Toasted Almond Cinnamon Sugar Pastries

Yesterday, I spent ten minutes making Y a treat for him to take to school as a special occasion for no occasion at all. He loved it. Today, I spent half the day baking these fragile, multi-layer flaky pastries. Why? Simply to prove to myself that I could. The recipe literally lists 40 steps. It’s a great recipe for a day when you are attempting to complete 18 loads of laundry and need an additional diversion from CNN's report on the earthquake/tsunami that kept you up most of the night as you waited to see how your eldest would fair as it hit his little island he currently claims as home. (Recipe from allrecipes.com but I renamed it from “Cinnamon Danish”, and made a few changes—of course!)

Toasted Almond Cinnamon-Sugar Pastries

Butter roll-in
• 1 1/2 cups cold butter
• 1/4 cup flour

Dough
• 2 (1/4 ounce) packages active dry yeast (not rapid rise)
• 1 cup milk, heated to about 110 f
• 2 eggs, at room temperature
• 2 teaspoons salt
• 1/4 cup sugar
• 3 1/4 cups all-purpose flour

Cinnamon filling
• 4 tablespoons butter (divided in half)
• 1 cup brown sugar (divided in half)
• 4 teaspoons cinnamon (divided in half)
• 4 tablespoons flour (divided in half)
• 1 cup Honey roasted almonds (finely chopped, divided in half)

Egg wash
• 1 egg, beaten
• 1 teaspoon water

Icing
• 3/4 lb powdered sugar (Add more if icing is too thin)
• 5 tablespoons milk (Add more if icing is too thick)
• 2 teaspoons vanilla
Directions:
Prep Time: 3 hrs
Total Time: 1/2 day
1. 1 Make the butter roll-in first.
2. 2 With a pastry blender or two knives (using two knives is actually easier) cut the flour and the 3 sticks of butter together until combined but do not let the butter become warm. The butter should never be allowed to become warm the entire to time you are working with this dough.
3. 3 Tear off a sheet of waxed paper and dump the butter on to it. Place another sheet of waxed paper on top.
4. 4 Beat the the butter between the two sheets of waxed paper with a rolling pin until it becomes malleable. Make sure it stays cold though.
5. 5 With a spatula, a knife or whatever, shape the mound of butter into an 7"x9" rectangle. It doesn't have to be perfect but try to get it into a rectangular shape as best you can.
6. 6 Set aside in a cool spot or place back in the refrigerator while you make the dough, but don't let the butter re-harden. You want the butter to be cold but still soft and pliable. If it's too hard it will break through the dough when you roll it out.
7. 7 For the dough combine the packages of yeast with the warm milk and let sit 5 minutes to soften.
8. 8 Mix in the salt, sugar, and eggs.
9. 9 Add the 3 1/4 cups flour all at once and stir until thoroughly combined. You should have a very soft and sticky dough.
10. 10 Chill dough in the refrigerator for about 10 minutes.
11. 11 If the block of butter is in the refrigerator remove it when you place the dough in there to chill. You don't want the butter to re-harden and it's best if the dough and the butter are approximately the same temperature.
12. 12 Sprinkle your work surface generously, and I do mean generously, with flour. I use a shaker to evenly distribute the flour and completely cover the area I'm going to be rolling the dough out on. A simple dusting won't do. You need a good thick layer of flour, maybe as much as a 1/16 to an 1/8 of an inch thick. Don't worry about using too much flour because any excess will be brushed away with your pastry brush.
13. 13 Roll dough out into a 11"x16" rectangle.
14. 14 With a pastry brush brush all the excess flour off the top of the dough. Excess flour will interfere with layer formation.
15. 15 Place the block of butter on one side of the dough leaving a small border around the edges.
16. 16 Fold the other half of the dough over and pinch the seams together slightly to seal to encase the block of butter. If dough sticks to the table when you try to fold it then simply brush it with flour. Don't worry if the dough doesn't look too pretty at this point. It will get better.
17. 17 Turn the dough 1/4 turn so the part of the folded dough that opens up is on your right(like a book). Brush away the excess flour that's on top of the dough.
18. 18 Roll the folded dough into an 8"x20" rectangle. When you roll out the dough you want to make sure you use even strokes and roll from one end to the other. Avoid quick back and forth movements with the rolling pin and do not roll over the edge of your dough. This will destroy the layers you're trying to make. If the butter breaks through the dough simply sprinkle a little bit of flour over the spot.
19. 19 Brush away all excess flour off the top of the dough.
20. 20 Fold 1/3 of the dough over and brush off the excess flour and then fold the other 1/3 of the dough over that so the dough resembles a business letter.
21. 21 Roll out the dough again and fold it in thirds like a business letter just like you did before.
22. 22 Wrap dough in plastic wrap and chill in the refrigerator for 1 hour. This completes the first two "turns". Each time you roll out the dough and fold it you are doing what's known as a turn. A turn gets its name because after you fold the dough you have to turn it a quarter turn when you go to roll it out again. Each time you roll out the dough you want to make sure that the part of the dough that opens up is always on the right (like the way a book opens). It can open on the left if you want but the important thing is to be consistent.
23. 23 Meanwhile, take your pastry brush and a sheet of paper and sweep up all the flour on your work surface so you can use it again. You'll find that very little of the flour you used to roll out the dough actually gets worked into the dough.
24. 24 After the dough has chilled, sprinkle your work surface with your recycled flour and place the dough on it.
25. 25 Roll out and fold the dough in thirds exactly as you did before. (turn #3).
26. 26 Chill dough for 1 more hour.
27. 27 Repeat this rolling and folding one more time (turn # 4). You should now have a dough with 162 flaky layers (2x3x3x3x3). You started with two layers of dough separated by a layer of butter. Each time you rolled the dough out and folded it in thirds you increased the number of layers by a factor of 3.
28. 28 Chill dough for at least 3 hours or overnight if preferred. At this point you have a basic Danish pastry dough.
29. 29 With a sharp serrated knife, cut the dough in half.
30. 30 Keep one half in the refrigerator while you work with the first half.
31. 31 Roll the half of dough into a 9"x16" rectangle.
32. 32 Sprinkle the top of the dough with the cinnamon topping which consists of 2 tablespoons of melted butter, 1/2 cup brown sugar, 2 teaspoons cinnamon, 2 tablespoons flour, and 1/2 cup finely chopped pecans.
33. 33 Roll dough into a tight 16" long log.
34. 34 Cut dough into 16 pieces. The easiest way to do this is to cut the log in half and then cut those halves in half and so forth. If dough is too soft to slice wrap it up and refrigerate it for an hour or place it in the freezer for 10 to 15 minutes.
35. 35 Place cinnamon rolls on ungreased baking sheets at least 3 inches apart so they have room to rise and expand.
36. 36 Repeat with the other half of the dough.
37. 37 Cover the trays of cinnamon rolls with towels and set aside to rise until the rolls are ALMOST doubled (about a 75% increase in size). Don't put them in a warm spot because you don't want the butter to melt. Rising time may take a few hours or more. After a couple hours the surface of the rolls may start to dry out, especially if the air is dry. If this happens, cover the tray of rolls with a damp paper towel and then put another towel on top of that.
38. 38 Brush rolls lightly with egg wash and bake in a preheated 400°F oven for 12 to 15 minutes or until they are golden brown. Be sure to watch them carefully so they don't burn. If rolls are browning too fast on top lower the oven temperature about 15 degrees. If you have thin or dark colored baking sheets you may want to double-pan them so the bottoms of the cinnamon rolls don't get too dark.
39. 39 Drizzle powdered sugar icing over the rolls while they are still warm.
40. 40 To make icing simply combine powdered sugar with a teaspoon or two of vanilla and enough milk so you can drizzle it. I usually use about 3/4 to 1 pound of powdered sugar. As far as the amount of milk goes, I just kind of eyeball it.

So- I challenge you to make these- and let me know what you think!
My daughter claims they are scrump-deliocious!!

Cinnamon Swirl Bread

The other day I began my morning with my typical oatmeal. I scanned the day's news and weather, and a social networking site. A friend posted a video of some people who had been caretakers of a lion in its youth. The lion was then returned to its natural habitat. The caretakers planned a trip and a year later tried to visit their lion friend. They had been warned that their lion friend was no longer going to respond to them as he was now a leader in his pride. After locating the pride, the reunion was everything the past caretakers hoped it would be. This short video put to music had me dropping huge tears in my oatmeal. As I sat alone in my house, crying in my oatmeal, I wondered if I should be the caretaker of a baby lion rescued from a crowded zoo. Then when the lion became too big for my back yard and was sent to Africa, I could visit. And the lion would run to me and love me.

Or maybe I should just make some bread instead ;)
(Think Jane’s Rolls with a twist.)

Cinnamon Swirl Bread

Combine and let set until foamy:
2 c. warm milk
1/2 c. sugar
1 T yeast
Beat in:
1 stick butter
2 tsp. salt
2 slightly beaten eggs
3 c. bread flour
Put on dough hook, and add:
3+ more cups of bread flour (until it makes soft dough)


Knead 7 minutes with dough hook attachment. Place in greased bowl, let rise 1+ hours, or until more than double. Punch down, divide into loaf size (6-7 mini loaves- probably 3 mid size and 2 full size), cover and let rest 10 minutes. Roll each piece out to 1/4 inch thick and brush generously with water; heavily sprinkle with cinnamon sugar (I made up 1 ½ cups for this recipe and used it all). Roll from small end and place in loaf pan, seam side down, let rise 45-60 minutes. Brush melted butter on loaves and sprinkle with cinnamon sugar. Bake at 350 degrees for 20-40 minutes (depending on size).

This bread reminds me of home. Mom knew it was my favorite. Years ago, we lived a short two hour drive from mom. I liked to give her enough advance notice of a potential visit so that she’d have time to make some bread. I would come hungry and polish off half a loaf while we caught up- standing in the kitchen just inches away from another slice and another story about what adventures the boys (ages 2 and 4) had been up to. I miss living close enough to my parents to visit often, but I’m grateful for flavors that take me there- even if only for a moment.

Curious about the video that made me cry? Click here.

Honey Wheat Rolls

I'm sick of being cold. As I sat at the end of the driveway this morning ill prepared for the chill of a cold car, I took little delight in the sunrise. The sun won't do what I want it to do today. I want to go for a run wearing shorts and a t-shirt. And then- go for a swim- and then- mow the lawn- and then- have a BBQ. No matter how diligent the sun is today, my dreams will be squelched. So what's a girl to do?
How about turn my energy and focus toward something I can do today that is essentially undesirable when it's 80 degrees outside?
Warm straight from the oven honey wheat rolls paired with a cup of steamy soup.
Honey Wheat Rolls
2 cups warm milk (microwave for 2 minutes)
2 T yeast
2 tsp. sugar
Mix these three ingredients together and let sit for 5 minutes until yeast mixture is foamy.
Add :
¼ melted butter
1 egg
2 tsp. Salt
¼ cup honey
3 cups whole wheat flour
Beat in Kitchenaid until smooth.
Add 2-3 more cups of bread flour.
Change the Kitchenaid attachment to the dough hook for 5 minutes. (Or knead on your well-floured work surface.
Rise until double.
Form into any shape of roll you’d like. I divide dough into two discs. I roll each one out into a 14 inch circle, then brush with soft or melted butter. Then take the pizza cutter and cut into 16 triangles. Beginning with the wide end, roll up the dough to form crescent shapes.
Rise until double. Bake at 350 degrees for 12-15 minutes. Lightly brush with butter while still hot.

As the last batch of rolls bakes and the hearty smell fills the house, I can feel grateful. At least the sun is shining today!

Cinnamon Rolls

My mom has a recipe called "Overnight Cinnamon Rolls". The dough is made, and shaped one day, then the rolls are refrigerated in their ready for the oven pan, and in the morning can be removed from the refrigerator and baked after rising. This was our traditional Christmas breakfast. As soon as we'd get up, Mom would take the cinnamon rolls out of the fridge and let them rise while we opened presents. We could then enjoy hot cinnamon rolls with our Christmas orange that was always stuffed into the toe of each stocking.
One Christmas, we "accidentally" woke up at 2:30 am, perhaps transfiguring the big hand and the little hand on the clock. We enjoyed the treasures and tokens of our stocking and unwrapped all of the gifts under the tree before our parents realized what time it was. All of us kids stayed down in the family room under the glow of the tree lights and "napped" with what were our newly unwrapped Christmas sleeping bags.
I've experimented with Mom's recipe, and then- disposed of it. The concept works with any recipe I've tried. It does take awhile for the refrigerated rolls to even reach room temperature, and then they rise for 30+ minutes, depending on the warmth and humidity in your kitchen. However, if you have time, and don't want to spend the few extra minutes of preparing your recipe in the morning, it may be a nice one to try. I just get up ten minutes earlier and make them the day I want them. Nothing beats them fresh- out of the oven.

Cinnamon Rolls

Begin by making Jane's Rolls as outlined here, with one change. I use 1/3+ cup of sugar in the yeast mixture.
After the first rising cycle, roll dough into a 20x14 inch rectangle. Spread dough with 3T soft butter and a mixture of:
1 1/2 cups brown sugar mixed with
3 Tablespoons cinnamon.
Roll dough up tightly the long way. Cut into 12 equal rolls. Place on a greased jelly roll pan.
(If you are trying the refrigerated method, put them in the refrigerator now.)
Let rise until double.
Bake at 335 degrees for 15-18 minutes.
Cool somewhat.
Frost, glaze, or dust with powdered sugar.

These rolls are simple. However, I'm sure your family, friends and neighbors think you should practice and share a time or two before Christmas.

Jane's Rolls

Grammy always made the best rolls. No matter what time of year we’d visit, she’d task long in the kitchen preparing a meal served with melt-in-your-mouth rolls.
I can’t get Grammy’s recipe to turn out. I think I can blame it on humidity, elevation, and barometric pressure. . .
So on a crusade to be triumphant with a simple no-fail dinner roll, I called all four of my sisters asking for their success stories. I only found one! It’s a recipe one of my sisters begged off of a neighbor.
I played with it, bumping up the flavor. I give credit to the recipe’s origin by calling it:

Jane’s Rolls

2 cups warm milk (microwave for 2 minutes)
2 T yeast
¼ cup sugar
Mix these three ingredients together and let sit for 5 minutes until yeast mixture is foamy.
Add :
¼ melted butter
1 egg
2 tsp. salt
3 cups bread flour
Beat in Kitchenaid until smooth.
Add 2-3 more cups of bread flour.
Change the Kitchenaid attachment to the dough hook for 5 minutes. (Or knead on your well-floured work surface.)
Let rise until double.
Form into any shape of roll you’d like. I divide dough into two discs. I roll each one out into a 14 inch circle, then brush with soft or melted butter. Then take the pizza cutter and cut into 16 triangles. Beginning with the wide end, roll up the dough to form crescent shapes.
Rise until double. Bake at 350 degrees for 12-15 minutes. Lightly brush with butter while still hot.

My kids will begin Thanksgiving week by being grateful I made a “practice batch” of rolls for them to enjoy after school today. Your family would appreciate it too. I’ll be sure to tell Jane how thankful we are for the recipe.