Doesn't everything seem better after you smell a freshly baked yeasty bun that has been retrieved from the oven? Well it does for me .
I love the smell that the house starts to accomodate this yeast, sweet aroma...ohhh goodness.!! (Note the pic on the left is not meant to represent me I just love the artist, I mean how cute...plus cupcakes don't move...do they?)
I also love experimenting and strongly recommend you do the same when you are in the kitchen. With a recipe for a blueberry sticky bun I then tweeked it a bit and made Milk chocolate and Currant sticky buns...Aren't currants the coolest I totally think that sultana's are overated and that currants are getting the back seat, try them in this recipe delish.
Now it was 11pm when I got my baked yeasty goods out of the oven and I couldn't stop smelling them, sweet cinnamon.....yeast..... yum!
I am working tomorrow at 8:30am and I just might take some in for Anna and Michelle to smell and devour.
I mean I could of accomplished several things tonight I could have watched Collingwood thrash Geelong (my mum is one happy camper) , or I could of straightened my hair for work tomorrow (yes I have "fool curl" it is half curl half straight very deceiving) or I could have vacumed. So many lovely options but I always choose baking yeasty sweet treats when I have the chance.
Especially seeing the weather is not really spring like so have a ponder over the recipes below I thought you would enjoy making; if not for your mates and family then for yourself...to smell ...admire and turn your house into sweet bakery heaven ....oh and then eat them of course!!! Yum!
The below recipe is without a doubt ....easy...please do not let the writing in the recipe put you off. It basically is making dough...setting it aside to let it rise(prove)...then making the sugary filling.. ( yum!!! )and then spreading the filling with blueberries rolling it all up ..cutting it and popping it in a muffin tin.The beauty with this recipe is that you can pop it all ready to go in a muffin tin and then put in the fridge ready to bake off for breakfast ( or if you sleep in on Sundays like me, brunch).
Blueberry Sticky Buns (Scrolls)
Ingredients
Dough
2 tsp dry yeast
4 tbsp warm water
1/2 cup milk, room temperature
1 x egg room temperature
2 tbsp sugar
2 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 cup unsalted butter, room temperature
1/2 cup cream cheese, room temperature
Filling
1/2 cup unsalted butter, room temperature
1 cup brown sugar
3 tbsp maple syrup
1 tbsp cinnamon
2 cups fresh or frozen blueberries (I use frozen they are amazing)
Method
Filling
1. Combine butter, sugar, maple syrup and cinnamon. Spoon a tablespoonful of filling into bottom of each cup of a greased 12-cup muffin tin
Dough
1. Using a mixer fitted with the paddle attachment, dissolve yeast in water and allow to sit for 5 minutes. (If you don’t have a mixer a bowl and spoon is fine)
2. Add milk, egg and sugar and blend. Add flour, salt and nutmeg and mix for 1 minute to combine. Add butter and cream cheese and knead for 5 minutes on medium speed.
3. Place dough in a lightly oiled bowl, cover and let rest 1 hour in a draught-free place.
4. Preheat oven to 180c
5. On a lightly floured surface, roll out dough into a rectangle 1/2- inch thick. Spread remaining filling over the dough(the other filling put a teaspoon into each muffin hole in a greased muffin tray), sprinkle with blueberries and roll up lengthwise. Slice dough into 12 equal portions and arrange them in muffin tin.
6. Allow to rise for 1/2 hour. Bake 30 minutes, and turn out onto a plate while still warm and EAT!!! Next yeasty goodness is Milk chocolate and Currant Buns, now if you really don't like currants well just leave them out but go on give them a go!
Milk Chocolate & Currant Buns of Goodness
Ingredients
4 cups plain flour
4 teaspoons dried yeast
1/4 cup caster sugar
1 1/2 teaspoons mixed spice or cinnamon
pinch of salt
1 1/2 cups currants
1 1/2 cups of milk chocolate buttons
40g butter
300ml milk
2 eggs, lightly beaten
Glaze
1/3 cup water
2 tablespoons caster sugar
Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl. Melt butter in a small saucepan over medium heat. Add milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture. Use a flat-bladed knife to mix until dough almost comes together. Use clean hands to finish mixing to form a soft dough.
Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1/2 hours, or until dough doubles in size.
Line a large baking tray with non-stick baking paper or rub vegetable oil over it. Punch dough down to its original size and add chocolate and currants to dough. Knead on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes, or until buns double in size. Preheat oven to 190°C.
Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 5 minutes. Brush warm glaze over warm buns. Serve warm or at room temperature or with a cuppa or when ever you want a delicious treat !!
Ok next time it will be about chocolate the best of course Callebaut chocolate and ganache and tempering I am getting excited !!! .. I am off to make a cuppa and have a bun or two .....
Happy Cooking !!!
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