a lightly floured work surface, roll out 1 piece of dough into a 10-inch circle.

  • Place circle on a piece of parchment, brush a thin coat of beaten egg on surface.

  • Sprinkle with 1/3 of cinnamon-sugar, leave 1/4″ of bare dough around perimeter.

  • Roll out a second circle the same size as the first and place it on top of first circle.

  • Repeat layering process with egg, cinnamon sugar, dough, leaving top circle bare.

  • Place a 2 1/2″ to 3″ round cookie cutter in the center of the dough circle as a guide.

  • Cut the circle into 16 equal strips, from the cutter to the edge, through all the layer.

  • Using two hands, pick up 2 adjacent strips. Twist them away from each other twice.

  • Repeat with the remaining strips of dough so that you end up with 8 pairs of strips.

  • Pinch pairs of strips together to create star shape with eight points. Remove cutter.

  • Transfer star on the parchment to a baking sheet. Cover and let rise for 45 minutes.

  • Preheat oven to 400°F. Brush with egg and bake for 12 to 15 minutes until golden.

  • Remove bread from the oven and allow to cool for about 10 minutes before serving.

  • Dust with confectioners’ sugar and serve warm or at room temperature. Serves 10.

KAF November Bakealong Challenge

 

 

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Made with almond milk and dark Lindt chocolate, spiced with cinnamon, nutmeg and cardamom, this hot chocolate from Sweet and Savory by Shinee is a indulgent warm drink you will be making again and again this winter as you pull on your favorite pair of patterned socks and reach for that faded patchwork quilt to keep you cozy all night.

SPICED ALMOND HOT CHOCOLATE

Ingredients:

1 cup unsweetened almond milk

1/8 teaspoon ground cinnamon

1/8 teaspoons ground cardamom

Pinch of freshly grated nutmeg

85g semi-sweet chocolate

Pinch of kitchen/ kosher salt

1/4 cup heavy whipping cream

1 tablespoon caster sugar

Method:

  • In a medium pot, simmer milk with spices over medium high heat for about 5 minutes.

  • Stir in the chocolate until it is melted. Remove from heat and add a small pinch of salt.

  • While the milk is simmering, whip the heavy cream with sugar using an electric mixer.

  • Whip cream until hard peaks form and set it aside in the refrigerator until serving time.

  • Pour the hot chocolate into a large mug. Top with dollops of prepared whipped cream.

  • Decorate with slivered almonds or chocolate curls or cinnamon and serve immediately.

Spiced Almond Hot Chocolate

Instead of the clichéd chocolate desserts, get creative this year for Valentine’s day and think out of the box. Impress the man of your life with more than gifts and flowers by cooking for him instead of booking a table for two in some damn expensive restaurant. If you dnt feel like messing your kitchen for dinner, keep the surprise for the following morning with these absolutely divine cinnamon rolls bursting with colour and flavour.

Stuffed with fresh juicy strawberries and smothered in cream cheese icing, these yeasted sweet buns, from Tatyana’s Everyday Food, can be assembled on the eve, defrosted and baked in the morning as you lay the table for breakfast and he gets ready for work. I think it should work just as well for guys who want to win over their lady love with their kitchen skills on V-day.

STRAWBERRY CINNAMON ROLLS

Ingredients:

For the Yeast Dough

1 cup warm milk

2 1/2 teaspoons dry yeast

1/2 cup white granulated sugar

2 large eggs, room temperature

1/3 cup butter, melted

1 teaspoon kitchen salt

4 cups all-purpose flour

For the Strawberry Filling

1 cup brown sugar

2 1/2 tablespoons cinnamon

1/2 teaspoon ground nutmeg

1/3 cup butter, softened

3 cups chopped strawberries

3 to 4 tablespoons flour

3/4 cup heavy cream

For the Cream Cheese Icing

8 oz. cream cheese

1/4 cup cold heavy cream

1 1/2 cups confectioner’s sugar

1/2 teaspoon vanilla extract

Pinch of kitchen salt

Method:

  • For dough, combine the warm milk and sugar in a large bowl, then sprinkle the dry yeast over the top.

  • Allow the yeast to proof for about 5 minutes then whisk until smooth. Add the melted butter and eggs.

  • Add the salt and whisk it again. Begin adding the flour, whisking at first, then switch over to a spatula.

  • Once dough comes together, turn out onto a well floured surface. Knead for few minutes until smooth.

  • Set the dough in a warm corner of your kitchen area to proof until it is doubled in size for about 1 hour.

  • After proofing, turn it out on a floured work surface. Using a rolling pin, roll out into a large rectangle.

  • It should be about 13 x 20-inches. Spread softened butter over it, making sure to spread to every edge.

  • In small bowl, combine the brown sugar, cinnamon and nutmeg. Sprinkle the mixture over the butter.

  • Make sure to spread to every edge. Top with strawberries and sprinkle with a few tablespoons of flour.

  • Starting at one edge, gently roll the dough into a Swiss-roll like log, ending with the seam facing down.

  • Using a sharp knife, divide the log into 12 equal pieces. Spray a glass baking dish with non-stick spray.

  • Transfer the rolls into the prepared pan. Cover the pan with a towel and allow the rolls to proof again.

  • Proof the rolls for about 30 to 45 minutes till they double in size. Meanwhile, preheat oven to 350F.

  • Bake proofed rolls in preheated oven for 10 minutes. At the 10 minute mark, remove rolls from oven.

  • Pour over heavy cream. Return the rolls to the oven and continue baking for about 20 to 25 minutes.

  • Remove from oven when rolls are golden brown. Transfer them to a rack so that they cool completely.

  • Meanwhile, prepare icing. Whisk together cream cheese, cream, sugar, vanilla and salt until smooth.

  • For thinner icing, add more heavy cream. Spread icing over hot cinnamon rolls. Makes 12 large rolls.

Strawberry Cinnamon Rolls

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PrerrnaMirchi
Mauritius

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