There's no turning back

Attempting to make cinnamon rolls from scratch might appear daunting at first, but they are really so easy.  Once you make bread at home, there is no turning back. What I like about this pastry is that the dough is light and delicate, so you do not feel stuffed after eating one of them.  

I have to admit that I am a novice bread maker, but to me there is just something bewitching about making bread.  You mix and knead the dough the night before and by morning, the dough has transformed into something completely different as the yeast begins to work its' magic.  

This dough for this recipe uses bread flour, which is really easy to work with and produces an airy, soft texture.  I made a traditional version with cinnamon sugar, but there are so many variations you could add, such as raisins or pecans to the filling.  The fondant can be dressed up with orange or lemon zest, decadent cream cheese, or even a bit of liquor, such as Grand Marnier for a bit of zing.  I recommend making these rolls anytime, but they would be ideal at a celebration, such as Christmas day paired with a glass of eggnog with a bit of rum or whisky. 

Cinnamon Rolls Recipe 

from the Bread Baker's Apprentice

by: Peter Reinhart

Rolls

6 1/2 tablespoons of sugar

1 teaspoon salt

5 1/2 tablespoons of unsalted butter at room temperature

1 large egg - Slightly Beaten

1 teaspoon of lemon extract or lemon zest

3 1/2 cups of unbleached bread flour

2 teaspoons of instant yeast

1 1/8 - 1 1/4 cups whole milk or buttermilk at room temperature

1/2 cup cinnamon sugar (6 1/2 tablespoons of granulated sugar mixed with 1 1/2 tablespoons of cinnamon)

Fondant Glaze

1. Sift 4 cups of powdered sugar into a bowl.

2. Add 1 teaspoon of lemon or orange extract and between 6 Tablespoons to 1/2 cup of warm milk, briskly whisking until all the sugar is dissolved.  add the milk slowly and only as much as is needed to make a thick, smooth paste. 

Roll Recipe

1. Cream together sugar, salt and butter on medium-high speed. Add egg and lemon.

2. Add flour, yeast and milk. Switch to dough hook and mix for 10 minutes or knead by hand for 12 to 15 minutes.  (The dough should not be too sticky) Add a bit of extra flour to achieve this texture if necessary.

3. Lightly oil a bowl and transfer dough to the bowl. Let rise for at least 2 hours or until dough doubles in size. (Overnight is best)

4. Once the dough rises, roll it out into a rectangle about 2/3 inch thick and 14 inches wide.  Sprinkle cinnamon sugar mixture on the dough and gently roll the dough into a log.  Cut the dough into 8-12 pieces and place in square shaped pan.  

5. Let the dough rise for an hour.

6. Bake at 350 degrees for 20-25 minutes.

7. Let cool for about ten minutes and then coat with fondant. 

 Chocolate Bourbon Pecan Pie

Many times I do not get a long with pecan pies. We just don't seem to get along.  They are often too sweet or do not contain enough buttery, pecans or they lack a sophisticated flavor. If I had a choice between rich, pumpkin pie or pecan pie, I always prefer a slice of pumpkin. Until recently, I was convinced that I was a pecan pie skeptic, but when I came across this recipe, my perspective forever changed.  

This pecan pie includes dark corn syrup, which I have never used before. The dark syrup adds a bold, rich flavor to the pie. The crust is infused with crushed pecans and the pie mixture contains a bit of unsweetened chocolate with a few splashes of bourbon. What's not to like? The taste resembles dark fudge, but is not as sweet.  This is a perfect pie to make during the holiday season because it freezes really well. 

Recipe from: Tyler Florence
Ingredients

Pie Pastry:

• 1 cup all-purpose flour, plus more for dusting
• 1/4 cup finely ground pecans
• 1 tablespoon sugar
• Pinch of salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
• 2 tablespoons ice water

Filling:

• 1/4 cup (1/2 stick) unsalted butter
• 2 ounces unsweetened chocolate 
• 3 large eggs
• 1 cup sugar
• 3/4 cup dark corn syrup
• 1/2 teaspoon pure vanilla extract
• 3 tablespoons bourbon
• 1/4 teaspoon salt
• 11/2 cups pecan halves

Directions

To make the pastry: combine the flour, ground pecans, sugar and salt in a large mixing bowl or food processor. Add the butter until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.


Roll out the dough on a lightly floured surface into a 12-inch circle. Press the dough into the pan so it fits tightly and trim the excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.


Preheat the oven to 350 degrees F.


To make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.


Arrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pie to rack and cool completely before cutting.