Apple Pie Cinnamon Roll Pull Apart Bread

When I saw a recipe on pinterest for cinnamon pull apart bread I was inspired, why had I never thought of cinnamon rolls in bread form? Amazing! I also saw a recipe for apple pie cinnamon rolls, so I put those two together and what resulted is Apple Pie Cinnamon Roll Pull Apart Bread. I had to cook it a lot longer than the cinnamon roll bread recipe called for, possibly due to the liquidity of the apple filling. If I make it again I am going to try and figure out a way to decrease the runnyness of the filling. It was quite messy to cut the apple filled dough into slices, but the messiest part by far was smooshing the rolls together. I imagine this is a cooking project that kids would LOVE!

Apple Pie Cinnamon Roll Pull Apart Bread

Smooshed together from Top With Cinnamon and Alli n Son

2 3/4 cups all purpose flour

2 tablespoons cornstarch

3/4 teaspoon salt

2 1/4 teaspoon dried active yeast

1/4 cup sugar

1/3 cup milk

1/4 cup butter

1/4 cup water

2 eggs

1 teaspoon vanilla extract

For cinnamon sugar filling...

2/3 cup dark brown sugar

2 tablespoon ground cinnamon

1 teaspoon cornstarch

For apple filling...

1/4 cup granulated sugar

1/4 cup brown sugar

3 tablespoons all-purpose flour

1 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 cup peeled, cored, grated apple (1 to 2 large apples, 3-4 small apples)

1 tablespoon lemon juice

1/4 cup butter, melted

In the bowl of a stand mixer with the paddle attached, place the cornstarch, sugar, yeast, salt and 2 cups of flour. Heat the milk and butter together in a small saucepan until the butter is melted. Remove from the heat and add the water. Let this cool for about a minute, then add the vanilla, and pour all the liquid into the bowl with the flour. Stir this all together until all the dry ingredients are moistened. Start the mixer on a low speed as you add the eggs one at a time until they're just incorporated.

Stop the mixer and add 1/2 cup more flour to the bowl. Mix again at low speed for about half a minute. Add 2 more tbsp of flour and mix in on medium speed until you get a smooth, slightly sticky dough (about 45 seconds). On a work surface sprinkled with about 2 tbsp of flour, knead the dough until it's not sticky (about 1 minute). Place the dough in a large, oiled bowl and cover it with cling film. Leave the dough to rise in a warm place until it's doubled in size which should take about an hour.

While the dough rises, make the fillings. In one bowl, combine the brown sugar, cinnamon and cornstarch, set aside.

In another bowl, stir together the sugars, flour and spices called for in the second filling.

Mix the grated apples with the lemon juice, then add to the flour and sugar mixture. Mix well, and place in the fridge until ready to use.

Once the dough is ready, lightly flour your work surface and gently tip the dough onto it, sprinkling a little more flour on top of the dough.

Roll the dough out into roughly a 40 x 40 cm square, then brush about 2/3 of the butter over the entire surface of the dough.

Sprinkle 3/4 of the first (cinnamon sugar) filling mixture evenly on top of the butter on the dough.

Top with the apple filling then roll the dough tightly into a log. Be prepared for some oozing.

Place the log horizontally on your work surface. Take a piece of thread and place it vertically on your work surface. With the thread still vertical, place log on top of the middle of the thread. Move the thread to the left or right, so it is still under the dough, and is one centimeter in from the end of the log. Take the ends of the thread and hold them above the log. Cross them over each other once and pull them away from each other until the thread has cut through the dough completely. (you are effectively making a loop of thread around the dough and pulling on the ends to make the loop smaller so that it cuts through the dough on all sides with an even force). On a piece of parchment paper, lay the slice down, and sprinkle with cinnamon. Cut another slice and place it on top of the first slice, sprinkle with cinnamon.

Continue until you have a stack about five slices high.

Smoosh the stack a bit and place horizontally in a greased 9x13 inch bread pan. Continue in this manner until you have no dough left. Be prepared for lots of leakage, I covered the entire area with a slip pat and clean up wasn't too bad.

When all of your slices are in the pan, cover pan with plastic wrap and put in a warm place to rise for another hour. Fifteen minutes or so before dough is done rising, go ahead and preheat your oven to 350 degrees.

Bake the bread for 1 hour, when it should be golden brown on top.

Let it cool in the pan on a wire rack for 15 minutes.

Run a butter knife around the edge of the pan and gently tip the loaf out onto the wire rack. Put the bread the right way round again and enjoy!

Have a sweet day!

Raspberry Filled Buttermilk Scones

This recipe is just perfect for brunch. The scone is familiar and comforting and the fruity filling makes for a lovely little surprise in the middle. You can use almost any jam or filling you have on hand, and the recipe can be doubled for larger crowds. The recipe originally calls for a food processor, which I don't have, so I included food-processor free directions as well. Just be sure not to over mix the scone dough as the texture can quickly go from light and tender to tough and dry when mixed with too much vigor. But if you keep your mixing and kneading to a minimum, in very little time you will have a steaming batch of buttery, flaky, fruit filled scones. Impressive and delicious!

Jam Filled Scones

Adapted from Country Living

1 1/2 cups all-purpose flour

1 1/2 cups cake flour

1 tablespoon baking powder

1 teaspoon salt

16 tablespoon unsalted butter, cut into 1-inch pieces

1 cup buttermilk

1 tablespoon lemon zest

1/2 cup jam (raspberry was my choice)

3 teaspoons sugar

Preheat oven to 400 degrees F. Place the flours, baking powder, and salt in the bowl of a food processor fitted with a metal blade and pulse until combined. Add the butter and pulse until the mixture resembles coarse meal. Add the buttermilk and zest and pulse until the dough is just combined.****

For people who don't have a food processor, place flours, baking powder and salt in a bowl. Using two knifes or a pastry blender, cut butter into flour mixture until mixture resembles coarse meal (no bigger than pea size clumps of butter). Add buttermilk and zest and mix until just combined (use a wooden spoon or your hands).

Shape the scones: Line a baking sheet with parchment paper and set aside. Place an 18-inch sheet of parchment paper on a work surface and sprinkle it lightly with flour. Transfer the dough to the paper and, with floured hands, gently press the dough into a 12- by 12-inch square; the dough should be about 3/4 inch thick.

Cut out two 6-inch circles, reshape the remaining dough into a 3/4-inch-thick square, and cut out one more 6-inch circle. Gather the remaining scraps and form into one final 6-inch circle. (basically you will end up with four equally sized circles).

Place 1/4 cup of jam on two of the circles. Top each with the remaining dough rounds and pinch the sides shut.

Using a knife, score the top of each scone with a large cross marking 4 quadrants. Sprinkle the tops with sugar. Transfer scones to the prepared pan and bake until golden -- 30 to 35 minutes.

Transfer to a wire rack to cool.

Split or cut on the scores. Serve warm or at room temperature.

Yum!

Have a lovely weekend! Linking up

Linking up at Tater Tots and Jello, Something Swanky, Tasty Tuesdays, Tempt My Tummy Tuesday, and Under the Table and Dreaming By Stephanie Lynn

Chocolate Quick Bread/Cake

oh my goodness! It has been too long since I blogged, life's pace is definitely picking up! Despite the craziness of life, I have still found time to bake, I made this cake yesterday after a particularly hectic day at work, and it turned out lovely. Decadent and chocolaty, all those work stresses went right out the window! It's topped with fluffy frosting and mounds of marshmallows and I finished it off by grating dark chocolate over the marshmallows. I actually poured half the batter into the pan, sprinkled on a layer of marshmallows, and topped it with the rest of the batter. I don't recommend this, it really didn't make any difference in the cake, the marshmallows just melted and got sticky. Cake was still good (really good) but a bit sticky around the edges. If you make it, just leave them out, as I did in the recipe below. Next time I make it I'm going to throw a few handfuls of chocolate chips in for an even more intense chocolate flavor. For the frosting use canned or homemade whichever you prefer. I used homemade buttercream leftover from some cupcakes I made for valentines day. I had saved the extra in February by freezing it, all I had to do was thaw it and rewhip it, no problem!

Chocolate Quick Bread

Recipe from Thatsmyhome.com

2 1/2 cups flour

1 1/2 teaspoon baking soda

1/2 cup cocoa

1 cup sugar

1/2 teaspoon salt

1 egg, beaten

1/3 cup butter, melted

1 1/4 cups sour milk*

Topping

Frosting

Marshmallows

Chocolate shavings

*Sour milk: add 1 tbsp. vinegar to 1 cup milk at room temp. Allow to sit 5 minutes.

Preheat oven to 350° F. Spray a 9x5 loaf pan with nonstick spray and set aside.

Sift together first five ingredients. Add remaining ingredients.

Combine until just blended. Pour into sprayed 9 x 5 loaf pan. Bake at for about one hour or until a pick inserted in the middle comes out with just a few crumbs attached. Remove from oven, allow to cool completely. When cooled, remove from pan.

Frost with buttercream or other frosting and top with plenty of marshmallows and a sprinkle of chocolate shavings.

Have a great weekend!

Linking up at Tatertots and Jello, Under the Table and Dreaming, Rook 17, and Funky Junk Interiors.

Cinnamon Sugar Bread

Hello friends! Today I made cinnamon sugar bread. It took me oh, about 6.5 minutes to get it in the oven and then 45 tortured minutes waiting (actually I sat on my bum and watched Sex and the City). THEN I read the recipe again, and realized it said to let the bread sit, wrapped in aluminum foil, overnight.. um, ya, about that.... Didn't so much happen. BUT This bread was OUT of THIS world fabulous warm from the oven. Some of it made it overnight, and the next day I warmed it up and it was even fabulouser (okay not a word, but descriptive nonetheless). Warm swirls of cinnamon meet creamy crumbly quick bread. Probably the easiest thing I've made in a while. I didn't even dirty more than one bowl and I stirred it up with a tablespoon, no wooden spoon or mixer required. Seriously this stuff is good.

Cinnamon Sugar Swirl Quick Bread

Adapted from Allrecipes.com

Ingredients

1/3 cup white sugar

2 teaspoons ground cinnamon

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup white sugar

1 egg, beaten

1 cup milk

1/3 cup vegetable oil

Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.

In large bowl combine flour, baking powder, salt and 1 cup sugar. Add egg, milk, and oil to flour mixture.

Stir until just moistened.

Pour half of the batter into pan.

Sprinkle with cinnamon and 1/3 cup sugar (you can mix together cinnamon and sugar before hand, I didn't though I just sprinkled away).

Cover with remaining batter.

Top with more cinnamon/sugar if desired.

Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Let cool in pan for 10 minutes before removing to a wire rack to cool completely.

Wrap in foil and let sit overnight before slicing (as mentioned, I sliced off two pieces then wrapped the rest of the loaf in foil).

Enjoy! Happy Easter Weekend!

Bisquets

One of my favorite things about Mexico is the presence of Mexican bakeries, Panaderias, on every street corner. Panaderias are not just bakeries, they are filled to bursting with every type of pan dulce (sweet bread) you could ever imagine. For about 25 cents (U.S.), you can walk out with a delicious warm treat. The selection is astounding, go here to see a few of the options. I love trying to recreate the recipes, but finding authentic recipes is not as easy as you would think! I have been searching and searching for a recipe for Mexican bisquets, my favorite Mexican bread, by far. I have tried to replicate the recipe, but to no avail. The Mexican bisquet is giant (in both height and width), flaky, and buttery. The panederias make the bisquets in the normal circular shape but they always top them with a rounded piece of dough. They are quite different from your common buttermilk or baking powder biscuit (although I enjoy those as well). They have a deep yellow hue and are a bit sweeter than American style biscuits. The finishing touch is an egg wash which gives them a pretty varnish. I finally came upon this recipe, and while not an exact replica, I am getting closer. The bisquets did turn out amazingly buttery and flaky, but they didn't rise as high as I was hoping. Maybe more baking powder next time. I will keep searching for the perfect recipe, but until then these biscuits are really very good! So I hope you enjoy this recipe, and if any of you have any good Panaderia recipes I would love to give them a try!

Bisquets

Recipe adapted from Reposteriaypanederia.com

70 grams or a scant 5 tablespoons butter

70 grams or a scant 5 tablespoons butter flavor Crisco (I know, I'm not a huge fan, but it's what most of the Mexican Bread recipes call for, actually they call for pork fat but I couldn't make myself do that...)

2 cups flour

½ teaspoon salt

2 tablespoons sugar

¾ cup cold milk

3 teaspoons baking powder

Preheat oven to 425 degrees. Sift together flour, salt, and baking powder.

Cut in (or grate in) butter and Crisco and mix together using your hands, adding milk little by little to ensure everything is mixed together.

On a lightly floured surface, roll out dough to about 2 centimeters. Cut bisquets using a rounded glass.

To make the indent on top I used a little pill bottle and lightly pressed it into the dough making sure it doesn't go all the way through (doesn't affect taste at all, just makes them look pretty). When all dough has been rolled and cut, put biscuits onto a parchment paper lined baking sheet. Brush with a bit of milk. Bake for 15 - 20 minutes, or until lightly golden brown.

Now for a quick Spanish lesson...

Pan = Bread

Bisquet=Biscuit

Delicioso = delicious

yummmm = yummmmm

Happy Weekending!

Linking to Weekend Wrap Up, Sunday Spotlight, and Sunday Showcase.