cinnamon buns

another recipe off of a delicious smelling bubble bath bottle

this one ended up tasting delicious, however... my yeast wasn't working so hot, so they didn't rise. the buns ended up being delicious, but dense.. and not my favourite. I think, if they were to rise, it would be a successful and tasty concoction.

feel free to give it a try :)

cinnamon buns

1/4 cup warm milk
1/2 cup sugar
1 tsp salt
1 tbsp cinnamon
4 tbsp softened butter
2 eggs
1 pkg dry yeast
1/4 cup warm water
2 1/2 cup flour

Mix all ingredients except yeast, water & flour and let cool. Stir and dissolve yeast in warm water. Add yeast to first mixture, beat until mixed. Add 1 1/2 cup flour. Cover and let rise for 1 hour. Add remaining flour, blend well. Knead until smooth. Put dough in greased bowl, cover & let rise until double it's size. Punch down. Shape rolls and let rise for one hour.
*I also added 3/4 cup of raisins.

Bake at 400 degrees for 18 minutes.

let me know if it works out better for you!

sliders & hamburger buns

i decided to make hamburgers the other day for supper
it smelled like bbq everywhere i went and i really wanted bbq!

i didn't have any buns, so i found a quick bun recipe online
i made a small-mini batch (4 buns)
and once supper was done.. i had managed to make mini burgers (everything turned out smaller than expected) so now we're calling them sliders.

hamburger patty

ground beef (2 pounds maybe?)
1/3 cup french onion soup mix/powder
1/3 cup oats (oatmeal)

mix by hand. if the meat is not wet enough to hold it's shape, then you can add 1 egg into the mixture. if it gets too wet, just add a bit more oatmeal.
shape into wide, flat patties (they shrink up, so it's good to make them flat) and place onto wax paper on a plate. cook on the bbq until brown all the way through.

hamburger buns (yields 4 buns)

1/4 cup & 1 tbsp warm milk
2 teaspoons butter, melted
2 teaspoons warm water
2 teaspoons white sugar
2 g instant yeast
1/4 teaspoon salt
3/4 cup & 3 tbsp & 1 tsp flour, or more as needed

mix together warm milk, butter, warm water, white sugar & yeast. allow the yeast to bubble/foam up, approximately 8 minutes. add salt & flour, adding more as needed.
shape into balls & place on a greased baking sheet. let rise for 20 minutes.
bake for 15 minutes at 375 degrees

once cool, slice in half & serve with the hamburger pattys. enjoy with chips!

proof that it is me making these delicious concoctions!

a supper that is almost too cute to eat.

fleish pereshki

one of my favorite things that my grandma baked were "fleish pereshki", meat buns "fleishers" as they were affectionately called. grandma was famous for her buns and her fleish pereshki. when grandma passed away, i was very sad that i had never made them with her and that i never learned her secrets! but i do have the very special gift of her recipe box and i love to try her recipes... trying to be a baker just like her!!

so today's undertaking was fleish pereshki, which also included attempting her buns.
well, a few hours & 4 1/2 dozen buns later... success! both of my mom's & my auntie ruth stopped by for a bun, and i sent some home for my dad & for josh&leah. michael has eaten a good handful already.. they aren't as perfect as grandma's, but they were a pretty good first start if i can say so myself!

give it a shot. they're worth the effort.

buns:

dissolve 2 tbsp yeast (not instant) ** with 1 cup warm water & 1 tsp sugar. let sit for about 10-15 minutes.
**if you use instant (i did) then only use 1 1/2 tbsp yeast, and don't dissolve it. just sprinkle it when you add the flour.

add 3 cups warm water, 2/3 cup oil, 1 tbsp salt, 3 eggs & 2/3 cup sugar (or less). Add about 7-8 cups (i used 8) flour & knead until the dough reaches the correct consistency.

there are no other formal instructions from grandma - but auntie ruth passed on the following directions from when she made them with grandma: let the bun dough rise till it's doubled in bulk, about 1 1/2 - 2 hours (let the bowl sit in a sink of hot water to speed up the process). *form the buns and place on a greased sheet, let rise again for 3/4 hour and bake at 350 degrees till golden brown, approximately 20 minutes.

*when making fleish pereshki follow this recipe from this point on.

fleish pereshki

filling: 2 lbs meat (my grandma used to use a low quality roast, and then put it through a meat grinder. i used ground beef)
1 onion, chopped
1 cup of beef broth
salt

brown the meat. add the onions & fry till browned. add broth & salt. let simmer for a few minutes, then let it cool. put meat into a blender (i use the magic bullet) until quite fine. (my own personal opinion: the meat looks really gross at this point. just keep going, it'll be worth it!)
flatten small pieces of dough and put a spoonful of meat in, close them up, place on a greased sheet and let rise for approximately 1 1/2 hours. bake at 350 degrees for 15-20 minutes.

invite your friends over for a bun. this recipe makes 4 1/2 dozen large buns.

all formed up & waiting for the oven

like i said, the meat looks gross. similar to cat food, just keep going & it will look less gross!

make sure you have lots of space for pans. there are 6 pans in this picture.. can you find them all?

done! delicious.

and for my sister leah, as per her request for some genuine GERMAN in this blog post: Fleisch Brötchen sind es wert, all die Arbeit und schmeckt köstlich. nie jah!

cinnamon buns with sugar glaze

this morning my sister phoebe came over to make cinnamon buns
she had been craving them
and i claimed to have a delicious recipe
so she came over. and inbetween episodes of a bachelor marathon (it's so much more fun to watch, when you can see the episodes back to back) we made cinnamon buns

ooey gooey
soft & delicious
cinnamony goodness


this recipe is for a bread maker
i'm assuming you could make it without the breadmaker
but i don't know the directions for kneading & resting the dough

here it is:

Breadmaker Cinnamon Buns

dough:
put the following ingredients into the breadmaker in this order:

1 cup water
1 tablespoon butter or margarine
1 tablespoon milk
2 1/4 cups flour
3 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons active dry yeast

Set your breadmaker on the "dough" setting.
my breadmaker takes about 1 hour and 20 minutes to complete this cycle (rising time included)

Once the dough is ready, and risen, roll the dough on a lightly floured surface into a rectangle (15 x 9 inches)
Spread 2 tablespoons butter or margarine on the dough.

Mix together 1/4 cup brown sugar & 2 teaspoons ground cinnamon. Sprinkle over butter.

Roll up tightly, beginning at the 15 inch side.
Pinch edges to seal.
Stretch roll to make even.
Cut nine 1 1/2 inch slices.
Arrange in greased 9x9x2 inch square pan, spacing evenly.
Cover, let rise until double in size; about 40 minutes.

Preheat oven to 375 degrees.
Bake 25-30 minutes, or until golden brown.
Cool on wire rack for 10 minutes.
Top warm rolls with glaze (see recipe below)
Makes 9 rolls.

Powdered Sugar Glaze

1 cup sifted powdered sugar
1 teaspoon butter or margarine, softened
1 or 2 tablespoons water or milk
1/2 teaspoon vanilla

In a small bowl, blend ingredients until smooth. Spread or drizzle on warms when they are still warm.  *I used chocolate milk this time (it was all I had) and it made the drizzle a subtle chocolate flavour.

delicious