Tuesday, July 29, 2014

Overnight Cinnamon Buns

These cinnamon buns are amazing. Letting the dough rest overnight produces the softest, fluffiest buns.

Adapted from Alton Brown, makes 12 large buns


4 large egg yolks
1 large egg
1/4 cup sugar
6 tablespoon butter, softened
4 cups flour, plus additional for dusting
1 package yeast (2 1/4 teaspoon)
1 1/4 teaspoon salt

1 cup brown sugar, packed
1 tablespoon cinnamon
1 1/2 tablespoons butter, softened

1 8 ounce package cream cheese
2 tablespoons milk
1 1/2 cups icing sugar


In the bowl of a stand mixer with the paddle attachment, whisk the egg yolks, whole egg, sugar, butter and buttermilk.

Add approximately 2 cups of the flour, along with the yeast and salt. Stir until moistened and combined. Remove the paddle attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes.

Check the consistency of the dough, add more flour if necessary. The dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl.

Turn the dough out onto a lightly floured work surface and knead by hand for approximately 30 seconds.

Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough. Cover and let rise until double in volume, approximately 2 to 2 1/2 hours.

Once the dough has risen, combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated.

Butter a 9"x13" baking dish.

Turn the dough out onto a lightly floured surface. Gently shape the dough into a rectangle. Roll into a roughly18"x12" rectangle. Brush the dough with the melted butter, leaving 1/2" border along the top edge. Sprinkle the sugar mixture over the dough, leaving a 3/4" border along the top edge. Gently press into the dough.

Beginning with the long edge, roll the dough into a tight log. Using a serrated knife, slice the log into 1 1/2" rolls. Arrange the rolls cut side down in the prepared baking dish. Cover with plastic wrap and store in the refrigerator overnight.

The next morning...

Remove the rolls from the refrigerator and place in a cold oven. Fill a shallow pan with boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy, approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 F. When the oven is heated, bake the rolls until golden brown, approximately 30 minutes. Remove from oven and allow to cool slightly.

In the meantime, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar and whisk until smooth.

Spread over the rolls and serve immediately. These rolls are best while still warm.


Sunday, July 20, 2014

Peanut Butter Ice Cream

Makes approximately 1 litre


2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1/4 teaspoon salt
4 egg yolks
1 cup peanut butter


Pour 1 cup of the cream into a large bowl. Set a fine mesh sieve over top.

In a saucepan over medium heat, combine the remaining cream, milk, salt and sugar. Warm over medium heat, stirring occasionally.

In a separate bowl, whisk together the egg yolks. Pour some of the warm milk mixture into the eggs, whisking constantly. Transfer the yolks into the sauce pan and stir to combine. Add the peanut butter and stir until combined. 

Cook over medium heat until the mixture thickens to form a custard that will coat the back of a spatula. Stir constantly, making sure to scrap the bottom of the saucepan.

Add the custard to the reserved cream, straining it through the sieve. Stir to combine.

Refrigerate until chilled thoroughly or overnight. Transfer the custard to the ice cream maker. Freeze mixture according to ice cream maker instructions.

Related Posts Plugin for WordPress, Blogger...