Cinnamon Roll

The smell of cinnamon rolls baking in the oven and the freshly brewed coffee, just brings a smile to my face. I love using a light brioche recipe, it gives it the richness and the flavor that beautifully complements the cinnamon sugar.

This recipe is adapted from ( Leith's Cookery Bible)

Brioche

7 g fresh yeast (I usually double when using instant but you could probably check for more accurate conversions)
5 tsp sugar
2 tablespoon warm water
225g plain flour
1/2 tsp salt
2 eggs, beaten
55g melted butter,cool

 Filling:

1 cup brown sugar
1 tablespoon cinnamon
1/3 cup butter softened

Glaze  (optional)

1/2 cup (58grams) powdered (confectioners or icing) sugar

1 - 2 tablespoonshalf-and-half (light cream) or maple syrup

  

1.  Mix the yeast with 1 tsp ofsugar and the water. Leave to dissolve. 
2.   Sift the flour with thesalt into a mixing bowl. Sprinkle over the sugar. Make a well in the center.Drop in the eggs, yeast mixture and melted butter and mix. Then knead for 5minutes or until smooth. Cover and leave to rise for 1 hour or until doubled insize.
3.  (Optional) knock down thedough then cover again and leave in the fridge for at least 4 hours or no morethan 24. I prefer it this way, you will have the maximum flavor  and texture out of your dough. If you are in a hurry simply skip this step.
4.  Turn out knead again for two min. 
5.  Roll out dough into a 12x9 inch rectangle. Spread dough with butter then sprinkle sugar mixture. Roll up dough and pinch seam to seal. Cut into equal size rolls and place in a pan 1 inch apart . Cover and let rise until doubled, about 30 minutes.  Preheat oven to 375 degrees F (190 degrees C).  
6.  Brush with egg wash. Bake in the preheated oven for 20 minutes, or until browned. Serve warm

Scones...Sweet or Savory

You can not go wrong with a scone whether savory or sweet. Scones are great for breakfast with jam and cream or as a light snack . I am including the plain basic recipe and my favorite savory scones.

Basic scone recipe:

Ingredients:

2 cups flour
pinch of salt
1 tsp of sugar this is omitted when making savory scones or increased if you like your scones on the sweeter side.
1/2 tsp baking soda
1  tsp cream of tartar
1/2 cup milk or buttermilk or even cream. My preference is buttermilk.
25 grams butter around 2 tablespoons
1/4 cup dried fruit optional 

Preheat oven Gas mark 220 C

1- Use a food processor it makes life easier.

2- Add the dry ingredients pulse a few times.

3-Add the butter pulse again until it resembles breadcrumbs.

4-Slowly add the buttermilk the dough should be spongy and almost comes together. Don't over mix you will get extremely dry and tough scones. I add my fruits and pulse one more time.

5-  Tip the dough on your lightly floured surface and bring together in a ball. Do not knead. I usually use my hand to pat it down and cut into circles square or triangles. Place on a lightly floured baking sheet and brush your scones with the egg wash or simply milk.

6- Bake for 10-12 min until golden brown.



Savory scones

Ingredients:


2 cups flour
pinch of salt
1/2 tsp baking soda or 2 tsp baking powder
1  tsp cream of tartar
1/2 cup milk or buttermilk or even cream. My preference is buttermilk.
25 grams butter around 2 tablespoons
1/4 cup cheese mozzarella or cheddar grated
1/4 cup sun dried tomatoes chopped
1/4 cup pepperoni chopped
 basil fresh, I have used dry when the fresh wasn't available.
1 tsp mustard powder
1/2 cup buttermilk

 Preheat oven Gas mark 220 C

1- Same as before we add the dry ingredients first.

2-Add the butter pulse again until it resembles breadcrumbs.

3-Slowly add the buttermilk the dough should be spongy and almost comes together. Don't over mix you will get extremely dry and tough scones. Add the pepperoni, cheese, and tomatoes at the last stage.

4-  Tip the dough on your lightly floured surface and bring together in a ball. Do not knead. I usually use my hand to pat it down and cut into circles square or triangles. Place on a lightly floured baking sheet and brush your scones with the egg wash or simply milk.

5- Bake for 10-12 min until golden brown.

Bon appetit and enjoy your English snack.