Apple Cinnamon Buns

These are delicious, soft and cottony buns filled with pieces of sweet apples and a hint of cinnamon. Great as breakfast or afternoon snack.

Now that Autumn is here, there are all kind of apples in the market. Why not use the seasonal fruits to fill the buns?

This is an Asian version of apple cinnamon buns…I used the tangzhong method for the dough, therefore the dough is super light and fluffy and the buns stay fresh and soft for many days.

More details about tangzhong can be found HERE.

– Why are these rolls so delicious?

The combination of the soft and cottony dough with small pieces of apples are just so delicious…every bite comes with apple…giving a feeling of warmth…Autumn is here.

– Can I substitute apples for any other fruit?

Pears will work well for these buns.

– Are you ready to give these buns a try?

Ingredients:

Tangzhong or water roux

  • 50 g bread flour
  • 250 ml water

Bread dough

  • 550 g bread flour
  • 90 g sugar
  • 7 g salt
  • 7 g yeast
  • 75 g non-fat dry milk
  • 2 eggs (minus 1 ½ tablespoon), approximately 100 g
  • 55 ml water
  • 2 teaspoons vanilla extract
  • 100 g butter

Apple Filling

  • 400 g apple peeled and cut into small pieces
  • 65 g sugar
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon water
  • 1 tablespoon ground cinnamon

Method:

Tangzhong or water roux

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.

Bread dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears, mix for another 2-3 minutes until you achieve the windowpane test. This test demonstrates that the gluten is very well developed, and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

In the meantime, make the apple filling.

Apple Filling

In a medium pot, place all the ingredients listed under apple filling.  Cook under high heat for approximately 10 minutes, until the apples are slightly soft.

Remove from the heat and let it cool. Set Aside until ready to assemble the rolls.

Assembly

Knock back the dough and divide into 2 balls. Roll one dough into a rectangle of approximately 45 x 35cm (approximately 18 x 14in). Smear a thin layer of butter or its substitute on the rectangle dough.

Evenly sprinkle ½ of the apple filling, roll it like a Swiss roll from the long edge, and roll it into a tight log. Turn the seam to the bottom. Make a small mark on the log in the middle and then into 4 and again and again until you have the log divided into 16.

Gently cut on the mark without smashing the rolls.  Place the rolls in a square or round pan, I used the 2 small round pan and one ring pan.

Cover and let it rise, approximately double of its original size. Brush with egg wash and bake in a preheated oven at 350oF for 25 to 30 minutes. Remove and let it cool.

– If you like this recipe and looking for more Asian baked good, please check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Gooey Ugly Sticky All Pumpkin Cinnamon Roll

As the title says…this is super gooey, super ugly and super sticky cinnamon rolls made with pumpkin dough and pumpkin jam as a topping…and super delicious.

This all pumpkin rolls, literally pumpkin in the dough and pumpkin in the topping are super, let me emphasize, super delicious if you are an all pumpkin fan like I am.  Every bite is screaming pumpkin…the soft and cottony dough filled with pumpkin spice, sugar and butter covered with a layer (or two) of gooey and sticky pumpkin jam is absolutely heaven…

– Why these pumpkin cinnamon rolls are different?

To keep the color of the dough pretty I did not add the pumpkin spice in the dough. Each roll is smeared with pumpkin jam. Pumpkin jam was made using pumpkin puree, butter and sugar…cooked until thicken.

– Are these all pumpkin rolls healthy?

I must admit, these rolls are very unusual for me, as I always try to cut fat and sugar in my baking…not this time…I did not want to jeopardize the taste and flavor of these rolls so I went all the way…be aware…these rolls are not your typical heart-healthy rolls…but they taste so good…finger licking…so please eat with moderation (if you can).

– What is the texture of these buns?

As always, I used the tangzhong or water roux method, therefore the texture of these rolls is super soft and cottony and stay fresh for many days.

– Where did the pumpkin jam come from?

In Brazil there are many kinds of pumpkin desserts, which it is called “doce de abobóra”, “doce” means sweet and “abobóra” means pumpkin.  These sweets can be made into cubes of pumpkin or as a paste. Usually the pumpkin is cooked with sugar, cinnamon and cloves…coconut can be added as well.

So, I decided to give these pumpkin cinnamon rolls a touch of the Brazilian “doce de abobóra”. In this recipe I did not add cinnamon nor cloves when making the pumpkin jam, but feel free to add.

– Are you ready to try it?

Ingredients:

Water roux or Tangzhong

  • 30 g bread flour
  • 150 ml water

Pumpkin bread dough

  • 550 g bread flour
  • 250 g pumpkin puree
  • 80 g sugar
  • 8 g salt
  • 8 g yeast
  • 8 g vital gluten
  • 50 ml non-fat milk
  • 60 g butter, room temperature

Filling

  • 40 g butter, room temperature
  • 50 – 60 g sugar
  • 1 ½ to 2 ½ teaspoon pumpkin spice

Pumpkin jam

  • 150 g pumpkin puree
  • 80 g sugar
  • 10g butter

Method:

Water roux or Tangzhong

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65oC/149 – 150F. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.

Pumpkin bread dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears mix for another 2-3 minutes until you achieve the windowpane test. The window pane test demonstrates that the gluten is very well developed, and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

In the meantime, mix together the sugar and pumpkin spice and set aside.

 

Assembly

Now it is time to shape the rolls…

Knock back the dough and in a lightly floured surface open the dough into a rectangle of approximately 40 x 30 cm (16 x 12 in).

Brush the softened butter onto the dough and be sure to leave around 2 cm (1 in) on the edge of the long side of the rectangle.

Sprinkle the mixture of the pumpkin spice and sugar all over the layer of butter.

Roll up the dough tightly from the long side of the rectangle.

Cut the rolls, 1 ½ in approximately and arrange the rolls evenly in a baking pan.

Cover the pan and let the rolls rise until it doubled the original size.

Bake in a pre-heated oven of 350oF, for 18 to 20 minutes.

While the rolls are in the oven, make the pumpkin jam.

In a small pan add all the ingredients under the pumpkin jam and cook under medium heat. Once boiled, simmer and stir occasionally, until the mixture has thickened, and you can see the bottom of the pan.

Remove from the heat and let it cool.

Once the rolls are baked, remove from the oven and place them in a wire rack to cool.

Smear the pumpkin jam on the rolls and serve.

Store the rolls in an airtight container.

– Looking for more pumpkin recipes? Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Pumpkin Cinnamon Rolls

This soft and light cinnamon rolls are made with pumpkin and filled with gooey cinnamon swirl and topped with a light icing are the best treat for the season.

– Why you need to try this?

I made many versions of cinnamon rolls and I must admit, this is the best one…mainly because of the color of the pumpkin puree, so very much enticing…I choose not to add any pumpkin spice when making the dough, just to not shelter the “cinnamon” of the cinnamon rolls away with the other spices found in pumpkin spice. Yes, it sounds confusing…but in reality it is only a cinnamon roll recipe made with pumpkin puree….yes, I should have said that in the very beginning…next time I will try to be less confusing…

– Asian method?

And of course I had to use “tangzhong” or “water roux” method, an Asian method used to keep the bread soft, light, moist for many many days.

I divided the dough into two and made a sandwich bread loaf and a pan of cinnamon rolls. So it is up to you…

– Let’s head to the recipe…

Ingredients:

Tangzhong or water roux

  • 30 g bread flour
  • 150 ml water

Bread dough

  • 550 g bread flour
  • 80 g sugar
  • 7 g salt
  • 8 g yeast
  • 8 g vital gluten
  • 270 g pumpkin puree
  • 20 ml water (if necessary, depending of the moist of the pumpkin puree)
  • 60 g butter

Filling

  • Butter, or any substitute, unsalted ( I used Earth Balance)
  • Brown sugar
  • Ground cinnamon

Glaze

  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 ½  tablespoons water

Method:

Tangzhong or water roux

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes. Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48hours.

Bread dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a ball forms.

Increase the speed to “2” and let it mix for 5 minutes. The dough should be very sticky, and less sticky as the gluten forms.

Add the butter and mix for 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears mix for another 5 minutes until you achieve the windowpane test. The windowpane test, demonstrated that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

Assembly

Knock back the dough and divide into 2 balls. Roll one dough into a rectangle of approximately 45 x 35cm (approximately 18 x 14in). Smear a thin layer of butter or its substitute on the rectangle dough. Evenly sprinkle brown sugar and then cinnamon over the sugar.

Roll it like a Swiss roll from the long edge, and roll it into a tight log. Turn the seam to the bottom. Make a small mark on the log in the middle and then into 4 and again and again until you have the log divided into 16.  Gently cut on the mark without smashing the rolls.  Place the rolls in a square or round pan, I used the 8 x 8 in USA square pan.  Cover and let it rise until doubled in size.

Bake in t preheated oven at 350F for 25 minutes. Remove and let it cool.

In the meantime make the sugar glaze. Mix all the ingredients listed under the glaze into a small bowl.

Drizzle over the cool cinnamon rolls.

Take another look and tell me if you can resist…

– Looking for more pumpkin recipes?  Take a look at these…

Did you know that pumpkin is super rich in beta-carotene? Your body will convert beta-carotene into vitamin A.  Vitamin A is important for your vision, immune system, teeth, and skin. Moreover, pumpkin contains vitamin C, and dietary fiber which is important for a healthy heart.

Thank you for visiting Color Your Recipes…have a colorful week!




Simple Apple Crostata

This is a super easy version of apple pie, each slice of this crostata is packed with everything you find in an apple pie…the apple is moist and the crust is light and flaky…and even better served with a scoop of vanilla ice cream.

A few weeks ago, I was asked to make a dessert with apple for a dinner, after thinking and surfing the internet for ideas I finally decided to go with an apple crostata, first because of the way it looked and second for its simplicity.

So, if you like apple pie, you will love the apple crostata, which is nothing more than an apple tart. For this apple crostata, I simply used all the ingredients as for to bake an apple pie…and yes, I cheated…I did not make the crust, came directly from Trader Joe’s freezer, but if you like making everything from scratch you have my respect…either way, I can guarantee that you will enjoy this recipe, especially with a scoop of vanilla ice cream.

Talking about ice cream, have you ever heard of Handel’s Homemade Ice Cream? Well, if not you should see if there is any near you…the ice cream is to die for, made daily with the most fresh ingredients, once you try their ice cream you will not be able to settle for any other….anyway, so this is what we took to the dinner party.

This recipe was a compilation of many recipes from the internet, particularly from here.

Ingredients:

  • 500 g of apple, I used organic pink lady
  • 4 tablespoons sugar
  • 1 tablespoon of cornstarch
  • 2 teaspoons ground cinnamon
  • 2 tablespoons of lemon juice, about the juice of one medium lemon
  • 3 tablespoons of butter, melted
  • 1 beaten egg mix with ½ tablespoon water as egg wash
  • Swedish pearl sugar
  • Extra ground cinnamon for the crust

Method:

Make sure the crust is defrosted, according to the instruction of the package.

Preheat oven to 400F

In a small bowl mix the sugar, cinnamon, cornstarch and set aside.

Peel, core and slice the apples. Place in a medium bowl. Add the lemon juice and toss it gently, making sure that every apple slice is coated with the lemon juice. Add the cinnamon and sugar mixture and then the melted butter. Again, making sure that the apple slices are coated.

Peel the pie crust and place on a parchment paper. Layer the apple slice orderly in one direction, leaving about 1 to 1.2 inch from the edge.  Once the crust is filled with the apple, fold the edge over the apple.

Brush the border with the egg wash and sprinkle with cinnamon and Swedish pearl sugar.

Bake for approximately 35 – 40 minutes or until the golden on the top.

Remove the crostata from the oven and let it cool before serving.

Note: I made another version which a thin layer of low sugar apricot jam (2 tablespoons) was added to the crust before adding the slices of apple, and proceeded as described above…absolutely delicious!

I hope you enjoy this simple version of apple pie.  You might want to take a look at Simple Apple Crisp or Apple Filled Buns recipes.

Did you know that apples contain pectin? Pectin is used in the making of jam as a thickening agent. Moreover, pectin is a dietary soluble fiber which can help lower cholesterol.

Thank you for visiting Color Your Recipes…have a colorful week!




Waffle Iron Churros

These churros made with waffle iron are a treat for breakfast.  It is almost having dessert…especially when dipped in condensed milk…so good!

Yes, here I am with another recipe using waffle maker…if I have not convinced to get one or take the one that you have stored somewhere in the house collecting dust, nothing will do…

I found this recipe on Serious Eats, and I had to try…I halved the recipe since it was my first time and did not want to waste any if in case the churros did not turn out as expected…oh boy was I wrong! The churros came amazing…light with a layer of crispy cinnamon on the outside, so if you plan to make this, please please double the recipe…

When living in Brazil, churros was sold as a street food in carts, and I remember always buying the ones filled with doce de leite (dulce de leche)…so I dipped my churros in condensed milk, which is a lighter version (if you can call it light) of doce de leite.
Now…this is the best way to wake up on Christmas day…or any day of the year!

I urge you to try this…you will not regret, okay, I take back my previous statement…maybe your waist…

Ingredients:

  • ¼ cup water
  • 2 tablespoons unsalted butter
  • Pinch salt
  • ½ tablespoon sugar
  • ¼ teaspoon ground cinnamon
  • ¼ cup all-purpose flour
  • 1 large egg

 

  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon

 

  • Condensed milk (as much as you wish)

Method:

In a small saucepan over medium heat, place the water, butter, salt, sugar, and cinnamon. Bring to boil and turn to a simmer.

Add the flour, and stir quickly until dough comes out of the pan forming a ball.

Remove pan from heat and let the mixture to cool down slightly. Add egg to batter (if you are doubling the recipe, add the eggs one at the time), stirring until it is incorporated into the batter. The batter will thick, resembling a buttercream frosting.

Preheat the waffle iron to medium heat.

Place about ¼ cup of batter on the waffle iron. Cook until churros are golden brown, 5 to 10 minutes. If necessary flip the churros so both sides are equally golden brown.

Mix the sugar with the cinnamon and sprinkle both sides of the waffled churros, I had a lot of leftover since I rather use more of the condensed milk…

Dip the waffle churros into condensed milk and enjoy!

If you enjoy this recipe using waffle maker, you might want to try this gluten free, cheese loaded savory, Brazilian Inspired Waffle Iron Pão de Queijo.

 

 

Did you know that churros might have been originated in China? When Portuguese sailors traveled to China, they were exposed to the Chinese “you tiao” (fried flour stick), and brought it to Europe.

Thank you for stopping by Color Your Recipes…have a colorful week!




Pumpkin Dinner Rolls and Pull-Apart

This light and fluffy buns made with pumpkin puree are great at anytime, especially during fall season. This is an Asian inspired recipe using tangzhong method, therefore the buns stay fresh and moist for days.

Yes, I kind of feel guilty not posting anything with pumpkin…not that I have not made anything with it…I actually made lots and lots of bread using pumpkin. I even made my first soufflé with butternut squash, which I will share with you some other time.

These pumpkin dinner rolls or if you wish you can make into a pull-apart loaf are very pretty and tasty. I again used the water roux method or tangzhong as known by many bakers…the recipe is very simple and the texture of these are so light, fluffy and very cottony.

I rely on my little Zojirushi bread machine to do all the kneading and them baked the rolls on a 8 inch round pan and the pull-apart bread was baked in mini loaf pans.

Ingredients:

Water Roux or Tangzhong

  • 15 g bread flour
  • 75 g water

Main dough

  • 130 g pumpkin puree
  • 300 g bread flour
  • 2 tablespoons sugar
  • 1 ½ tablespoons dry milk
  • ½ teaspoon sea salt
  • 1 teaspoon dry yeast
  • 2 tablespoon butter

Garnish for:

Dinner Rolls:

  • Pumpkin seeds for garnish

Pull-Apart:

  • 1 ½ tablespoons butter (melted)
  • Sugar
  • Cinnamon
  • Egg Wash ( 1 egg + 1 tablespoon milk)

Method:

Water roux

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65oC (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film.

Dough

In the bread machine bucket, add the water roux, and all the other ingredients, except for the butter.

Turn the machine to knead mode until it forms soft dough, slightly sticky. Add more water of flour as needed since the content of water will vary between different pumpkin puree. Add the butter and let it knead until the butter incorporates to the dough.

Remove the dough and place in a bowl by covering with a plastic film.

Let both dough proof until the dough double to its original size.

For the Dinner Rolls

Knock back the dough and split into 20 to 22 little balls.

Place the little balls into the round pan, cover and let it rise until double of its original size.

Gently brush with egg wash. Garnish with pumpkin seeds.

Bake in a preheated oven of 350F for approximately 20 to 25 minutes until golden brown.

Remove from the oven and let the bread cool on a wire rack. Serve warm or store the bread in an airtight container.

For the Pull-Apart

Knock back the dough and split into 3 balls. Let the dough rest for 5 minutes (covered).

With a roller pin, open the dough into approximately 9 x 7 inch rectangle.

Brush with melted butter and sprinkle with sugar and cinnamon, generously.

Cut into four strips and again into smaller squares or rectangles.

Pile them together and place into a mini loaf pan. Proceed the same way with the remaining 2 portion.

Cover and let it rise until double of its original size.

Gently brush with egg wash.

Bake in a preheated oven of 350F for approximately 20 to 25 minutes until golden brown.

Remove from the oven and let the bread cool on a wire rack. Serve warm or store the bread in an airtight container.

If you enjoy this simple pumpkin dinner rolls you might want to check on the Pumpkin Chia Seed Sandwich Bread or Sesame Swirl Pumpkin Bread recipes.

Oh! I almost forgot…I will be out of town for a meeting in Chicago (so cold!) and will be back with new recipes after Thanksgiving…

 

Did you know that pumpkin is loaded of dietary fiber and anti-oxidants such as beta carotene, which is converted to vitamin A in the body? Moreover, pumpkin seeds are an excellent source of dietary fiber as well as mono unsaturated fat, which are good for the heart.

Thank you for stopping by Color Your Recipes…have a colorful week!




Oatmeal Cookies

There are hundreds, if not thousands of different recipes for oatmeal cookies…I cannot for sure tell you where I came up with this recipe. Of course by mixing, matching and trying different proportions from many recipes…and this is the recipe that I like to use when it comes to oatmeal cookies. I like my cookies chewy and my husband like them crunchy, so I bake the ones for him for a couple of minutes longer.

In spite of a big list of different ingredients required for this recipe, most of them, if not all, are ingredients that we all have available, so here it is…

Ingredients:

½ cup butter
½ cup brown sugar
1 egg
½ teaspoon vanilla extract
¾ cup all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 ½ cup oat
2/3 cup raisin
2/3 cup chopped walnut

Method:

In a bowl, mix all the dry ingredients together, except the oatmeal. Set aside.

In a bowl, beat the butter and the sugar, until creamy and light, add the egg and continue to beat until light and fluffy.

Fold in the flour mix, mix gently, add the oat and then the raisin and walnut.

Spoon the dough in a cookie sheet and bake in a pre-heated oven for 12 minutes at 350F.

I hope you enjoy this simple recipe for oatmeal cookies. If you like this cookie recipe, you might want to check the Peanut Butter Cookies and Chocolate Chips Cookies out.

Did you know that oat contain a lot of soluble fiber? Therefore, it helps to lower cholesterol. The sticky and viscous texture of oat when cooked is due to its soluble fiber referred as beta-glucan.

Thank you for stopping by Simple Recipes and have a great week!




Candied Pecan

Somehow I love candied pecan on my salad, especially when using dark green leaves. This recipe is quite similar to the Roasted Cinnamon Almond, which I like to munch on as a snack, but do not like on my salad since the texture of almond is kind of “hardy” as compared to pecan or walnut.

This is a very simple recipe and it is always good to have it handy so you can add a handful of these candied pecans to your salad, on your ice cream or just as it is…delicious!

Ingredients:

4 ½ cups pecan
1 egg white
1 teaspoon vanilla extract
½ cup sugar
¼ teaspoon salt
2 teaspoons ground cinnamon

Method:

Preheat the oven at 250F.

Add the vanilla extract to egg white and mix until slightly frothy. In another bowl mix the sugar, salt and the cinnamon, set aside.

Add the mix of egg white to the pecans and mix until all the pecans are covered with the egg white.

Add the sugar mix to the almonds covered with egg white and mix gently until all the almonds are covered with sugar.

Spread the almonds in prepared trays (I used 2 baking sheet) and bake for 1 hour at 250F, flipping the almonds every 30 minutes, so the pecans do not stick to the baking sheet.

Remove the pecans from the oven, let them cool completely and store in an airtight container.

I hope you enjoy this simple recipe for candied pecans…if you like this, you might want to check on Maple Candied Walnut or Roasted Cinnamon Almonds.

Did you know that adding pecans to your diet might protect your nervous system? Moreover, pecans contain vitamin E and phenolic substances, which are antioxidants that contribute to the well-being of your cardiovascular system.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!




Cinnamon Rolls in Cups

These cinnamon rolls come in cups…it is easy and less messy to serve. I used the water-roux method for the dough, therefore the bun is very soft and together with the crunchiness of the walnut, the sweetness of raisins…all this together blended with a layer of cinnamon…is absolutely delicious. Not to mention when these buns are in the oven, the whole house just smell SO good.
These buns can be stores in the freezer. To serve, warm them in the microwave.

Ingredients:

Water roux or Tangzhong
75 ml of water
15 g of bread flour

Dough
2 cups bread flour
¾ teaspoon salt
1½ tablespoon sugar
2 tablespoon butter
1½ teaspoon dry yeast
1 large egg and complete to 100 ml with heavy cream

1 tablespoon cinnamon
1 ½ tablespoon sugar
1/3 cup raisins
1/3 cup chopped walnut

Method:

Water roux
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring constantly until it reaches 65ºC/149ºF. The mix will turn to a paste and you can see the bottom of the pan. Remove from heat, cover with a saran wrap film over the paste and leave until lukewarm.

Dough
Add the water roux and all the dough ingredients to the mixer, knead for approximately 15 minutes, the dough reaches a thin membrane. The dough will be slightly sticky. Let is rise for approximately 2 to 3 hours in a cover container or until it double its initial volume.

Assembly
Punch down, knead the dough and roll into a rectangular shape of approximately 13 x 9 inches. Spread the cinnamon, the sugar, walnut and raisins. Roll it and cut into 12 pieces. Place them in a standard size cupcake pan. Cover the buns with saran wrap film and let rise until double in size.
Bake in preheated 350°F oven for about 12 to 15 minutes, or until golden brown.
Serve warm.

Hope you enjoy this recipe and have a wonderful week!

 

Thank you for stopping by Simple Recipes!

 




Roasted Cinnamon Almonds

This recipe has a story…I used to buy this kind of almonds at Costco mainly during holiday time, and I’d go through many many jars. Initially my husband did not care for it, so I knew that the almonds were all for me and I had a sense of how long the almonds would last me. But one day he decided that he liked the almonds and I could see the almonds in the jars disappearing in front of my eyes very fast. That was not the issue…the issue was that Costco stopped carrying the product, and he even called the Costco buyer in Seattle. Well, that was the end of my cinnamon almonds until I searched the internet and saw many different versions of it. In the end, all worked for better. Not only I could manage the amount of sugar, the cost of these roasted cinnamon almonds came much cheaper than the Costco ones…so I am all happy again with my almonds. Be aware, these almonds are addictive! You cannot stop eating them once you start, so be careful…you have been alerted!

I took these almonds to work and a lot of people asked for the recipe, so here it is…

Ingredients:

4 ½ cups almonds
1 egg white
1 teaspoon vanilla extract
½ cup sugar
¼ teaspoon salt
3 teaspoon ground cinnamon

Method:

Preheat the oven at 250F.

Add the vanilla extract to egg white and mix until slightly frothy. In another bowl mix the sugar, salt and the cinnamon, set aside.

Add the mix of egg white to the almonds and mix until all the almonds are covered with the egg white.

Add the sugar mix to the almonds covered with egg white and mix gently until all the almonds are covered with sugar.

Spread the almonds in prepared trays (I used 2 baking sheet) and bake for 1 hour at 250F, flipping the almonds every 20 minutes, so the almonds do not stick to the baking sheet.

Remove the almonds from the oven, let them cool completely and store in an airtight container.

 

Did you know that almond is not a nut but a drupe? A drupe is a fruit that has a fleshy part in the outside with a hard shell with a seed inside. So almond is mainly sold with shelled or unshelled.

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