April 9, 2011 § 1 Comment
With a little planning ahead, fresh scones in the morning are as easy as this:
1. Get your ingredients together the night before.
2. In the morning, cut in the butter.
3. Mix in the oats, buttermilk, and fruit of choice (raisins, frozen berries). Drizzle the buttermilk over, and gather into a ball. Place the ball of dough on the counter, roll it out, and cut it into scone-size pieces.
4. Bake, cover with icing sugar, and enjoy!
Buttermilk Oat Scones
- 1 1/2 cups flour (I use 1/2 cup whole wheat flour)
- 3 tbsp white sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup butter, cold (cut into small chunks)
- 1 cup rolled oats
- 1/2 cup currants, raisins, other dried fruit, or frozen berries
- 1/2 cup buttermilk
Whisk together the flour, sugar, baking powder, salt and baking soda
Cut in the butter (a pastry cutter works well but a fork will do)
Stir in the oats and fruit. Drizzle buttermilk over and gather into a ball. (It’ll have some loose oats pieces- try your best to keep them in and use a bit of extra buttermilk if necessary.)
Put the dough on a floured surface and pat into about 2.5cm thickness. Cut out with cookie cutters or just a glass.
Bake on parchment paper in a 375 degree oven for 15-20 minutes.
Sift icing sugar over the scones and enjoy.
April 5, 2011 § 1 Comment
“How do you cure a food addiction? For that matter, how do you define it?
Those who feel they are addicted to food… tend to share a number of common experiences, such as out of control eating, frequent high calorie food choices or even binges, secrecy and a sense of intesne, overwhelming craving for certain foods.”
While I do not intend to trivialize mental disorders, this article in the National Post expresses how I feel about these cinnamon buns.
No, they aren’t quick or healthy. But they are damn good and hey, everyone deserves that once in a while. Cinnamon buns can seem a little daunting- but I’ve put together a little executive summary of cinnamon bun making and it’s really not that bad:
- Mix up dough. Knead. Let rise for a few hours. (20 mins hands-on time)
- Roll out dough. Rub with butter and cover with filling. Roll, cut, and place in buttered pan. Let rise for another hour or overnight in the fridge. (20 mins hands-on time)
- Bake (if left in fridge, bring it to room temperature, then bake). While baking, mix up icing. (10 mins hands-on time)
- Remove from oven, slather in icing, and do what you must to refrain from eating the whole batch. Or, eat the whole batch.
I very slightly adapted the recipe from Molly Wizenberg- the original is on Epicurious here.
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 3 1/2 cups (or more) unbleached all purpose flour, divided
- 1/2 cup sugar
- 1 large egg
- 2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
- 1 teaspoon salt
- Nonstick vegetable oil spray
- 3/4 cup (packed) golden brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 cup raisins, or to taste, if you want. (I soaked mine in a mixture of hot water and bourbon first. Highly recommended).
Cream Cheese Icing:
- 4 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1/2 teaspoon vanilla extract
- Small squeeze of lemon juice, if you want
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky (or just stir at this point), scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
Lightly oil large bowl with butter, vegetable oil, or non-stick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
Mix brown sugar and cinnamon in medium bowl. Wash and dry an area of your counter carefully, and flour it.
(Softly!) Punch down dough. Transfer to floured work surface. Roll out to 15×11-inch (ish) rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Add raisins, if using. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
Prepare two 9-inch square glass baking dishes with nonstick spray or butter. (Optional: I add a mix of corn syrup, maple syrup, and softened butter to the bottom of the pan. It makes them gooey and wonderful). Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes. (Or, put them in the fridge over night).
Position rack in center of oven and preheat to 375°F. (If you kept the buns in the fridge, let them warm to room temperature first). While you are baking, make the icing (instructions below). Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.
For cream cheese icing:
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.