desperance (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
desperance) wrote2007-01-24 11:54 am
desperance) wrote2007-01-24 11:54 am
Cinnamon buns
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...
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...
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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...?
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