Pots & Pans With Hajiya Ramatu Usman Dorayi
Breakfast really is the most important meal of the day. Not only does it give you energy to start a new day, but is also linked to many health benefits, including weight control and improved performance. But keep it light, a glass of milk, tea or orange drink with a raspberry roll will do, or Sticky buns.
Raspberry swirl sweet rolls
-1 cup(s) milk
-2/3 cup(s) sugar
-1 1/2 tablespoon(s) active dry yeast
-1 stick(s) unsalted butter, softened
-2 large eggs
-1 teaspoon(s) lemon zest, finely grated
-1/2 teaspoon(s) salt
-4 1/4 cup(s) all-purpose flour
-All-purpose flour, for dusting
-1 package(s) (10-ounce) IQF (Individually Quick Frozen) raspberries, not thawed
-1/4 cup(s) sugar
-2 tablespoon(s) sugar
-1 teaspoon(s) cornstarch
-3/4 cup(s) sugar
-3 tablespoon(s) unsalted butter, melted
-1 1/2 tablespoon(s) heavy cream
1. Make the Dough: In a small saucepan, warm the milk over moderately low heat until it's 95 degrees F. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest, and salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
2. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
3. Line the bottom of a 9- by 13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10- by 24-inch rectangle.
4. Make the Filling: In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
5. Preheat the oven to 425 degrees F. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.
6. Meanwhile, Make the glaze: In a small bowl, whisk the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.
7. Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Pour glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.
-3/4 cup(s) whole milk
-1 tablespoon(s) plus 1/2 teaspoon active dry yeast
-1/2 cup(s) granulated sugar
-1 stick(s) unsalted butter, 6 tablespoons softened, 2 tablespoons melted.
-2 large eggs
-4 cup(s) all-purpose flour, plus more for dusting
-1 teaspoon(s) salt
-1 cup(s) light brown sugar
-2 teaspoon(s) cinnamon
-1 cup(s) pecan halves
-1/2 cup(s) packed dark brown sugar
-6 tablespoon(s) unsalted butter
2 1/2 tablespoon(s) sweetened condensed milk
-2 tablespoon(s) water
-2 tablespoon(s) crème fraîche
-1 1/2 teaspoon(s) corn syrup
-1/4 teaspoon(s) salt
-1/8 teaspoon(s) pure vanilla extract
-1/8 teaspoon(s) baking powder
1. Make the dough: In a glass measuring cup, heat the milk in the microwave until warm, 1 minute. In the bowl of a standing electric mixer fitted with the paddle, combine the warm milk and the yeast. Add the granulated sugar and the 6 tablespoons of softened butter and mix at medium speed until the butter is broken up, 1 minute. Beat in the eggs, one at a time. Add the flour and salt and mix at low speed until incorporated, about 2 minutes. Scrape down the side of the bowl. Increase the speed to medium and mix the dough for 2 minutes longer. Scrape the dough into a lightly oiled bowl, cover with plastic wrap, and let stand at room temperature for 30 minutes.
2. Preheat the oven to 325 degrees F. Spray a standard 12-cup muffin tin with nonstick cooking spray.
3. On a lightly floured work surface, roll the dough out to a 9-by-24-inch rectangle. In a small bowl, mix the light brown sugar with the cinnamon. Brush the 2 tablespoons of melted butter over the dough and sprinkle with the cinnamon sugar. Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam. Cut the log into twelve 2-inch pieces and set them in the muffin cups cut side up. Cover and let stand in a warm place for 30 minutes.
4. Set the pan on a baking sheet and bake for 25 to 30 minutes, until the buns are golden brown. Spread the pecans in a pie plate and toast for 10 minutes, until fragrant. Let cool, then coarsely chop the nuts.
5. Meanwhile, make the glaze: In a small saucepan, bring the brown sugar, butter, condensed milk, water, crème fraîche, and corn syrup to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. Remove from the heat and stir in the salt, vanilla, and baking powder.
6. Unmold the buns. Pour the glaze over the hot buns and sprinkle with the pecans. Let stand until the buns have soaked up some of the glaze and are cool enough to eat, about 20 minutes. Serve warm.