Friday, December 24, 2010

holiday nosh


though it has been a rather volatile past month every which way, it is finally christmas. having no funds to properly decorate my boulder apartment, it was when i arrived at home that i really started to feel the season :)


a dinner of fresh shrimp pad thai last night, and after a night of little sleep (the norm!).

early this morning i chose this gooey diet-slayer as my breakfast of champions



...........
mmmm...





cinnamon cardamom rolls

for the rolls:

  • 1/4 cup warm water
  • 2 1/4 tsp active dry yeast
  • 1/4 cup salted butter, melted
  • 1/2 cup cream
  • 4 small eggs (i would guess 3 large would work, as well)
  • 1 tbsp white vinegar
  • 4 cups AP flour
  • 1/4 cup white sugar
for the guts:
  • 1/4 cup salted butter, softened
  • 3/4 cup brown sugar
  • 3 tbsp cinnamon
  • 1 tbsp cardamom
dissolve yeast in warm water. sprinkle in sugar, let sit for 5 min to proof.
in a small bowl, combine melted butter, cream, eggs, and vinegar. add yeast mixture and stir well.
in a larger bowl, combine flour and sugar.
add wet ingredients to dry ingredients slowly, stirring to combine.
knead by hand for ~ 10 min, or until dough is smooth and elastic, and no longer sticky.
transfer dough to a large, well-oiled bowl. cover tightly with plastic wrap.
place bowl in a warm spot.
let rise til doubled or more in size, ~ 2.5 hours. (first rise)

once dough has properly risen, punch it down. 
roll out dough to a rectangle about the size of a jelly roll pan, about 1/4 or 1/3 inch thickness.
using spatula, smooth softened butter over surface of dough. leave about 1 inch at one short end.
sprinkle brown sugar, cinnamon, and cardamom over buttered surface. smooth with spatula.
start at a short end and roll up dough. make sure to end with the short end with no filling.
pinch end of the roll to seal.
using a serrated knife, slice roll into ~ 1 inch sections.
place these sections into a greased baking pan. (i used 9 x 13)
cover with plastic wrap and a clean dish towel.
place pan in a warm spot.
let rise til rolls appear well bloated, ~ 1 hour. (second rise)
bake at 320 F for ~ 20 min.
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vanilla cream cheese glaze
  • 2 tbsp cream cheese, softened
  • 3-4 tbsp milk (i used cream and water)
  • 1 tsp vanilla extract
  • confectioners sugar, to taste (i used about 1/2 cup)
whisk cream cheese and milk til smooth.
add confectioner's sugar, 1 tbsp at a time, combining well.
add vanilla extract.
drizzle over warm rolls.
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fresh outta ze oven
this dough is soft and supple, which is wonderfully suited to this bakery classic. plus it has a beautiful golden hue, all the more for visual feasting.


these spices always play nice with each other. cardamom adds another dimension to a classic cinnamon roll, a je ne sais quoi quality..
outdoor glamour shot









okay just one more photo :P