Carrot Bouilliabaisse SoupApril 28, 2021
Apple Pizza TartAugust 23, 2021
15 minutes to make the dough, 10 to roll out
may be made 3 days in advance or frozen
4 teaspoons dry yeast
2/3 cup milk or substitute
¼ cup plus one teaspoon sugar, divided
3 ¼ cups all-purpose flour
1 ½ large eggs
5 tablespoons butter or margarine, softened
1/4 cup canola or vegetable oil
12 tablespoons butter or margarine, softened, plus 1 tablespoon for greasing pan
1 cup light brown sugar
2 tablespoons cinnamon
1 ½ cups confectioner’s sugar
1 ½ tablespoons boiling water
½ teaspoon pure vanilla extract
Heat the milk until warm in a glass measuring cup. Add the yeast and 1 teaspoon of the sugar and let sit 10 minutes. Into a large mixing bowl, place the flour, eggs, remaining sugar, butter or margarine, oil and salt. When the yeast is thick and bubbly, add to the bowl and use a dough hook to mix well. Knead for 2 to 3 minutes with the dough hook or by hand until the dough comes together into a ball. Cover with plastic and let rise 1 hour.
In the meantime, prepare the filling. Place the butter or margarine, brown sugar and cinnamon into a medium bowl and mix until smooth. Set aside.
Preheat oven to 350ºF. Take a piece of parchment paper about 2 feet long and place on your work surface. Sprinkle with flour. Remove the dough from the bowl, sprinkle with some more flour and roll out the dough into a rectangle 12 X 18 inches. Spread the cinnamon filling all over the dough, all the way to the edges.
Roll the dough up the long way, so you end up with a log about 24 inches long. Use a sharp knife to slice the roll into 1 1/2-inch slices.
Grease the Pyrex® Deep 9.5″ Round Baking Dish with butter, margarine or oil. Place the buns into the pan in a circle around the edge, and then add three buns to the center, all with the cinnamon swirl side up. If you have extra pieces, cut small and place under the buns. Bake for 30 minutes, or until browned on the outside edges.
Let cool 10 minutes and prepare the glaze. Place the powdered sugar into a medium bowl. Add 1 tablespoon of boiling water and vanilla and use a whisk to mix together. Add more water, a little at a time, until you have a thick, yet pourable glaze. If you think it is too thick, add a little water. If you accidentally make it too thin, just add some more powdered sugar. Use the whisk to drizzle the glaze over the cinnamon buns and enjoy. These can be frozen.