ronnie_suburban wrote:Damn -- that looks great, Lynn! I really want a piece right now! Where you get the Denmar? Fresh Farms?
=R=
LynnB wrote:Today I made Carrot, Ginger and Lime Soup with Spelt Bread.
This was a really nice combo. I did my best to pretend I was the author, picnicking in the woods outside of Copenhagen with a thermos of soup and a hunk of warm crusty bread.![]()
LynnB wrote:Enjoying some time off, so I decided to try my hand at these Cardamom Buns.
The picture had me at first sight.
Ingredients:
Fresh yeast
Whole milk
Egg
Flour
Sugar
Cardamom
Salt
Softened butter
Filling:
Softened butter
Sugar
Cinnamon
I followed her procedure for the dough and left it to rise for 2 hours. While waiting I combined the filling ingredients.
Next, I rolled out the dough (half at a time,) to her specifications and spread half of each with the filling.
Here's where I found her instructions lacking. She says "Roll each piece of dough into a wide cylinder, starting from a long side to get a long, slim log, then cut into 1" slices."
By following those guidelines you would get a standard cinnamon roll shape, nothing like her photo.
She goes on to say "If you're feeling adventurous, you can then stretch and twist the slices into elaborate shapes."
Really? No further instruction/illustration?
I turned to the internet and followed the very clear directions at http://www.eatlittlebird.com
After shaping there was another 30 minute rise. The author did not instruct to egg wash but her photo clearly indicated it so I did.
These were baked for about 30 minutes.
Recipe was worth trying just for the smell in the house while baking! As always, with some more practice, I will be able to get these more uniform and a bit prettier.
ronnie_suburban wrote:LynnB wrote:Enjoying some time off, so I decided to try my hand at these Cardamom Buns.
The picture had me at first sight.
Ingredients:
Fresh yeast
Whole milk
Egg
Flour
Sugar
Cardamom
Salt
Softened butter
Filling:
Softened butter
Sugar
Cinnamon
I followed her procedure for the dough and left it to rise for 2 hours. While waiting I combined the filling ingredients.
Next, I rolled out the dough (half at a time,) to her specifications and spread half of each with the filling.
Here's where I found her instructions lacking. She says "Roll each piece of dough into a wide cylinder, starting from a long side to get a long, slim log, then cut into 1" slices."
By following those guidelines you would get a standard cinnamon roll shape, nothing like her photo.
She goes on to say "If you're feeling adventurous, you can then stretch and twist the slices into elaborate shapes."
Really? No further instruction/illustration?
I turned to the internet and followed the very clear directions at http://www.eatlittlebird.com
After shaping there was another 30 minute rise. The author did not instruct to egg wash but her photo clearly indicated it so I did.
These were baked for about 30 minutes.
Recipe was worth trying just for the smell in the house while baking! As always, with some more practice, I will be able to get these more uniform and a bit prettier.
Really nice, Lynn! Happy new year!
=R=