How To make Cinnamon Nut Bubble Loaf
1/2 7-up dough recipe
1/3 c Sugar
1/4 c Nuts; finely chopped
1 ts Cinnamon
1/4 c Butter or margarine; melted
Pre-heat oven 375~. In a medium bowl, combine sugar, nuts and cinnamon. Divide dough into 4 parts. Divide each fourth into 6 pieces. Shape each piece into a smooth ball. Dip each ball into the melted butter; roll in sugar-nut mixture. Place in a greased 9x5" loaf pan, making two layers. Pour remaining butter on balls in pan; sprinkle with remaining sugar-nut mixture on top. Cover; let rise in a warm place until double, about 30 minutes. Bake at 375~ for 30-35 minutes. Cool 10 minutes in pan. Remove from pan, and serve warm or cold. -----
How To make Cinnamon Nut Bubble Loaf's Videos
Cinnamon Nut Bread
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1 package (18-1/4 ounces) yellow cake mix
3 eggs
1-1/3 cups water
1/4 cup canola oil
1-1/4 cups finely chopped walnuts
7-1/2 teaspoons sugar
4-1/2 teaspoons ground cinnamon
Directions
In a large bowl, combine the cake mix, eggs, water and oil. Beat on medium speed for 2 minutes. Combine walnuts, sugar and cinnamon.
Sprinkle a third of the nut mixture into a greased 10-in. fluted tube pan. Top with half of the batter and another third of the nut mixture. Repeat layers.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 12-14 servings.
Southern Praline Pecan Monkey Bread
Southern Praline Pecan Monkey Bread is a simple, quick recipe to follow. It is basically sugar, butter, pecans and refrigerator biscuits baked to perfection. Nana made monkey bread every year during the holiday season. This Southern Praline Pecan Monkey Bread recipe is an honor for spirit. ????
Full Recipe:
Ingredients
2 - 16.3 oz packages Flaky biscuits
1 cup of cane sugar
1/4 cup melted vegan butter
1/2 Tbsp ground cinnamon
1 cup pecans pieces (unsalted)
1 cup light brown sugar (packed)
6 Tbsp non-dairy creamer (vanilla or caramel flavor work best)
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Claire Saffitz Makes Walnut Maple Sticky Buns | Dessert Person
Claire Saffitz Makes Walnut Maple Sticky Buns | Dessert Person.
Is there such a thing as a sweet, sticky, nutty bun that doesn’t put you down for the count? Claire set out to find it! After much testing, this is her ideal sticky bun, a soft, nutty, maple-y swirl scented with cardamom and orange zest. Claire thinks it’s a whole lot better than a giant, overly sweet Cinnabon cinnamon roll, although — ahem — some family members disagree. It’s a family affair this episode!
#ClaireSaffitz #DessertPerson #StickyBuns
Special Equipment:
13 x 9-inch pan (preferably metal), stand mixer (for the Sweet Yeast Dough)
Ingredients:
Walnut-Maple Sticky Buns:
2 cups walnut halves or pieces (7 oz / 200g)
1/2 cup maple syrup (5.6 oz / 160g)
Seeds scraped from 1 vanilla bean or 2 teaspoons vanilla extract
1/2 cup plus 1/3 cup packed light brown sugar (5.8 oz / 165g)
8 tablespoons unsalted butter (4 oz / 113g)
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
1 tablespoon finely grated orange zest
Sweet Yeast Dough (page 344), chilled
All-purpose flour, for rolling out
Sweet Yeast Dough:
1 cup whole milk (8 oz / 227g)
1 1/2 teaspoons active dry yeast (0.18 oz / 5g)
4 1/2 cups all-purpose flour (20.6 oz / 585g)
1/3 cup sugar (2.3 oz / 66g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)
10 tablespoons unsalted butter (5 oz / 142 g), cut into 1-inch pieces, chilled
3 large eggs (5.3 oz /150g)
Video Breakdown:
0:00 Start
0:12 Intro to Walnut Maple Sticky Buns
0:31 Dessert Person Intro Animation
0:49 About Walnut Maple Sticky Buns & Origin Story
1:26 Ingredients & Special Equipment
2:05 Make The Sweet Yeast Dough Recipe
8:24 Make The Sticky Topping
11:23 A Cat Appears!
11:29 Sound Guy Mike Meow's Like A Cat
13:50 Form The Buns
18:00 Bake The Walnut Maple Sticky Buns
20:00 Claire's Brother-In-Law Nick San Fillipo Gives Review
20:30 Claire Saffitz Reviews
22:14 Claire's Sister & Nephew Review
25:05 More Cat Content For You!
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Dessert Person Merchandise:
For Other Penguin Random House Books:
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Kyu Nakama
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Pecan Cinnamon Pull Apart Bread Recipe | Elmi's Plate
In this video I'll show you how to make Pull Apart Bread that can blow your mind. Sweet brioche dough with caramelized pecan and cinnamon filling could become the star dish of any festive table. You can easily use this sweet bread recipe to make a monkey bread or bubble bread it is good in any form you choose.
Dough:
500g Bread flour (3½ cup)
200ml Milk (warm) (¾ cup)
7g Yeast (1½ tsp)
90g Sugar (½ cup)
2 Eggs
50g Butter (at room temp.)
1/4 tsp Salt
Orange zest (from 1 Orange)
Filling:
100g Pecan (½ cup)
2Tbsp Maple Syrup
1/2 tsp Salt
100g Brown Sugar (½ cup)
5g Cinnamon (1Tbsp)
40g Melted Butter (3Tbsp)
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Pumpkin Bread recipe
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Music:
Walnut Cinnamon Bubble Bread.wmv
Lori prepares an easy cinnamon-walnut pull-apart , or bubble bread.
Cinnamon Raisin Bread (Easy, No-Knead Recipe) - Gemma's Bigger Bolder Baking Ep 91
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WRITTEN RECIPE on my website:
Hi Bold Bakers! You've requested that I show you how to make Homemade Bread so this week I have a very Big & Bold recipe for you! It's a Cinnamon Raisin Bread made with lovely Fall flavors. It's easy to make with my favorite no-knead technique so you can enjoy bread anytime. So let's get baking!
Learn more about Alfa Pizza wood-fired ovens:
WATCH more Bigger Bolder Baking Episodes HERE:
* Mug Pies (Fall Flavors):
* Homemade Pretzels:
* Chocolate Dulce de Leche Empanadas:
* Cinnamon Rolls:
PRINT & SHARE the WRITTEN RECIPES:
FULL RECIPE ALSO LISTED BELOW
Cinnamon Raisin Bread (No Knead)
(Adapted from kitchenhealssoul.com)
INGREDIENTS
3 cups (375g) all-purpose flour
½ tsp active dry yeast
1½ tsp salt
1½ tbsp granulated sugar
2 tsp cinnamon
3/4 cup (120g) raisins
3/4 cup (188g) milk
3/4 cup (188g) water
INSTRUCTIONS
1. In a large bowl whisk together the flour, yeast, salt, sugar, raisins, and cinnamon.
2. Pour in the milk and water, and stir it in with a wooden spoon until your dough forms a ball.
3. Cover the bowl with plastic wrap and leave on the counter for over about 12-15 hours (no less than 12 hours, it needs this time to grow)
4. After this time you will see your dough is sticky, boozy and has at least doubled in size.
5. Scrape your dough out of the bowl and onto a floured surface and fold it two times on itself, kind of like a book
6. Roll your dough into a round ball or ‘boule’ getting it nice and smooth on the bottom
7. Let rise for 1 hours at room temperature covered with a floured tea towel. It might take longer than an hour. It will rise and grow, and also spread out a little too
8. Bake in a HOT oven at 400oF (200oC) for 45/50 minutes. To get a crispy, thick crust KEEP THE OVEN DOOR CLOSED DURING BAKING, please.
9. Let cool completely before devouring.