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Place dough in a greased bowl, turning once to cover, and allow to rise until double, 1-2 hours. 6. Meanwhile, mix filling of 3/4 cup brown sugar, 1/4 cup flour, and cinnamon.
Melt ½ of the butter and pour into a small bowl. Using a pastry brush, butter a 9-by-9-inch baking pan and set aside. Put the remaining butter into the bowl and gently mash with the back of a spoon. Lightly flour the work surface and roll out ½ of the dough into a 14-inch-by-12-inch rectangle about 2/3-inch thick.
It is also called a proofing box, proofing oven, or proofing cabinet. The warm temperatures increase the activity of the yeast, resulting in increased carbon dioxide production and a higher, faster rise. Dough is typically allowed to rise in the proofer before baking, but can also be used for the first rise, or bulk fermentation.
This recipe perfects the soft and fluffy cinnamon roll—follow it to a T to go classic, or use it as a jumping off point to add your favorite flavors.
To make cinnamon-cocoa toast, melt a large pat of butter in a large nonstick skillet over medium heat. Add a couple slices of bread and toast until the bread absorbs the butter, adding more butter ...
A cinnamon roll consists of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture (and brown sugar, raisins or other ingredients in some cases) is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions and baked. The deep fried version is cinnamon roll or cinnamon bun doughnut. Its ...
Sliced or artisan loaves cut to 3 ⁄ 4 –1 in (1.9–2.5 cm) thick are frequently used as the bread of choice. [24] Sugar, cinnamon, nutmeg, and vanilla may be variously added to the mixture. The bread is then fried in butter or olive oil until browned and cooked through.
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