Cinnamon buns

[desperance]

I've said it before, that I don't bake enough. As was borne out by the dried yeast in my cupboard, three years past its use-by date...

It's a problem with being a keen cook who lives alone; you just can't eat enough, especially of bready things. But I do like baking, and every now and then the whim o'ertakes me. Also, when I was last in Taipei, there was this coffee shop that sold the best cinnamon buns; and I have now shopped Newcastle in search, and no one sells them here. You can get cinnamon danish, but that's a different thing.

So I threw out the old yeast and bought fresh, and yesterday I made the dough and slathered it with sugary buttery cinnamon goodness, rolled it up and sliced it and left the unbuns in the fridge overnight. Wasn't too sure this morning, because I'd expected them to rise at least a little, slowly in the chill, and they'd done nothing at all; but I slammed them in the oven anyway, and half an hour later they were swollen and soft and sweet and gorgeous.

And, of course, nothing like the ones I can buy in Taipei. I have now gleaned half a dozen more recipes from the internets, and I want to try them all; but as I say, a man alone, you just can't bake enough...

Comments

[shewhomust.livejournal.com]

a man alone, you just can't bake enough...

A man who bakes cinnamon buns need never be alone...

Here's a plan...

[szandara.livejournal.com]

When I am old and alone, may I please move in with you and buy you marvellous ingredients and enjoy everything you cook until I die fat and happy?

Or you could move in with me. Either one. I'm flexible.

Re: Here's a plan...

[desperance.livejournal.com]

Aye, that'll be grand. One way or the other. Um, where d'you live...?

Will Move For Food

[szandara.livejournal.com]

Massachusetts, but I'll move to England. Or we could both move to the south of France! or Tuscany! Like I said, I'm flexible.

[fastfwd.livejournal.com]

I now have an overwhelming craving for cinnamon buns. It's all your fault.

[desperance.livejournal.com]

Sorrry...

[mevennen.livejournal.com]

Any chance of a recipe?

BTW, I keep meaning to email you...I will now definitely be in London on the 17th Feb, doing a signing. Are you likely to be around at all or did that plan fall by the proverbial wayside?

[desperance.livejournal.com]

Recipe to follow, soon as I figure it out on paper (it was kind of a bastard creation: bit of this, bit of that, y'know...?).

And yes: I have tickets! I am there! I'm beginning to think the most fun stuff will be happening outside Picocon, which was actually the excuse for coming, but hey, I can flex. Where are you signing, and when...?

[mevennen.livejournal.com]

Forbidden Planet, mid-afternoon. I'm probably going to have to return home in the evening, but have until 8.30 (this is the last train as we all have to get up early and milk the cows).

[samarcand.livejournal.com]

Hmmm. Cinnamon buns. You know, I am always available to take the - erm - excess off your hands.

[julesjones]

Add another vote for the recipe -- but it would be nice to have suggestions for making the dough in a bread machine. Alas, the RSI means that kneading the dough myself is now but a fond memory.

[martyn44.livejournal.com]

Not a fan of cinammon - okay, I'm odd, I know - but I have memories of baking wonderful Chelsea buns in the dim and distant past. Look at us and you'll see why I haven't done that for a long time.

Saturday cometh soon...

[handworn.livejournal.com]

There was an interesting article in the N.Y. Times some time back about no-knead bread...you simply have to let the yeast work for a long time (say, 24 hours) and it achieves the same microscopic texture that kneading does, and makes far better-tasting bread.

Do you have Elizabeth David's Bread and Yeast Cookery?

[desperance.livejournal.com]

There was an interesting article in the N.Y. Times some time back about no-knead bread...you simply have to let the yeast work for a long time (say, 24 hours) and it achieves the same microscopic texture that kneading does, and makes far better-tasting bread.

That is interesting. It's how sourdough works, I think, to some extent - you save a piece of yesterday's dough to leaven today's, and leave today's batch overnight to let the yeast work through - but I've not come across it outside that particular process. I'll try it sometime, and let you know...

Do you have Elizabeth David's Bread and Yeast Cookery?

Indeed I do. Fabulous, but scary - much like herself. Apparently she used to turn up for dinner invitations with a loaf of her own bread under her arm, because nobody else's was good enough...

[handworn.livejournal.com]

If I were the host, I sure as hell wouldn't take offense. Though if I baked, I might take it as a challenge. :-)