Cooking Projects - Delish's Red Velvet Cinnamon Rolls PLUS a Tribute
I got the recipe from Delish here's the link. The recipe will be below...
DIRECTIONS
1. Preheat oven to 375 degrees F.
2. Butter a 9”x13” pan and set aside.
3. In a small bowl, combine warm water and yeast. Allow to sit and
bloom, 10 minutes. Mixture should be foamy.
4. Once yeast is active, add to the bowl of a stand mixer. Add milk, cake mix, flour, and salt. With the dough hook attached, mix on low until dough comes together and starts to pull away from the sides, 5 minutes. (Alternatively, you can mix all ingredients in a large bowl and knead the dough by hand on a well-floured surface).
5. Move dough to a large bowl and cover with plastic wrap. Let sit until almost doubled in size, about 1 hour.
6. Meanwhile, make filling: In a large bowl, mix together butter, sugars, and cinnamon until well combined.
7. Turn dough onto a floured surface and roll into a large rectangle. Spread filling over the dough and roll up into a long log. Slice into 15 rolls. Place rolls into prepared pan and bake until golden, 18-20 minutes.
8. In a large bowl, make cream cheese icing: Beat together butter, cream cheese, sugar, vanilla, and milk. Mixture should be pourable. Drizzle icing over rolls and serve immediately.
INGREDIENTS
DOUGH 1/2 c. warm water 1 envelope active dry yeast
3/4 c. warm milk
1 package red velvet cake mix
2 1/2 c. all-purpose flour
Pinch kosher salt
FILLING 1/2 c. (1 stick) unsalted butter, softened
1/2 c. brown sugar
1/2 c. granulated sugar
1 tsp. cinnamon
CREAM CHEESE ICING
1/2 c. (1 stick) unsalted butter, softened
8 oz. cream cheese, softened
1 c. powdered sugar
1/2 tsp. vanilla extract
1/4 c. milk
Recipes From Vermont - Sour Cream Yeast Rolls 12.07.15
A visual, hands on recipe for mouth watering homemade Sour Cream Yeast Rolls. Heirloom recipes from Vermont are made with all natural ingredients.
[w/ music] Sprouted Drunken Cinnamon Raisin Bread (Vegan) | Sensible Plate
How to make sprouted drunken vegan cinnamon raisin swirl wheat bread. This is a delicious and nutritious vegan bread made from whole ingredients and no added refined sugar. Instead of the traditional brown sugar and vegan butter filling, I’m using vegan red wine to soak the raisins and to develop a date puree. This is why I’m calling the bread drunken and the wine gives it a deep rich flavor. Making bread always takes time and practice, but there nothing like freshly baked bread and the aroma that fills your home. I hope you give this recipe a try!
No music version here:
Recipe/Ingredients:
Dough:
300g sprouted wheat flour
150g warm plain unsweetened almond milk (105 to 110F)
50g plain no added sugar apple sauce
20g maple syrup
2 tbsp coconut oil
1 tsp salt
1/2 tsp instant yeast (vary by brand)
Filling:
150g vegan red wine
80g pitted dates
75g raisins
15g maple syrup
1 tbsp (or more) cinnamon
Combine and mix flour, salt, yeast.
Add almond milk, apple sauce, coconut oil, maple syrup and mix until dough is formed.
Knead dough in bowl a couple mins (adjust with flour and/or almond milk).
Move dough to floured work surface and knead 8 to 10 mins.
Return dough to bowl, cover and let it ferment 1 to 1 1/2 hrs (depending on temp.).
Soak raisins in wine for 15 mins. Drain and save wine.
Add wine, dates, and maple syrup to pan. Bring to boil and simmer 5 mins. Let it cool and puree in blender.
Roll out dough, add raisins and knead to incorporate raisins.
Roll out dough and spread the date wine puree.
Sprinkle on cinnamon.
Roll dough into log shape.
Brush on maple syrup & water mixture (optional).
Place dough in bread pan (oiled if not non-stick) covered and let it ferment 30 to 40 mins (depending on temp.).
Bake at 375F for 40 to 45 mins (time and temp. vary).
Let bread cool before enjoying.
Yield: 1 loaf
Bread pan size: 8 1/2 in x 4 1/2 in
Sensible Plate is about inspired vegan cooking.
Please comment & share. And don’t forget to subscribe. Thanks!
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Music: “Doms” by LAKEY INSPIRED
Laminated Brioche Bread
There's brioche bread, and then there's laminated brioche bread. It requires laminating just like you would for a croissant, but it takes a day less! Since accuracy is needed here, I have the ingredients in grams. I really recommend investing in a kitchen scale they're not too expensive!
Ingredients for dough
180g whole milk (warm, around 100 °F, body temperature)
12g active dry yeast
500g flour
90g egg (approx. 2 large eggs)
7g fine sea salt
30g castor sugar
60g soft room temperature butter
Ingredients for butter block
270g European style butter (cold)
Recipe for Egg wash
1 egg
Dash of milk or heavy cream
A pinch of salt
- whisk all ingredients together in a bowl before using
Recipe for simple syrup
125g Water
160g sugar
- Place water and sugar in a saucepot and bring to a boil on medium high heat. Let boil for a minute till all the sugar dissolves, then take it off the heat. Cool, then store in a container in the fridge until you need to use it.
Notes:
- I use fresh yeast in the video, which is not available in most grocery stores. You should use active dry yeast. To use, mix into the warm milk and leave for 10 minutes before adding to the dough along with the egg.
- The time it takes for your dough to expand to almost double the size during day 1 depends on the temperature of the room you leave it in. It took me 1.5 hours, it may take you more or less.
- The next day when you take the dough out from the fridge, it should have puffed up. If it didn't, there might be an issue with the yeast youre using
- I use bread flour, but all-purpose flour should work just as fine.
- European style butter has more higher fat percentage, making it more malleable and easier to handle while laminating, I highly recommend using it for the butter block! Brands I use are Vermont creamery, Kerrygold, Plugra.
- It is really important that your butter is flexible before you begin to laminate!
- None of the scraps or edges have to go to waste! You can collect them as you cut them, and store them covered with plastic wrap in the fridge as you laminate. When you're ready to proof your main dough, in a separate pan lined with parchment paper, you can proof the scraps covered with plastic wrap in the same turned off oven. Once you bake your main dough, these will be ready too, so you can apply egg wash to them and bake till golden brown as well!
- I use a pastry brush to apply the egg wash and the simple syrup! They should be available at any grocery store.
Please let me know if you have questions in the comment section bellow!
Make the Best Cinnamon Rolls of Your Life With Claire Saffitz | NYT Cooking
Ready to get your bake on? You’re in luck, Claire Saffitz is here! “Try This at Home” is a series that guides you through different baking projects and techniques.
This time, Claire is showing us how to make her recipe for cinnamon rolls, with a special trick that makes them extra special. Watch on to learn her tips and tricks.
Get the recipe:
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Best Cinnamon Roll Recipe
My mom makes the best cinnamon rolls ever! Today we make her sticky cinnamon roll recipe, but she also has amazing rolls using the same dough recipe with white frosting.
Sticky Cinnamon Roll Recipe
Dough
1 2/3 cup water
2 T. powdered milk
2 T. shortening (we used butter)
2 T. sugar
2 t. salt
4 1/3 cup flour
1 1/2 t. yeast (mom uses 2 t.)
Sticky
1 stick of butter
1 cup brown sugar
2 T. water
2T. Karo syrup
Get the white frosting cinnamon roll recipe on the blog ????????
Get the maple roll recipe on the blog too ????????
Black and Decker still makes one Bread machine, but it's out of stock. You can buy used ones ????????
Since my daughter has celiacs I am looking at ones that claim to be gluten free because you can put the basket in the dishwasher. They also have baking settings that are supposed to work with using gluten free flour. ????????
Tap here for my sweatshirt in lots of styles ????????
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Brooke Johnson | The Junk Parlor | Old stuff and cool junk for your home | Business Coach for Antique Dealers | thejunkparlor.com
This video may contain #affiliatelinks
00:00 Introduction
02:38 Making the dough
05:46 Shaping the dough
08:49 Making the sticky
10:00 Cutting the rolls
12:31 My shirt
13:26 Cinnamon roll reveal
14:44 Conclusion