Norwegian Cinnamon Rolls

I love cinnamon rolls. Love them.

When i lived in England i used to visit my Aunt and Uncle in Norway fairly regularly as the flight was only a couple of hours from gatwick airport. Norway is such a beautiful country, the landscape and the people. I haven't visited for six years and i do miss it.

My aunt makes the most delicious chocolate cake (i'll post about this another time) and cinnamon rolls. Unfortunately i lost the recipe she gave me but was thrilled to find this recipe by Nigella Lawson that is very close to it. These are very, very good, especially when still warm straight from the oven! These do not stay around long in my house at all!

I do add more flour than the recipe calls for (i keep adding more flour until i get the springy, smooth consistency i want) and instead of making them all in a pan, i use cupcake/muffin cases.

Enjoy!

For the dough
600g all-purpose/plain flour (i used approx. 700g)
100g caster sugar
1/2 tsp salt
21g (3 sachets) easy blend yeast or 45g fresh yeast
100g unsalted butter
400ml milk
2 eggs

For the Filling
150g unsalted butter, softened
150g sugar
1 1/2tsp ground cinnamon

Method
Combine the flour, sugar, salt and yeast in a large bowl and set aside.

Melt the butter and whisk it into the milk and eggs, then stir it into the flour mixture. Mix to combine then either knead by hand or use the dough hook of a food mixer until the dough is smooth and springy. Form into a ball, place in an oiled bowl, cover with clingfilm and leave it to rise for about half an hour. Preheat your oven to 180 C.

Mix all the filling ingredients into a paste. Prepare paper cases.

Roll dough on a floured surface into a large rectangle. Spread filling all over the rectangle. Roll the dough into a log. Slice off 1 inch rounds and place into prepared paper cases. Just before they go into the oven, i like to top them with a little more of the filling paste.

Bake and enjoy!

Lemon Bread with Pecans

I have not been active on my blog and I apologise. I have had to back out out the two groups that i love participating in, Tuesdays With Dorie and Craving Ellie in my Belly. We are still living in Malaysia and loving it. I grew up here in KL (Kuala Lumpur) and it has been fantastic being able to reconnect with family and friends. My husband is enjoying his sabbatical and is just starting to look at rejoining the rat race. Most of our belonging are still packed away in storage, including my beloved cookbooks and baking equipment, boohoo!!! Don't feel too sorry for me though as I have been able to do some baking, just not as much as i'd like to. I've been pretty lazy at posting but i'll try and post my backlog over the next week.

First up..... this gorgeous Lemon Bread. This recipe is courtesy of Williams Sonoma and you can find the recipe here.

Tuesdays with Dories - Fresh Mango Bread

This weeks Tuesdays with Dorie pick comes from Kelly from Baking with the Boys.




I was really intrigued by this. The only fruit bread i've ever had is raisin bread so mangoes are definitely different. Luckily mangoes are a local fruit, nowhere near as expensive as imported berries. I got my two cups from one large sweet mango. My inlaws left last wednesday but i was expecting more family on friday. I haven't seen my cousin for 12 years and she is visiting from Perth, Australia with her two kids so a busy weekend ahead. I knew that if i do what i normally do, bake on monday, i'd end up not participating as i'd get too carried away showing my cousin the sights. I thought i'd better get my skates on and get down to baking and CEIMB on the one day i had.




It all went together very easily and didn't take very long at all. I obviously don't pay any attention to what pan or pan size i'm supposed to use. The batter overflowed in the oven, a lot! It didn't make a very pretty loaf but it tasted very good. I tried it once it cooled down and there was a very strong taste of ginger, more like gingerbread. The ginger toned down the next day and you could really taste all the other flavours. It was a big hit, tasty and really moist.



Thanks for a great pick Kelly. Please check out her site here for the recipe.