Cinnamon rolls might be one of my favourite things ever. They are not just delicious, but also fill your house with this divine warm smell that makes them just irresistible. It is impossible to eat just one!
This whole wheat cinnamon roll CAKE version is a perfect thing to serve with tea and coffee. Like with the individual rolls, the cinnamon filling is evenly spiralled throughout the whole cake making every bite just uhh! that good. Also this dough it incredibly easy to work with that is always a big plus when the dough is involved.
WHOLE WHEAT CINNAMON ROLL CAKE
2g dry yeast
125ml milk, warm
375g wholewheat cake flour, divided
25g butter, melted
1/4 teaspoon salt
85g butter, softened
60g brown sugar
2 teaspoons cinnamon
50g icing sugar
1 1/2 teaspoons milk
- In a large bowl dissolve yeast and sugar in warm milk. Add 75g of flour and mix. Cover with a clean towel and set aside for 20 minutes or until doubled in size.
- After this time add melted (not hot!) butter, egg and salt. Gradually start adding flour until all incorporated. Knead the dough in the bowl for about 5 minutes or until it becomes elastic and just slightly sticky. Cover with a clean towel and set aside for 1 hour or until doubled in size.
- In the meantime prepare the filling by mixing together very very soft butter, sugar and cinnamon. Line a 20cm cake pan with baking paper.
- Once risen, place the dough on a clean surface and roll it out into a rectangle until the dough is about 5mm thick. Slice it into 5cm long strips. Spread the cinnamon filling in the centre of each slice across all of its length and seal the sides in a way that it forms a long thin roll. Starting from the centre of the roll into a snail pattern and transfer to the prepared pan. Continue with the rest of the strips and keep adding those to the pan, expanding the snail pattern. Once all the strips are used cover the pan with a clean towel and set aside for 30 minutes.
- Preheat oven to 170C. Bake the cake for 25-27 minutes or until golden brown in colour, then transfer to a cooling rack and let it cool completely.
- To prepare the icing simply mix icing sugar with milk and pour over the cooled cinnamon roll cake.
You know that situation when you listen to an awesome song so many times that you kind of start hating it? Well, the same thing happens with food. When I was at uni, for some time my diet consisted of porridge and huge amount of digestive biscuits. It’s been more than two years since I graduated and I still can’t eat either. For some reason though I still keep buying porridge oats. Probably with the hope that some morning I’ll wake up and realise what I’m missing on. Or finally join the overnight oat trend.
However, this hasn’t happened yet, so I have to find an alternative use to all the oats I have. This bread is probably the best solution so far. If honey goes so well with porridge, then why would’t it be a perfect match for it in a soft yummy loaf? Add some chopped walnuts and you have an absolutely winning formula. It tastes fantastic with jam and is a perfect treat for breakfast.
HONEY, OAT AND WALNUT LOAF (Adapted from Parsley, Sage & Sweet)
390g strong wheat flour
1 sachet active dry yeast
1 teaspoon salt
4 tablespoons honey
2 tablespoons vegetable oil
50g quick rolled oats + extra for topping
120g walnuts, toasted and chopped
- In a medium bowl stir together 160g of strong flour, yeast and salt.
- Separately, combine water, honey, vegetable oil and rolled oats. Heat the mixture until just warm, then add dry ingredients into it, mix until just combined. Using a mixer beat this for 3 minutes.
- By hand, gradually stir in the rest of the flour and chopped walnuts. Transfer to a floured surface and knead for about 5-8 minutes or until the dough is smooth and elastic. Cover the dough with a kitchen towel and leave to rise in a warm place for 20 minutes.
- After this time, turn dough onto floured surface and roll it into a rectangle, approximately 25cm x 35cm. Starting with a shorter side roll it up tightly. Seal the ends and transfer to a baking tray that has been lined with baking paper. Cover and leave to rise for 1 hour.
- Once risen brush the top of the loaf with lightly beaten egg and sprinkle rolled oats on top. Make about 1cm deep cuts diagonally across the bread. Bake at 190°C for 40 minutes. Cool completely before slicing.
Rolls or buns (I’m never sure which one is it) is one of my favourite things to bake. There are just so many possibilities. You can go savoury, you can go sweet – either way you can’t go wrong. Previous time I made savoury rolls I went for a mediterranean style filling with these olive, sundries tomato and feta rolls. This time I have decided to stick to strong flavours with these caramelised onion, mushroom and goat cheese rolls. They make a perfect side dish for meat, but are also perfect on their own. I ate more than half of these so you can trust me there.
CARAMELISED ONION, MUSHROOM AND GOAT CHEESE ROLLS
1 sachet active dry yeast
250ml warm milk
3 tablespoons olive oil
1 teaspoon salt
500g plain flour
1 medium sized onion, finely chopped
5-6 closed cup white mushrooms, chopped
50g goat cheese
- In a large bowl dissolve yeast in the warm milk. Add sugar and 130g (1 cup) of the flour. Stir well. Cover the bowl and set aside to rise for about 30-40 minutes or until it has doubled in size.
- Add olive oil, salt, eggs and remaining flour one cup at time mixing after each addition. Knead the dough in the bowl for about 5 minutes until all flour incorporated and the dough reaches slightly sticky and elastic consistency. Cover the bowl with a cloth and let the dough rise in a warm place for about 1 hour or until doubled in size.
- In the meantime, prepare the filling. Fry finely chopped onion with 2 tablespoons of olive oil on high heat until light brown, stirring occasionally. Add 2 tablespoons of warm water, mix and reduce heat to medium. Fry for further 5-7 minutes or until the onion becomes brown and slightly transparent. Add chopped mushrooms and fry this mixture for 5 minutes. Transfer to a bowl and cool until room temperature.
- Preheat oven to 180°c. Line a round cake pan with baking paper. Once the dough has risen, move it to a well floured surface and roll it out into a rectangle (approximate size 50cm x 32cm).
- Spread the filling over the surface of the dough. Crumble goat cheese on top. Starting from the long edge carefully roll the dough until it is one big roll. Cut the roll in 9 even pieces and place in the cake pan.Generously brush rolls with slightly beaten egg and set aside to rise for another 20 minutes. Bake for about 50-60 minutes or until golden in colour.
It has been two months since my last post on this blog. Unbelievable how fast the time has gone by! I am taking it as a good sign of busy days settling into a new environment. My boyfriend and I have finally picked our new flat in Barcelona and for past couple of weeks we have been trying to turn it into our home. That included one very lengthy visit to IKEA and hours of DIY afterwards, but all totally worth it when you see it finally coming together.
Two months without baking (read – my old comfortable kitchen) has taken its toll and I have messed up a couple of bakes. To take it easy, I have decided to give up experimenting for a while until I get used to my new kitchen. In the meantime, I will stick to some simple recipes to see on what terms I am with the oven and the weather conditions that require everything to be done fast.
It doesn´t get much easier and tastier than this blueberry loaf. I have called it a breakfast loaf as it goes so well together with a cup of coffee and isn´t a dessert the best way to start a day?
BLUEBERRY BREAKFAST LOAF
1 teaspoon active dry yeast
125 ml warm milk
25g melted butter
pinch of salt
200g all purpose flour
120g blueberry jam
- In a large bowl dissolve yeast in the warm milk. Add sugar and 60g of the flour. Stir well. Cover the bowl and set aside to rise for about 30-40 minutes or until it has doubled in size.
- Add warm (not hot) melted butter, salt, egg and the remaining flour one cup at time mixing after each addition.
- Knead the dough in the bowl for about 5 minutes until all flour incorporated and the dough reaches slightly sticky and elastic consistency. Cover the bowl with a cloth and let rise in a warm place for about 1 hour.
- Preheat oven to 180°C. Once risen, move the dough to a well floured surface and roll it out into a rectangle (approximately 40cm x 30cm).
- Spread the jam over the surface of the dough and starting from the long edge carefully roll the dough until it is one big roll. Cut it lengthwise leaving one side together and make one tight braid.
- Transfer the braid to loaf pan lined with baking paper. Bake for about 50 minutes or until the loaf reaches golden colour. Decorate with chopped almonds and leave to cool completely before slicing.