NEW! Original recipe, Kitty Pearl's Elegant Lavender-Champagne Jelly. Ideal for brunch....and honeymoon breakfasts.
Makes 14-16 Rolls:
- ¾ cup of Whole Milk
- ¼ cup of Granulated Sugar
- ¼ tsp of Vanilla Extract
- ¼ cup of Water, warmed up to 115 degrees
- 1 Egg
- ¼ cup of Unsalted Butter, melted
- 4 cups of All Purpose Flour
- ¼ cup of Melted Butter, to brush over the top before baking
For the Filling
- ¾ cup of Brown sugar
- ¼ cup of Granulated Sugar
- 1 1/2 Tbsp of Ground Cinnamon
- For the Glaze (optional):
- ¼ cup of Cream Cheese, at room temperature
- 1 Tbsp of butter, at room temperature
- 1 1/4 cups of Powdered sugar
- 1/2 tsp of Vanilla Extract
- 3 to 4 Tbsp of Warm Milk
- Step 1In a small bowl, combine the warm water and 1 tsp of the granulated sugar, sprinkle the yeast over the top and let it sit for about 5 minutes.
- Step 2In the bowl of a standing mixer fitted with a dough hook, mix the egg, milk, salt, sugar and melted butter. Add 2 cups of the flour and the water, vanilla and yeast mixture, mix until its all incorporated and slowly add about 2 more cups of flour. Turn the speed up to medium and let it mix for about 5 to 7 minutes or until you have a smooth dough.
- Step 3Oil a large bowl with some vegetable oil and set aside. Take the dough out of the mixer and pull it together with your hands to form a ball. Place it in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover with plastic wrap and place it in a warm spot to rise for about 2 hours.
- Step 4In a small bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside.
- Step 5When doubled in size, punch the dough down and roll it out onto a floured surface into a 15x9” rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture.Staring from one of the long ends, tightly roll the dough into a jelly roll form. Cut into 14 to 16 slices (make sure they are even) and place them cut side down in a well buttered 9x13 baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1 ½ hours.
- Step 6Meanwhile preheat your oven to 350 degrees.
- Step 7Once risen, brush them with some melted butter and bake them for about 30 minutes or until golden brown.
- Step 8While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!
Recipe By: Laura Vitale - Prep time: 30 minutes
- Cook time: 30 minutes
August 14, 2016
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México Lindo is a restaurant in Cancun where tourists can come and learn how to cook different Mexican food dishes and they eat it afterwards.
August 11, 2016
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This is a lightly sweetened scone recipe, it should be British. In Hungary, we can find "pogácsa" which is very similar and always savoury with toppings like cheese. While Scone is mostly pronounced rhyming with 'gone' or 'tone', I tend to say it more with the north of England way, that is rhyming with 'gone'.
- 2 cups
- 2 tbsp sugar
- 1 1/2 tsp salt
- 1 tbsp + 1 tsp baking powder
- 10 tbsp unsalted butter, very cold and diced into small cubes
- 1/2 cup of heavy cream
- 2 eggs
- 1/4 cup blueberries
- Step 1Preheat oven to 200 deg Celsius.
- Step 2In a large bowl whisk together flour, sugar, salt and baking powder.
- Step 3Work the butter cubes into the flour with finger tips until a coarse meal develops. Toss in the blueberries and mix gently until combine.
- Step 4In a separate bowl add heavy cream, eggs and vanilla and whisk until combined.
- Step 5Create a well in flour mixture, pour cream mixture using a large wooden spoon.
- Step 6Turn the dough onto a floured surface, form a disk and cover with a plastic wrap. Refrigerate for 30mins (or leave in freezer compartment for 10mins)
- Step 7Roll the chilled dough out to half inch thickness.
- Step 8Cut out scones using round biscuit cutter. Place on parchment lined cookie sheet.
- Step 9Whisk one whole egg, add dash of milk to prepare an egg wash and lightly glaze the tops of scones with pastry brush.
- Step 10Bake for 12 minutes til risen and golden brown. Serve with cream and jam along with your favourite tea. Enjoy!
August 09, 2016
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d' Spring Rolls also 'Summer Rolls' -carrots, lettuce, bean vermicelli, Rice Paper wrappers. Best served with Peanut sauce, sriracha sauce, hoisin sauce & ceramics plate also hand made. This is the first time I am making this with the Vietnamese rice paper wrappers. It is very easy to make and it is very light and almost like a salad. Next time when I make it, I would like to use some fresh shrimps.
August 06, 2016
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August 05, 2016
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August 02, 2016
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