Sunday, September 30, 2007
My Second Daring Baker's Challenge, and I'm in Love
I can't express how pleased I was to see this month's challenge. Marce of Pip in the city was this months wonderful hostess and she choose the sticky bun/cinnamon roll recipe from Peter Reinhart's The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread, a book that I couldn't recommend more. Peter Reinhart was my breads teacher back in 1999, and the man really does an excellent job of sharing his techniques and love of all things yeasty.
Now I've procrastinated this challenge just about down to the last minute. We are all posting this on the 30th, and it is the 29th at 8:30 PM. I have just mixed up my dough, and expect to be shaping these babies in about 2 hours time. I've decided to go with the cinnamon roll version of these, as I've already posted some sticky buns here on my blog awhile back.
The complete recipe can be found on Marce's blog Pip in the city, as it's very late here and I should probably consider sleep sometime soon, I'm just going to go with photos of the process and some comments! So, here goes....
This is the dough just out of the mixer, the bowl is lightly oiled as is the dough. This is a very soft silky lovely to touch kind of dough. I love working with enriched doughs for their feel alone:
After 2 hours and 45 minutes of bulk rising time, the dough looked like this:
It's a bit hard to tell from the shot, but it had indeed doubled in size, It just doubled more out than up.
After the dough has doubled, it gets rolled out to about 12 by 14 inches (well, it did for me, as I was opting to make the larger rolls):
I then sprinkled (well, it's more like spread, this is a lot of cinnamon sugar) the cinnamon sugar mixture over the dough leaving about 1 inch free of sugar so that I could seal it up after I rolled it:
The dough is then rolled up into a nice long roulade and sliced into about 12 pieces(for the larger rolls):
The pieces are left to rise, covered, for about 1 1/2 more hours and are then baked for about 20 to 30 minutes:
The icing for the cinnamon rolls in this recipe makes quite a bit, so I think next time I would only make a half batch of it. I have quite a bit leftover and I'm not sure what I'm going to do with it currently. I've found the best way (aside from using my hands) to apply the icing is to dip a fork in it and wave it back and forth quickly over the warm rolls (they should only cool for about ten minutes before you apply the icing). You can make whatever kind of pattern you like with it. I'm a big fan of the crosshatch:
These are delicious cinnamon rolls with a really nice hint of lemon flavor that cuts the sweetness a bit. Best savored with a nice hot cup of tea!
You can see how all the other wonderful Daring Baker's did with their challenges by clicking on the Daring Baker Blogroll link on the right hand side of this blog!
Happy Daring Baking, and a big thanks to Marce for this wonderfully relaxing challenge! And now I'm off to bed...