Category Archives: Baking

Icing-Dripping Finger-Licking Cinnamon Buns

JayJacy.comCinnamon Raisin Buns are my absolute favorite sweet of all sweet things including chocolate!  That is saying a lot but since a little kiddo, I would crave them and made my first batch of icing-dripping finger-licking cinnamon raisin buns.  There just never seemed to be enough icing (glaze) on them so a bowl of warm icing was nearby just in case I needed a double-dip of icing.  Today, even with temps at 90, I just had to make them for the weekend.  You already know how much I love them but if you love cinnamon buns too, try my version and you will never be the same.

Have a splendid, sweet and fun weekend!

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Icing-Dripping Finger-Licking Cinnamon Buns
[ aka Cinnamon Bun Love]

1 cup mashed potatoes, fresh or instant
1 cup milk (I use cream)
1/2 cup plus 1 tablespoon sugar (I have used both sugar & Splenda)
1/2 teaspoon salt
2 ounces (1/2 stick) sweet unsalted butter cubed
1/4 cup warm water
2 1/4 teaspoons active dry yeast
1 large egg
1 teaspoon vanilla extract
pinch of cinnamon & nutmeg
about 4 1/2 cups all-purpose flour

Heat the mashed potatoes and milk in a small saucepan. Stir in the 1/2 cup sugar, the salt, and the butter. Heat and stir until the mixture is 105-115 degrees F. The butter does not need to melt completely.

In a 1-cup glass liquid measuring cup, stir the warm water with the remaining 1 T sugar, sprinkle on the yeast and stir briefly with a knife. Set aside for about 10 minutes or until the mixture rises to the 3/4 cup line.

In a small bowl, beat the egg and vanilla.

Transfer the potato mixture to the bowl of an electric mixer fitted with the paddle attachment. Add the yeast mixture and the egg. On low-speed, gradually add 3 cups of flour, cinnamon, nutmeg. Beat on low-speed for a minute or two. Remove the paddle attachment and replace with the dough hook. Add and additional 1 1/4 cups flour. Continue to knead on low-speed for about 5 minutes, adding up to 3/4 cup additional flour to make a dough that is not too dry and not too sticky. The dough should stick to the bottom of the bowl, but not to the sides of the bowl while kneading.

Place the dough in a bowl sprayed with Pam and then lightly spray the top of the dough as well. Cover with plastic wrap and place it in a warm place to rise for 1 to 1 1/2 hours until the dough has doubled in volume.

Punch the dough down and transfer to a floured board. Cover it loosely with plastic wrap and let rest for 10 minutes. Meanwhile, spray a 9×13 pan with cooking spray.

Roll the dough to an 18-inch square with floured rolling-pin. Spread the dough with butter and sprinkle on the cinnamon sugar and the raisins, if using. Roll the dough like a jelly roll and pinch the seam to close. Shape the log with your hands to obtain an evenly thick log. With a sharp knife (floured if sticking), cut the dough into 12 even pieces. Place the rounds into the 9×13 pan with 3 rows of 4 buns. Cover loosely and allow to rise for one hour. Meanwhile, preheat the oven to 375 degrees F. Bake the buns for 20 minutes until the buns are nicely but lightly browned. Let stand for 5 minutes. Drizzle with glaze.

Filling

2 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 ounce butter, melted
5 ounces dark raisins, steamed

Melt the butter in a bowl. In another bowl, combine the cinnamon, sugar, and nutmeg.

Glaze

1 tablespoon unsalted butter at room temperature
1 cup confectioners sugar
pinch of salt
1/2 teaspoon vanilla extract
a few drops almond extract
2 tablespoons cream

Beat or whisk all ingredients together until smooth. Add more cream or confectioners sugar to adjust the consistency. Spread or pipe on buns. The thicker the better!**

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*This recipe is based on Maida Heatter’s original and two other recipes combined. The original is in Book of Great American Desserts by Maida Heatter. See my other recipes by Maida Heatter here on site.

Photography: Copyright, JayJacy Photography-©2013 All Rights Reserved – No Reblogs on WordPress please!!

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Happy New Year Praline Brownies

Celebrating the New Year brings favorites to our entertainment food menus and New Year’s Eve and New Year’s Day Celebrations.  This year “Beyond the Yum” added many new recipes to our menus but this Praline Brownie recipe really stood out to become a favorite and staple for our celebrations.

Beyond the Yum

Food & Wine magazine has really excellent recipes, suggestions and wine articles so it is no surprise that we would love their magazine.  If you want a delish recipe for the holidays or anytime you want to impress your guests and satisfy that sweet tooth try this Praline Brownie recipe by Pastry chef Kelly Fields of Willa Jean in New Orleans that was featured in Food&Wine.  Happy New Year & Bon Appetit!

Apple Raisin Stuffed Croissants

 

Apple Raisin Stuffed Croissants

This mouthwatering and delish crossiants are simple, yummy and will remind you of homemade Apple Studel!

6 large Croissants: Toast Croissants openfaced under broiler. Set aside to cool.1/

Prepare Apple Raisin Filling:

Apple Raisin Filling
4 Apples diced (your favorite choice; Granny Smith, Gala are good)
1/2 cup raisins
2 tbsp. butter
1/4 cup sugar
1/4 cup light brown sugar
1 tsp. Vanilla
1 tsp. Cinnamon
1/4 tsp. Nutmeg

Dice apples and cook apples in butter in saucepan until tender; add sugars, raisins, spices and stir and until sugar has blended, remove from stove, add vanilla, stir and set aside.

Prepare Cinnamon Cream Cheese filling:

Cinnamon Cream Cheese Filling
1 8oz package cream cheese
1/4-1/2 cup powdered sugar (or Splenda) to taste
1 tsp vanilla
1/2 tsp Cinnamon
1/8 tsp Nutmeg

Assemble

1. Soften cream cheese in Microwave, mix all incredients unto smooth; spread on toasted bottom of croissant.
2. Fill each croissant bottom with generous portion of Apple Raisin filling.
3. Place top of crossiant on top, place all on cookie sheet under broiler for a few minutes until tops are “toasty” and “crusty”; remove from oven. Cool for 3-5 minutes and then add glaze.

Icing
1 cup confectioners sugar
1 tablespoon butter, melted
Cream or milk by teaspoon until right glaze consistency achieved.2/
Drizzle over warm Croissants
Set Aside to cool slightly
Serve warm.

1/ Use your favorite Croissant recipe or buy from bakery, Costco (Costco’s are huge and fresh) or grocery store (or even frozen ones)
2/ If you like “frosting” use less cream.

Definitely….@beyondtheyum

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Photography: Copyright, JayJacy Photography ©2016 All Rights Reserved
No Reblogs Please. Thanks

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