Showing posts with label Muffins & Scones. Show all posts
Showing posts with label Muffins & Scones. Show all posts
Tahiti is not a place I have ever travelled to, although we have entertained many LDS Tahitian Missionaries in our home through the years. Tahiti is the largest of the French Polynesian Islands in the central part of the Pacific.
I have to say in all honesty, I haven't actually had any desire to visit any of the Pacific Islands, not even Hawaii. I am more of a European holiday fancier. I've never been interested in travelling any further East than Austria.
I do love food however, and enjoy foods from many cultures and nations. I do love Asian flavours of all kinds. Chinese, Japanese, Indian, Polynesian. Its all yum.
I am just not a fan of hot and humid. It must be because of my cold Canadian blood!
The recipe I am sharing with you today for these Tahitian Coconut Breakfast Rolls is a non-fried interpretation of the Tahitian donuts called Firi Firi!
Firi Firi are Tahitian Coconut Donuts shaped like figure eights, deep fried, rolled in sugar and traditionally eaten for breakfast. They do sound very yummy.
I adapted this recipe from one I found in a Taste of Home Magazine. It purports to be a healthier version of the deep fried donuts, and is a yeast roll, rather than a donut.
But they are filled with lots of coconut flavours, from the coconut milk in the sponge to the shredded coconut which is also used.
The dough itself was very easy to make. I used my Kitchen Aid mixer. My Kitchen Aid was a gift from Jen and I have to say it is really being well utilized these days!
I really love it. Its the star of my kitchen for sure! I have been making beautiful bread and rolls with it, and cakes too. Its an incredible piece of kit!
Last winter I bought the meat grinder attachment for it when my sister and I wanted to make ground pork for our Christmas Meat Pies. We could not find ground pork anywhere, so I said to her, lets make our own.
Since then I have also been grinding my own steak, etc. Nobody could have given me a nicer gift than my kitchen aid. It has been very much appreciated. Now back to the bread.
The most difficult part of making these rolls was shaping them into figure eights. I did not do so good at that as you can see.
The dough went onto my baking sheet looking like figure eights, but when it rose, any resemblance to a figure eight disappeared!
This is as close to a figure eight as I got! haha Not very eightish, but a rose by any other name and all that, they still taste fabulous!
The dough it made rich and sweet from the use of coconut milk. You will not need the full can, but you can freeze what you don't use today to use in another recipe in the future.
Every time I open a can of coconut milk, it is separated. I have coconut solids at the top and then clear liquid at the bottom. I just remove it all to a jug and whip it back together with a small wire whisk.
Easy peasy. I used full fat coconut milk.
You also need shredded sweetened coconut for these rolls. Not flaked, or long shred. Just shredded.
I dare say you could also use sweetened desiccated coconut. What you don't want is long shreds or flakes.
The appeal of these buns is the coconut flavors and their beautiful texture. Once baked you brush them with melted butter and roll them in a sweet spiced sugar.
Spiced with cinnamon, ginger and vanilla. You will need a vanilla bean for this. You just cut it in half and scrap out the seeds, mixing it together with the sugar and other spices.
The sugar itself sure smells nice. You will have a bit extra. Why not save it to use for cinnamon toast, or better yet, double the quantities and you have it to use whenever.
I love cinnamon toast. When we were children if we ran out of breakfast cereal, my mother would make us bread and butter with cinnamon on it, sometimes with some milk poured over top.
A favorite dessert was also jello with sugar and milk on it. Its a wonder we had any teeth left in our heads!
In any case these were lovely with a nice mug of hot chocolate and I think they would also go very well with a frothy cup of milky coffee or tea.
Served warm as is, or with some butter and jam. I don't think it could get much better than this!
Tahitian Coconut Breakfast Rolls
Yield: Makes 8 rolls
Prep time: 35 MinCook time: 15 Mininactive time: 2 HourTotal time: 2 H & 50 M
A popular Tahitian breakfast treat, normally fried, but baked in this healthier version. They are delicious!
Ingredients
- 1 package active dry yeast
- 1/4 cup (60ml)warm water
- 1/2 cup (120ml) full fat coconut milk, warmed
- 1/2 cup (35g) shredded sweetened coconut
- 1/3 cup (57g) granulated sugar
- 1/2 tsp salt
- 2 to 2 1/2 cups (280g to 400g) strong bread flour
Spiced sugar:
- 1/2 cup (95g) granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 vanilla bean
- 1/4 cup (60g) butter, melted
Instructions
- Stir the yeast into the warm water. Leave to bubble for 5 to 7 minutes. Stir to dissolve. Add to the warm coconut milk.
- Combine the coconut, sugar, salt, yeast mixture and 1 cup (140g) of flour together in the bowl of your stand mixer. Stir on medium speed until smooth. Add enough of the remaining flour to make a stiff dough. Knead for 6 to 8 minutes. Tip out onto a lightly floured surface. Knead a few times (dough will be sticky), and then pop into a buttered bowl, turning to grease the dough. Cover with plastic cling film and set aside in a warm place to rise until double, about 1 1/2 hours.
- Tip the risen dough out onto a lightly floured surface and knock it back. Divide into 8 equal pieces. Shape each piece into a 12 inch long rope. Curl ends in opposite directions to make a figure 8. Tuck each end underneath and pinch together. Place onto a large baking sheet which you have lined with baking parchment.
- Repeat until you have shaped all the rolls. Cover lightly and set aside to rise for a further half an hour.
- Preheat the oven to 375*F/190*C/ gas mark 5.
- Bake the rolls in the preheated oven for 12 to 15 minutes until risen and light golden brown.
- While they are baking whisk the sugar, ginger, cinnamon and seeds from the vanilla pod together.
- Let the rolls cool for a few minutes. Then brush the tops of each roll (one at a time) and roll in the cinnamon sugar to coat. Let cool on a wire rack. Serve warm or at room temperature.
I picked up a new magazine at Walmart on Friday. Taste of Home, Fall Baking, Homemade Happiness.102 recipes to warm the heart. I admit, I am a sucker for cooking publications. Especially seasonal ones.
This one is filled with the best recipes of Autumn, containing recipes using cranberries, pears, pumpkin, nuts and so much more. Tis the season and all that!
This recipe for Vanilla Glazed Ginger Scones immediately caught my eye. They include three of the things I really love! Vanilla, Ginger and Scones!
What's not to love about that!
The original recipe made a dozen scones. I don't need and could never eat a dozen scones and so I decided to small batch the recipe to make only six delicious scones!
This is the perfect size for just me. It was also a bit different than my usual gingerbread scone recipes. I actually have two other Gingerbread Scone recipes on here, both are very delicious.
This Gingerbread Scone recipe comes from Land O Lakes, and is attributed to the Pioneer Woman. You can find my recipe and results here.
It is a triangular scone with a demerara sugar topping and a vanilla glaze icing.
Then there is my recipe for Gingerbread Scones with a Lemon Glaze. These are filled with optional raising and cut into rounds.
They are glazed with a lemon glaze and garnished with some candied ginger. You can find that recipe here.
Both are excellent recipes I have to say. But, true confessions here, I think this one is slightly better. Now hear me out. This is for several reasons.
One, its the right size for me. Two, they have a beautiful soft texture and tender crumb. Three, they have a beautiful colour. Four, they are slightly quicker and easier to make. I rest my case.
All of the recipes are excellent however, which ever you choose to make, but on this day, I am highly recommending these!
That could be because the house smells magnificent at the moment . . . all gingery, cinnamony and buttery.
Or it could be because I just ate one and the delicious flavors of it are still lingering in my mouth. Tempting me to go and have another one. (I know naughty me.)
These do have a more cake-like consistency than the other two, almost like a Rock Cake. Did you know that Rock Cakes are Harry Potter's favourite teatime treat? You can find my Rock Cake recipe here.
I am not surprised that they are Harry Potter's favorite thing. He has good taste. They are fabulously tasty.
For those who are wondering a Rock Cake is a drop scone. No rolling or faffing about needed. Simple to make and oh so easy.
These are spiced simply. Ground ginger and ground cinnamon. Nothing more, nothing less. Not too much of either one.
They are also flavored and sweetened with brown sugar, molasses and maple syrup. A trinity of good taste.
There is vanilla in the scone itself and in the glaze. I use pure vanilla extract. In the UK I was always being sent lush vanilla things. Vanilla paste, etc. Here I have had to buy my own everything.
I have to say though, I always and will always use pure Vanilla extract and other essences. They are worth the little bit extra you pay. There is no comparison between the real thing and the pretenders.
The candied ginger I bought on Amazon. I bought a large bag of it. A kilo. It will last forever. In things like that I don't mind buying larger bags. A bit of an outlay to begin with, but it pays off in the long run.
I also buy my ground almonds/almond flour on Amazon, also in a bit bag just so you know. (Nothing to do with this recipe, but with thrift alone.) You can freeze them and they will keep for a very long time.
If you are like me and use ground almonds a lot, it is worth it get a bigger bag if you can.
The original recipe said to have the egg at room temperature but that didn't make sense if the cream was cold and the butter was cold. And so I didn't bother bringing it to room temperature and it didn't matter one iota.
That's one thing about baking. Either have everything at room temperature or don't bother. Just my two cents worth.
This is a lovely, lovely scone. Perfect for enjoying just as is with a nice hot cup of tea. Today mine was Elderberry Tea that I got from the Tea Haus. Very nice.
I used the batter bowl that my sister gave to me the other day as a prop. Its supposed to look like the scones are kind of overflowing onto the table. haha Just a flight of fancy that worked out so much better in my head. But then again, that's me to a "T."
I am in a bit of a conundrum here. After the end of August feedburner will no longer be sending out e-mails to my subscribers. I have been searching for an e-mail program that people can sign up to. What I have done is add my current subscribers to a list on madmimi. It is an additional cost to me, but I figure it will be worth it in the long run.
I am not sure how to enable people to sign up to receive my newsletters, but will eventually work that out. In the meantime if you are not already an e-mail subscriber, and want to be subscribed just let me know and I will add you to the list! Sort of the convoluted long way of doing things but I will figure it out eventually!
Vanilla Glazed Ginger Scones (small batch)
Yield: Makes 6 scones
Prep time: 25 MinCook time: 15 MinTotal time: 40 Min
These tender ginger flavored scones are bound to become a favorite in your home. With lovely warm ginger flavor, a tender crumb, a sweet vanilla glaze and candied ginger garnish, they always go down a real treat with a nice hot drink!
Ingredients
- 1 cup 140g) plain flour
- 1/8th cup (25g) soft light brown sugar
- 1 1/4 tsp baking powder
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- pinch salt
- 3 TBS cold butter
- 3 fluid ounces heavy whipping cream
- 1 large free range egg yolk
- 1 fluid ounce fancy molasses
- 1/2 TBS maple syrup
For the glaze and finish:
- 1/2 cup (65g) icing sugar, sifted
- 1 fluid ounce of heavy whipping cream
- 1/2 tsp vanilla
- 2 TBS finely chopped candied ginger
Instructions
- Preheat the oven to 400*F/ 200*C/ gas mark 6. Line a baking tray with a sheet of parchment paper. Set aside.
- Measure the flour, sugar, baking powder, cinnamon, ginger and salt into a bowl and give them a good whisk together to combine. Drop in the cold butter and cut or rub it in until the mixture resembles coarse bread crumbs.
- Whisk together the egg yolk, cream, molasses, vanilla and syrup to combine. Add all at once to the dry ingredients and stir everything together just to combine.
- Scoop out by 1/4 cupfuls onto the prepared baking sheet in six even mounds, leaving plenty of space in between each.
- Bake in the preheated oven for 12 to 15 minutes until golden brown on the bottoms and around the edges. They should be set completely on top.
- Remove to a wire rack to cool a bit while you make the glaze.
- Whisk together all of the glaze ingredients until smooth.
- Drizzle the glaze decoratively over top of the warm scones with a spoon and sprinkle with the chopped candied ginger. Serve warm.
I have a confession to make. I have never really made cinnamon rolls from scratch. At least not the yeasted ones. I have made my easy cinnamon rolls countless times through the years.
They are made using biscuit dough and are the ones I grew up with and the ones I used to make for my children. They were always very easy to make and to be honest I have always loved them more.
That's because I have/had never tasted a fresh out of the oven warm cinnamon roll. Believe it or not. The only yeasted cinnamon roll I have ever had were ones from the shops and to be honest I was never impressed.
Of course who knows how long those are in the shops before you get to eat them and most yeast breads don't taste as good the day afterwards.
I just always thought, why go to all that trouble for something which doesn't even taste that good. I was always just happier with my version, until today that is!!
I was looking for something small batch to bake. I usually only do baked goods like this on the weekend because I know that is when people have more time to bake. I spied this recipe for cinnamon rolls in a book I have called "Small Batch Baking", by Saura Kline.
The recipe made only six rolls, just the right size for me to enjoy myself and then gift a few on, so I thought why not!
I have to say the dough was very easy to put together. Of course I have that lovely kitchen aid stand mixer now (Thanks to Jen) and so yeast baking is not as much of a challenge for me these days as it used to be.
It went together in a snap and was rising before I could say lickety split. I was happy about that as I am on a tight deadline for today (Saturday as I write this) with a project which needed finishing by the 15th. (I can't wait to share it with you!)
So I wanted something easy to bake and who knew it would be these cinnamon rolls.
Leaving the dough to rise left me to get on with what I needed to be getting on with. It is a very easy dough.
It was also very easy to pat/roll out and then sprinkle with the cinnamon sugar filling. It is made simply of brown sugar and ground cinnamon.
There is no faffing about. Just pat or roll out the dough, sprinkle on the cinnamon and then roll it up like a jelly roll, pinching the edges shut.
It was also easy to cut. You can use a piece of (NON-minty) dental floss for this, or a piece of invisible thread, like I did. Easy peasy.
Once its cut, just set the cut rolls in a buttered baking tin and leave them to rise again. Go off and do whatever while you wait.
Once again, very handy for me as I had things to do!
Then you just bake them. 22 minutes later you are rewarded with beautiful, tasty, soft, brown crusted cinnamon rolls. Ready to slather with a delicious cream cheese frosting.
The frosting was also really easy to make. I just banged everything into a small bowl, whisked the butter and cream cheese together and then banged in everything else until it was smooth.
It was recommended that you slather the icing on while the buns were fresh and hot out of the oven. Apparently they absorb some of that rich icing adding even more to their scrumptiousness!
And let me tell you, these ARE incredibly scrumptious!
I was only going to have a little taste and before I knew it I had inhaled the whole bun! Oh my but it was some good.
The dough was nice and soft and yeasty, with a lovely crisp crust.
That icing was lovely and rich. Not too sweet, but just sweet enough.
And it was beautiful, soaking down into all of the nooks and crannies of the bun. All of those little crevices, soaking up that rich deliciousness.
The two together were pure and utter bliss. And there was just enough sweet brown sugar cinnamon filling. It was the perfect amount.
Any more and it would be cinnamon bun overload. I wouldn't add anything else. Not raisins. Not nuts, nothing. These were perfect just as is.
David would have enjoyed these so much. Oh well, there is always the next time they come down and I truly hope that there will be a next time.
Oh, and my brother told me about a friend of his from Bangalore, Nazia, who sometimes reads the blog. I wanted to say a special hello to her! Hi Nazia!
What a small world we live in today. We can have friends and acquaintances all over the world. The world truly is a much smaller place now than the world we grew up in.
You need to bake these delicious cinnamon rolls. I know I plan on baking them again soon. I just know Tim and Eileen will really enjoy them! I think you will too! They are incredibly easy to make, delicious and really easy to eat! Maybe too easy! 😋
Cinnamon Rolls (Yeast, small batch)
Yield: 6 rolls
Prep time: 15 MinCook time: 22 Mininactive time: 1 H & 30 MTotal time: 2 H & 7 M
There is only one word to describe these, GORGEOUS! I kid you not. Easy to make and oh so scrumptious!
Ingredients
For the rolls:
- 1/2 cup (120ml) whole milk
- 2 1/4 tsp active dry yeast
- 2 cups plus 2 TBS (270g) plain all purpose flour
- 1/4 tsp salt
- 1/4 cup (50g) granulated sugar
- 1 large free range egg
- 1/4 cup (60g) butter at room temperature
- 1/4 cup (50g) soft light brown sugar, packed
- 2 tsp cinnamon
For the icing:
- 2 TBS butter, room temperature
- 2 TBS cream cheese, room temperature
- 1/2 tsp vanilla
- 1/2 cup (65g) icing sugar, sifted
- 1 TBS milk
Instructions
- Warm the milk slightly. Sprinkle the yeast over top and leave to sit for 5 minutes.
- Measure the flour, salt and granulated sugar into the bowl of a stand mixer if you have one, fitted with a dough hook. (Alternately you can use an electric hand mixer.) Whisk together.
- Pour in the yeast mixture and mix on medium speed. Add the egg and butter and continue to mix until well combined and the dough pulls away from the side of the bowl. It will be tacky.
- Butter a bowl and tip the dough into the bowl. Cover with plastic wrap and set aside in a warm place to rise.
- Combine the brown sugar and cinnamon in a small bowl. Set aside.
- Butter an 8 inch square pan. Set aside.
- At the end of an hour, tip the dough out onto a lightly floured counter top. Roll out to a 10 inch square with a lightly floured rolling pin. Sprinkle the top with the cinnamon sugar, leaving a 1/2 inch border all the way around.
- Roll the dough up tightly, like a jelly roll, from one edge. Pinch the edges closed. Cut the roll in half crosswise, then cut each half into three equal pieces. (Dental floss or clean fishing line work well for this.)
- Place cut sides down in the prepared baking dish. Cover with plastic wrap and leave to rise at room temperature for half an hour.
- Preheat the oven to 350*F/180*C/gas mark 4.
- Bake the cinnamon rolls in the preheated oven for 22 minutes, until well risen and evenly browned.
- While the rolls are baking make the frosting. Beat the butter and cream cheese together until smooth. Add the sugar, vanilla and just enough milk to give you a smooth frosting, beating all well together.
- Remove the baked rolls from the oven and slather the icing evenly over top immediately.
- Serve warm. Best eaten on the day.
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