cinnamon

NUTELLA CINNAMON BUNS – Recipe

Posted on by misterbowtie

RICH, COFFEE DOUGH Ingredients:

  • 1 + 1/8 Teaspoon Active Dry Yeast
  • 125ml (1/2 Cup) Milk, Warmed
  • 1 Sachet of Strong Coffee Powder
  • 50g (1/4 Cup) Caster Sugar
  • 38g Unsalted Butter, Room Temperature
  • 1/2 Teaspoon Salt
  • 1 Large Egg
  • Extra Egg For Egg Wash, Beaten
  • 250g (2 Cups) Plain/All-Purpose Flour

 

METHOD:

  1. Preheat oven to 150C (302F).
  2. Whisk in a sachet of strong coffee powder (use more if you want the flavour even more) into the warm milk.
  3. Make sure the temperature is tepid (feels neither hot or cold but about body temperature – should feel neutral to you) before whisking in the active dry yeast.
  4. Set it aside while you prepare the other ingredients, so that it has time to activate and froth up.
  5. In your mixer bowl, combine butter, sugar, salt & egg.
  6. Begin to mix with dough hook on med-low speed, while you stream in the activated yeast mix.
  7. Now begin to sprinkle in the flour.
  8. Once the flour is completely incorporated, begin to add 2 tablespoons worth flour at a time, mixing it in completely before adding more.
  9. Be careful not to add too much or your dough becomes tough and chewy, rather than soft and fluffy – it also affects the level of proving you can get.
  10. What you are looking for is enough flour to get the majority of the dough to come away from the sides and gather in the hook. BUT, you want a film of dough still clinging on the sides of the bowl.
  11. Check with your hands, scraping off the dough to gather into a bowl. It should feel like it is tacky, but leaves almost no residue or mess on your hands.
  12. Tuck the dough downwards to form a smooth surface of a ball on top.
  13. Place it back into the bowl, cover with a cling wrap or damp kitchen towel.
  14. Switch off the oven and place the bowl inside to prove in the closed oven till it is double in volume.

 

CINNAMON NUTELLA FILLING Ingredients:

  • 100g (1/2 Cup, Packed) Dark Brown Sugar
  • 25g Ground Cinnamon
  • 40g Unsalted Butter, Room Temperature
  • 375g (1 + 1/4 Cups) Nutella

 

METHOD:

  1. Stir together the sugar, cinnamon and butter until a smooth paste is formed.
  2. Take the proved dough and press down to deflate the air inside.
  3. Place on a lightly floured surface, form it into a level, long rectangle shape.
  4. Roll it out so it is about 3-4mm thick, shaping it as you go to keep it neat.
  5. I prefer my hands, you can use a spatula to spread the cinnamon paste evenly all over the dough till it is well covered.
  6. Dollop the nutella all over and then gently drag or spread it with a spatula so that the majority of the surface is covered. Then use the tip of the rubber spatula to level it out.
  7. Now rolling the bun from short end gives you many rings and it is great for a jumbo sized bun – which is what I was after. Lengthier side gives more rolls but less rings but are both just equally delicious.
  8. Start by rolling a tiny roll as tightly as possible, then working half a roll at a time begin to roll it up until you have an entire roll.
  9. Use your hands to stretch and smooth the roll so that it is even in thickness.
  10. Use dental floss to loop around the desired thickness of your jumbo buns, and then pull until it cuts through a clean slice.
  11. Gently using both hands hover the bun above the muffin tin or silicon mold (I actually liked the silicon mold results better, they didn’t stick as much so didn’t damage my buns, and also have a slight different texture.) and gently drop it into place. The aim is to keep the nice swirl and shape of the bun 🙂
  12. Use the same method of proving to prove in the off oven until doubled in volume.
  13. Egg wash with beaten egg all over and bake for 20 minutes or so in a preheated oven at 180C (350F) until golden brown. It will be really nice and dark, crispy but fluffy and soft full of gooey goodness inside.
  14. I recommend always heating these up before serving, even just nuking in the microwave 🙂

HONEY, POPPY SEED BISCOTTI – Recipe

Posted on by misterbowtie

  • 340g (1 Cup) Honey
  • 80g (1/3 Cup) Unsalted Butter
  • 1 Tablespoon Pure Vanilla Extract
  • 4 Large (160g) Egg Whites
  • 450g (3 + 2/3 Cups) Plain/All Purpose Flour
  • 10g Baking Powder
  • 1/4 Teaspoon Cardamom
  • 1/4 Teaspoon Cinnamon
  • 1/2 Teaspoon Salt
  • 50g (1/3 Cup) Poppy Seed
  • 160g (1 Cup, Packed) Raisins/Sultanas

METHOD:

  1. Preheat the oven to 180C (350F). Grease a large baking pan with non-stick vegetable oil spray, then line with baking paper.
  2. Combine honey, very soft butter and vanilla in processor whilst gradually pouring in the whites. Or beat together the ingredients till combined with a mixer with paddle attachment, then gradually pour in the egg whites till combined.
  3. In a large bowl whisk together the dry ingredients. Add raisins and add the butter mixture to combine.
  4. Place dough onto the pan spread into a log shape, then define the log shape on lined baking tray with damp hands. They should be really only about same width as your hands – the wider the log is the longer your slices of biscotti will be in the end.
  5. Bake for 40-50 minutes until nicely golden & just cooked through. Test with a knife to see if it is still sticky in the centre as it can be hard to gage.
  6. Remove from oven, cool completely, chill till solid – 20-30 minutes.
  7. Slice into half cm slices with a chef knife in a rocking motion, back and forth as you gradually push down.
  8. Lay them down on a baking tray without touching each other – they will not spread much anymore but will still stick when baked touching.
  9. Bake until golden on both sides and just crisp when snapped in half. It should have a very subtle give right in the middle when pressed as it will firm up as it cools.

SCRUMMY BAKERS BAR – Recipe

Posted on by misterbowtie

MANGO MATCHA BAR Ingredients:

  • 200g Rolled Oats
  • 2 Ripe Banana / 1 Cup 256g Plain Greek Yogurt
  • 1/4 85g Cup Honey
  • Zest & Juice of 1/2 lemon/lime
  • 4-5 Tablespoons Flax Seeds / dried mangoes
  • Pinch of Salt
  • Matcha Powder (to dust) Or…
  • White sesame, toasted
  • Desiccated Coconut, unsweetened (to roll in)

 

METHOD:

  1. Toast sesame in a pan over medium heat, stirring frequently until brown and fragrant.
  2. In a bowl, combine oats, sesame, salt, chopped dried mangoes (bite size) and flax seeds.
  3. In another bowl, whisk together the yogurt, lemon juice and honey.
  4. Mix together with the dried ingredients until well combined.
  5. In a cling wrap or baking paper-lined pan, place the mixture in and press to compress into a bar of desired thickness and size.
  6. Freeze until firm enough to slice, remove from pan and slice into small bars of choice. Store in an airtight container and keep in the fridge till needed.
  7. Dust with matcha powder before serving for best presentation.

 

 

PEANUT BUTTER CHOCOLATE BITES Ingredients:

  • 40g 1/4 cup Cashew Nuts, toasted
  • 30g 1/4 cup oats
  • 100g cup natural Peanut butter
  • 20g honey
  • 2 Tablespoons Flax Seed
  • 35g Dried mulberries
  • Dark Chocolate, bittersweet 80%
  • Sea Salt

 

METHOD:

  1. Toast cashew nuts in a pan over medium heat until brown and fragrant.
  2. Add all ingredients except chocolate and salt into a processor.
  3. Blitz until a fine paste.
  4. Press into small bite sized molds, pressing firmly to ensure the mold is properly filled.
  5. Freeze until solid and pop out of the molds onto a lined tray. Allow to come to room temperature.
  6. Melt the chocolate in short 10 second intervals until smooth.
  7. Place some melted chocolate on top of each cube, and sprinkle a tiny pinch of salt over each one.
  8. NOTE: If you do it whilst the cubes are too cold, chocolate will set faster. I would recommend doing a few then adding the salt, and repeating with the rest.

 

SPICED COCOA BALLS Ingredients:

  • 100g Unsweetened Tahini
  • 70g Rolled Oats
  • 1/2 Tablespoon Ground Cinnamon
  • 1/2 Tablespoon Cocoa Powder, Unsweetened
  • 4-5 Tablespoons Uncrystallised Ginger, Chopped
  • 20g Honey
  • Extra Cocoa Powder for rolling

 

METHOD:

  1. Combine all ingredients and mix until well combined.
  2. Roll into bite sized balls and keep airtight and chilled until needed.
  3. Roll in cocoa powder, toasted sesame seeds or coconut.

SPICED, JAM & CAMEMBERT MANDARIN COOKIES = Original Recipe

Posted on by misterbowtie

OVEN-BAKED MANDARIN SEGMENTS = Ingredients

  • 4 mandarin segments
  • pure icing sugar, as needed

METHOD:

  1. Preheat oven to 100 Degrees Celsius.
  2. Line a baking sheet with baking paper. Top with mandarin slices in a single layer, and generously dust with sugar.
  3. Bake until the flesh is translucent, about 2 1/2 hours.
  4. Allow to cool.

MANDARIN JAM = Ingredients

  • 1 1/2 teaspoons (5 grams) powdered fruit pectin
  • 200 grams caster sugar
  • 340 grams mandarin flesh
  • 1 tablespoon (10 grams) freshly squeezed lemon juice
METHOD:
  1. In a small bowl stir the pectin into the sugar. Place the mandarin and the sugar mixture in a medium sized saucepan and bring to a boil, stirring frequently, over medium heat. When it’s at a full boil, adjust the heat to keep the mixture at a full boil and, stirring frequently, cook for about five to six minutes. Do not let it burn. (As the jam boils, you will notice large bubbles and some foaming. You can skim off the foam if you like.
  2. As the jam continues to boil the foam will subside, the bubbles will get smaller, and the jam will become darker in color with a glossy sheen .) Remove from heat and, if you like, do the Freezer Test to check its consistency. Place a little jam on a frozen spoon, wait a minute for the jam to cool down, and check the consistency. If the jam isn’t firm enough, return the saucepan to the heat and cook a little longer.
  3. Once made, stir in the lemon juice and strain to remove excess material, if desired. Transfer to a heatproof jar or bowl and let cool. Then cover and store in the refrigerator for up to two weeks.Makes about 1 1/2 cups (360 ml) raspberry jam.

SPICED MANDARIN COOKIE = Ingredients

  • 150g softened butter
  • 1 egg
  • Zest of 2 mandarin
  • 1 tsp all spice
  • 1 tsp cinnamon
  • 1 tsp cloves
  • 200g ground almonds
  • 100g caster sugar
  • 200g all-purpose flour
  • 1 Tbsp. freshly blended mandarin juice
  • Topping:
  • 1 egg yolk
  • 24 dried Mandarin segments
  • White sugar, for sprinkling
  • Powdered (icing) sugar, for garnish

METHOD:

  1. In a bowl with an electric mixer, or the bowl of a stand mixer, beat softened butter with the egg until light and fluffy.
  2. Add ground almonds, sugar, flour and mandarin zest/juice and mix until dough comes together. Shape dough into two rolls, about 2-inches each in diameter and put into the refrigerator for at least 3 hours.
  3. Heat oven to 350° F. (180C).
  4. Slice each log into cookies about 1/2 cm and place on a baking sheet.
  5. On 6 cookies, spoon 1/2 Tsp jam, add 1 Tsp worth Camembert Cheese on top.
  6. On the other 6 egg brush the top gently with the beaten egg yolk, and put two segments of dried mandarin orange on the top like how it’d look if you cut a cross section of a mandarin.
  7. Sprinkle with sugar and bake for 14-15 minutes. If you’d like to brown up the cookies a bit, sprinkle with a bit more sugar over the oranges and place under the broiler for a few minutes.
  8. Remove cookies to a cooling rack to cool, moving the segment cookie with a spatula onto the jam cheese layer before it sets. Sprinkle with powdered sugar for garnish.