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Cinnamon Buns

Cinnamon Buns

There is nothing quite as satisfying as mastering dough. The possibilities of what you can create are endless when you have a solid recipe and a little bit of knowledge.

A few notes on the following recipe: the flour total in the recipe also accounts for the flour you use to flour the surface on which you will be rolling the dough out on.  Do not add all the flour to the mixing bowl, save a bit for the counter.

If you have a thermometer do use it the get the temperature of the milk, butter and sugar mixture. If it gets too hot it will kill the yeast.

 

Cinnamon Buns

dough:

4 – 4 1/2 cups of flour

1 package of yeast –  I use quick rise

1 cup of milk

1/3 cup of sugar

1/3 cup of butter

1 teaspoon of salt

2 eggs

In a mixer bowl combine 2 cups of flour and the yeast.

Over medium low heat, heat the milk, sugar, butter and salt to 115 degrees.

Add the liquid to the flour mixture. Add the eggs.

Using the dough hook beat at low speed for 30 seconds. Turn the mixer to high and beat for 3 minutes.  Turn the mixer to medium and add 2 cups of flour. Knead the dough for 4 minutes. If it is sticky you can add a few tablespoons of flour.  Knead for 2 more minutes. You should have a moderately stiff dough that is smooth and elastic.

Form into a ball and place in an oil rubbed bowl. Be sure to roll the ball to ensure the entire surface is covered in oil. Cover with plastic wrap and a tea towel. Place it somewhere warm to rise for an hour.

After an hour punch down and divide in half. Allow to ret for 10 minutes.

filling:

3 tablespoons of butter – melted

1 cup of brown sugar

3 teaspoons of cinnamon

1 cup of whipping cream

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 On a lightly floured surface roll half the dough to a 12 x 8 inch rectangle.

Brush the surface with melted butter. Combine the cinnamon and sugar. Sprinkle the surface with the sugar cinnamon mixture. Starting with the longest side roll the dough, pinch the seam to seal. Set aside with the first roll. Lightly cover with plastic wrap and allow to rest for 10 minutes.

Preheat oven to 375 degrees.

Spray pans well with non stick spray.

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Using a serrated knife slice the dough into 2 inch rolls. Place in prepared pans leaving space between each roll.

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Pour 1 cup of whipping cream over the rolls, split between the number of pans used.

Bake for 20 – 25 minutes.

Remove from oven and invert on a plate. Allow to sit for 5 minutes before removing pan.

Fresh cinnamon buns on Nutmeg Disrupted

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Coronation Grape Meringue Tarts

Coronation Grape Meringue Tarts

I have a new gig.

I am the Produce Manager at the local Co-op. And with my new found position I find that I am doing much more experimenting with fruits. After all, I am surrounded by them for the majority of my week.

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I had to pick up a box of the Coronation Grapes when they came in. It was actually the first time I had ever seen them so was excited to see what I could come up with.

Being an avid jam/jelly maker I knew that was the direction I was going to go with them. But I just couldn’t stop there. Tarts seemed like the perfect vehicle for the grape jelly. I nice finish of meringue would make it the perfect bite.

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Making grape jelly is quick and easy. The most time consuming part is removing the grapes from the stems.

Once they are removed give them a good wash. Place them in a medium sized pot and add 3 tablespoons of lemon juice and place over medium low heat.

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Coronation Grape Jelly

1 1/2 pounds of Coronation Grapes

3 tablespoons of lemon juice

1 cup of sugar

Bring the grapes and lemon juice to a simmer over medium heat for 12 minutes or until all the grapes are popped.

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Strain the grapes in a fine mesh strainer until all the juice stops dripping. I did press the grapes to get every drop of juice I could.

Straining coronation grape juice for jelly

Place the juice and sugar back into the pot and place over medium heat.

Coronation grape juice for jelly

Bring to a low boil stirring occasionally until a temperature of 220 degrees is reached. Remove fro heat and allow to cool fully. The jelly will set once cooled.

While the jelly is cooling make the tart shells.

 

Tart Shells

3 ounces of cream cheese – softened

1/2 cup of butter – softened

1 cup of flour

 

Cream the cheese and butter with a mixer. Add the flour and beat until a dough is formed.

Cream cheese dough for tarts

Place in the fridge to chill for about 20 minutes.

Roll into 24 balls.

Spray a mini tart pan with non stick spray. Press the dough ball into each cavity and form the shells.

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Bake in a 325 F degree oven for 20 – 25 minutes until lightly browned.

While the tart shells are baking make the meringue.

 

Meringue

3 egg whites at room temperature

3/4 cup of sugar

Whip the egg whites until foamy with a mixer. Once foamy slowly add the sugar whipping well. This should take about 8 minutes.

Once the tart shells are done spoon a generous teaspoon of jelly into each shell. Using a pastry bag or a teaspoon place a dollop of meringue on to each tart. Broil for a few minutes until nicely browned.

Coronatio Grape Meringue Tarts

 

 

 

 

 

 

 

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Classic Apple Pie

Classic Apple Pie

I remember a day when pie crust was far from keeping it simple in my cooking repertoire.

It was one of the more frustating things I made early on in the kitchen.

And by far my most improved.

As they say, practice makes perfect and that is never more true then when working with pastry.

I enjoy making pie crust, looking for that perfect golden flakiness.

And it is easy, just don’t be intimidated and go for it.

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There are a few things to remember when making pie crust, it is very important to keep your ingredients cold.

This is important to get the flakiest crust possible.

So before you begin assembiling your ingredients, place a large glass of water into the freezer. Do not skip this step.

Now you can get everything else ready.

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Apple Pie Filling:

6 -7 Granny Smith Apples, peeled, cored, and sliced 1/4 inch thick (approx. 8 cups)

1/4 cup white sugar

1/4 cup light brown sugar

1 tablespoon lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon salt

2 tablespoons of butter

1 tablespoon plus 1 teaspoon cornstarch

In a large bowl combine the sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, and salt.
Stir well and let sit will you make the crust.

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Pie Crust:

2 cups of flour
1 tsp of salt
3/4 cup of shortening
1 egg, slightly beaten
1 tsp white vinegar
ice cold water

Get your glass of water from the freezer. Combine flour and salt in a medium sized bowl. Cut in the shortening. Place the egg and vinegar in a 1/2 cup, top up with the water from the freezer. Stir this into the flour mixture. Stir until a ball is formed. Shape into 2 small discs and wrap, place in the fridge for 30 minutes.

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Generously flour the surface and rolling pin.

Beginning in the center of the disc of dough, roll out, lifting often to be sure it is not sticking to the counter.

If you find it sticking, add a touch more flour to the counter.

Once it is large enough to line a 9 inch pie plate either roll it lightly around the rolling pin or gently fold it into fouths and transfar to the pie plate. Be sure you have at least an half inch of dough over hanging the edge of the plate.

Add the cornstarch to the apples and stir well to incorporate.

Pour the bowl of apples into the pastry lined pie plate. Dot the surface with the butter.

Roll out the second disc of dough, making sure it is large enough to cover the top including the half inch dough overhang around the edges.

Now you tuck the top layer of crust under the bottem layer of crust going completely around the whole pie.

Crimp the edge if the crust with wither your fingers or a fork, being sure to not break through the dough.

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Be sure it is sealed well.

With a paring knife make a few slits through the top crust, and sprinkle with a half teaspoon of sugar.

Bake at 375 degrees for 60 minutes.

Do allow to cool for at least an hour so the filling can set.

Enjoy!

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Perfect Pie Crust In A Classic Apple Pie on FoodistaPerfect Pie Crust In A Classic Apple Pie

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