this afternoon we had some guests for afternoon tea. a few days ago, while browsing through all my favourite food blogs, i came across a recipe for cinnamon buns from my new roots. her post was a pretty exciting one because it was her first pregnancy post. now of course mine is no where near as exciting, but to give it a special occasion lets say….
its my ninth post on a pocket full of ducklings!!!
aren’t you excited for me? course you are.
so for my afternoon tea i adapted my new roots‘ cinnamon buns into cinnamon swirls! they’re really pretty too; i’d say as good as the ones you see in bakeries, all proper like. ‘cos i’m always a bit apprehensive of recipes that use yeast, i made scones as well. i made two types of scones; the classic date and a more original oregano and poppy seed.
so, onto the recipes:
cinnamon swirls (makes 9 large)
- 2 cups wholewheat bakers flour
- 2 tbs active dried yeast
- a pinch of salt
- 2 tbs brown sugar
- 1 apple
- 1/2 cup water
- 3 tbs butter
- 1 cup raisins
- 1/2 cup dried sulphite-free apricots
- 3/4 cup water
- 1 tbs ground cinnamon
- 1 tsp ground nutmeg
- 1/2 cup almonds
- 2 tbs maple syrup
- 3 tbs water
- 2 tbs ground cinnamon
- combine flour, salt, sugar and yeast in a large bowl. make sure yeast and salt don’t touch directly before combining as this can affect the yeast’s potency.
- peel apple and dice finely. place apple and water (for dough) in a small saucepan and simmer with a lid until soft (about 30 minutes). when the apple is very soft, mash with a potato masher or similar to make a thick (somewhat chunky) paste. when apple is ready, add butter and stir until combined. leave to cool down for about 10 minutes.
- meanwhile, make filling. chop raisins and apricots finely. place in a small saucepan with water (for filling) and simmer until a thick paste has formed, about 10 minutes. add cinnamon and nutmeg and stir.
- chop almonds finely.
- when apple sauce is ready, add it to the flour mixture. use a spoon to combine and then use hands to form into a ball. turn dough out onto a lightly floured surface and knead adding more flour if dough is too sticky.
- when dough is ready, place it into a lightly greased bowl and cover with a damp tea towel. let rest for 1 hour (longer is better if possible).
- turn dough out onto lightly floured surface and punch down.
- roll out dough thinly (about 5 mm in height).
- cut into long strips (about 4 cm width).
- taking one strip at a time, spread filling evenly. sprinkle with almonds. roll up strips to form spirals. squash down gently with the palm of your hand. place on a lightly greased oven tray. repeat until all the dough is used up.
- combine maple syrup and water and heat for about 10 secs in a microwave. brush syrup on top of each spiral. sprinkle with cinnamon and almonds.
- bake in moderately hot oven (190 degrees C) for 25 minutes.
scones (makes 22 small/medium scones)
i made these scones while waiting for the cinnamon swirl dough. that worked quite well. i called them ‘floral’ scones ‘cos we used a pretty flower cutter to cut them out.
- 3 1/2 cups baking flour. i used white cake flour but i’m sure you could use wholewheat or something more organic.
- 1 1/2 tbs baking powder
- 60 g butter
- 1 cup milk
- 4 dried dates, torn roughly, pits discarded (for date variation)
- 1 sprig of fresh oregano leaves, torn finely (for oregano and poppy seed variation)
- 2 tbs poppy seeds (for oregano and poppy seed variation)
- combine flour and baking powder in a large bowl.
- add butter and rub in with fingers until mixture resembles fine crumbs (or a sort of “sandy” appearance).
- add milk gradually combining with spoon and hands. if mixture is too wet, add more flour.
- turn dough out onto floured surface and knead gently until smooth.
- split dough in half. knead dates into one half. knead oregano and poppy seeds into the other half.
- roll dough thinly (about 15 mm in height) and use a small circle (or flower, like us) shapes to cut scones.
- place on a lightly greased baking tray. arrange the scones so that they are close together, as this helps them rise (or so i’ve heard, it seemed to work for me).
- bake in hot oven (220 degrees C) for about 20 minutes.
well, gotta love ya and leave ya. goodnight ducklings:)