Wednesday, 17 February 2021

American Style Cinnamon Rolls

Fluffy and sweet cinnamon rolls that you need for an indulgent breakfast or snack!

As always I've done my research to the origin of cinnamon rolls and just like I thought, the history is a hotly debated topic. While Sweden claims to have to made the original 'cinnamon buns' called 'kanelbullar' these are a lot less sweet than the Philadelphia style ones in America. The iced ones in America are essential whereas in Sweden they sprinkle with a little pearl sugar. Even so, they are both so delicious and I don't know a single person who would say no to a cinnamon roll. I absolutely love them; the soft fluffy dough, the sweet cinnamon feeling and creamy icing on top, what's not to like? So this recipe is more like the American ones and don't worry, I'll be making the Swedish Kanelbullar soon!



That being said, I have put off making cinnamon rolls for so long as I was never confident enough to make the dough. Not to say that this recipes requires too much skill as it doesn't, but I do believe there are certain elements to consider when you make these; you want to knead the dough for at least 10 minutes and if you aren't sure you can do the finger test - press your finger into the dough lightly and if it springs back it is ready to proof/rise. When you leave the dough to rise you want to leave it somewhere warm (not boiling), yeast like's a cosy place and this will help it double in size which is what you want. And if you manage these tips, you're on your way to creating some delicious cinnamon rolls!

Check out my other recipes for more inspiration!

Recipe

Prep: 15 minutes + 2 ½ hours rising time OR overnight
Cook: 20-25 minutes
Serves: 12 rolls

Ingredients

Rolls
215g Plain flour
215g Wholemeal/White bread flour
7g Easy bake yeast
50g Caster sugar
1 tsp Salt
1 tsp Vanilla extract
50g Butter, melted then left to cool
270ml Soya milk, warm
Filling
50g Butter melted
100g Light brown sugar
2 tbsp Cinnamon
Icing
120g Icing sugar
2 tbsp Soya milk

Method

✿In a large mixing bowl, combine both flours, then add the sugar and salt to one side and yeast to the other and stir. 
✿Add the vanilla, butter and soya milk and mix into a rough dough. Turn out onto a lightly floured work surface and knead together. The dough will be very sticky at first but do not add more flour as it will come together the more you knead. 
✿Knead for 10 minutes and do the finger test - if the dough springs back it is ready to proof, if not keep kneading until ready. It should be more elastic and smooth that's how you know you have worked the gluten.
✿Shape the dough into a ball, lightly oil the mixing bowl and place the ball of dough in it. Cover the dough with cling film leaving some air to get in and place in a warm place for about 1 hour until doubled in size. Alteratively, place in the fridge for it to rise overnight - if you do this remove the bowl from the fridge about 30 minutes before you start the next steps. 
✿Once the dough has risen, turn it out onto a floured work surface and roll into a large rectangle as even as possible. Brush over the melted butter and then sprinkle over the sugar and cinnamon evenly. 
✿From the long side of the rectangle, begin to roll to meet the other side so that you have a long log shape. 
✿Cut into 12 slices (they won't be even in size) and place in a greased baking tray of 20x30 cm roughly. Space them out evenly as they will spread when they rise.
✿Cover the tray with a tea towel and leave in a warm place to rise for about 1½  hours.
✿Preheat the oven to 180 when the dough has 10 minutes left. Brush the rolls with some melted butter or soya milk to give a nice golden colour. 
✿Place in the oven to bake for 20-25 minutes until golden brown - I like to rotate the rolls about half way for even baking but you may not need to if you have a better oven.
✿Remove from the oven and leave to cool a little.
✿To make the icing, simply mix together the icing sugar and soya milk in a bowl and then when the rolls are still a little warm (not too hot) you can drizzle over the icing to cover the rolls. 
✿Best enjoyed fresh or within a few days. Keep any leftovers in an airtight container at room temperature. Enjoy!

Christina 
xx
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Friday, 12 February 2021

Valentines Rocky Road - No Bake!

No time for baking? Have this dessert prepped in less than an hour for an easy no-bake chocolate treat for Valentines day!


Valentines Day will be a little different for us all this year - even the ones without partners - but it doesn't stop you making delicious treats to gobble up with your loved ones or even if you're alone this time of year, don't let it stop you feeding your soul of your favourite things! I love rocky road because of it's simplicity, there isn't the pressure of cooking and its really about throwing lots of yummy sugary things in a bowl, mixing with melted chocolate and chilling till you're ready to enjoy. And this Valentine's themed one is all things pink and pretty filled with delightful mini jammy dodgers (so cute!), marshmallows, dried strawberries and lots of sprinkles. And because I wanted more pink, as you do, I dyed some melted white chocolate with a little pink food colouring to give it that extra something :)

Check out my other rocky road recipes for more inspiration!



Recipe:

Prep: 10 minutes + 1-2 hours chilling time
Cook: n/a
Serves: 15 medium squares

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.

Ingredients

450g Dark chocolate
150g Mini Jammy Dodgers roughly chopped
100g Mini marshmallows
100g Dried strawberries or cranberries
2 tbsp Butter melted
50g White chocolate
1 tsp Pink food colouring optional
Pink heart sprinkles
Red sprinkles
Freeze-dried strawberries

Method

✿Prepare a 21 cm baking tray and line with baking paper. 
Melt the butter and dark chocolate together in the microwave until just melted, don't overheat otherwise the chocolate will seize. Mix it together well.
In a large bowl, add the jammy dodgers, marshmallows and dried strawberries. Pour over the melted chocolate mixture and mix everything together to coat in the chocolate. 
Spoon the mixture into the prepared tin and spread out evenly. Place into the fridge to set for a minimum of 1-2 hours.
When ready to serve, melt the white chocolate and then mix in the pink food colouring if using. Drizzle over the rocky road diagonally then before it sets, sprinkle on the sprinkles all over.
Use a sharp knife to cut the rocky road into 15 medium sized squares or cut smaller if serving more people. Best kept at room temperature in an airtight container. Enjoy!

Christina
xx

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Monday, 1 February 2021

Chocolate Orange Marble Loaf Cake

Chocolate and orange are the perfect combination in this beautiful marble loaf cake!

I can't express enough how delightfully light and soft this cake is. I wasn't even aware that it would turn out like this, I thought because of the chocolate it might be a bit heavy but it's lighter than air and such a delicious sponge. The marble effect is really what this cake is all about, if you don't fancy the effort of combining the sponges alternately in the process, you may need to look else where! Or if you wanted to make a cake that looked half orange and half chocolate that could work I guess :) I promise it isn't too much effort, and on the plus side I find the results of how it looks definitely worth it. If you're not a fan of orange but want the marble, leave out the orange extract and zest and you can make it vanilla instead as that will still grant that pretty marble effect. Also for an extra addition of chocolate orange, because I can't get enough, I used Doisy and Dam's Goji and Orange Dark Chocolate bar, to give it a bit more zest, but have normal dark chocolate if you wish!

Check out my other cake recipes for more inspiration!


Recipe

Prep: 15 -20 minutes
Cook: 50 minutes
Serves: 8

Ingredients

325g Self-raising flour
4 tbsp Cornflour
170g Caster sugar
1 tsp Baking soda
Pinch of salt
300ml Soya milk + 1 tbsp Apple Cider Vinegar
160ml Vegetable Oil
1 tsp Orange extract
Zest of half an orange and save the rest for decoration
Chocolate cake addition
3 tbsp Cocoa powder
4 tbsp Soya milk
Chocolate Glaze
3 tbsp Soya milk


Method

✿Preheat the oven to 180℃ and grease and line a 2lb loaf tin. 
Mix together the soya milk and apple cider vinegar in a jug and leave to curdle to create a vegan 'buttermilk' about 5-10 minutes. 
In a large add he flour, cornflour, sugar, baking powder and salt and mix together. Make a well in the centre and pour in the 'buttermilk' and vegetable oil and whisk together and just combined - do not over mix. 
Half the batter into a separate bowl and add the cocoa powder and milk and stir to combine. In the other bowl add the orange extract and orange zest and mix. 
To assemble the cake - use a separate tablespoon for each batter, spoon 1 tbsp of the orange batter in the middle of the loaf pan, then place 1 tbsp of chocolate batter directly on top of the orange one. Keep alternating between the two batters placing one on top of the other - the batter will spread out on it's own and fill the loaf tine. 
Once you have used up all the batter, give the loaf tin a few taps on the work surface to release any air bubbles and help it spread just a little bit more. 
Then place in the oven for 50 minutes to bake - about 30-35 minutes through cover the tin with some foil so it doesn't burn. 
To check if the cake is done, insert a knife in the centre and when it comes out clean it is baked. 
Leave to cool in the tin before removing onto a cooling rack.
To make the glaze, melt the chocolate over a bain-marie slowly, don't let the water come to a boil as this add steam to the chocolate. Add the soya milk and stir to combine.
When the cake has cooled down, spoon the chocolate glaze over to cover completely spreading out to all sides. Garnish with the other half of the orange zest and then serve. Best kept at room temperature in an airtight container, if you slice it this is easier. Enjoy!

Christina
xx
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