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