Cinnamon Buns

 This recipe is one I've used for years and the original recipe 

I followed was from a free cookbook from 

the 1980's "fleischmann's CREATIVE WORLD OF BAKING". 

The book is getting very tattered thus my motivation for 

putting this recipe on the blog.

Ingredients

1/2 cup milk

1/4 butter (original recipe called for margarine)

1/2 cup sugar

1 1/2 teaspoons salt

1 cup warm water

2 teaspoons sugar

2 pkgs or 2 tbsp. Fleischmann's Active Dry Yeast

2 beaten eggs

4 to 5 cups unsifted all-purpose flour

Combine milk and butter in a saucepan and heat over low heat until 

liquid is warm and margarine melts.  

Stir in 1/2 cup sugar and the salt.  Set aside to cool.

Measure 1 cup warm water into a large bowl.  

Stir in 2 teaspoons sugar and the active dry yeast.

Let stand for 10 minutes then stir well.

Add the cooled  milk mixture to the dissolved yeast.  

Add the eggs and whisk together.  

Add 1 1/2 cups of flour.

  Stir in and additional (about) 3 cups of flour to make a soft dough.

Turn onto a lightly floured board and knead until smooth and elastic,

 about 8 to 10 minutes.

Note: If using Kitchen Aid with dough hook I whisk the first amount 

of flour in before transferring bowl to the mixer with the dough hook 

to add the final amount of flour.   

If using the dough hook and mixer to knead mix 

on slow speed for about 5 minutes.

Place in greased bowl, turning to grease top.  

Cover and let rise in a warm place, free from draft, until doubled in bulk, 

about 1 hour.  

I use the Bread Proof function on my oven.

Punch dough down, then turn onto a lightly floured board.  

Divide in half and shape as desired.

For cinnamon rolls:  Roll each half into an 18 x 9 inch oblong. 

(My oblongs were more 12 x 10). 

Brush with melted butter.  

Combine 1 1/2 cups brown sugar, 2/3 cup raisins and 

2 teaspoons ground cinnamon.

Sprinkle 1/2 of mixture over each piece of  dough.  

Roll each up as for a jelly roll to make 18 or 12 inch rolls.   

Cut each roll into 12 pieces (or 9) about 1 1/2 inches wide.  

Place cut side up in 2 greased 9 inch round cake pans.  

Cover and let rise in warm place, free from draft, until doubled in bulk, about 1 hour.  

Bake in moderate oven (350 degrees) about 25 minutes, or until done.  

Remove from pans and cool on wire racks.

Serve plain or if desired frost with confectioners' sugar frosting.

Tristan Bakes

Patissier, baker, pastry chef or just call him Tristan. When I ask for recipes he just says "Google It".  When I ask him how he does it so easily he says "Trust the process".  So instead of posting all of Tristan's recipes here are photos of some of his creations.  Enjoy!

GF Blueberry French Style Tart for 
Mother's Day 2022
Made with pastry cream, almond cream,
diplomat cream, blueberry filling,
whipped cream and blueberries to top it off.

Croissants for GMA and GPA May 2022

Croissant Chocolat 2022

Currant Buns

 Thank you Barbara and Rob for sharing this traditional air bun recipe from Rob's Mom, Kath Furness who fed a LARGE family with these yummy buns.  This old fashioned farm recipe was initially double these amounts.....with 9-10 cups of flour.  It calls for lard..........which previous generations routinely used in bread and bun recipes.  Butter was perhaps more of a luxury item.

I have attached the original handwritten recipe as it's a great example of handwriting of past generations.

Barbara made and served these buns on their 

sailboat "Catalyst" as we joined them on a "Pursuit Race" on Sylvan Lake.  There were moments of calm when we were able to enjoy these currant buns as a "Sailing Treat".

June 2022

Croissants

 

This is the recipe that Tristan bases his croissants on:

https://sallysbakingaddiction.com/homemade-croissants/

Gluten Free Hot Cross Buns

 Tried this recipe today and taste tested one before we put them in the freezer for Kevin for Easter Dinner.  Pretty good and will see how they do once frozen and warmed in the microwave on Sunday.

Gluten Free Hot Cross Buns

Followed recipe except used milk instead of dairy free. Also added raisins and dried cherries instead of currants. Glazed with egg yolk mixed with a bit of water. Just before baking I snipped the top with scissors in the shape of a cross. 

Tuck Shop Cinnamon Buns

If you attended the U of A you most likely remember the Tuck Shop Cinnamon Buns either served in the CAB cafeteria, in the early years at the Tuck Shop and........if my memory serves me right I remember these cinnamon buns from my res year at Lister Hall.

This version of the original recipe was adapted for home kitchens by Joyce Kerr, former U of A food services manager.  The original recipe by Joyce is in the link below.  Grandmaman made a couple of small changes to suit her kitchen.

https://sites.ualberta.ca/ALUMNI/history/traditions/82autrecipe.htm

Made the cinnamon buns today but a few disappeared before I had a chance to get a photo.  Yummy!

Recipe

Soften 2 packages instant yeast or 1 oz Fleischmann's fresh yeast in 1/2 cup warm water with 2 tbsp of sugar.  Let this mixture set for about 10 minutes.

In a large bowl put 2 cups boiling water.  Add 3 tbsp. butter, 2 tsp. salt and 3 tbsp. sugar.

Let the butter melt and the mixture cool a bit.

Then add 2 cups of all-purpose flour.  Beat this mixture hard until very smooth and creamy (about 5 minutes).  Grandmaman used the dough hook on the Kitchen Aid mixer.

Then add yeast mixture, 3 beaten eggs and 3 1/ 4 cups more flour.

Continue beating until dough is very smooth.  (It should be a very soft dough.)  Cover and let stand in a warm place to rise until the dough is doubled in bulk (about 1 hour).

While the dough is rising:  In a flat pan melt 1 /3 cup butter

Set aside to cool.

In a flat dish, mix 1 cup white sugar and 1 1/2 tsp. cinnamon

Turn the raised dough onto a lightly floured work surface.  Let the dough set 5 to 10 minutes to "firm up."  Cut the dough into pieces about the size of an orange.  Dip each piece of dough first into the melted butter, then coat it well in the cinnamon-sugar mixture.  Stretch the dough piece until it is 4 to 5 inches long and form it into a simple knot.

Place the knots side by side in a 9" x 12" pan.  (I used my 10" x 10" inch corelle pan.)  Be sure the pan is 2" deep and allow a 3" square for each bun.) Let the finished buns rise for about 45 minutes.  Bake at 375 F for 30 minutes.  This recipe makes 18 good size buns.

(The first time I made the recipe I got 15 good size buns but have to admit lost a bit of dough in the bowl as it was really soft.)

Note:  An electric mixer is needed for this recipe as it requires a lot of beating.  If the dough is too soft to handle, add a bit more flour.  However, the less flour used the better the buns will be.

Hot Cross Buns

In memory of Oma, Grandmaman tried her hand at Hot Cross Buns. Oma always brought Papa hot cross buns for an Easter treat.  Needless to say Papa was thrilled.

Recipe Try One
Found this recipe online and it worked out well.
http://www.chatelaine.com/recipe/brunch/hot-cross-buns/

This chatelaine recipe was yummy.  The texture was more "cakish" than "breadish" but the texture was nice and the spices just right.  The plus to this recipe is in the ease of the making it in a mixer.


Recipe Try Two-Traditional Hot Cross Buns (makes 3 dozen)

This recipe was more traditional and like Oma's original recipe.  Next time I would add a few more spices.........in the same proportion as the Chatelaine recipe.  I also added some dried cherries.

1 cup warm water
2 tsp. sugar
2 pkg or 2 tbsp. Fleischmann's Active Dry Yeast
2 cups milk
1/2 cup butter
2/3 cup sugar
1 tsp salt
2 1/2 tsp ground cinnamon
4 eggs (beaten)
9 1/2 to 10 1/2 cups all-purpose flour
1 1/2 cups seedless raisins
1 egg yolk
1 tbsp. cold water
confectioners' sugar frosting

Measure 1 cup warm water into a large bowl.  Stir in 2 teaspoons sugar and dry yeast.  Let stand 10 minutes, then stir well.
Meantime, combine milk and butter in a saucepan.  Heat over low heat until liquid is warm and butter melts.  Stir in 2/3 cup sugar, salt and cinnamon.  Add liquid to dissolved yeast.  Add eggs and 3 1/2 cups of flour.  Beat until smooth.  Gradually stir in an additional 6 1/2 cups (about) flour to make a soft dough.  Turn out onto lightly floured board: knead until smooth and elastic, about 8 to 10 minutes.  Place in greased bowl turning to grease top.  Cover: let rise in warm place, free from draft, until doubled in bulk, about 1 hour.  
Punch dough down: turn out onto lightly floured board.  Knead in raisins. Divide dough into 36 equal pieces.  Form each into a ball: place balls in 4 well-greased 8-inch cake pans.  Combine egg yolk and water.  Brush buns with mixture.  Cover: let rise in warm place, free from draft: until doubled in bulk, about 1 hour.
Carefully cut a cross on the top of each bun with a sharp knife.  Bake in moderate oven (375 degree) about 20 to 25 miunutes, or until done.  Remove from pans and cool on wire racks.  Frost while warm with confectioners' sugar frosting.

Refrigerator Rolls

Going way back to Grandmaman's days in Home Ec with Miss Maynard, 

circa late 60's, I remember this recipe as a scientific learning experience.  

What I most remember 

"Make sure to cool the milk mixture before adding the yeast mixture or you will destroy the yeast". 

"Make sure the water that you add the yeast to is warm enough to dissolve the sugar but not so hot as to destroy the yeast". 

"The recipe made super cinnamon buns and yummy parkerhouse buns that I made often in the early years of married life and when the kids were young".

Made the recipe again today and Grandpa enjoyed the buns 

with pulled pork and coleslaw.

Here is the recipe written in the traditional "old school" step by step format.

A.

1/2 cup lukewarm water

1 tsp. sugar

1 pkg. dry yeast

B.

3/4 cup milk

1/4 cup sugar

1 tsp. salt

1/4 cup shortening (I used unsalted butter today but in home ec we used lard)

C.

1 well beaten egg

3 1/2 to 4 cups flour

A. Dissolve sugar in water, sprinkle yeast over it.  Let stand together 10 minutes, then stir      with fork.

B.  Scald together ingredients under B, pour into bowl and cool.

A & B  Add yeast and egg to B mixture.

A & B & C Blend in flour, beat well, add more flour to make a soft dough which leaves the side of the bowl.  Turn dough out on lightly floured board, cover, let rest in warm place for 10 minutes.  Knead dough (about 10 min.) until it is elastic,  smooth, and full of blisters.  

Roll dough in lightly greased bowl until covered with fat.  Place dough in plastic bag (I used a bowl covered with Saran today), leaving lots of headspace.  Refrigerate.  Remove dough and knead for five minutes. Shape into desired typed type of rolls, cover, let rise, bake at 375 degrees.

Cinnamon Rolls- Roll dough in rectangular shape.  Brush with melted butter.  Sprinkle with cinnamon, sugar and raisons.  Roll like jelly rolll.  Cut off 2/3 inch slices.  Let rise and bake.

Parker House Rolls- Roll, cut in circles.  Spread with butter, fold top over bottom.  Let rise.  Bake.

One winter weekend during Covid Season January 2021

 Tristan uses the refrigerator dough recipe to make cinnamon buns.  

A definite success that the UNEEDA bakery would be proud of.

Ready to enjoy!

This is after the buns rose.
Tristan let the buns rise for about an hour,
in a warm place covered with a clean t-towel.

This is a photo of before the buns rose.
Tristan skipped the refrigeration step
and went right to shape and let rise.
  It appears that the only reason to refrigerate
 would be if you want
to make the dough the night before and
have ready to bake in morning (after a rising time of about an hour).  
Baking time was 20 minutes in a 375 degree oven.  Tristan said 18 minutes
would have been enough. 
Depending on your oven then
350 to 375 degree oven for 15 - 20 minutes a good gauge to begin with.

Popovers

This is Oma's recipe, served often on a Sunday along with roast, gravy and vegetables in season.  

A Double Doozy

Well, the writing is on the wall.  The little little has a double ear infection after having a fever for four days, big time stuffy's and no sleep for the weary.  The big little is a little better, his nose won't stop dripping and he has a short little fuze (even shorted than normal xxoo), but we are all surviving.  What to do to stay busy, when you are stuck at home with two littles (and a Mommy) who are all under the weather?  Make sticky buns of course!

This is a total fake-out!

We took pre-made frozen dough rolls, dumped them in a buttered pan, sprinkled liberally with cinnamon, used all the brown sugar we had left in the cupboard and used some raisins we found hiding in the pantry.

We let the dough rise until it had doubled in size, then baked the buns at 350 degrees for about 15-18 min.

The big little LOVES cinnamon.  I had to keep catching him "sneaking" tastes of the stuff straight from the "shaker".  Have you ever tasted it plain?!?  What an interesting palate he has...

That looks like a yummy one...

Note the puckered lips (taste of cinnamon perhaps?)

Still in PJs, that should tell you how "well" the day is going...

Look at those buns!

Ahhh, we WILL survive this cold!  xxoo

Sending Love,

Twin A