food

Making Cinnamon Buns with Dry Yeast

kanelsnegle at last

I have always been reluctant to use yeast in the kitchen. I have had bad experiences with dry yeast sachets.

Either I heat the yeast granules far too much in my anxiety to make the dough rise, or the resulting dish tastes of something that I really can’t describe. It’s not an awful flavour but a slight kind of aftertaste. It is not sweet. I am not sure if this is yeast or something else.

Photo Credit: by PurplePumpernickel

However, when Ju-Lyn posted a Recipe for Cinnamon Rolls, I desperately wanted to make them.

Cinnamon Pastries in Scandinavia

The taste of cinnamon scrolls takes me back to Denmark and Finland, but generally all of Scandinavia. In Denmark, you see these rolls and pastries everywhere, from 7/11 stores (which surprisingly are some of the best), to small cafes and even gas stations kiosks. They are both ubiquitous and synonymous with Scandinavian traditions. Whether they be soft sweet bread or the flaky Danish style pastry, cinnamon is the main theme.

The first thing my daughter wanted to do on our return to Denmark was to eat a Cinnamon ‘snail’ or ‘Kanelsnegle.’ This is the kind of flaky pastry that is thin and wound round and round similar to the shape of a snail’s shell.

A cinnamon bun in Finland

Eating various kinds of cinnamon pastries is some kind of birthright in Denmark, and I have it. No question. I enjoyed a huge cinnamon bun in Helsinki one year. I didn’t eat anything else until dinner that day.

Cooking with Yeast

It is not that I have not cooked with yeast before. I have. I used to make my own bread but that was using baker’s fresh compressed yeast and it was brilliant. A never-fail kind of yeast that was guaranteed to make bread products rise beautifully. Not so the sad results of my experiences with the dried variety of yeast.

Nevertheless after 38 years, I decided it was too time to try again or hang up the dried yeast forever. And Cinnamon buns was the perfect tester. Ju-Lyn’s Cinnamon bun photographs looked perfect and the texture was soft and bouncy.

Furthermore, Cinnamon is so good for you. Packed with Antioxidants, cinnamon may lower blood sugar as well as assist in managing heart disease and inflammation in the body.

The Result of Cooking Cinnamon Buns with Dry Yeast

This was the moment of truth. Would they be hard as rocks or soft and bouncy?

I can reveal that I was over the moon with the result.

No aftertaste and a nice even texture on the rolls. They rose as the recipe suggested and Ju-Lyn’s clear recipe tips helped enormously. One minor adjustment would be to substitute water instead of milk but that is only personal preference.

Here they are:

If I can convince you to make them or at least experiment and you would like the recipe, you can find it at the blog: purplepumpernickel.

You can make cakes with cinnamon too.

#onecakeaweek at the Home by the Sea.

Sunrise

Also linking to the Virtual Tea Party, hosted by Su at zimmerbitch.

food, health

Raspberry Buttermilk Cake

Cake with Cinnamon and White Chocolate Options

#onecakeaweek

This week’s Cake at the Home by the Sea is delicious served with tea or coffee or can be versatile enough for a dessert treat if served with some vanilla yoghurt, cream or ice cream drizzled with Raspberry Coulis.

IMG_20141026_202813

Raspberry Buttermilk Cake Recipe

Ingredients

  • 130g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 55g unsalted butter, at room temperature
  • 145g sugar, plus a further 1 1/2 Tablespoon sugar, divided
  • 1/2 tsp vanilla extract
  • 1/2 tsp finely grated lemon zest (optional)
  • 1 large egg, at room temperature
  • 1/2 cup well-shaken buttermilk
  • 1 cup (approx 140g) fresh or frozen raspberries

Topping:

  • 1 dessertspoon butter, (melted)
  • 1 tablespoon cinnamon (sprinkled over the top)

Method

  1. Preheat oven to 205°C/400°F
  2. Butter and flour a 20cm round cake pan.
  3. Whisk together the flour, baking powder, baking soda and salt and set aside.
  4. Beat the butter and first measure of sugar with an electric mixer at medium-high speed until pale and fluffy.
  5. Beat in the vanilla extract and lemon zest. Add the egg and beat well.
  6. Switching the mixer to a low speed, mix in the flour mixture in three batches, alternating with buttermilk, beginning and ending with flour. Ensure that each time you only mix until just combined.
  7. Transfer the batter into the cake pan and gently spread to fill the pan. Scatter the raspberries over the top and sprinkle with the final 1 and 1/2 tablespoons of sugar.
  8. Bake until cake is golden and a skewer inserted into the center comes out clean, which should take between 30-35 minutes.
  9. Cool the cake for 10 minutes then turn out onto a rack to cool completely, then brush melted butter on top and sprinkle with cinnamon.

Variation: Add 100g  white chocolate buds to the mix prior to adding the raspberries.

There are more cake recipes here: #onecakeaweek

spice cake with lemon butter
food, health

Cinnamon Spice cake

I do look for recipes that use cinnamon, as it is has so many health-giving benefits:

Cinnamon Spice

  • contains calcium, iron, vitamins, fibre
  • assists with  a variety of digestive ailments such as gas and bloating
  • has a mild anti-inflammatory effect.

Studies have shown improved insulin sensitivity and blood glucose control by taking as little as half a teaspoon of cinnamon per day. Improving insulin resistance can help in weight control as well as decreasing the risk for heart disease.

[Source: cinnamonnutrition.com/ ]
Photo by Ena Marinkovic on Pexels.com
cake

Initially I adapted a Danish Spice cake recipe posted by Ted at Recipereminiscing, but halved the recipe as it makes quite a large cake, used butter instead of margarine, and replaced the cloves with mixed spice. Then I added a few currants, because I had a slight oversupply of currants in the pantry and I thought it might work will with the spices.

The cake turned out well but I preferred another version of the Danish spice cake, one that is evocative of Christmas and all those aromatic spices. I have posted both Ted’s and my recipe below.

Danish

Spice Cake

cake on cooling tray

In Australia, we do not have easy access to the wonder that is a range of fermented milk products, so I substituted sour cream and plain probiotic yoghurt, in place of cultured milk.

Ted’s Danish Spice Cake

2,1 pint / 1 l flour
1,6 pint / 7.5 dl sugar
3 teaspoon cinnamon, ground
1 teaspoon cloves, ground
1 tablespoon baking soda
1 egg
1,6 pint / 7.5 dl cultured milk (see note below)
5,3 oz. / 150 g margarine

[1] Set the oven at 390 F / 200 C.

[2] Melt the margarine.

[3] Mix all the dry ingredients.

[4] Mix the eggs with milk and margarine, and stirred into the dry.

[5] Bake in pan for approximately 30 min.

Note:
Cultured milk or soured milk is a food product produced from the acidification of milk. It is not the same as spoiled milk that has gone bad, commonly but incorrectly called soured and which may contain toxins.

Acidification, which gives the milk a tart taste, is achieved either through the addition of an acid, such as lemon juice or vinegar, or through bacterial fermentation. The acid causes milk to coagulate and form a thicker consistency, and inhibits the growth of harmful bacteria and thus improves its shelf life. Soured milk that is produced by bacterial fermentation is more specifically called fermented milk or cultured milk.

Wikipedia

Amanda’s Danish Spice Cake

Ingredients:

danish cake
  • 2 dl Dark Brown sugar
  • 0.5 dl White sugar
  • 4.5 dl Flour
  • 1 tsp Baking soda
  • 1 tsp baking powder
  • 2 tsp Ground Cardamom
  • 2 tsp Cinnamon
  • 2 tsp Ginger
  • 2 tsp Clove
  • 1 tsp Mixed Spice
  • 1 tsp Ground Nutmeg
  • 2 tbspn Cocoa Powder
  • Pinch salt
  • 200ml Buttermilk or Yoghurt
  • 2 Eggs
  • 100ml melted Copha/Coconut oil/Vegetable oil

 Method:

  1. Mix all the dry ingredients with a wooden spoon.
  2. Ensure melted Copha and buttermilk is at room temperature and add to the dry ingredients.
  3. Mix well, but not too much.  If the Copha solidifies, place the bowl over a hot water bath and gently fold until even.
  4. Pour into greased cake tin, I used a ‘kugelhof’ or bundt mould.
  5. Bake in oven 175° celsius (350°F) for about 40 minutes.
  6. Cool 10 mins  before turning out.

For extra decadence (entirely optional):

Drizzle melted butter over the top and sprinkle liberally with cinnamon sugar/dusting sugar.

Tips for measurement conversions: 

American

1 cup = 8 fl oz = 2.4 dl = 24 cl = 240 ml

British

1 cup = 10 fl oz = 2.8 dl = 280 ml

Australian

dl – 1 deciliter = 6 (scant) tablespoons

Reasons to Indulge in this Cake:

It doesn’t require heavy lashings of icing, and the less sugar we eat, the better for us, right?  (There is plenty of sugar in the cake itself, so why add more?)

While we are eating it, think of all the good things the spices are doing for our bodies!

Another tasty cake recipe using cinnamon is Apple and Cinnamon Bread.

Find more about the healthy benefits of Cinnamon.

#onecakeaweek

Have you posted a recipe for a cake? Post your link in the comments below.

Sunrise
blogging, building, home

Join me for Tea – Spice Cake

Tomorrow it will be six weeks since I moved into the Home by the sea and I haven’t really cooked a lot since then. Besides working and unpacking, and showing visitors around my new home, I haven’t found time to do any leisure baking. By that I mean more than what is required to sustain life!

I travel a long way to work so I often get back home late in order to avoid the peak hour traffic jams. On those nights, the MotH [Man of the House], improvises or uses the spouse-approved, (and proven), C.Y.O. method. Read: (cook your own).

First cake in the New Home

Having a quiet morning this week, meant I was ready to bake something and Ju-Lyn, over at All Things Bright and Beautiful, provided the final piece of motivation I needed to get me started, posting her Honey Spice cake recipe, (which she had adapted from Anita Bean).

I was determined to try it this morning. The MotH loves having a morning tea with freshly baked treats to the point that morning tea, with him, has become something of an art form.

Sitting together over a cuppa gives us a good chance to talk in a way that we don’t do, for the rest of our busy day – he is often at the hardware, Hi-fi shop, or pet store and I am busy pottering about getting the house in order, if I am not at work.

So back to the delicious cake. It was a throw-it-all together kind of recipe – they are really the best kind, aren’t they? No stress and it cooked beautifully in my new Westinghouse oven. [smile]

I was a little short of ground almond for this recipe, so I topped the measure up with a little extra flour. The recipe adapted beautifully.

With a light dusting of vanilla or icing sugar on top, to serve, this Spice Cake is light and tasty and just the perfect accompaniment for tea.

Ju-lyn had topped the cake with lemon icing, whereas I added a dollop of home made lemon butter, on the side, for a decadent indulgence.

As the recipe worked so well, I was thinking I could even be a little adventurous and add walnuts, next time. Or even try a gluten free version for my diet conscious son.

Will you try it?

Morning Tea Spice Cake Recipe

Adapted from Ju-Lyn’s Honey Cake which was adapted from Instagram @anitabean1

Ingredients

  • 165g self-raising flour
  • 60g ground almonds
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp mixed spice
  • 50g brown sugar
  • 50g runny honey
  • 100ml olive oil
  • 2 eggs (mine were 700 grams each)
  • 1/4 tsp salt
  • 4 tbsp milk
  • glace icing (optional)

Method

  1. Preheat the oven to 180 degrees C.
  2. Line a 20cm baking tin, I used one with a hole in the middle.
  3. Mix all the ingredients until well combined.
  4. Spoon the mixture into the tin and smooth surface with spatula.
  5. Bake in oven 20-25 minutes until a skewer comes out clean.
  6. Leave the tin to cool for at least 15 minutes. Transfer to wire rack to cool.
  7. Dust top with icing sugar and serve with a dollop of cream, or lemon butter.

I have got to go have another piece now. Join me for morning tea at the Home by the Sea. I will begin posting weekly morning tea recipes.

Will you join in – posting a recipe? #joinmefortea