Рецепт Fountain of Youth Found, Well Maybe – A Tongue in Cheek Idea and Some Recipes
Fountain of Youth Found, Well Maybe – A Tongue in Cheek Idea and Some Recipes
July 25, 2013 at 1:10 pm
Bacon Cinnabon-Style Cinnamon Buns
Photo by: Gloria Cabada-Leman
To get this cookbook click this link The Bacon Book
You can almost smell the bacon sizzling!
Bacon Cinnabon-Style Cinnamon Buns
Makes 16-18 buns
1. The easiest way to make these bad boys is to use a bread machine. Ifyou have one, just check your manufacturer’s recommendations fordough preparation – mine recommends putting in the liquids first,
followed by flour, salt, sugar and finally yeast. Once you’ve measured
everything out, just turn on your dough prep setting and leave it to
do its thing until the dough has doubled in size. In my case that took
about 20-25 minutes.
- 2. If you don’t have a bread maker, making the dough by hand isn’t
- all that complicated either. Firstly you will need to grab a bowl and
- combine about 1tsp of the sugar, 50ml of the warm milk, and your
- yeast. Stir carefully until it’s all combined then set aside somewhere
- fairly warm for about 10 minutes. After 10 minutes, add the remaining
- sugar, milk, butter and eggs to the yeast mixture and whisk it up;
- once combined, add in the flour a bit at a time. When it starts to look
- doughy, cover the bowl with cling film and leave somewhere warm
- until it has doubled in size.
- Ingredients for the Dough:
- 1 cup milk, warm
- 2 eggs
- 5 tbsp butter, melted
- 1/2 cup caster (superfine) sugar
- 2 1/2 cups strong white bread flour
- 2 tsp dried active yeast
- 1/2 tsp ground coriander
- Pinch of salt
*Recipe has been converted from metric units.
For exact metric units, please visit TheBaconBible.com
Method – The Dough
1. Preheat your oven to 400 F. Lightly flour your working surface and rolling pin,
then turn the dough out onto it (the surface, not the rolling pin)
2. Roll your dough out into a rough square, about 0.5cm thick.
3. Get your cream cheese and spread it all over the dough – from the middle and
right out to the edges. Ideally you’d use a soft rubber spatula for this, but the
back of a spoon will work equally well if you don’t have one – and the same goes
for the cinnamon filling, which we will get to soon.
4. This is the part of the process that you may want to visit shutterbean for -
imagine that your dough is divided into three horizontal columns; fold the top
column over the middle column, then the fold the bottom column over that. Do
the same vertically, and you will end up with a wee square.
5. Now grab your rolling pin again and carefully roll the dough out as thin as you
can – be careful not to overdo it, though, as rolling it out too thin may cause the
cream cheese to leak a bit which could get messy. Mine was about 20% smaller
than pre-cheesing.
6. Combine your sugar, cinnamon and butter, then spread it in a similar fashion to
the cream cheese.
7. Finally, get your bacon out and place it over the cinnamon filling, as in the picture
to the left.
8. Grab on to the bottom horizontal edge of the dough and carefully start rolling
the dough up – ensuring that the roll is as tight as possible.
9. The very last step is to cut the dough into 2-3cm thick slices. Before you do so I
would recommend sharpening your knife – if it isn’t supremely sharp already – as
trying to do this with a blunt knife will result in horribly messy looking buns. You
don’t want to press down at all when slicing your dough, which is why you need
a good knife – this is always true when making cinnamon buns, but even more
so with these as you will have to cut through bacon. When you’re done, put your
slices into a buttered baking tray or other ovenproof dish. Bake in the middle of
the oven for about 15 minutes, or until golden brown.
Ingredients for the Filling:
7oz cream cheese, room temperature
1 cup brown sugar
2-3 tsp ground cinnamon
5 tbsp butter, room temperature
18 slices bacon
*Recipe has been converted from metric units.
Method – The Filling
1. All you need to do for the icing is combine all of the ingredients in
a bowl or other suitable vessel, then drizzle it over the buns using a
spoon or knife as soon as they come out of the oven.
2. These are best served warm, so if you don’t intend to eat them all
straight away I would recommend warming them up before serving
them (set your oven to, say, 170 F and pop them in for 5-10 minutes)
and I’d personally ice them just before serving, as the icing stays nicer
that way.
Ingredients for the Icing:
5oz cream cheese, room temperature
1 cup icing sugar
4 tbsp maple syrup
*Recipe has been converted from metric units.
Recipe By: TheBaconBible.com
This recipe and more at The Bacon Book
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