Scandinavian Cinnamon Rolls

Sweet dough twists flavoured with cinnamon and topped with crunchy pearl sugar.

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I LOVE cinnamon rolls, they are one of my absolute favourite breads.  I’ve made them at home before but I have aways made the american version which are much sweeter and stickier.

I had some scandinavian style cinnamon rolls from a cafe in London before christmas and I absolutely loved them, so I decided to try and make some for myself! I used a mixture of a few different recipes for these.

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The main difference I noticed between american and scandinavian cinnamon rolls was how the filling was added. In american cinnamon roll,s the sugar and cinnamon are mixed with the melted sugar and then spread onto the bread, so you end up with quite a thick gloopy covering of sugar, whereas the scaninavian rolls all had the melted butter brushed on and the sugar sprinkled over later, so it had a bit of a less intense filling!

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I also decided to shape these differently, so I had a look online and found this really pretty method for making twisted knot cinnamon rolls.

I really enjoyed these, and I much preferred them to the recipe I usually use so I will definitely be making them again!

Variations: You can use ground cardamom in the filling for a different flavour!

I will be bringing these along to Fiesta Friday 111, hosted by Angie and co-hosted by Naina @ Spice in the City and Julianna @ Foodie On Board.

Happy Friday everyone!

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Ingredients: Makes 12 Rolls

  • 500g strong white bread four
  • 10g yeast
  • 10g salt
  • 50g caster sugar
  • 1 egg
  • 250 warm milk
  • 50g butter, melted
  • 150g soft brown sugar
  • 2 tsp ground cinnamon
  • 100g icing sugar
  • 1-2tbsp water
  • pearl sugar

 

To Make:

Combine the flour, yeast, salt, sugar, milk, eggs in a large bowl and mix until it forms a rough ball of dough.

Turn out onto a clean work surface and knead until smooth and elastic. Return to the bowl and leave and prove for 1 hour, until doubled in size.

Combine the sugar and flour

Turn out onto a floured work surface and roll out into a large rectangle about 1cm thick.

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Brush all over with the melted butter, making sure the mixture reaches right to the edges.

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Scatter over the cinnamon sugar mixture and spread up to the edges.

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Fold into thirds, and cut into 12 strips

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Take each strip and stretch and twist into a long spiral. Wrap the strip twice around your fingers and tuck the ends into the bottom forming a knot.

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Place on a greased baking tray and cover with clingfilm. Leave to prove again for an hour until doubled in size.

Preheat the oven to 180C

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Bake in the preheated oven for 15-20 minutes until golden brown. Leave to cool on a wire rack.

Mix together the icing sugar and water until the mixture forms a loose glaze-like consistency. Brush the glaze over the rolls, and scatter over some pearl sugar.

Serve and enjoy!

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Christmas Swirls

Sweet bread rolls swirls, with a festive apple and mincemeat filling.

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It’s nearly Christmas! I can’t believe it has come round so fast!

I love Christmas, as there are so many parties and get togethers, which present the perfect excuse to bake some delicious treats, so I will be posting a LOT of christmassy recipes 🙂

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Mince pies are the ultimate Christmas treat, but I wanted to see if I could come up with any alternatives, so I had a think and came up with mince-pie cinnamon rolls!

They make a delicious breakfast or afternoon treat, and they are a fun change from mince pies!

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Variations: You could try alternative Christmas’s fillings if you don’t like mincemeat. I think a marzipan and apple filling would be delicious, or white chocolate and cranberry!

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Ingredients: Makes 12 Rolls

The Dough:

  • 500g strong white bread flour
  • 10g salt
  • 30g caster sugar
  • 10g yeast
  • 250ml milk
  • 100g butter, melted.

The Filling:

  • 500g mincemeat
  • 1 green apple
  • 50g chopped almonds
  • 1 tbsp stem ginger

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To Make:

Warm up the milk in a small pan until it has just reached body temperature. Stir in the sugar butter and yeast.

Combine the flour and salt in a large bowl, making a well in the centre. Pour the milk mixture into the well and mix the dough until it begins to come together.

Turn out onto a floured work surface and knead for 5-10 minutes until smooth and elastic. Return to the bowl, cover and leave to prove for 1 hour.

Meanwhile make the filling. Grate the apple into a large bowl and mix in the rest of the filling ingredients to form a homogeneous mixture, set aside.

Once the dough has doubled in size, turn out into a clean, floured work surface. Use a rolling pin to roll to stretch out into a large rectangle, about 2cm thick.

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Spoon the filling onto the rolled out dough and spread out evenly, making sure to each righto to the edges.

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Roll the dough into a long sausage shape, then cut into twelve 5cm thick rolls.

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Place on an oiled baking tray and cover. Leave to prove for 1 hour.

Preheat the oven to 180C.

Once the rolls have proved, bake them in the oven for 20-25 minutes until golden brown and cooked though.

Transfer to a wire rack to cool.

Serve while still warm for a delicious Christmas treat!

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Ancho Chilli and Smoky Cheddar Soda Bread

Soft, fluffy soda bread, with fiery ancho chilli, and gooey chunks of smoky cheddar cheese. 

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This is my episode three Bake Off themed post. Episode three was bread week, and I have decided to try out soda bread, as I have never made it before! I used this Jamie Oliver Simple Soda bread recipe, but added the chilli and cheese to make it more interesting!

I wasn’t sure how soda bread would taste as i have never tried it before, but I really liked it. I think it tastes a lot like a savoury scone, so very soft and crumbly. I found this really easy to make as well, its literally just mixing all the ingredients together and then baking it, not much effort required!

I will be bringing this along to Fiesta Friday#82  this week, hosted by Angie! Happy Friday!!

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Ingredients: Makes 1 Large Loaf

  • 350g plain flour
  • 1tsp baking powder
  • 1tsp sea salt
  • 1tsp sugar
  • 1 large egg
  • 300ml buttermilk
  • 2 tbsp tomato and chilli pesto
  • 150g smoked cheddar cheese
  • 1 ancho chilli

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 To Make:

Preheat the oven to 190°C/375°F/gas 5.

Place the flour, bicarbonate of soda, salt and sugar in a large bowl and mix together.

In a separate bowl, use a balloon whisk to beat the egg and buttermilk, and pesto together.

Cut 2/3 of the cheese into small 1cm cubes and finely chop the soaked ancho chilli. Mix into the flour mixture.
Use a fork to stir the egg mixture into the flour, then as it starts to come together, use your hands to pat and bring the dough together.

Shape the dough into a ball and place onto a lightly floured baking tray.  Use a knife to cut a deep cross in the top, then grate over the rest of the cheddar cheese.

Bake in the preheated oven for 45-50 minutes until golden brown. (The loaf should sound hollow when tapped!)
Serve warm with a good covering of butter, enjoy!

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Potato Cakes

Deliciously fluffy, chewy patties of potato, fried in butter for a crispy finish.

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Potato Cakes were one of my favourite snacks when I was younger, especially when they were covered in baked beans and cheese.

I have always wanted to make them, but never actually got round to it. This weekend I was trying to think of something savoury to bake, and my boyfriend requested that I tried to make potato cakes like his grandma used to make them, so I had to give it a go!

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I had a look online and saw that the recipe was really very simple, just mashed potato, egg, butter and flour!

I made half of my potato cakes plain, and the for the other half I added some grated cheddar cheese and chives, for a bit of extra flavour.

These potato cakes taste really good, and they are great as a snack or as part of a meal. Next time I’m making mash potato, I will definitely make extra so that I can do a batch of potato cakes!

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Variations: you could mix in whatever you want to the potato cake mix. I think some little chunks of bacon would be great, or some onions.

Ingredients: Makes 25 Small Potato Cakes

  • 1kg mashed potato (mashed with milk and butter)
  • 1 egg
  • 25g butter, melted
  • 150g plain flour plus extra for kneading
  • 2 tbsp grated cheddar cheese (optional)
  • handful of chopped chives (optional)

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To Make:

In a large bowl combine the mashed potato with the melted butter, egg and four (and the cheddar and chives if using) and mix thoroughly.

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Turn out onto a floured work surface and knead for a few minutes until it forms a doughy like consistency  – add more flour if it is required.

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Roll out the dough to about 1.5cm thickness, and use a cookie cutter to cut out individual potato cakes.

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Fry the potato cakes in butter, over a medium heat for about 3 minutes either side, until golden brown and crispy. Leave to cool on a wire rack.

Serve warm with a good covering of butter.

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Chocolate and Banana Rolls

Sweet bread rolls filled with banana and rich dark chocolate, covered in melted chocolate drizzles.

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At the end of the week, I find myself (as usual!) with for a bunch of over ripe bannanas. The past few times I have used the bananas in cakes (banana milkshake cupcakes and salted caramel and banana blondies), so this time I decided to completely break with tradition and use the bananas in some bread!

It’s been a while since I made some sweet breakfast rolls so I thought I’d see how banana and chocolate swirls would turn out. And I would definately say it was a success!

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I think I might actually prefer these to cinnamon rolls, as all the chocolate just makes them that bit more luxurious and indulgent for breakfast!

I’m going to be taking these over to Fiesta Friday #72 this week hosted by Quinn @Dad Whats 4 Dinner and Naina @Spice in the City! Hope to see you there 🙂

Variations: You could use milk or white chocolate for a sweeter filling, and you could change the bananas to any other fruit, I think raspberries would be delicious!

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Ingredients: Makes 12 Rolls:

The Dough:

  • 500g Strong White Flour
  • 10g Salt
  • 12g Fast Action Yeast
  • 50g Caster Sugar
  • 250ml Milk
  • 1 Egg

The Filling:

  • 3 Bananas
  • 50 Butter
  • 50g Dark Brown Sugar
  • 1 tbsp Cocoa Powder
  • 100g Dark Chocolate

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To Make:

Combine the flour, salt, sugar, yeast, milk and egg in a large bowl, and mix to form a rough dough. Turn out onto a work surface and knead for 10 minutes, until smooth and elastic. Return to the bowl and prove for 1 hour.

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Combine the butter, sugar and coca powder in a small pan, and heat until melted and combined. Slice the bannana into thin rounds, and break the chocolate into chunks.

Turn out the proved dough, knock out the air and stretch into a large rectangle.

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Brush over the butter and sugar mixture in a thin layer, completely covering the dough. Then lay over the banana chunks and chocolate. Roll up the dough and divide into 12 rolls.

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Place the rolls on oiled baking trays, cover in clingfilm, and prove for a further hour.

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Preheat the oven to 180C, and bake in the oven for 15-20 minutes until golden brown and cooked through.

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Transfer to a wire rack to cool, serve as they are, or drizzle with some melted dark chocolate for an extra chocolatey finish!

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Fresh Strawberry Doughnuts

Light, fluffy doughnuts, with chunks of strawberries, dipped in a fresh strawberry glaze. 

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The first British strawberries are appearing in the shops, so I decided it was time to make a strawberry themed dessert!

I made doughnuts for the first time a while ago, and they turned out beautifully, so have used the same Richard Bertinet recipe, but I’ve added some fresh strawberry chunks to the dough, and used the strawberries for the icing glaze.

I have made my doughnuts a bit gigantic, but you could make them whatever size you like, some tiny little ones would probably be cute! Just use some smaller cutters!

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Using fresh strawberries in the glaze gives a sweet fruity icing that complements the doughnuts really well. I would recommend this recipe if you’re looking for an exciting thing to do with strawberries in the summer!

The doughnuts are best eaten within 24 hours, but to be honest, you will struggle to have any left after that because they taste so good! Bring them along to a party and they will disappear in minutes!

Variations: You could use a different fruit in the icing, like raspberry or blueberry.

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Ingredients: Makes 14 large doughnuts

The Dough:

  • 500g Strong White Bread Flour
  • 10g Salt
  • 40g Butter
  • 30g Caster Sugar
  • 12g Fast Action Yeast
  • 250ml Full-Fat Milk
  • 2 Eggs
  • 100g Strawberries

The Icing:

  • 100g Strawberries
  • 400g Icing Sugar

To Make:

Warm the milk to body temperature, in a pan over a low heat. Rub the butter into the flour, then add all the other dough ingredients (except the strawberries) and mix to form a rough ball of dough.

Turn out onto a clean work surface and knead for 10-15 minutes until smooth and elastic. Return to the bowl, and leave to prove for 1 hour, or until doubled in size.

Finely chop the strawberries and knead into the proved dough – the dough will go very sticky at this point! – return to the bowl and prove for a further hour, until doubled in size.

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Turn out the proved dough, knock out the air, and roll out into a large rectangle, about 2cm thick. Use 2 circular cutters (one about 5cm diameter, and one about 2cm diameter) to cut out disks and then cut out the hole in the middle (I used a shot glass for the smaller hole). Transfer to a floured surface, cover with clingfilm and leave to prove for half an hour, until the doughnuts have expanded.

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Fill a pan with vegetable oil, so it is about 5cm deep, and heat to about 180C. Drop each doughnut into the oil, and cook on either side for a few minutes, until golden brown. Transfer to some kitchen paper to drain and then coat in caster sugar, leave to cool on a wire rack.

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Blitz the remaining strawberries in a small blender, then transfer to a large bowl. Whisk in the icing sugar, bit at a time, until it forms a thick paste that coats the back of a spoon.

Dip the doughnuts into the icing, coving the top half of the doughnut, then leave the icing to set before serving.

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Cheesy Sourdough Plait

Enriched sourdough bread, plaited and covered in meted cheddar cheese.

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This is probably the best bread I’ve made so far with my sourdough ferment. We managed to eat half the loaf between two people all in one evening!

Enriching the dough with the milk and egg made it really light and tasty, and robust enough to be eaten just on its own, fresh out of the oven.

Variations: you could use any cheese you want to cover the bread, or even mix some sun-dried tomatoes or herbs into the dough, to make it extra exciting!

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Ingredients: Makes one large loaf

  • 200g Sourdough Ferment
  • 500g Strong White Bread Flour
  • 10g Salt
  • 25g Honey
  • 250ml Milk
  • 1 Egg
  • Cheddar Cheese, grated

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To Make:

Combine the ferment, flour, salt, honey, milk and egg in a large bowl, and mix to form a rough dough. Turn out onto a work surface and knead for 10 minutes, until smooth and elastic. Return to the bowl and prove for 8 hours.

Turn out the proved dough, and knock out the air. Stretch out into a rectangle and cut 6-7 strips lengthways, then plait the strips to the end, to form a plaited loaf. Transfer to an oiled baking tray and leave to prove for a further eight hours.

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Preheat the oven to 200°C

Cover the plait in grated cheddar cheese and bake in the preheated oven for 30-40 minutes, until golden brown, and the loaf sounds hollow when tapped.

Leave to cool on a wire rack before serving.

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