Text 1657, 127 rader
Skriven 2008-02-01 11:13:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Cold is COLD - Brrrrr
=============================
-=> CAROL SHENKENBERGER wrote to BO SIMONSEN <=-

 > JW> We've got cold and clear here. -29 C tonight. My friend Aura (she

 CS> GOOD GHOD!  -29C?!?  I can not even imagine anything that cold!

'At's only 20 below zero in real temperature.   Bv)=

Canuckian water freezes at 0oC. Ours freezes at 32oF.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cinnamon Buns
 Categories: Breads, Breakfast
      Yield: 12 servings
 
MMMMM---------------------------DOUGH--------------------------------
    1/2 c  Water
    1/2 c  Whole milk
    1/4 oz Pkg active dry yeast (2 1/4
           - ts)
    1/4 c  Unsalted butter; melted,
           - plus more for the bowl
      1 lg Egg yolk
  1 1/2 ts Pure vanilla extract
  2 3/4 c  All-purpose flour
    1/4 c  Sugar
    3/4 ts Fine salt
    1/2 ts Grated nutmeg

MMMMM--------------------------FILLING-------------------------------
    1/3 c  Granulated sugar
      2 tb Ground cinnamon
    3/4 c  Unsalted butter; very soft
           =PLUS=-
           Butter for coating the pan

MMMMM---------------------------GLAZE--------------------------------
    2/3 c  Confectioners' sugar
    1/3 c  Sweetened condensed milk
    1/4 c  Melted unsalted butter
      3 ts Fresh squeezed lemon juice
      1 ts Pure vanilla extract
    1/8 ts Ground cinnamon
 
  These sweet buns are way easier than you'd think. This is the perfect
  recipe for a weekend brunch.
  
  Combine the water and milk in a medium saucepan and warm over low heat
  until it is about 100 degrees F (but no more than 110 degrees). Remove
  from heat and sprinkle the yeast over the surface over the liquid.
  Sprinkle a pinch of the sugar over the top and set aside without
  stirring, until foamy, about 5 minutes.
  
  Whisk the butter, egg yolk and vanilla into the yeast mixture.
  
  Whisk the flour, the sugar, salt and nutmeg in a large bowl. Make a
  well in the center of the flour and stir in the yeast mixture with a
  wooden spoon to make a thick and slightly sticky dough. Turn dough
  onto a floured work surface and knead until soft and elastic, about 6
  minutes. Shape into a ball.
  
  Brush the inside of a large bowl with butter. Put dough in the
  buttered bowl, turning to coat lightly with butter. Cover bowl with
  plastic wrap, trace a circle the size of the dough on the plastic,
  and note the time. Let rise at room temperature until doubled in
  size, about 1 hour 15 minutes.
  
  Turn dough out of the bowl and knead briefly to release excess air;
  reform into a ball and return to the bowl. Lightly butter a large
  piece of plastic wrap and lay it on the dough. Cover the entire bowl
  tightly with plastic and proof in the refrigerator for 4 hours or
  overnight.
  
  To fill and form the rolls: Butter a 9-by-13-inch baking pan. Whisk
  the sugar and cinnamon together in a small bowl. Turn prepared dough
  onto a floured work surface and press, then roll into 10-by-18-inch
  rectangle, with a long edge facing you. Spread the softened butter
  evenly over the surface of the dough, leaving about an inch border on
  the side opposite you. Evenly scatter the cinnamon-sugar over the
  butter. Starting from the long side facing you, roll the dough up
  into a tight cylinder. Lightly brush the clean edge of the dough with
  water. Press the open long edge to the dough to seal the cylinder.
  
  Slip a long taut piece of string or dental floss under the roll,
  about 1 1/2 inches from the end. Lift and cross the string ends over
  the roll, then pull the ends tightly in opposite directions to cut a
  single roll. Repeat, cutting every 1 1/2 inches, to make 12 rolls.
  Place the rolls cut-side-down in the prepared pan, leaving 1 inch of
  space between them. Cover the rolls loosely with plastic wrap. Set
  aside in a warm place to rise until rolls double in size, about 1
  hour 10 minutes.
  
  Position the rack in the center of the oven and preheat to 350 degrees
  F.
  
  Bake buns until golden brown and the tops of the buns spring back when
  pressed lightly, about 30 minutes. Cool in the pan for 10 minutes.
  
  To make the glaze: Sift the confectioners' sugar into a medium bowl.
  Whisk in the condensed milk, butter, and lemon juice to make a smooth,
  slightly loose icing. Add the vanilla and cinnamon. Drizzle the icing
  over warm buns. Serve.
  
  *Cook's Note: These may be refrigerated or frozen after forming. If
  refrigerated overnight, allow buns to come to room temperature for
  about 1/2 hour, then proof fully (until doubled in size) before
  baking, about 2 hours. If frozen, allow buns to come to room
  temperature, about 1 hour, and then proof fully (until doubled in
  size) before baking, about 2 hours.
  
  Storage: Though the buns are best eaten on the day they are baked,
  they will keep, covered, for a day. They freeze well.
  
  From Food Network Kitchens
  
  Copyright 2007 Television Food Network
  
  Meal Master Format by Dave Drum - 28 January 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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