Tuesday, May 28, 2013

Cooking for a tribe and cinnamon sticky buns- Tuesday's in the kitchen

There is something incredibly sensory with turning the pages of a new magazine and discovering the treasures hidden within. We have a rule in our home that we can't buy a magazine unless we are going to make at least half a dozen of the recipes from it. My tribe's been sick. With croupy coughs, runny noses and sad dispositions. I haven't had much time to rest and my body has suffered for it.  So Ads brought the new Donna Hay magazine home for me to escape into for a few hours. Being foodies, Ads and I love to cook and since having little people it gets harder to carve out time to create and enjoy cooking. Our kitchen is a wonderland of spices, appliances and pantry filled goodness but I still struggle to find time to try new recipes or plan what we are going to eat. Since getting the thermomix we have pulled out our recipe books and old copies of Donna Hay and reinvented our weekly meals. OK converting them for thermie is a challenge but it's getting easier. When you can cut the cooking time down by half and make the steps of a recipe easier by using the one appliance it's a real lifesaver. Now we bake our own bread and the smell of it in our home on cold nights is glorious.It's taken time to rethink what we do and why we eat the way we do. The leaves are turning on the trees, leaves of red, yellow, ochre, it's getting cold and your attention turns to images of lush, flavoursome slow cooked casseroles and soups. Potatoes, carrots, parsnips and beans. Spices that provide warmth and colour, thick tomato sauces and spicy broths. Caramel, dates, nutmeg and cinnamon. Over the weekend we made a laksa, a pumpkin soup and these sticky buns. Today l thought to share this recipe for sticky buns with you and the soups next week with a couple of my favourite longstanding seasonal soup recipes that get me through long days.


ingredients


basic dough1 1/4 tsp (7g) active dry yeast2/3 cup (160ml) lukewarm milk2 tsp vanilla extract3 cups of plan flour (450g)1/4 cup (55g) caster sugar 1/4 tsp of fine sea salt2 eggs, lightly beaten125g unsalted butter, melted
maple glaze1/3 cup (80ml) maple syrup1/3 cup (60g) brown sugar75g unsalted butter, chopped 
cinnamon butter100 g unsalted butter, softened1/2 cup (90g) brown sugar2 tsp ground cinnamon1 cup (120g) toasted pecans, chopped




how to make
STEP 1to make the dough place the yeast, milk and vanilla into a bowl and mix to combine. st aside in a warm place for 5 minutes or until bubbles appear on the surface. Place the flour, sugar, salt, egg, butter and yeast mixture in an electric mixer with a dough hook attachment and beat on low for 1 minute until just combined. increase to high and beat for 5-8 minutes or until the dough comes away from the sides of the bowl. Place in a lightly greased bowl, cover with a damp tea towel and place in a warm place for at least an hour or until the dough has doubled in size.
STEP 2To make the maple glaze, place the maple syrup, sugar and butter in a saucepan over low heat and cook, stirring until the butter is melted and the sugar is dissolved. Increase heat to medium, bring to the boil and cook for 3-4 minutes or until smooth. Pour a lightly greased 20 cm x 30 cm tin and set aside.
STEP 3To make the cinnamon butter, place the butter and cinnamon in an electric mixer and beat on high for 5 minutes or until pale and fluffy. Set aside. Roll the dough out between 2 sheets of non stick baking paper to make a 60cm x 25cm rectangle. Spread with the cinnamon butter, leaving a 10cm boarder. Starting with the longest side, roll tightly to enclose the filling.
STEP 4Trim the edges of the bun and cut into 12 even pieces, place the pieces, side by side and scroll side up in the tin. Cover with a dame tea towel and set aside for 40-45 minutes or until doubled in size. Preheat oven to 180 degrees. Place the tin on a baking tray and bake for 20 minutes. Cover loosely with aluminium foil and bake for a further 15-20 minutes or until cooked through and golden. Allow to stand for 2-3 minutes before turning out onto a wire rack to cool. Makes 12.





how to make in the thermie
STEP 1Place the flour, yeast, milk, sugar, vanilla, salt, egg, butter and yeast mixture in TM bowl 6 seconds /speed 6 till combined. Then knead for 2 min/knead button. The dough should come away from the sides of the bowl. Work the dough into a ball. Place in a lightly greased bowl, cover with a damp tea towel and place in a warm place for at least an hour or until the dough has doubled in size.

STEP 2To make the maple glaze, place the maple syrup, sugar and butter in the TM bowl for 1 mins/80 degrees/speed 2. Blend for 5 seconds/ speed 5 to combine. Stir with spatula to check if butter and sugar are completely dissolved. Consistency should be runny and smooth. Pour into a lightly greased 20cm x 30cm tin and set aside.
STEP 3
To make the cinnamon butter, place the butter and cinnamon in dry TM bowl, insert butterfly. Whip 1-2 mins/speed 4
STEP 4
Roll the dough out between 2 sheets of non-stick baking paper to make a 60cm x 25cm rectangle. Spread with the cinnamon butter, leaving a 10cm boarder. Starting with the longest side, roll tightly to enclose the filling.
STEP 5
Trim the edges of the bun and cut into 12 even pieces, place the pieces, side by side and scroll side up in the tin. Cover with a dame tea towel and set aside for 40-45 minutes or until doubled in size. Preheat oven to 180 degrees. Place the tin on a baking tray and bake for 20 minutes. Cover loosely with aluminium foil and bake for a further 15-20 minutes or until cooked through and golden. Allow to stand for 2-3 minutes before turning out onto a wire rack to cool. Makes 12.

Enjoy! I would love to know what you are baking- leave a comment below-send me a picture or recipe to share at poppyfoxathome@gmail.comBecome a member of the blog and be notified of blog posts as they happen. Tell your friends about Poppyfox, share the love.If you're interested in doing a guest post please get in touch at poppyfoxathome@gmail.comand if you have a favourite recipe share it.We'd love to hear from you.
x Mummafox


Post a Comment
Related Posts Plugin for WordPress, Blogger...