Secrets, uncovered.

Oh my god you guys. You won’t believe what happened today! No, it’s not the fact that I am gracing this space with my gracious presence, altho that, too is noteworthy, but rather the fact that I have uncovered a secret. And this secret means that I may never wish that I could move back to Vancouver again. Totally major.

Ok, let’s back up a second. I am not going to explain why I have been gone so long (3 kids, full-time job, any questions?) but allow me to refresh your memory: do you remember my obsession with these? And my attempt at filling the void left when I didn’t have a constant supply of them? Well a recent post over at foodbeam has come to my rescue!

The lovely Fanny has opened a new world of possibilities by bringing to my attention that you could use feuilletage — a technique that folds a whole lot of butter into a sweet dough and results in delicious and buttery puff pastry — with other dough as well! And seeing those gorgeous green layers made me feel like I was on to something. To wit: this is Solly’s cinnamon buns’ texture. Do you you see the crazy layers of buttery-cinnamoney goodness? Do you see how flaky the dough is? Well I believe that I have unlocked the first secret in putting 2 and 2 together and making cinnamon buns with a feuilletage. Yay me!

I have to admit, the rolls I am about to share with you are bringing me but one step closer: the dough, which I copied from Orangette isn’t buttery enough, and I think i’ll have to try with croissant dough next time. But thanks to the feuilletage, the ratio of filling to dough was dead on.
This means, dear friends in Vancouver, that after figuring out how to make green onion pancakes worthy of this place and now being thiiis close to OWNING cinnamon buns, I feel that my need to go to Vancouver in order to eat certain foods will soon be fulfilled without leaving my own home.

Before I move on and share this life-changing recipe (call me obsessed all you want, if it brings me good food, i am game!), allow me to post a totally gratuitous shot of me and a random dude in front of Solly’s last year. That weird look on my face? Jet-lag. The 2nd thing we did after arriving from a 14h trip from Berlin was haul ourselves over to solly’s for coffee and buns. I am not even kidding!

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Please excuse the poor quality of the photos, our camera isn’t working too well and the pictures were all shot with my phone. But it’s not like you come here for the pictures, right?

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Cinnamon Buns

Adapted from Orangette and foodbeam

prep time: 30min, rising time: 2h30, baking time 18 min

equipment: mixing bowl, dough hooks, rolling pin, 1 big square baking pan or 2-3 round small ones

for the dough

1 cup of milk
2.25 tsp of active dry yeast
1/2 cup granulated sugar
3.5 cups all-purpose flour, plus additional for dusting
1 teaspoons salt
1 cup warm milk
1 egg at room temperature
3 tbsp butter

for the filling

1/3 cup of milk
5 tbsps of butter
1/3 cup of sugar + 1 tsp of molasses
2 tbsps cinnamon
2 tbsp of flour
1 egg white

heat the milk and butter together until hot and melted.

Pour the liquid into your mixing bowl and add 1 cup of flour, the sugar, salt, egg and yeast. Beat on low speed for about 3 mins or until the mixture is smooth. Slowly add the rest of the flour and beat until all is combined. Take it out of the mixing bowl (it’s a good idea to stop your mixer before you do that!) and knead on a floured surface until it’s shiny, smooth and elastic. I had someone help me do that as you can see! Take a bowl, coat it slightly with vegetable oil, cover with clingfoil and a towel and stick in in your oven with the pilot light on. Let it rise for two hours or until doubled in size.

In the meantime, make the filling: boil the milk in a small saucepan. Put the egg, sugar and molasses in a mixing bowl and whisk until smooth. Add the flour and cinnamon. By this time, your milk should be boiling. Pour the boiling milk over the eggmix and keep whisking. Repour everything into yur saucepan and heat it all up, whisking constantly. The mixture should thicken nicely, just like a solid bechamel. At this point, remove from the heat and add the butter.
Pour the mixture into a small baking pan (20x15cm) lined with clingfoil and stick it in the fridge util solidified.

When the dough is doubled in size, punch it down and roll it out with a rolling pin to a rectangle. Unwrap the square of filling and put it in the middle of your dough rectangle. Fold the dough 3 ways unto itself like a letter. Roll out the letter into a long rectangle again and fold it unto itself three ways again. (I kind of messed up my teqchnique here, so I recommend you take a good look at Fanny’s instructions) Roll the dough out into a long rectangle again and roll the rectangle in a tight and regular roll (FAIL!). Slice the dough neatly into rolls and place those, cut side up in one or to baking pans. I ended up with a total of 14 rolls.

Cover the pans and place them in the oven with just the light on (creating enough heat for the rising) for about 30 min. At this point, you can remove the cover and turn on your oven, to 180°. The rolls will take 20 min from this point on.

5 Responses to “Secrets, uncovered.”

  1. Célestelapeste Says:

    Yay!
    She’s bringing yummy back!

  2. fj Says:

    Top, elle est revenue – et en plus elle dit qu’elle va pas partir à Vancouver! qui dit mieux?

  3. R. Says:

    yipiii. best surprise of the beginning week! and yay, I am desperate for a new sweet recipe and will definitly try it for a coming birthday next week! mmmhhhhhh

  4. Marguerite Says:

    Aww! Such a warm welcome! Thank you all for your nice comment!

  5. jbj Says:

    il manquait plus que moi pour te dire que j’apprends l’anglais moderne en lisant tes recettes. What a good surprise to have you back there!

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