Wednesday, March 10, 2010

cinnamon raisin scroll buns

So, i've made white bread, honey wheat bread and cinnamon raisin why not turn that raisin bread into scroll buns? Originally i made cinnamon raisin bread using the white bread recipe, i added soaked raisins to the dough (using the raisin water in the dough also) and sprinkled cinnamon sugar inside before rolling it up. Turned out a treat!

This time i did the same, added a little extra cinnamon sugar, rolled it up lengthways instead of from the short end, cut into 1 1/2 inch scroll pieces and VOILA! I drizzled some plain icing over the top as soon as it came out of the oven and the house smelled DIVINE! My husband came home from work and demolished most of it with his evening coffee....

When a recipe works out perfectly every time, i tend to stick to it, i'm funny like that. I like to see if i can adjust it to what i want rather than try a new recipe, having had a few new recipes not turn out on me. I like simple straight up recipes too, nothing long winded and three pages long, just make and bake. Like the old saying "when you're onto a good thing stick to it!"

So again, i used the original white bread RECIPE with a few adjustments:

I wanted it to be a sweeter bread this time so i put in the original suggested sugar amount and used 1 1/2 cups raisins, soaked in hot water for 1 hour before using (ends up being 2 cups of raisins, save raisin water and use in the dough for added flavour)

I needed to add an extra cup of flour due to the raisins adding moisture

i also added 1/4 cup finely chopped almonds to one loaf which tasted great!

The recipe revised as i used it:
Cinnamon Raisin Scroll Buns or Loaves

makes 3 trays of 7 scrolls ( i made 2 loaves and one tray of scrolls) or 3 loaves

6 -6 1/2 cups all-purpose flour
3 tbsp sugar
4 tsp Active Dry Yeast
1 teaspoons salt
1 1/2 cups raisins (soaked)
1-1/2 cups raisin water
1/2 cup milk
2 tablespoons butter or margarine
for the filling: mix 1/4 cup brown sugar, 1/4 cup sugar, 2 tsp cinnamon


Place 1/4 cup warm water (100° to 110°F) in a large warm bowl.
Sprinkle in yeast and 1 teaspoon sugar; stir.
Let sit 5 to 10 minutes, until foamy on top.

In a large bowl rub butter into sugar, salt and 6 cups flour.
Add active yeast, remaining raisins, water and milk.
Mix well using the medium speed of an electric mixer, scraping bowl occasionally.
Or by hand, like me.
Stir in extra flour to make a soft dough, if needed.

Knead on lightly floured surface until smooth and elastic, 8 to 10 minutes.
Divide into three. I found that size ball easier to knead and deal with.
Place in a greased bowls, turning once to grease the tops.
Cover; let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes.

Punch dough down.
Roll each ball of dough to 12 x 7-inch rectangle. Or a little larger for more swirling.
Fill with a sprinkling of cinnamon sugar mix, or desired filling.
Begin at long side of each rectangle, roll up tightly as for jelly roll for scrolls.
(Start at the short end of each rectangle, roll up tightly as for jelly roll if you're making loaves)
Pinch seams to seal. Cut each roll into 7.
Place, cut sides up, in greased 20cm cake tins.
Cover; let rise in warm, draft free place until doubled in size, about 45 minutes.

Bake at 200°C = 400°F for 25 to 30 minutes or until done. Turn half way to get an even colouring. Don't place the trays too high in the oven or the tops will darken too fast.
Cover tops loosely with foil if they are getting too dark and the bread isn’t ready.
Remove from pans; cool on wire rack.

I have to say, i am really enjoying making bread, it is very satisfying! Although it is incredibly dissappointing when it fails, after all the hard work you put in. As long as you take your time and be patient when waiting for it to prove ( i want to bake it NOW!) it all turns out in the end =)

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