Cinnamon Rolls

Cinnamon Rolls

These cinnamon rolls or snegle are a classic in many countries. And for good reason. They taste fantastic. Sweet, soft with the right amount of  cinnamon, Yum yum yum.

In Denmark this type of cinnamon rolls are called Onsdagssnegle (Wednesday Snails) if they are made in size XXL. Acutely they are often bigger than a DVD. Personally I like the smaller ones, they have a better cinnamon to bread ratio.  The snail part might not sound particularly delicious, but it is referring to the shape of the cake, the swirl of the snails shell. 

Makes 20-24.

Ingredients:

• 50 g live yeast ( 4 teaspoons dry yeast)

• 175 g butter, salted

• 500 ml milk

• 175 g sugar

• 2 teaspoons cardamom

• 1 teaspoon salt

• 200 g whole wheat flour

• 600-650 g all-purpose flour

filling:

• 150 g butter, salted, room temperature

• 100 g brown sugar

• 2 tablespoons cinnamon

Frosting:

• confectionary sugar

• water or lemon juice

Directions:

Mix the dry ingredients in a bowl and set aside.

Warm the milk in a saucepan until finger-warm, remove pan from the heat. Melt the butter in the warm milk. Crumble the yeast into the warm milk and stir to dissolve. 

Add the liquid to the dry ingredients, and knead the dough for 3 minutes, to form an elastic dough. 

Let the dough rise for 30-40 minutes until doubled in size. . 

Mix the filling and set aside.

Turn the dough out onto a lightly floured surface, and roll it to a large rectangle (16x16 inches/40x40 cm).

Spread the filling in a thin layer onto the dough, leaving a thin edge closest to your self, without filling.

Roll the dough into a large log, pinching edges together to seal. Cut the log into 20-24 slices. Grease sides and bottom of a baking pan.

Place the slices fairly close together. Cover and leave to rise for another 40-50 minutes. 

Preheat the oven to 425℉ (220℃). 

Bake the rolls for 10-14 minutes until golden brown. 

Leave them to cool in the pan. 

Frost the cinnamon rolls before serving.

Enjoy!

Crispy Baguettes

Normally I buy baguettes if I need them. But why not bake them myself? When I have a passion for bread baking, I need a good baguette recipe. And here it is. Not a classic white baguette, but with a little addition of whole wheat and rye for extra flavor. It turnt out to be fantastic. 

Getting the perfect crust on bread is a science. But I think I cracked the code. Steam we need steam, and folding the baguettes and you will get the perfect perfect oven spring and crust.

Makes 3.

Ingredients:

• 30 g live yeast (3 teaspoons dry yeast)
• 420 ml water, lukewarm 
• 1¼ teaspoon salt
• 50 g whole wheat flour
• 50 g dark rye flour
• 450 g all-purpose flour

Directions:

Dissolve the yeast in the water. Add flours and salt, and knead the dough for about 8 minutes. 

Let the dough rise covered in room temperature for about 1½ hours.

Divide the dough into 3. Fold the dough into it self and shape it to a ball, building up the surface tension. Place the ball smooth surface down on a flour dusted surface. Let the dough rest covered for 10-15 minutes.

Fold it a third over and seal the edge with a light press with the lower palm. Flatten again. Fold the other edge over and seal again.

Repeat this. Turn the seal downwards. Gently roll the baguette from the center and out. Tempering the ends a bit. 

Place baguette on a parchment paper lined baking sheet or on a baguette baking sheet.

Let the baguette rise for another 20 minutes. 

Preheat the oven to 450℉ (230 ℃). Place a old baking sheet on the lower rack in the oven.

Make 3 diagonal slashes in each baguette with a wafer or a sharp knife.

Bake the baguettes in the middle of the oven.

Splash about ¼ cup of water in old baking sheet, and close the oven quickly. You need the steam to get the best oven spring and crust. 

Bake the baguettes for about 15-18 minutes, until golden.

Let the baguettes cool on a wire rack.

Enjoy!

Pear Tart

Pear Tart

Today is Pi-Day/π-Day. This Pear tart or pie is my contribution to this nerdy π-Day. The lines between a tart and a pie are kinda blurry. The biggest difference is whether it's served directly from the pan its baked in. 

This pear tart have been a go-to dessert growing up, and a family favorite. Its easy to make in advance and bake when needed. You can replace the fresh pears with canned pears or other fruits.

Makes 1 tart.

Ingredients:

• 2-3 pears, peeled and cut in halves
• egg wash 
• sugar for sprinkles

Dough:

• 150 g butter, cold, salted
• 240 g all-purpose flour
• 125 g sugar
• 1 teaspoon vanilla paste
• ½ teaspoon ground ginger
• 1 æg
• 1 tablespoon water

Remounce:

• 50 g butter, room temperature
• 50 g sugar
• 50 g grated marzipan

Directions:

Dough:

Mix the butter in the flour, sugar, and ginger in a stand mixer. Add the egg, vanilla paste and just enough of the water so the dough starts to lump together. Form the dough into 2 discs and wrap it in plastic wrap, and let it rest in the refrigerator for a minimum of 30 minutes.

Remounce:

Mix the sugar and marzipan well. Add butter little by little until it’s just incorporated. Set remounce aside.

Preheat the oven to 400℉/200℃.

Divide the dough in 2. Roll the dough out, to fit the tart-pan you are using. (there should be enough dough for a 9" (22 cm) round pan).

Gently place the rolled out dough, make sure getting into the corners, without making any holes in the dough. Cut of all the excess dough. Put into freezer for about 5 minutes.

Spread the remounce in a thin layer on the dough. Place the pears halves in the pan, and cover with a dough lid. Pinch the lid closed at the edges. Brush with egg wash and spinkle with sugar.

Bake the tart for about 40 minutes.

Serve the tart warm with a good vanilla ice cream on the side.

Enjoy!

Lemon Risotto with Scallops

Lemon Risotto with Scallops

We have something with risotto and scallops in our house. It is a great luxury you normally will get at a restaurant. But you can easily make it at home. Just make sure to have every ingredients prepared and ready to go. By making it at home you are sure to get the risotto perfectly al dente, creamy, and seasoned to your tasting. 

This risotto can be an appetizer or a full meal. 

Serves 2-3

Ingredients:

• 6-9 scallops

Risotto:

• 40 g butter

• 2 small shallots, finely diced

• 175 g arborio rice

• 120 ml (½ cup) white wine

• 850 ml chicken stock, heated

• 40 g grated parmesan

• 1 lemon, zest and juice

• salt & pepper to taste

• parsley, minced for a sprinkle on top.

Directions

Heat butter in a sauté pan, sauté the onion until translucent. Add rice and cook while stirring, until all the rice are coated and they start to crackle. 

Pour in the wine, and let it simmer lightly until the wine is absorbed. 

Start adding a small ladleful hot stock at a time, letting the rice absorb the liquid before adding more. You want the risotto to cook for a low simmer, stirring constantly. Cook the risotto for about 25 minutes, until the rice are al dente, and they have a little bite, without being crunchy.

Add lemon juice, lemon zest and parmesan and cook till its melted making the risotto nice and creamy. Season the risotto with salt and pepper to taste. 

Heat a skillet over high heat, add oil and butter. When the fat begins to brown and smoke sear the scallops for 1½ minutes on each side. The scallops should have a ¼-inch golden crust on each side, while being translucent in the center. Place the scallops on top of the risotto and sprinkle with more lemon zest and parsley.

Serve Immediately.

Enjoy!