healthy eating my way (allergy friendly)
This is on one of my many walks, this is a old postal road that goes across the county. The bridge was built in 1918, the old mill I don’t know. It is still beautiful.
I found this recipe for “kugelhopf” . I made them with the twist. In stead of putting them in muffin tins, I just baked them as cinnamon buns.
2 tbsps warm water (not hot)
1 1/2 teaspoons active dry yeast
1/2 dl (1/4 cups) milk of your choice (not hot)
2 dl (3/4 cups) flour ( I used spelt)
Stir the water and yeast together in a small mixing bowl until the yeast dissolves, then stir in the milk. Add the flour, and stir until it forms a smooth batter, about 100 strokes. Cover the bowl and let this poolish Let rise for 30 mint- 1 hr. In this time, the poolish should rise to twice its original size and you should see lots of little bubbles on the surface.
1 tsp almond ekstrakt
In a separate bowl: whisk together the eggs and the almond extract.
2.5 dl (1 cup) flour
3 tbsp cane sugar
100 gr (3.6 oz) un salted butter, room temperatured
2.5 dl (1 cup) flour ( add more flour if needed)
In the bowl of a standing mixer, combine the remaining cup of flour, the sugar, and the salt. Pour the poolish-egg mixture into the flour and stir until it becomes a shaggy dough. Fit the mixer with a dough hook attachment and knead this dough on medium-high speed until it comes together and becomes smooth, five minutes.
Reduce the speed to medium and start adding the butter in. You may need to stop the mixer and scrape down the sides of the bowl during this time. Once all the butter has been added, increase the mixer speed back to medium-high and knead the dough for 10 minutes. The dough should come together in a ball, look glossy and supple, and jiggle like a custard if you tap it with your spatula.
Let rise for 2-3 hrs
Preheat oven to 400 F (about 200 C)
After the dough has been standing, roll it out to about 1/2 inch.
3 tbsp unsalted room temperature butter
2 tbsp cane sugar
1 1/2 tbsp cinnamon
Spread out the filling on the dough, and roll it up.
Cut them up in 1/2-1 inch pieces
Spread the buns out on parchment paper with good room between the buns.
Let it rise for an other 15-20 minutes. Cover it up with either plastic, or a towel.
Whisk together an egg, and use a brush right before putting the buns in the oven. Sprinkle a little sugar over top if desired.
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Enjoy! Thank you for stopping by my blog. I hope you found some inspiration.
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