cinamon rico delicioso

7/27/2019 Cinamon Rico Delicioso

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http://joythebaker.com/2011/10/apple-cinnamon-coffee-cake/

Serve these pretzel dogs to many. Youll need to share. Dont be like me and eat too many.

While youre in the kitchen making awesome, you might also consider theseFried Pickles!

These pretzel dogs are so warn, tender, and utterly delicious. I promise that these darlings willfind you friends, lovers, and stalkers of the feline variety.

ps. Leave Me Alone, Kitten!

Pretzel Dogs

makes 16 pretzel dogs (made from cutting hot dogs in half)

recipe adapted from Alton Brown

Print this Recipe!

1 cups warm water (between 110 and 115 degrees F)

1 tablespoon granulated sugar

2 teaspoons (1 package) active dry yeast

22 ounces all-purpose flour (about 4 1/2 cups)

2 teaspoons salt

2 tablespoons butter, melted and cooled

about 14 cups of water

1 cup baking soda

1 large egg, beaten, with a splash of water

salt and pepper for topping

In the bowl of an electric stand mixer fitted with a dough hook, combine warm water and sugar.

Sprinkle the yeast on top of the water and set aside for 5 minutes. The mixture will begin to foam

and froth. If it doesnt, throw the mixture away and start again with new yeast.

Once the yeast and water is frothy, add the flour, salt, and melted butter. Using the dough hook,mix on low speed until well combined. Increase the speed to medium and knead the dough until
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it is smooth and pulls away from the side of the bowl, creating a ball of dough around the dough

hook. Beat on medium speed for approximately 4 minutes.

Remove the dough from the bowl. The dough will be soft, pliable, and just a bit sticky. Thats

perfect. Scrape any residue out of the bowl and coat the bowl with a bit of vegetable oil. Place

the dough back in the bowl, sprinkle with flour, cover with plastic wrap, and store in a warmplace to rise. Allow dough to rise, until doubled in size, about 1 hour.

Place baking racks in the center and upper third of the oven. Preheat oven to 425 degrees F. Linetwo baking sheets with parchment paper, and lightly brush the paper with oil. Its important to

brush the parchment paper or the pretzels will stick!

Combine water and baking soda in a large pan (8 quart is fine) saucepan and bring to a boil.

While the water comes to a boil, turn the dough out onto a clean, slightly oiled work surface.Divide dough into 8 or 16 pieces, depending on how large youd like your pretzel dogs. 8 pieces

of dough for whole hot dogs. 16 pieces of dough if youre doing to slice the hot dogs in half.

Start with the fingers of both hands in the center of the dough, and roll, moving your hands

outward as you roll. Roll the dough along the oiled surface until you have about a 24-inch or 12-

inch piece of rope (depending on how large your piece of dough was the more dough thelonger the rope).

Wrap pretzel around a hot dog, making sure to seal the ends.

When water has come to a boil, gently lower a few pretzel dogs into the boiling water. Boil for

30 seconds. Remove carefully, using a flat, slotted spatula. Place on prepared baking sheet.

Brush boiled pretzels with beaten egg, and add coarse sea salt and fresh cracked black pepper.

Bake until deeply golden brown, about 12 to 14 minutes. Transfer to a cooling rack for a few

minutes before serving warm.

Soft pretzels are best enjoyed the day they are made.

If youre not going to enjoy all your pretzel dogs, double wrap them in plastic wrap and store inthe freezer. When ready to serve, transfer out of plastic and into a piece of foil. Wrap well and

bake in a 350 degree oven for 12 minutes, or until heated through.

All love.

Believe it or not, these rolls arent overly sweet. The dough is soft and tender. The filling is

bright and fruit studded. I topped the cooled rolls with a quick lemon glaze. Doughy and fruit

sweet. These rolls TOTALLY belong in my dream house. What more do you want from life?

Lemon Raspberry Breakfast Rolls


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makes 12 rolls

adapted fromFood and Wine

Print this Recipe!

For the Dough:

1 cup milk (I used 2 percent)

2/3 cup sugar

1 1/2 tablespoon active dry yeast

1/2 cup (1 stick) unsalted buttered, softened to room temperature

2 large eggs

1/2 teaspoon lemon zest

1/2 teaspoon salt

4 1/4 cups all-purpose flour, plus 1/2 cup for kneading, plus more for sprinkling the counter

For the Filling:

1 heaping cup fresh raspberries (if using frozen, do not thaw)

1/3 cup sugar plus 1/2 cup sugar for dusting

1 teaspoon lemon zest

1 teaspoon cornstarch

1/4 cup (1/2 stick) unsalted butter, melted, browned and slightly cooled

For the Glaze:

1 1/2 cup powdered sugar

2 tablespoons lemon juice

1 tablespoon water

To make the dough:
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In a small saucepan over low heat, warm the milk to about 95 degrees. Pour the warm milk into

the bow of an electric stand mixer fit with a paddle attachment. Stir the sugar and yeast into the

warm milk and let sit for 5 to 7 minutes. The yeast will foam andbubble. Thats how you knowits alive. After frothy, add the butter, eggs, lemon zest, and sea salt to the yeast mixture. Add 4

1/4 cups flour. Beat on low speed with the paddle attachment for 2 minutes. Stop the mixer,

scrape down the sides of the bowl, and replace the paddle with a dough hook. Beat dough withthe dough hook on medium speed for about 10 minutes.

Dust a clean counter with flour. Scrape the dough out onto the work surface. Sprinkle with 1/2cup of flour and knead for about 2 minutes. Dough will be soft and slightly sticky. Thats right!

Place dough in a large, lightly oiled bowl. Sprinkle a bit of flour on top of the dough. Cover withplastic wrap and a kitchen towel, and place in a slightly warm place to rise for 1 to 1 1/2 hours.

While dough rises, grease a 913-inch pan with butter. Set aside.

To make the filling:

In a medium bowl toss together raspberries, sugar, lemon zest, and cornstarch. Crush the

raspberries just slightly as you stir. Set aside.

In a medium saucepan, melt butter until it is browned and fragrant. Set aside to cool slightly.

To assemble the rolls:

When the dough has doubled in size, turn out onto a floured work surface and gently knead for 1minute. Use a rolling pin to roll the dough into a roughly 1020-inch rectangle.

Spread the butter over the dough. Spread the filling over the dough. Raspberries will be here andthere across the dough. Sprinkle the dough and fruit with 1/2 cup granulated sugar.

Working quickly, tightly roll up the dough into a 20-inch long log. Cut the log into quarters, then

cut each quarter into 3 pieces. Carefully and quickly lift the rolls into the prepared pan. The rolls

will release juice into the bottom if the pan. Thats fine! Cover pan with plastic wrap and a

kitchen towel and let rest in a warm place for 1 hour, until puffed.

Preheat oven to 400 degrees F. Bake rolls for 20 to 25 minutes, until golden and bubbling.

Remove from oven and allow to cool for 30 minutes.

To make the glaze:

In a small bowl, whisk together sugar, lemon juice, and water. Drizzle glaze over cooled rolls

and serve. Rolls are best served the day they are made but will last up to 3 days well wrapped atroom temperature.


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This spiced, sweet, breakfast cake is a soft and tender play on traditional coffee cake. Its a bit

more time consuming, but its pretty simple to roll up two cake rolls, place one on a parchment

lined baking sheet to bake, and place the other in the freezer for a breakfast emergency.

This cake screams Autumn comfort. Screams it! Happy screams. From the rooftop!

Oh!

Other yeasty items I want you to be obsessed with:

Lemon Raspberry Breakfast Rolls

Cinnamon-Sugar Pull-Apart Bread

Strawberry Balsamic Flatbread

Apple Cinnamon Coffee Cake

makes two loaves

Print this Recipe!

For the Dough:

2 1/4 teaspoon (1 package) active dry yeast

1/4 cup warm water, about 105 to 155 degrees F.

big pinch of sugar

6 tablespoons granulated sugar

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1/2 teaspoon ground cardamom

1/2 teaspoon salt

3 large eggs

4 1/2 to 5 cups all-purpose flour

1 cup warm whole milk, 105 to 115 degrees F.

For the Filling:
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3 large apples, peeled and cut into small cubes (I used Fuji apples)

2 teaspoons fresh lemon juice

1/4 cup brown sugar

1 teaspoon ground cinnamon

1 teaspoon cornstarch

1/2 teaspoon fresh ground nutmeg

pinch of salt

For the Streusel:

1/2 cup all-purpose flour

1/2 cup brown sugar

1/2 teaspoon cinnamon

pinch of salt

pinch of cardamom

3 tablespoons unsalted butter, at room temperature

1 egg and sugar for brushing and topping the dough before baking

To Make the Dough: In a small bowl, mix together yeast, warm water and pinch of sugar. Stirtogether until yeast is dissolved and set aside for 10 minutes. Yeast will foam up. Thats how you

know its alive!

In the bowl of an electric stand mixer, fitted with a paddle attachment, add the sugar, butter,

cardamom, and salt. Blend on medium speed until pale in color and fluffy, about 3 minutes.

Stop the mixer, scrape down the bowl, and add eggs and 1 cup of flour. Blend on medium speed

until thoroughly incorporated and creamy, about 1 minute. Stop the mixer and add 2 cups morecups of flour, foamy yeast mixture, and warm milk. Blend in medium speed until the flour

disappears. Mixture will be very wet.

Add 1 1/2 to 2 more cups of flour. Blend until the flour is almost incorporated.


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Dump the dough onto a lightly floured work surface. Knead for 5 to 8 minutes by hand. Dough

will be glossy and just slightly sticky. Place dough in an oiled bowl, cover with plastic wrap and

a towel and let rest in a warm place for 1 1/2 hours, or until doubled in size.

While the dough rises, make the apple filling and the streusel.

To make the Apple Filling, toss together diced apples, lemon juice, sugar, cinnamon, cornstarch,

nutmeg and salt. Leave at room temperature and set aside until ready to use.

To make the Streusel Filling:

In a small bowl, whisk together flour, sugar, cinnamon, salt, and cardamom. Add butter and,

using your fingers, work the butter into the flour mixture. Break up the butter into the mixture,

until thoroughly incorporated and crumbly. Set aside.

Continue on with the Dough:

Line two baking sheets with parchment paper and set aside.

When the dough has doubled in size, dump it out onto a lightly floured work surface. Use a large

knife or a bench knife to divide the dough in two. Roll each dough piece into about a 1014-inch

rectangle. Sprinkle with half of the streusel mixture. Add half of the apple mixture over the

apples. Add a bit of the apple juices too. Thats fine.

Starting from the longest side, begin to roll the dough. This isnt like a cinnamon roll, you dont

have to roll it into a super tight swirl. Fold in about 1 1/2 to 1-inch folds. Keep the seam on thebottom.

Repeat the same steps for the second piece of dough.

Carefully lift roll onto the prepared baking sheet. **Now is a great time to freeze or refrigeratethe coffee cake dough for later baking.** Take a pair of clean scissors and slice into the dough

leaving about 3/4-inch of dough still attached. Slice at 1-inch intervals. Carefully begin to curve

the sliced dough into a semi-circle/horseshoe shape. If some of the apple juices escape, thats ok

Cover with a towel and let rest in a warm place for 30 minutes.

Preheat the oven to 375 degrees F.

Brush dough with egg wash and sprinkle with raw or granulated sugar. Bake for 30 to 35minutes, until golden brown and cooked through.

Remove from the oven, allow to cool for 15 minutes before serving. Best served warm with hot

coffee. Coffee cake will last, well wrapped at room temperature, for up to 3 days or 3 hours.

** If you decide to freeze the dough, place it in the fridge to thaw the evening before youd like

to bake it. Once its thawed, slice it according to the above directions. Allow to come to room


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temperature, and allow to rise for another 30 minutes beyond that. Wash with egg and sugar,

then bake.

** If you decide to refrigerate the dough, simple take it out of the fridge, slice according to the

above directions. Let come to room temperature, then allow to rise for 30 minutes beyond that.

Brush with egg and sugar, then bake.

In real life, it was waffle for three, right next to the front door with lots of natural light. Whatevs.

Banana Walnut Waffles

serves 4

Print this Recipe!

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

cup packed brown sugar

2/3 cups canola or vegetable oil

4 large eggs

2 teaspoons vanilla extract

2 cups buttermilk

1/2 cup mashed banana

1/4 cup chopped walnuts

Set your waffle iron in a level, clean surface and turn on to preheat.

In a large bowl, whisk together flour, baking powder, baking soda, salt and brown sugar.

In a medium bowl, whisk together eggs, oil, vanilla extract buttermilk, bananas, and walnuts.

Add the wet ingredients, all at once to the dry ingredients. Stir until just incorporated. Try not toover-mix thebatter. If a few lumps remain in the batter, thats ok.

Cook according to your waffle machine instructions.
http://joythebaker.com/2011/09/banana-walnut-waffles/http://joythebaker.com/2011/09/banana-walnut-waffles/http://joythebaker.com/2011/09/banana-walnut-waffles/


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Serve with warm maple syrup. Waffles are best served immediately.

Note: Allow waffles to cool completely. Store them in pairs in ziplock bags and store in thefreezer. In the morning, gently reheat waffles in the toaster or toaster oven. Best toaster breakfast

ever.

These cinnamon rolls are nothing short of amazing. The cream cheese is folded (literally) into

the dough, creating an extra moist, truly irresistible roll. They take time sure. Yes. But when it

comes to things like your 10 Year Class Reunion you just take the time to make the rolls. Itsnecessary.

Heres the recipe.

Below the recipe are my step by step photos, in case you get knee deep into the recipe and panic.

Cream Cheese Cinnamon Rolls

Saveur October 2008

Print this Recipe!

For the Dough:

11/4oz package active dry yeast

1/2 teaspoon, plus 1/4 cup sugar

1/2 cup milk at room temperature

2 Tablespoons light brown sugar

1/2 teaspoon vanilla extract

1 egg

1 egg yolk

2 3/4 cups all-purpose flour, sifted, plus more for kneading

3/4 teaspoon salt

8 Tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan

For the Filling:

1/2 cup sugar
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1/4 cup dark brown sugar

1/4 cup finely chopped pecans

1/4 cup finely chopped walnuts

1/4 cup raisins

1 Tablespoon ground cinnamon

1/2 teaspoon salt

1/8 teaspoon ground cloves

2 Tablespoons maple syrup

4 oz. cream cheese, at room temperature

8 Tablespoons (1 stick) unsalted butter, melted

For the Icing:

2 cups confectioners sugar

1/4 cup buttermilk

Making the Dough:

In the bowl of a stand mixer combine yeast, 1/2 teaspoon sugar and 1/4 cup water heated to 115degrees F. Stir to combine and let sit until frothy and foamy, about 10 minutes.

Add remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk. Beat with a wire whisk

until well combined. Fit the bowl onto the mixer, fitting with the dough hook attachment. Add

the flour and salt and mix on medium speed until the dough just begins to come together. Turn

the machine on medium-high and knead the dough for 4 minutes.

Add the butter and continue to knead for about 6 minutes. The dough will the wet and sticky.

Place the dough on a well floured work surface, and knead about 1/3 cup all-purpose flour into

the dough. Dont worry, the dough still might be a little sticky. Its ok. Just set the dough to restin a large greased bowl. Cover the bowl with plastic wrap and a kitchen towel and allow to rise

in a warm place for 1 1/2 to 2 hours, or until doubled in size.

While the dough rises, make the filling. Combine the sugar, dark brown sugar, pecans, walnuts,

raisins, cinnamon, salt and cloves in a large bowl. Stir to combine. Stir in the maple syrup. Setaside.


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When the dough has doubled in size, dump if from the bowl onto a heavily floured work surface.

Gently knead the dough until it is no longer sticky, adding more flour as needed. I think I added

about 3 Tablespoons of flour. Work the dough for about 1 or 2 minutes. Once its no longersticky, place a kitchen towel over the dough and let rest for 5 minutes before you roll it out.

Using a floured rolling pin, roll the dough into a 10 x 10-inch square.

In a small bowl, mix the cream cheese with a knife until its smooth and spreadable.

Spread the cream cheese evenly over the dough square. Fold the square into thirds like you

would fold a letter to fit into an envelope. Take the open ends of the rectangle and fold into thirdsagain, to make a smaller dough square.

Invert the dough so that the seam is face down and, using the rolling pin, gently roll it into a 10 x

20-inch rectangle. You make find that some cream cheese sneaks through. Be as gently aspossible with the dough, but continue to work it until you reach the size you need.

Turn the dough so that the short sides are parallel to you. Youre going to roll from the shortsides of the dough.

Brush the top of the dough with half of the melted butter. Well use the rest of the butter after the

rolls are baked.

Pour all of the filling onto the dough. Spread evenly, leaving a 1-inch boarder at one of the short

edges of the dough so the roll can be properly sealed. Lightly press the filling into the dough.

Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder.

Place dough cylinder seam side down on a cutting board. Using a sharp, thin knife, trim off theuneven edges.

Cut cylinder into 8 equal slices. Nestle the slices, cut side up and evenly spaced in a butter 9 x

13-inch (light colored) metal baking dish. Cover pan with plastic wrap and set aside in a warmplace to let rise for 2 hours. You may also refrigerate rolls overnight.

Heat the oven to 375 degrees F. Uncover the rolls. If you refrigerated the rolls, let them sit atroom temperature for 15 minutes before baking. Bake until golden brown and a toothpick

inserted in the center comes out clean, about 30 minutes.

Make the icing: While the rolls are baking, whisk together the sugar and buttermilk in a smallbowl until smooth.

Transfer the pan of cinnamon rolls to a cooling rack. Brush with remaining butter. Let cool for 5

minutes. Dip the tines of a fork into the icing and drizzle over the rolls. Serve immediately.


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Some of the stuff youll need.

This is what the dough looks like as its coming together after the flour is added.
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After kneading in the mixer for 10 minutes, I took the dough out, added 1/3 cup more flour andkneaded.

Gettin ready for the first rise.
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Now make the filling!

Big, happy dough after 2 hours!
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Knead the dough on a heavily floured surface, adding more flour so the dough is no longersticky.

Roll that darling in a 10 x 10-inch circle and cream cheese it!
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Fold it up.

And again.
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Keep folding.

Done!
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Now roll again. This time to 10 x 20-inches.

Time for the good stuff.
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And roll.

Trim the edges and slice into 8 slices.
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Into the pan.

And baked!

Thats good stuff. Great job.

Think this recipe is a little too daunting!? I understand you might likethis one though!
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cinamon rico delicioso

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