Cinnamon Leaves recipe

Hey 😉

Another recipe today. I have tried this recipe and it came out beautiful and tasted delicious. SCROLL DOWN AT THE PIC OF IT. This isn’t my recipe, I got it from http://foyupdate.blogspot.co.uk/2011/03/cinnamon-leaves-sweet-bread-recipe.html. The only annoying thing is that I had to convert all the measurements into grams.

For the Dough:

2 3/4 cups plus all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 tablespoons butter
1/3 cup milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract

For the Filling:

1 cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 tablespoons butter, melted

1. Mix the dry ingredients (flour, sugar, yeast and salt) together in a large bowl, reserve one cup of the flour.  On the stove or in the microwave, heat the milk, water, and butter until the butter is liquid.  Allow the mixture to cool until it is still warm, but you can touch it with out burning yourself.  Beat the two eggs together in a small bowl.  Then add the butter mixture and eggs to the dry ingredients.  Use a wooden spoon to combine.  The dough will take a while to mix. Once everything is a very sticky dough, kneed in the remaining one cup of flour- about five minutes of kneading should do it.
2. Place the dough in a greased a bowl, rise with a clean towel over top until double. I like to warm my oven for a five minutes then turn it off and let the dough rise inside the slightly warm oven.  It should take about an hour.  Bread will rise really fast at about 90 degrees.
3.  Roll out the dough on a clean surface to 12 by 20  inch rectangle.  Now your ready to add the filling.  Brush the melted butter over the surface of the rolled out dough.  Then mix the cinnamon, sugar and nutmeg together and sprinkle it over top.  It will seem like a lot, just trust me on this part.
4. Then cut the dough into six strips.  Stack the six strips on top of each other.  Cut those strips into three or four stacks of squares.  Put the stacks of squares into the greased 9×5 loaf pan.
5. Allow to rise a second time until double (about 15-30 minutes).
6. Bake at 350 degrees for 30-40 minutes.  Check to make sure the loaf is done before you tip it out by using a butter knife to press down on the top, if it springs back it is done.  If it doesn’t the dough isn’t quite baked, put it back in the oven for another 5 to 10 minutes.
7. Use the butter knife to loosen the edges then invert the bread onto a plate.  The syrup that was made from all the sugar, is really hot and will run down the edges.  Let the bread set for five minutes before you dig in so you don’t burn your mouth.  And don’t forget to pour yourself a cup of coffee or a class of milk.  Enjoy.

AGAIN I REPEAT, THIS ISN’T MY RECIPE. I FOUND IT ON http://foyupdate.blogspot.co.uk/2011/03/cinnamon-leaves-sweet-bread-recipe.html AND TRIED IT

Peace&Love.
Paula ox’

10 simple ways to make Chocolate Caramel Shortbread

Hey guys, so I was trying to think what should be my first post. Then I ate a banana and it hit me. FOOD! So I decided to post an interesting recipe I stumbled across. Here is a recipe for Chocolate Caramel Shortbread. I actually haven’t tried this recipe before, but I will make it soon, hopefully, and I hope my trial will come out as awesome as the picture at the bottom. SCROLL DOWN NOW!! IT LOOKS DELICIOUS!! I hope you love this recipe and any requests, contact me.

Ingredients: For the caramel  

100g butter

50g soft light brown sugar

400g condensed milk in a tin.

 

For the shortbread

100g butter

50g caster sugar

100g brown rice flour

100g cornflour

 

For the topping

100g white chocolate

100g dark chocolate

 

Method

1)      First beat the butter and sugar together in a mixing bowl until it’s really fluffy and creamy.

2)      Sift the flour carefully then slowly add to the butter and sugar mixture.

3)      Put the mixture into the baking tin then place in an oven at 200˚C for 10-12 minutes.

4)      Put the butter for the caramel into a saucepan and mix with the light brown sugar. Then add also the condensed milk.

5)      Stir continually for 5 minutes until it gets a bit darker.

6)      Let the mixture cool down a little before pouring over the shortbread base.

7)      Melt dark and white chocolate in separate bowls. You can do this in a microwave or in heatproof bowls over a pot of hot water.

8)      When the caramel is hard and firm, put spoonfuls of white and dark chocolate on top of it.

9)      Use a knife or sharp tip to move the different chocolates into swirls.

10)   Keep in the fridge until it is hard enough to cut into squares. 

Peace&Love.
Paula ox’