Cinnamon Rolls

What's better than waking up to a warm bun that's rolled up with ground cinnamon, sugar and butter? I can't think of a better way.

Since I discovered that baking with yeast is more fun than scary, I have been looking up all sorts of bread recipes that I can bake and keep for breakfast throughout the weekend. And cinnamon rolls are just the yummiest!

This time round, I definitely baked with yeast better. The dough actually doubled in size when it was left to rise and I did all the essential kneading, punching, waiting and rising! I am getting the hang of it and I still cannot get over how fun playing with dough is! And watching the dough actually double in size is just crazy! It was almost like magic in the kitchen.

Cinnamon Rolls

(bakes 8 rolls)

Rolls:

- 1 cup milk

- 1/3 cup unsalted butter

- 1/3 cup white granulated sugar

- 1/2 teaspoon salt

- 4 1/2 - 5 cups flour

- 1 package (1/4 oz) active dry yeast

- 3 eggs

- 1 tablespoon half and half (light cream)

Cinnamon filling:

- 3/4 cup light brown sugar

- 1/4 cup flour

- 1 tablespoon ground cinnamon

- 1/2 cup unsalted butter (cold and cut into small cubes)

1. Rolls: Heat the milk, butter, sugar and salt in a saucepan until the butter melts. Let it come to a temperature of 120 - 130 degrees F.

2. In a mixing bowl, combine 2 1/4 cups flour with the active dry yeast.

3. Once the milk mixture is of the right temperature, gradually pour it into the flour mixture and beat well.

4. Add the eggs, one at a time and beat well after each addition.

5. With a rubber spatula or a dough hook, mix in 2 1/4 - 2 3/4 cups of flour until the dough comes together. The turn it out onto a floured surface and knead the dough for 5 mins.

6. Butter a bowl and place the dough in the bowl, turning it to coat all sides of the dough. Then cover it with plastic wrap and leave it for 1 1/2 hours, until it doubles in size. (This is the magical part I am so crazy about - my dough actually ballooned!)

7. Turn out the dough onto a lightly floured surface and punch it down just a few times. Cover it loosely with a towel and let it rest for 10 mins.

8. Cinnamon filling: While waiting for the dough to be ready, combine the ground cinnamon, light brown sugar and flour, then cut in the cold butter until the mixture resembles coarse crumbs. (erm, I had huge issues getting the coarse crumbs so I ended up with a rather smooth mixture and it still worked!)

9. When the dough is ready, roll it out to a 12 inch square.

10. Sprinkle the crumbs onto the square (or in my case, I spread the cinnamon mixture).

11. Roll up the dough into a log and pinch the sides to seal it.

12. Butter a 9 x 13 inch pan and slice the log carefully into 8, then place them in the pan. Cover the pan with plastic wrap and let it rise for 1 hour, until it doubles in size. (Again, magic!)

13. Brush the tops of the rolls with half and half (light cream).

14. Bake in an oven for 375 degrees F for 25 to 30 mins. When it is ready, the tops will be brown and when you tap on the rolls, it will make a hollow sound.

I'm not too happy about my cinnamon filling because the fact that I didn't manage to achieve the right texture, I think it compromised the way my cinnamon rolls look. But safe to say, the taste of it is still very appetizing!

Lemon Blueberry Cake

There are 2 kinda fruits that I love baking with - apples and blueberries. I will also eat any baked goods with apples and blueberries. Besides, apples keep the doctor away and blueberries are one of those super fruits right? So having them in your cake has gotta be good for the body!

When I came across this recipe I was ready to have a slice right there and then. Blueberries and a hint of lemon? Gimme gimme gimme! Lemon brings out the best flava of any fruit it is paired with. The recipe calls for some lemon zest and a lovely sour-sweet lemon glaze poured over the loaf of cake.

I am a little unhappy that the blueberries sank to the bottom of the cake. I still don't understand why this happened because it has never happened to my many times of baking with blueberries! Somebody explain to me pls? Oh well, still the cake was extremely tasty, it was bursting with blueberries and laced with lemon zest.

This is the perfect excuse for a sweet breakfast! This definitely beats cereal any day. Hell, I can even have this for breakfast and tea break!

Lemon Blueberry Cake

(bakes 1 loaf)

- 1 1/2 cups flour

- 1 teaspoon baking powder

- 1/4 teaspoon salt

- 6 tablespoons unsalted butter

- 3/4 cup white granulated sugar

- 2 eggs

- 1/2 teaspoon vanilla extract

- 1 tablespoon lemon zest

- 1/2 cup milk

- 1 cup fresh blueberries

Lemon glaze

- 2 tablespoons lemon juice

- 1/4 cup white granulated sugar

1. Preheat the oven to 350 degrees F. Butter the bottom and the sides of a 9 inch loaf pan.

2. Whisk together the flour, baking powder and salt.

3. In another bowl, beat the butter until smooth. Then add in the sugar and beat till light and fluffy.

4. Beat in the eggs, one at a time and beat well after each addition. Then mix in the vanilla extract and lemon zest.

5. Beat in the flour in three additions alternating with milk (flour - milk - flour - milk - flour). Beat well after each addition.

6. Fold in the blueberries gently.

7. Scrape the batter into the prepared loaf pan.

8. Bake for 55 - 60 mins, until the top is golden brown and when an inserted toothpick comes out clean.

9. Lemon glaze: Heat the sugar and lemon juice in a saucepan until the sugar dissolves.

10. When the cake is fresh out of the oven, prick the top with a toothpick all over and brush it with the lemon glaze. Let it cool in the loaf pan for 30 mins before turning it out on a wire rack to cool completely.

Just remember - be careful to pick the freshest blueberries! Happy baking!

Parker House Rolls

Warning: this is my first bread baking attempt, so please cut me some slack if the step by step photos don't seem rather well-done. But you know what? If you have never baked bread before, please please please do try. It is so much fun! I actually kinda like it more than baking cakes! I think it is the kneading of dough that got me hooked, reminded me of play-doh, hahahaha!

I have always wanted to bake stuff like cinnamon buns, hot cross buns, chocolate babka (drools drools drools) but have been intimidated by all the science that goes into bread baking. You know, kneading, waiting for the dough to rise to double it size, etc. It's science + patience + accuracy that intimidated me. I was pushed by a close girlfriend of mine who encouraged me that bread baking would be fun and isn't all that scary so here I am, my first bread baking!

These parker bread rolls are just buttery and so simple but yet sooooo yummy! Spread some butter on and off you go to butter heaven. I researched a lot more about the process of baking bread after I baked these because I felt it made more sense to me have had hands-on experience before I read up. Needless to say, I realised I probably made a couple of mistakes. But who cares! I am so gonna bake more, I have plenty to learn and try over and over again!

Parker House Rolls

(bakes 20 rolls)

- 3 tablespoons warm water (105 to 115 degrees F)

- 1 tablespoon white granulated sugar

- 2 tablespoons white granulated sugar

- 1 package / 2 1/2 teaspoons active dry yeast

- 6 tablespoons unsalted butter

- 2 tablespoons unsalted butter (melted)

- 1 cup milk

- 2 cups bread flour

- 1 1/2 teaspoons salt

- 3/4 cup all-purpose flour

- 1/2 cup all-purpose flour

1. Stir together the warm water, 1 tbsp sugar and active dry yeast until it dissolves. Let it stand for 5 mins until the mixture is foamy. (Note: Water must be of the right temperature or else the yeast won't foam and the yeast MUST foam to signify that the yeast is alive.)

2. Melt 6 tbsp butter in a pan, then add the milk and heat till it is lukewarm (105 to 115 degrees F). (Note: Yes again, this must be of the right temp, if it is too warm, it will kill the yeast and the dough won't rise later.)

3. Pour the butter mixture into a bowl, then add the yeast, 2 tbsp sugar, bread flour and salt. Stir until combined.

4. Stir in 3/4 cup all-purpose flour and then dump it out onto a floured surface and start kneading for 10 mins. Add up to 1/2 cup all-purpose flour until the dough is smooth, satiny and only slightly sticky. (Note: Only knead for 10 mins, too long or too short will affect the dough's rising.)

5. Butter a bowl and place the dough in it, turning the dough around to butter all sides of it. Then cover it with plastic wrap and let it rest for 1-2 hours at a warm place, draft free until it doubles in size. (Note: how do you know that it has risen enough? Press 2 fingers into the dough and if the indent stays, the dough has risen enough.)

6. Butter a 9 x 13 inch pan. Divide the dough into 20 pcs and roll them into balls, then arrange them them in 4 rows of 5. Cover the pan with plastic wrap and let rise for 45 mins - 1 1/2 hrs until double the size.

7. Flour a chopstick and make a deep crease in the middle of each ball. Cover again and let it rise for 15 - 30 mins. (Note: pinch the dough if the sides are split, this will prevent from air escaping which will affect the rising.)

8. Preheat oven to 375 degrees F. Butter the balls of dough with melted butter and bake for 20 - 25 mins.

Some of the notes I made are what I researched up on after I baked these, so you might see that certain things that I wrote, I didn't manage to do. Don't fault me! I promise to do better next time but hey, I'm sharing important info with you guys! Oh and one last thing, your entire house will smell so buttery...