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Follow the Ruels

Cinnamon Roll Bread (Two Ways!)

August 11, 2017

If you subscribe to my newsletter, then you heard me rave about a recipe I tried a couple weeks ago: Kindred’s Milk Bread. Kindred is a restaurant just outside of Charlotte that is amazing on its own. But what makes it even more amazing is the bread they serve when you sit down. Their milk bread is light and airy but also has this butteriness like a croissant or brioche. After making it the first time, I knew I would be making this bread a ton and in a ton of different ways. First on the list: this cinnamon roll bread.

This cinnamon roll bread almost blows the original milk bread out of the water (almost). While the bread is awesome on its own, adding a little cinnamon and sugar never hurt nothin’ (pretty sure that is what should be written on my tombstone).

Not going to lie though, this recipe is a bit of a commitment. Well, most breads are. But this one especially. I can assure you that it completely worth it. It may seem like there are a lot of steps, but it is actually pretty fool proof. 


Start by making a slurry of water and flour in a sauce pan over low heat. Stir until the slurry thickens into a paste like consistency. Pour in the cream and honey and stir until the honey has dissolved. 


Pour the mixture into the bowl of a stand mixer and let it cool for about 5 minutes. Then sprinkle yeast over the mixture and let it bloom, basically it should be really foamy and bubbly. 

Add the flour, eggs, milk powder, and salt and mix with the dough hook until it forms a solid ball of dough. 1 tbsp at a time, mix in the butter. It may stubbornly just smear around the side of the bowl, but if you are patient, it will work itself in and form layers of butter within the dough.


Form the dough into a ball and toss it (don’t actually toss) it into a greased bowl. Cover the bowl with some plastic wrap and place the bowl in a warm place to let rise. 


The recipe will make enough dough for two loaves of bread, so split the dough in half and loosely wrap one of the halves in plastic wrap and place in the fridge.



With the other half, roll out into a large rectangle. The short side of the rectangle should be as long as your loaf pan. Spread some softened butter over the dough then sprinkle a sugar-cinnamon mixture over top. Starting from one end, roll the dough into a spiral.


Place the dough into the loaf pan and let it rise again. Brush an egg wash over the top so that the crust get’s nice and golden brown. You can see that I split the top of the bread. That is totally unnecessary. I would recommend that you just leave it unsplit…it just looks better that way. 


If you don’t want to make a loaf…or if you want to bake the other half of your bread…you can instead make it into a large roll. Instead of rolling the dough from the short end, start rolling from the long end and make a really long log. Then you can roll it into a spiral and pop it into a cake pan. Then let it rise and give it a good egg wash. 

Since I made both halves of the dough (because you can never have enough bread) I decided to mix things up and glaze the round loaf with a simple icing with butter, milk, and powdered sugar. Holy cow…it was like eating an oversized cinnamon roll. By that I mean amazing! 

But really this bread is perfect all on its own or just with a tiny spread of butter. There is no wrong way to eat this bread. 

Seriously, it’s so good. I will be making this bread again and again. It seems like the perfect thing to make for Christmas breakfast, Easter brunch, baby showers, or just any Tuesday. 

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/ Filed In: Breakfast, Eat, Other Sweets New
Tagged: bread, breakfast, brunch, cinnamon, cinnamon roll, loaf

Asparagus Prosciutto Tart

April 24, 2017

When asparagus is on sale at Trader Joe’s right before Easter you stock up and figure out what to do with it later. Oh, that’s not what you do? I guess it’s just me. I figured I could do a lot with asparagus, from adding it to an omelet or frittata to roasting it and serving along side some chicken or beef. I knew I would use it, I just didn’t quite now how. 

After a quick inventory check of fridge and freezer, I realized I had everything I needed to make a savory asparagus prosciutto tart. The perfect Spring brunch dish!


Start by blanching the asparagus by dumping the trimmed asparagus in boiling water for a few minutes then transferring to an ice bath. The asparagus will turn bright green and be slightly tender. 

Prepare the puff pastry by creating a 1/2 inch border and poking holes with the tines of a fork in the center then bake until it’s slightly golden.


While the puff pastry is puffing up in the oven, make the filling. Mix together marscarpone cheese, sour cream, and egg, shallot, lemon zest, parsley, and Parmesan cheese. 

Take the puff pastry out of the oven and if you see that your puff pastry has been stubborn and puffed up even where you poked holes, press it down with the back of a spoon. Spread the marscarpone mixture into the cavity that you created, leaving the border untouched. 

On top, add a thin layer of prosciutto. If you really like prosciutto, knock yourself out and add more than one thin layer. Top that with the asparagus and even more Parmesan, because this thing needs more cheese. 

Once the puff pastry is nice and golden brown and the asparagus is tender and slightly roasted, it is done! 

I topped mine with a little bit more lemon zest and parsley. And if you read last weeks post, you know I also topped this with some creamy hollandaise sauce! The perfect condiment to go with asparagus!

If you are an asparagus lover like me, then you will find absolutely no fault with this asparagus prosciutto tart. It was absolutely delicious and the perfect brunch for Easter! It would also be great for Mother’s Day! 

[amd-yrecipe-recipe:152]

/ Filed In: Breakfast, Eat, Other Savories New
Tagged: asparagus, brunch, Easter, marscarpone, Mother's Day, prosciutto, puff pastry, tart

5 Minute Hollandaise Sauce (Made in a Blender!)

April 19, 2017

If you want to add a little decadence to your meal, add hollandaise sauce. It should be the definition of decadent. How could egg yolks blended with butter be anything but!

Making hollandaise can be a little bit of a pain in the butt, however. I’ve tried to make it on a couple of occasions and it has always been more work than it’s worth. Then I learned you could make hollandaise in a blender and my life was changed! It couldn’t have been easier. No more double boiler. No more constant whisking. I could just throw everything into the blender and let it do the work for me. 


There are only a few ingredients in hollandaise sauce: egg yolks, butter, lemon juice, cayenne, salt, pepper, and a bit of water. First add the eggs, lemon juice, and water to the blender and give that thing a good blend. You want your egg yolks to be nice and pale and frothy.

Melt the butter, and while it is still hot gradually pour it into the egg mixture with the blender running. Be prepared to get a little bit splattered. 

Keep the blender running until the sauce thickens…then blend it a little more. 

The last step is to add some seasoning. Julia Childs likes to add a bit of cayenne in addition to some salt and pepper. I am not one to argue with Julia, so I, added some cayenne, too. You could also add a dash of hot sauce or paprika. 

And that’s all you have to do to make some delicious hollandaise sauce! Easy right? I bet you thought hollandaise sauce would be a lot more complicated! I sure did. 

Hollandaise sauce can go on a lot more than just Eggs Benedict. I drizzled this on top of an asparagus tart, which was delicious paired with the lemony sauce. I hear it is also amazing with most vegetables, especially root vegetables, eggs, ham, and fish. 

Now that you know how to make a quick and easy hollandaise, you can use that as a base to make lots of other sauces (that’s why hollandaise is considered one of the French mother sauces)! Here are some ideas to get you started! 

[amd-yrecipe-recipe:151]

/ Filed In: Breakfast, Eat, Other Savories New
Tagged: asparagus, breakfast, brunch, butter, eggs, hollandaise, sauce

Mini Quiches in Filo Dough Shells

April 29, 2016

Mini Quiches in Filo Dough Shells

I am finally getting around to sharing these mini quiches that I made for Easter last month. These little guys were such a hit with our friends and were almost gone before we sat down to eat. What I really like about these mini quiches is the filo dough shells that I found in the freezer section of my grocery store. They are smaller than your average mini quiche, so you can just pop it in your mouth and eat in one bite. Also, the filo dough is much lighter than the pie crust that quiche is normally baked in. So it made me feel a little better for eating about a dozen of them that I wasn’t eating a a load of pie crust. (FYI, in no way shape of form is this sponsored by the maker of filo cups. I know it sounds that way, but I it’s not.)

Customize these mini quiches to suit your tastes

I wanted a couple different flavors of quiches, so I made half of them bacon-onion-Gruyere and the other half asparagus-Gruyere. Both were delicious, but I think I was partial to the bacon mini quiches. I mean, they have bacon. Need I say more? Mini Quiches in Filo Dough Shells

But because they are so small, we had to use a small syringe to fill them with the egg mixture. You could use a small measuring cup and that would work just fine. But we had that little syringe laying around anyways so we decided to put it to use. (It’s a children’s medicine syringe I asked my local Pharmacist for when I was trying to make Jell-o Easter eggs. I know you were wondering why I had this.)


Another wonderful thing about just how miniature these quiches are is that they bake in no time! They were in the oven for no more than 15 minutes. If you have made a full size quiche before, you know it can take quite a while to cook which can be stressful if you are trying to time out a bunch of dishes out for a big brunch. These guys can be baked well ahead of time and served cool, or baked as people are walking in the door and set out 15 minutes later. 

Mini Quiches-5

The best part is, your mom will love them! So make these for her for Mother’s Day. 🙂

[amd-yrecipe-recipe:24]

 

 

 

/ Filed In: Breakfast, Eat, Other Savories New
Tagged: bacon, brunch, egg, finger food, quiche

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Hey There!

Hey there, I'm Lindsey. I'm a number cruncher by day and a home cook and baker by night. While I love to eat healthy and find fresh and healthy alternatives for my favorite foods, I will never turn down dessert! Life is all about moderation, right?

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