I've just taken it out of the oven and it doesn't look too bad. However,
I think I used too much Nutella and next time it will only be a very
thin smear on each layer. I don't think my grandson will complain:-)

https://postimg.org/image/3tp16isfl/

The enriched dough recipe was for a fairly standard cinnamon bun and 2
different sources quoted the same proportions. Here is the recipe using
metric weights etc. google for cups.

450g AP flour
70g sugar
pinch of salt
180ml milk (full fat) IMO this is not enough!!
2tsp instant yeast
2 egg yolks
30g softened butter
Nutella

Method (I used a food processor - thankfully!)
Warm the milk for 30secs in the MW
Add the yeast and whisk to dissolve.
Put the flour sugar and salt in the FP and mix briefly.
Add the egg yolks and blitz to disperse.
With the motor running, add the milk mix in a steady stream to form a dough.
At this point I had to add extra milk as the all I had was a bowl full
of large crumbs. I added extra until it produced a dough then added the
soft butter and processed until it was incorporated.
With the extra milk I ended up with 852g of dough which I divided into
4x213g pieces that I kneaded into balls and put into separate oiled
bowls for the first rise.
After rising, I rolled each piece out into a 10" disc. And at this point
it is better to follow this youtube video:

https://www.youtube.com/watch?v=HwvYmBo_bN4

One can use other fillings such as cinnamon/sugar mix and there are
savoury versions too.
It looks somewhat difficult but it isn't and I'll probably make this
again with the help of my grandchildren.
Graham

On Monday, December 18, 2017 at 11:38:20 AM UTC-10, graham wrote:
> I've just taken it out of the oven and it doesn't look too bad. However,
> I think I used too much Nutella and next time it will only be a very
> thin smear on each layer. I don't think my grandson will complain:-)
>
> https://postimg.org/image/3tp16isfl/
>
> The enriched dough recipe was for a fairly standard cinnamon bun and 2
> different sources quoted the same proportions. Here is the recipe using
> metric weights etc. google for cups.
>
> 450g AP flour
> 70g sugar
> pinch of salt
> 180ml milk (full fat) IMO this is not enough!!
> 2tsp instant yeast
> 2 egg yolks
> 30g softened butter
> Nutella
>
> Method (I used a food processor - thankfully!)
> Warm the milk for 30secs in the MW
> Add the yeast and whisk to dissolve.
> Put the flour sugar and salt in the FP and mix briefly.
> Add the egg yolks and blitz to disperse.
> With the motor running, add the milk mix in a steady stream to form a dough.
> At this point I had to add extra milk as the all I had was a bowl full
> of large crumbs. I added extra until it produced a dough then added the
> soft butter and processed until it was incorporated.
> With the extra milk I ended up with 852g of dough which I divided into
> 4x213g pieces that I kneaded into balls and put into separate oiled
> bowls for the first rise.
> After rising, I rolled each piece out into a 10" disc. And at this point
> it is better to follow this youtube video:
>
> https://www.youtube.com/watch?v=HwvYmBo_bN4
>
> One can use other fillings such as cinnamon/sugar mix and there are
> savoury versions too.
> It looks somewhat difficult but it isn't and I'll probably make this
> again with the help of my grandchildren.
> Graham

It is very pretty!

On 2017-12-18 2:41 PM, dsi1 wrote:

> It is very pretty!
>
Thanks! It tastes good too. One could make this with cinnamon bun mix
but I don't like that.

"graham" wrote in message news
On 2017-12-18 2:41 PM, dsi1 wrote:

> It is very pretty!
>
Thanks! It tastes good too. One could make this with cinnamon bun mix
but I don't like that.

==

Err neither do I! It is find exactly as it is and I am thrilled to see how
to make it too

Boy is eldest gdaughter (especially) going to be impressed )

--
http://www.helpforheroes.org.uk

On 12/18/2017 2:38 PM, graham wrote:
> I've just taken it out of the oven and it doesn't look too bad. However,
> I think I used too much Nutella and next time it will only be a very
> thin smear on each layer. I don't think my grandson will complain:-)
>
> https://postimg.org/image/3tp16isfl/

No doubt, that is flat gorgeous!

Art food.

>
> The enriched dough recipe was for a fairly standard cinnamon bun and 2
> different sources quoted the same proportions. Here is the recipe using
> metric weights etc. google for cups.
>
> 450g AP flour
> 70g sugar
> pinch of salt
> 180ml milk (full fat) IMO this is not enough!!
> 2tsp instant yeast
> 2 egg yolks
> 30g softened butter
> Nutella
>
> Method (I used a food processor - thankfully!)
> Warm the milk for 30secs in the MW
> Add the yeast and whisk to dissolve.
> Put the flour sugar and salt in the FP and mix briefly.
> Add the egg yolks and blitz to disperse.
> With the motor running, add the milk mix in a steady stream to form a
> dough.
> At this point I had to add extra milk as the all I had was a bowl full
> of large crumbs. I added extra until it produced a dough then added the
> soft butter and processed until it was incorporated.
> With the extra milk I ended up with 852g of dough which I divided into
> 4x213g pieces that I kneaded into balls and put into separate oiled
> bowls for the first rise.
> After rising, I rolled each piece out into a 10" disc. And at this point
> it is better to follow this youtube video:
>
> https://www.youtube.com/watch?v=HwvYmBo_bN4
>
> One can use other fillings such as cinnamon/sugar mix and there are
> savoury versions too.
> It looks somewhat difficult but it isn't and I'll probably make this
> again with the help of my grandchildren.
> Graham

On Monday, December 18, 2017 at 4:12:09 PM UTC-6, Casa del Sol naciente wrote:
>
> On 12/18/2017 2:38 PM, graham wrote:
>
> > I've just taken it out of the oven and it doesn't look too bad. However,
> > I think I used too much Nutella and next time it will only be a very
> > thin smear on each layer. I don't think my grandson will complain:-)
> >
> > https://postimg.org/image/3tp16isfl/
>
> No doubt, that is flat gorgeous!
>
> Art food.
>
>
It IS pretty but I'm no baker and never will be and no desire to bake.
I don't like Nutella either; that leaves me out.

On 12/18/2017 4:40 PM, wrote:
> On Monday, December 18, 2017 at 4:12:09 PM UTC-6, Casa del Sol naciente wrote:
>>
>> On 12/18/2017 2:38 PM, graham wrote:
>>
>>> I've just taken it out of the oven and it doesn't look too bad. However,
>>> I think I used too much Nutella and next time it will only be a very
>>> thin smear on each layer. I don't think my grandson will complain:-)
>>>
>>> https://postimg.org/image/3tp16isfl/
>>
>> No doubt, that is flat gorgeous!
>>
>> Art food.
>>
>>
> It IS pretty but I'm no baker and never will be and no desire to bake.
> I don't like Nutella either; that leaves me out.
>

I do not bake much either, hence my joy at Wayne's Jiffy corn muffin and
yellow cake mix combo.

Simple box stuff works for me, pedestrian as it may be.

Like Graham I suffer from varying cookie results - sometimes wide and
flat, others tall and cakey.

On Mon, 18 Dec 2017 16:44:43 -0700, Casa del Sol naciente
> wrote:

>On 12/18/2017 4:40 PM, wrote:
>> On Monday, December 18, 2017 at 4:12:09 PM UTC-6, Casa del Sol naciente wrote:
>>>
>>> No doubt, that is flat gorgeous!
>>>
>>> Art food.

You should learn to wipe your mouth after a big suck-up. It's not a
pretty sight.

>> It IS pretty but I'm no baker and never will be and no desire to bake.
>> I don't like Nutella either; that leaves me out.
>>
>I do not bake much either, hence my joy at Wayne's Jiffy corn muffin and
>yellow cake mix combo.
>
>Simple box stuff works for me, pedestrian as it may be.

So you can do a bit of supervised cooking at your institution?

>Like Graham I suffer from varying cookie results - sometimes wide and
>flat, others tall and cakey.

Jiffy Corn Muffin Mix:
"Wheat Flour, Degerminated Yellow Corn Meal, Sugar, Animal Shortening
(Contains One or More of the Following: Lard, Hydrogenated Lard,
Partially Hydrogenated Lard), Contains Less than 2% of Each of the
Following: Baking Soda, Sodium Acid Pyrophosphate, Salt, Monocalcium
Phosphate, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin,
Folic Acid."

I'd throw that out in a Jiffy!

On Mon, 18 Dec 2017 15:40:35 -0800 (PST), "
> wrote:

>On Monday, December 18, 2017 at 4:12:09 PM UTC-6, Casa del Sol naciente wrote:
>>
>> On 12/18/2017 2:38 PM, graham wrote:
>>
>> > I've just taken it out of the oven and it doesn't look too bad. However,
>> > I think I used too much Nutella and next time it will only be a very
>> > thin smear on each layer. I don't think my grandson will complain:-)
>> >
>> > https://postimg.org/image/3tp16isfl/
>>
>> No doubt, that is flat gorgeous!
>>
>> Art food.
>>
>>
>It IS pretty but I'm no baker and never will be and no desire to bake.
>I don't like Nutella either; that leaves me out.

Understandable:
"SUGAR, PALM OIL, HAZELNUTS, SKIM MILK, COCOA, SOY LECITHIN AS
EMULSIFIER, VANILLIN: AN ARTIFICIAL FLAVOR"

Palm oil is a big environmental no-no. And then there's "artificial
flavor". Could be ground up bedbugs.

On Monday, December 18, 2017 at 8:05:22 PM UTC-6, Bruce wrote:
>
> On Mon, 18 Dec 2017 15:40:35 -0800 (PST), "
> > wrote:
>
> >It IS pretty but I'm no baker and never will be and no desire to bake.
> >I don't like Nutella either; that leaves me out.
>
> Understandable:
> "SUGAR, PALM OIL, HAZELNUTS, SKIM MILK, COCOA, SOY LECITHIN AS
> EMULSIFIER, VANILLIN: AN ARTIFICIAL FLAVOR"
>
> Palm oil is a big environmental no-no. And then there's "artificial
> flavor". Could be ground up bedbugs.
>
>
I bought a jar of it several years ago after reading such glowing,
lip smacking reviews. I could discern no hazelnuts at all, they
must have driven by a hazelnut grove with that awful chocolate.
The chocolate, to me, is terrible and I dearly love chocolate;
this was terrible.

On 2017-12-18 10:02 PM, wrote:
> On Monday, December 18, 2017 at 8:05:22 PM UTC-6, Bruce wrote:

>>
> I bought a jar of it several years ago after reading such glowing,
> lip smacking reviews. I could discern no hazelnuts at all, they
> must have driven by a hazelnut grove with that awful chocolate.
> The chocolate, to me, is terrible and I dearly love chocolate;
> this was terrible.
>


I confess that I like the stuff once in a while.

On Mon, 18 Dec 2017 15:40:35 -0800 (PST),
wrote:

> On Monday, December 18, 2017 at 4:12:09 PM UTC-6, Casa del Sol naciente wrote:
>>
>> On 12/18/2017 2:38 PM, graham wrote:
>>
>>> I've just taken it out of the oven and it doesn't look too bad. However,
>>> I think I used too much Nutella and next time it will only be a very
>>> thin smear on each layer. I don't think my grandson will complain:-)
>>>
>>> https://postimg.org/image/3tp16isfl/
>>
>> No doubt, that is flat gorgeous!
>>
>> Art food.
>>
> It IS pretty but I'm no baker and never will be and no desire to bake.
> I don't like Nutella either; that leaves me out.

You really fall for this smoothie bullshit, Joan?
You must be out of your mind.

-sw

On 12/18/2017 11:10 PM, Sqwertz wrote:
> You really fall for this smoothie bullshit, Joan?
> You must be out of your mind.
>
> -sw
>
-----------------------------------------------------------------------------------
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw
> Do not let "Oscar" near your food. He was obliviously digging
> boogers out of his nose with his thumb at the end of the check-stand
> while bagging groceries. Fortunately he was bagging the customer
> next to me, not mine. Otherwise I would have made a stink about it
> right then, and with no mercy.
>
> Note - it has been one month since I visited Sprouts and wrote this
review (Grand Opening weekend, IIRC) as well as writing to corporate
about my experience (Oscar + overcharges). Sprouts has never responded
or offered a refund. They'll probably complain about this review, though.
>
> They get 1 star for nose-picking while touching customer food.

On Tuesday, December 19, 2017 at 12:09:42 AM UTC-6, Sqwertz wrote:
> On Mon, 18 Dec 2017 15:40:35 -0800 (PST),
> wrote:
>
> >>> https://postimg.org/image/3tp16isfl/
> >>
> >> No doubt, that is flat gorgeous!
> >>
> >> Art food.
> >>
> > It IS pretty but I'm no baker and never will be and no desire to bake.
> > I don't like Nutella either; that leaves me out.
>
> You really fall for this smoothie bullshit, Joan?
> You must be out of your mind.
>
> -sw
>
>
It was a pretty creation. A creation that can be eaten.

On 12/19/2017 4:33 PM, wrote:
> On Tuesday, December 19, 2017 at 12:09:42 AM UTC-6, Sqwertz wrote:
>> On Mon, 18 Dec 2017 15:40:35 -0800 (PST),
>> wrote:
>>
>>>>> https://postimg.org/image/3tp16isfl/
>>>>
>>>> No doubt, that is flat gorgeous!
>>>>
>>>> Art food.
>>>>
>>> It IS pretty but I'm no baker and never will be and no desire to bake.
>>> I don't like Nutella either; that leaves me out.
>>
>> You really fall for this smoothie bullshit, Joan?
>> You must be out of your mind.
>>
>> -sw
>>
>>
> It was a pretty creation. A creation that can be eaten.
>
>

Sqwerty is suffering from deck rail envy....

On 2017-12-18 3:12 PM, Casa del Sol naciente wrote:
> On 12/18/2017 2:38 PM, graham wrote:
>> I've just taken it out of the oven and it doesn't look too bad.
>> However, I think I used too much Nutella and next time it will only be
>> a very thin smear on each layer. I don't think my grandson will
>> complain:-)
>>
>> https://postimg.org/image/3tp16isfl/
>
> No doubt, that is flat gorgeous!
>
> Art food.
>
Thanks! Doesn't taste bad either! I ate the "bun" made from scraps. My
son's family got the main one.

On 12/19/2017 8:18 AM, graham wrote:
> On 2017-12-18 3:12 PM, Casa del Sol naciente wrote:
>> On 12/18/2017 2:38 PM, graham wrote:
>>> I've just taken it out of the oven and it doesn't look too bad.
>>> However, I think I used too much Nutella and next time it will only
>>> be a very thin smear on each layer. I don't think my grandson will
>>> complain:-)
>>>
>>> https://postimg.org/image/3tp16isfl/
>>
>> No doubt, that is flat gorgeous!
>>
>> Art food.
>>
> Thanks! Doesn't taste bad either! I ate the "bun" made from scraps. My
> son's family got the main one.

The thing about baking is that it keeps on giving, presuming anything
was left for breakfast...

The altitude here (6100' ASL) plays the devil with my efforts mostly.

On 2017-12-19 8:53 AM, Casa del Sol naciente wrote:
> On 12/19/2017 8:18 AM, graham wrote:
>> On 2017-12-18 3:12 PM, Casa del Sol naciente wrote:
>>> On 12/18/2017 2:38 PM, graham wrote:
>>>> I've just taken it out of the oven and it doesn't look too bad.
>>>> However, I think I used too much Nutella and next time it will only
>>>> be a very thin smear on each layer. I don't think my grandson will
>>>> complain:-)
>>>>
>>>> https://postimg.org/image/3tp16isfl/
>>>
>>> No doubt, that is flat gorgeous!
>>>
>>> Art food.
>>>
>> Thanks! Doesn't taste bad either! I ate the "bun" made from scraps. My
>> son's family got the main one.
>
> The thing about baking is that it keeps on giving, presuming anything
> was left for breakfast...
>
> The altitude here (6100' ASL) plays the devil with my efforts mostly.

You just have to reduce the leavening agent a bit and increase the oven
temperature by 10-20F.
I'm at ~3500' and I have had to change the classic English Victoria
Sponge recipe by using about 30% plain to 70% SR flour to prevent the
sponge from collapsing.

"graham" wrote in message news
On 2017-12-19 8:53 AM, Casa del Sol naciente wrote:
> On 12/19/2017 8:18 AM, graham wrote:
>> On 2017-12-18 3:12 PM, Casa del Sol naciente wrote:
>>> On 12/18/2017 2:38 PM, graham wrote:
>>>> I've just taken it out of the oven and it doesn't look too bad.
>>>> However, I think I used too much Nutella and next time it will only be
>>>> a very thin smear on each layer. I don't think my grandson will
>>>> complain:-)
>>>>
>>>> https://postimg.org/image/3tp16isfl/
>>>
>>> No doubt, that is flat gorgeous!
>>>
>>> Art food.
>>>
>> Thanks! Doesn't taste bad either! I ate the "bun" made from scraps. My
>> son's family got the main one.
>
> The thing about baking is that it keeps on giving, presuming anything was
> left for breakfast...
>
> The altitude here (6100' ASL) plays the devil with my efforts mostly.

You just have to reduce the leavening agent a bit and increase the oven
temperature by 10-20F.
I'm at ~3500' and I have had to change the classic English Victoria
Sponge recipe by using about 30% plain to 70% SR flour to prevent the
sponge from collapsing.

==

You know where I am, will I have to make any heat adjustments to make that
Star Bread???


--
http://www.helpforheroes.org.uk

On 12/19/2017 9:25 AM, graham wrote:
> On 2017-12-19 8:53 AM, Casa del Sol naciente wrote:
>> On 12/19/2017 8:18 AM, graham wrote:
>>> On 2017-12-18 3:12 PM, Casa del Sol naciente wrote:
>>>> On 12/18/2017 2:38 PM, graham wrote:
>>>>> I've just taken it out of the oven and it doesn't look too bad.
>>>>> However, I think I used too much Nutella and next time it will only
>>>>> be a very thin smear on each layer. I don't think my grandson will
>>>>> complain:-)
>>>>>
>>>>> https://postimg.org/image/3tp16isfl/
>>>>
>>>> No doubt, that is flat gorgeous!
>>>>
>>>> Art food.
>>>>
>>> Thanks! Doesn't taste bad either! I ate the "bun" made from scraps.
>>> My son's family got the main one.
>>
>> The thing about baking is that it keeps on giving, presuming anything
>> was left for breakfast...
>>
>> The altitude here (6100' ASL) plays the devil with my efforts mostly.
>
> You just have to reduce the leavening agent a bit and increase the oven
> temperature by 10-20F.

I seem to be rather clueless at getting that right on a regular basis.

Maybe because we moved here from a much lower elevation - 3,200 feet.

> I'm at ~3500' and I have had to change the classic English Victoria
> Sponge recipe by using about 30% plain to 70% SR flour to prevent the
> sponge from collapsing.

Thanks for that.

The book we work with is certainly some help, but it's always a bit of a
guessing game when I get to making a floury mess....

%-/

https://www.amazon.com/Pie-Successfu...SIN=0060522585

That looks wonderful.

Cheri

"graham" > wrote in message
news
> I've just taken it out of the oven and it doesn't look too bad. However, I
> think I used too much Nutella and next time it will only be a very thin
> smear on each layer. I don't think my grandson will complain:-)
>
> https://postimg.org/image/3tp16isfl/
>
> The enriched dough recipe was for a fairly standard cinnamon bun and 2
> different sources quoted the same proportions. Here is the recipe using
> metric weights etc. google for cups.
>
> 450g AP flour
> 70g sugar
> pinch of salt
> 180ml milk (full fat) IMO this is not enough!!
> 2tsp instant yeast
> 2 egg yolks
> 30g softened butter
> Nutella
>
> Method (I used a food processor - thankfully!)
> Warm the milk for 30secs in the MW
> Add the yeast and whisk to dissolve.
> Put the flour sugar and salt in the FP and mix briefly.
> Add the egg yolks and blitz to disperse.
> With the motor running, add the milk mix in a steady stream to form a
> dough.
> At this point I had to add extra milk as the all I had was a bowl full of
> large crumbs. I added extra until it produced a dough then added the soft
> butter and processed until it was incorporated.
> With the extra milk I ended up with 852g of dough which I divided into
> 4x213g pieces that I kneaded into balls and put into separate oiled bowls
> for the first rise.
> After rising, I rolled each piece out into a 10" disc. And at this point
> it is better to follow this youtube video:
>
> https://www.youtube.com/watch?v=HwvYmBo_bN4
>
> One can use other fillings such as cinnamon/sugar mix and there are
> savoury versions too.
> It looks somewhat difficult but it isn't and I'll probably make this again
> with the help of my grandchildren.
> Graham

On 2017-12-18 11:14 PM, Cheri wrote:
> That looks wonderful.
>
> Cheri
>
Thank you! I'll be making another soon.

"graham" > wrote in message
news
> On 2017-12-18 11:14 PM, Cheri wrote:
>> That looks wonderful.
>>
>> Cheri
>>
> Thank you! I'll be making another soon.
>


It looks so pretty, I'm very impressed.

Cheri

On 2017-12-19 10:48 AM, Cheri wrote:
> "graham" > wrote in message
> news
>> On 2017-12-18 11:14 PM, Cheri wrote:
>>> That looks wonderful.
>>>
>>> Cheri
>>>
>> Thank you! I'll be making another soon.
>>
>
>
> It looks so pretty, I'm very impressed.
>
> Cheri
Thankyou!

That looks absolutely gorgeous))

Well done, and lucky grandkids





"graham" wrote in message news
I've just taken it out of the oven and it doesn't look too bad. However,
I think I used too much Nutella and next time it will only be a very
thin smear on each layer. I don't think my grandson will complain:-)

https://postimg.org/image/3tp16isfl/

The enriched dough recipe was for a fairly standard cinnamon bun and 2
different sources quoted the same proportions. Here is the recipe using
metric weights etc. google for cups.

450g AP flour
70g sugar
pinch of salt
180ml milk (full fat) IMO this is not enough!!
2tsp instant yeast
2 egg yolks
30g softened butter
Nutella

Method (I used a food processor - thankfully!)
Warm the milk for 30secs in the MW
Add the yeast and whisk to dissolve.
Put the flour sugar and salt in the FP and mix briefly.
Add the egg yolks and blitz to disperse.
With the motor running, add the milk mix in a steady stream to form a dough.
At this point I had to add extra milk as the all I had was a bowl full
of large crumbs. I added extra until it produced a dough then added the
soft butter and processed until it was incorporated.
With the extra milk I ended up with 852g of dough which I divided into
4x213g pieces that I kneaded into balls and put into separate oiled
bowls for the first rise.
After rising, I rolled each piece out into a 10" disc. And at this point
it is better to follow this youtube video:

https://www.youtube.com/watch?v=HwvYmBo_bN4

One can use other fillings such as cinnamon/sugar mix and there are
savoury versions too.
It looks somewhat difficult but it isn't and I'll probably make this
again with the help of my grandchildren.
Graham

--
http://www.helpforheroes.org.uk

On 2017-12-19 2:21 AM, Ophelia wrote:
> That looks absolutely gorgeous))
>
> Well done, and lucky grandkids
>
>
I took it to my D-I-L last night and in minutes my 15yr old
grand-daughter had skoffed a section. She burns calories like crazy.
Grandson followed soon after. I doubt that there is anything left this
morning:-)

"graham" wrote in message news
On 2017-12-19 2:21 AM, Ophelia wrote:
> That looks absolutely gorgeous))
>
> Well done, and lucky grandkids
>
>
I took it to my D-I-L last night and in minutes my 15yr old
grand-daughter had skoffed a section. She burns calories like crazy.
Grandson followed soon after. I doubt that there is anything left this
morning:-)

==

I'll bet))) btw she burns calories fast eh??? sigh lucky her)



--
http://www.helpforheroes.org.uk

On 2017-12-19 10:30 AM, Ophelia wrote:
> "graham"Â* wrote in message news > On 2017-12-19 2:21 AM, Ophelia wrote:
>> That looks absolutely gorgeous))
>>
>> Well done, and lucky grandkids
>>
>>
> I took it to my D-I-L last night and in minutes my 15yr old
> grand-daughter had skoffed a section. She burns calories like crazy.
> Grandson followed soon after. I doubt that there is anything left this
> morning:-)
>
> ==
>
> I'll bet)))Â* btw she burns calories fast eh???Â* sigh lucky her)
>
>
>
She goes to the Ballet School, a high school where, in addition to high
level academics, a considerable time is spent in the ballet studio.

"graham" wrote in message news
On 2017-12-19 10:30 AM, Ophelia wrote:
> "graham" wrote in message news > On 2017-12-19 2:21 AM, Ophelia wrote:
>> That looks absolutely gorgeous))
>>
>> Well done, and lucky grandkids
>>
>>
> I took it to my D-I-L last night and in minutes my 15yr old
> grand-daughter had skoffed a section. She burns calories like crazy.
> Grandson followed soon after. I doubt that there is anything left this
> morning:-)
>
> ==
>
> I'll bet))) btw she burns calories fast eh??? sigh lucky her)
>
>
>
She goes to the Ballet School, a high school where, in addition to high
level academics, a considerable time is spent in the ballet studio.

===

That would do it)

--
http://www.helpforheroes.org.uk

On Mon, 18 Dec 2017 14:38:13 -0700, graham > wrote:

>I've just taken it out of the oven and it doesn't look too bad. However,
>I think I used too much Nutella and next time it will only be a very
>thin smear on each layer. I don't think my grandson will complain:-)
>
>https://postimg.org/image/3tp16isfl/
>
>The enriched dough recipe was for a fairly standard cinnamon bun and 2
>different sources quoted the same proportions. Here is the recipe using
>metric weights etc. google for cups.
>
>450g AP flour
>70g sugar
>pinch of salt
>180ml milk (full fat) IMO this is not enough!!
>2tsp instant yeast
>2 egg yolks
>30g softened butter
>Nutella
>
>Method (I used a food processor - thankfully!)
>Warm the milk for 30secs in the MW
>Add the yeast and whisk to dissolve.
>Put the flour sugar and salt in the FP and mix briefly.
>Add the egg yolks and blitz to disperse.
>With the motor running, add the milk mix in a steady stream to form a dough.
>At this point I had to add extra milk as the all I had was a bowl full
>of large crumbs. I added extra until it produced a dough then added the
>soft butter and processed until it was incorporated.
>With the extra milk I ended up with 852g of dough which I divided into
>4x213g pieces that I kneaded into balls and put into separate oiled
>bowls for the first rise.
>After rising, I rolled each piece out into a 10" disc. And at this point
>it is better to follow this youtube video:
>
>https://www.youtube.com/watch?v=HwvYmBo_bN4
>
>One can use other fillings such as cinnamon/sugar mix and there are
>savoury versions too.
>It looks somewhat difficult but it isn't and I'll probably make this
>again with the help of my grandchildren.
>Graham

Beautiful! I'll take your word for it that it wasn't difficult. I'm
so glad it turned out for you and family. Merry Christmas to you.
Janet US

On 2017-12-19 7:46 AM, U.S. Janet B. wrote:

>
> Beautiful! I'll take your word for it that it wasn't difficult. I'm
> so glad it turned out for you and family. Merry Christmas to you.
> Janet US
>
Merry Christmas to you too, Janet.
Just make 4 pizza bases from your usual cinnamon bun enriched dough and
go from there. KA Flour produces a magazine "Sift" that shows the
cutting and twisting method.
Graham

"graham" wrote in message news
On 2017-12-19 7:46 AM, U.S. Janet B. wrote:

>
> Beautiful! I'll take your word for it that it wasn't difficult. I'm
> so glad it turned out for you and family. Merry Christmas to you.
> Janet US
>
Merry Christmas to you too, Janet.
Just make 4 pizza bases from your usual cinnamon bun enriched dough and
go from there. KA Flour produces a magazine "Sift" that shows the
cutting and twisting method.
Graham

--

Thanks so much for sharing that My eldest gdaughter loves everything I
cook but after I make that ... boy am I going to be the star LOL

--
http://www.helpforheroes.org.uk

"U.S. Janet B." wrote in message
...

On Mon, 18 Dec 2017 14:38:13 -0700, graham > wrote:

>I've just taken it out of the oven and it doesn't look too bad. However,
>I think I used too much Nutella and next time it will only be a very
>thin smear on each layer. I don't think my grandson will complain:-)
>
>https://postimg.org/image/3tp16isfl/
>
>The enriched dough recipe was for a fairly standard cinnamon bun and 2
>different sources quoted the same proportions. Here is the recipe using
>metric weights etc. google for cups.
>
>450g AP flour
>70g sugar
>pinch of salt
>180ml milk (full fat) IMO this is not enough!!
>2tsp instant yeast
>2 egg yolks
>30g softened butter
>Nutella
>
>Method (I used a food processor - thankfully!)
>Warm the milk for 30secs in the MW
>Add the yeast and whisk to dissolve.
>Put the flour sugar and salt in the FP and mix briefly.
>Add the egg yolks and blitz to disperse.
>With the motor running, add the milk mix in a steady stream to form a
>dough.
>At this point I had to add extra milk as the all I had was a bowl full
>of large crumbs. I added extra until it produced a dough then added the
>soft butter and processed until it was incorporated.
>With the extra milk I ended up with 852g of dough which I divided into
>4x213g pieces that I kneaded into balls and put into separate oiled
>bowls for the first rise.
>After rising, I rolled each piece out into a 10" disc. And at this point
>it is better to follow this youtube video:
>
>https://www.youtube.com/watch?v=HwvYmBo_bN4
>
>One can use other fillings such as cinnamon/sugar mix and there are
>savoury versions too.
>It looks somewhat difficult but it isn't and I'll probably make this
>again with the help of my grandchildren.
>Graham

Beautiful! I'll take your word for it that it wasn't difficult. I'm
so glad it turned out for you and family. Merry Christmas to you.
Janet US

==

You should watch the vid. Until I saw it, I might have thought it would be
too complicated, but it makes it very interesting and fairly easy)

I shall make it for the grands sometime)

--
http://www.helpforheroes.org.uk

On Monday, December 18, 2017 at 11:38:20 AM UTC-10, graham wrote:
> I've just taken it out of the oven and it doesn't look too bad. However,
> I think I used too much Nutella and next time it will only be a very
> thin smear on each layer. I don't think my grandson will complain:-)
>
> https://postimg.org/image/3tp16isfl/
>
> The enriched dough recipe was for a fairly standard cinnamon bun and 2
> different sources quoted the same proportions. Here is the recipe using
> metric weights etc. google for cups.
>
> 450g AP flour
> 70g sugar
> pinch of salt
> 180ml milk (full fat) IMO this is not enough!!
> 2tsp instant yeast
> 2 egg yolks
> 30g softened butter
> Nutella
>
> Method (I used a food processor - thankfully!)
> Warm the milk for 30secs in the MW
> Add the yeast and whisk to dissolve.
> Put the flour sugar and salt in the FP and mix briefly.
> Add the egg yolks and blitz to disperse.
> With the motor running, add the milk mix in a steady stream to form a dough.
> At this point I had to add extra milk as the all I had was a bowl full
> of large crumbs. I added extra until it produced a dough then added the
> soft butter and processed until it was incorporated.
> With the extra milk I ended up with 852g of dough which I divided into
> 4x213g pieces that I kneaded into balls and put into separate oiled
> bowls for the first rise.
> After rising, I rolled each piece out into a 10" disc. And at this point
> it is better to follow this youtube video:
>
> https://www.youtube.com/watch?v=HwvYmBo_bN4
>
> One can use other fillings such as cinnamon/sugar mix and there are
> savoury versions too.
> It looks somewhat difficult but it isn't and I'll probably make this
> again with the help of my grandchildren.
> Graham

I'm gonna have to make this very festive bread. It probably looks best with Nutella but I'll just have to substitute something else. Thanks!

On 2017-12-19 12:56 PM, dsi1 wrote:
> On Monday, December 18, 2017 at 11:38:20 AM UTC-10, graham wrote:
>> I've just taken it out of the oven and it doesn't look too bad. However,
>> I think I used too much Nutella and next time it will only be a very
>> thin smear on each layer. I don't think my grandson will complain:-)
>>
>> https://postimg.org/image/3tp16isfl/
>>
>> The enriched dough recipe was for a fairly standard cinnamon bun and 2
>> different sources quoted the same proportions. Here is the recipe using
>> metric weights etc. google for cups.
>>
>> 450g AP flour
>> 70g sugar
>> pinch of salt
>> 180ml milk (full fat) IMO this is not enough!!
>> 2tsp instant yeast
>> 2 egg yolks
>> 30g softened butter
>> Nutella
>>
>> Method (I used a food processor - thankfully!)
>> Warm the milk for 30secs in the MW
>> Add the yeast and whisk to dissolve.
>> Put the flour sugar and salt in the FP and mix briefly.
>> Add the egg yolks and blitz to disperse.
>> With the motor running, add the milk mix in a steady stream to form a dough.
>> At this point I had to add extra milk as the all I had was a bowl full
>> of large crumbs. I added extra until it produced a dough then added the
>> soft butter and processed until it was incorporated.
>> With the extra milk I ended up with 852g of dough which I divided into
>> 4x213g pieces that I kneaded into balls and put into separate oiled
>> bowls for the first rise.
>> After rising, I rolled each piece out into a 10" disc. And at this point
>> it is better to follow this youtube video:
>>
>> https://www.youtube.com/watch?v=HwvYmBo_bN4
>>
>> One can use other fillings such as cinnamon/sugar mix and there are
>> savoury versions too.
>> It looks somewhat difficult but it isn't and I'll probably make this
>> again with the help of my grandchildren.
>> Graham
>
> I'm gonna have to make this very festive bread. It probably looks best with Nutella but I'll just have to substitute something else. Thanks!
>
You can use a cinnamon/sugar mix as you would for cinnamon buns. The
dough is similar too. I don't like cinnamon in those quantities - the
smell in mall food courts where there is a C/bun stall is sickening to
me. I have been thinking of a Canadian version where I paint the dough
with syrup and sprinkle maple sugar over it for texture.
Graham

On Tuesday, December 19, 2017 at 10:02:38 AM UTC-10, graham wrote:
> You can use a cinnamon/sugar mix as you would for cinnamon buns. The
> dough is similar too. I don't like cinnamon in those quantities - the
> smell in mall food courts where there is a C/bun stall is sickening to
> me. I have been thinking of a Canadian version where I paint the dough
> with syrup and sprinkle maple sugar over it for texture.
> Graham

It's a strange thing that cinnamon makes some people feel bad. Your Canadian version sounds interesting. Big grain sugar and even salt is good on baked goods.

"graham" wrote in message news
On 2017-12-19 12:56 PM, dsi1 wrote:
> On Monday, December 18, 2017 at 11:38:20 AM UTC-10, graham wrote:
>> I've just taken it out of the oven and it doesn't look too bad. However,
>> I think I used too much Nutella and next time it will only be a very
>> thin smear on each layer. I don't think my grandson will complain:-)
>>
>> https://postimg.org/image/3tp16isfl/
>>
>> The enriched dough recipe was for a fairly standard cinnamon bun and 2
>> different sources quoted the same proportions. Here is the recipe using
>> metric weights etc. google for cups.
>>
>> 450g AP flour
>> 70g sugar
>> pinch of salt
>> 180ml milk (full fat) IMO this is not enough!!
>> 2tsp instant yeast
>> 2 egg yolks
>> 30g softened butter
>> Nutella
>>
>> Method (I used a food processor - thankfully!)
>> Warm the milk for 30secs in the MW
>> Add the yeast and whisk to dissolve.
>> Put the flour sugar and salt in the FP and mix briefly.
>> Add the egg yolks and blitz to disperse.
>> With the motor running, add the milk mix in a steady stream to form a
>> dough.
>> At this point I had to add extra milk as the all I had was a bowl full
>> of large crumbs. I added extra until it produced a dough then added the
>> soft butter and processed until it was incorporated.
>> With the extra milk I ended up with 852g of dough which I divided into
>> 4x213g pieces that I kneaded into balls and put into separate oiled
>> bowls for the first rise.
>> After rising, I rolled each piece out into a 10" disc. And at this point
>> it is better to follow this youtube video:
>>
>> https://www.youtube.com/watch?v=HwvYmBo_bN4
>>
>> One can use other fillings such as cinnamon/sugar mix and there are
>> savoury versions too.
>> It looks somewhat difficult but it isn't and I'll probably make this
>> again with the help of my grandchildren.
>> Graham
>
> I'm gonna have to make this very festive bread. It probably looks best
> with Nutella but I'll just have to substitute something else. Thanks!
>
You can use a cinnamon/sugar mix as you would for cinnamon buns. The
dough is similar too. I don't like cinnamon in those quantities - the
smell in mall food courts where there is a C/bun stall is sickening to
me. I have been thinking of a Canadian version where I paint the dough
with syrup and sprinkle maple sugar over it for texture.
Graham

==

That sounds better. Not just maple syrup?

--
http://www.helpforheroes.org.uk

On 2017-12-19 1:34 PM, Ophelia wrote:

>
> ==
>
> That sounds better.Â* Not just maple syrup?
>
Too thin. I thought it might act as a glue for the sugar grains.

"graham" wrote in message news
On 2017-12-19 1:34 PM, Ophelia wrote:

>
> ==
>
> That sounds better. Not just maple syrup?
>
Too thin. I thought it might act as a glue for the sugar grains.

==

Ok.

--
http://www.helpforheroes.org.uk

On 2017-12-19 3:02 PM, graham wrote:
> On 2017-12-19 12:56 PM, dsi1 wrote:

> You can use a cinnamon/sugar mix as you would for cinnamon buns. The
> dough is similar too. I don't like cinnamon in those quantities - the
> smell in mall food courts where there is a C/bun stall is sickening to
> me. I have been thinking of a Canadian version where I paint the dough
> with syrup and sprinkle maple sugar over it for texture.
>

That could be an expensive venture. A few years ago I tried Emeril
Lagasse's recipe for Tarte au Sucre. I called for maple sugar, which I
happened to have a small bag of. The pie was incredible so I went to the
local maple farm to replace it and I was floored by the cost. I modified
the recipe and used dark maple syrup instead.