Friday Five is here to bring you 5 quarantine recipes to bake for a little indulgent self care while we all stay safe at home!
Ingredients for Dough:
- 1 packet active dry yeast (or 2 1/4 teaspoons)
- 1 cup whole milk (you can probably use 2% but I always use whole when baking)
- 1/4 cup white granulated sugar
- 1/3 cup unsalted butter, melted
- 1 teaspoon salt
- 2 large chicken eggs, room temperature
- 4 cups all-purpose flour
- 1 cup raisins (optional)
- 1 cup chopped pecans (optional)
- Oil or cooking spray
Ingredients For Filling
Ingredients for Cream Cheese Frosting:
- 3 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups confectioners (powdered) sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Heat milk to lukewarm, between 100-115°F. Any hotter and the yeast could die. I always use an instant-read thermometer to be sure.
- Once heated, pour milk into a large mixing bowl or the bowl of a stand mixer. Stir or whisk in the yeast until dissolved. Let sit for 5-10 minutes until frothy. If you see no bubbles, the yeast was either killed or may be bad and you’ll need to start over with fresh yeast.
- Add sugar, butter, salt, and eggs to yeast mixture and thoroughly combine.
- If using a stand mixer for kneading, add in the yeast mixture and 3 cups of flour to the mixer bowl and attach to the mixer with the dough hook. Turn on to the appropriate dough setting and wait for the flour to be thoroughly mixed in. Add the remaining cup of flour, adding more, if needed, a tablespoon at a time, continuing to run the mixer until the dough forms a ball in the bowl and is elastic – about 10 minutes.
- If kneading by hand, add all 4 cups of flour and stir or mix with your hands until the dough has come together enough to knead. Place dough on a lightly floured clean surface and knead for 5-10 minutes until dough is smooth and elastic, adding more flour as needed to prevent sticking.
- If desired, lightly mix or knead in raisins and pecans.
- Lightly oil or spray a large clean bowl. Shape dough into a large ball, place upside down in the oiled bowl to coat, then turn right-side up, cover with plastic wrap or a clean kitchen towel, and leave to rise until doubled in a warm place 1 – 2 hours.
- Once the dough has doubled, thoroughly punch it down and then turn it out onto a lightly floured surface.
- Using a rolling pin, or pat with your hands, roll out dough into approximately a 16 x 21-inch rectangle (long side facing you), adding a bit more flour if it starts to stick.
- Spread softened butter all over the rolled out dough and then sprinkle evenly with brown sugar and cinnamon.
- Starting with the side closest to you, begin rolling the dough tightly to the top edge. Pinch the top edge to the dough roll, and then roll over the roll so that the pinched edge is now on the bottom.
- At this point, you can cut the rolls into whatever size you desire with a knife, unflavored floss or thread. I usually just use a serrated knife.
- Place the rolls into a pan that has been sprayed with non-stick spray. I find that the rolls bake up best in a 9 x 13 baking dish or 2 cake pans. Having the filling ooze out can be a common problem with cinnamon rolls and I find the best solution is to leave just a bit of room for the rolls to rise and double so they will be touching and supporting each other.
- Cover pan(s) of rolls with plastic wrap or a clean towel and allow to rise until doubled in size in a warm area – about 30 minutes to 1 hour. I usually make my cinnamon rolls the day before and stick the pan in the fridge at this point to slowly rise overnight. Then I take them out in the morning first thing while I get ready and let the oven preheat instead of having to get up at the crack of dawn.
- While rolls rise, preheat your oven to 400°F.
- Once preheated, bake the rolls for about 15-20 minutes, or more depending on how large you made yours, until golden brown.
- In the meantime, make the frosting by beating together the softened cream cheese, butter, sugar, vanilla, and salt.
- One rolls are browned, remove from oven and slather with frosting. You may want to let them cool a few minutes before frosting as it will melt.
- Serve and enjoy!
- Cover and refrigerate any leftovers for up to 3 days. Frosted rolls can also be frozen. Rolls will reheat best in a dish covered with foil in a 350°F oven though can be microwaved for 30 seconds – 1 minute as well.
Recipe from the smartsavyliving.com blog!
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 5 tablespoons unsalted butter softened
- ½ cup granulated sugar
- 1 egg
- ½ cup milk any kind (I used 2%)
- ¼ cup plain Greek yogurt
- 1 teaspoon vanilla bean paste or vanilla extract
Cinnamon sugar topping:
- ¼ cup unsalted butter melted and slightly cooled
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 350°F. Grease a 24-count mini muffin pan with non-stick cooking spray. Set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream butter and sugar with an electric hand mixer or stand mixer with fitted paddle attached until light and fluffy, about 3-4 minutes.
- Add in egg, milk, yogurt, and vanilla. Mix until combined.
- Add dry ingredients into wet ingredients and incorporate until just combined. Be careful not to over-mix, as that will result in a denser donut.
- Spoon mixture in a large ziplock bag and cut the tip of the bottom corner. Pipe filling into each muffin cavity, filling 3/4 full. Alternatively, you can spoon batter into each muffin cavity, filling 3/4 full.
- Bake for 9-11 minutes, or until a toothpick inserted into the center of a donut comes out clean. Remove from oven and let cool in pan for 5 minutes, then remove to a wire rack to cool completely.
- Once donut holes are completely cooled, make the cinnamon sugar mixture. Pour melted butter into a small bowl and set aside.
- In another small bowl, combine the white sugar and cinnamon. Working one at a time, take each donut hole, dip completely into melted butter, and then roll in cinnamon sugar mixture, ensuring that the entire donut hole is coated. Repeat until all donut holes are coated in mixture.
Recipe from the pumpkinnspice.com blog!
- 1 (16.25 oz) box cake mix
- 1 large egg
- 1/4 cup vegetable oil
- 1 cup water
- 1 Tbsp unsalted butter melted
- 1 1/2 cups powdered sugar
- 3 Tbsp milk
- rainbow sprinkles optional
- Preheat oven to 350° F. Spray donut pan with non-stick cooking spray, set aside.
- Whisk together dry cake mix, egg, vegetable oil, and water until combined.
- Pour batter into a large, gallon sized plastic bag and snip off small portion of one corner. Squeeze donut mix into prepared donut pan until cups are about 1/2 full.
- Bake at 350° F for 12-14 minutes. Let donuts cool in pan for about 5-10 minutes then remove and let cool completely on wire rack.
For the Glaze:
- In a medium sized bowl, whisk together butter, powdered sugar, and milk until just combined.
- Dip the cooled donut about 1/2 way into the glaze then lift and turn sideways to let extra run off. Place back on wire cooling rack.
- Repeat with remaining donuts.
- Top with optional sprinkles and enjoy!
Recipe from the jennifermeyering.com blog!
- 1 ѕhееt frоzеn раѕtrу puff ѕhееt, thawed (uѕuаllу they соmе іn a 2 расk . . . if уоu wаnt tо make both ѕhееtѕ, just dоublе thе rесіре)
- 1/2 сuр ѕugаr
- 2 tеаѕрооnѕ grоund cinnamon
- 1/4 cup butter (melted)
- Preheat оvеn tо 450 degrees F.
- Unfоld аnd сut puff раѕtrу ѕhееtѕ іn hаlf lеngthwіѕе, аnd cut еасh hаlf сrоѕѕwіѕе into 1-inch-wide ѕtrірѕ. Plасе strips оn a lightly greased parchment paper-lined bаkіng ѕhееt.
- Bаkе 8-10 mіnutеѕ оr untіl golden brown (mіnе only tооk 8 minutes).
- Mеаnwhіlе, combine sugar аnd cinnamon іn a bоwl.
- Rеmоvе раѕtrу ѕhееtѕ from оvеn аnd dір іn mеltеd buttеr, then rоll in cinnamon-sugar mіxturе.
- Let stand оn a wіrе rасk fоr 5 mіnutеѕ оr untіl drу.
- Mаkеѕ 18 churros.
Recipe from the mariasskitchen.com blog!
- 12 ounces white chocolate chips or white confectionery finely chopped
- 1 cup heavy cream
- 8 ounces cream cheese at room temperature (regular cream cheese, not whipped)
- seeds scraped from 1 vanilla bean
- 1 package Nabisco Famous Chocolate Wafers
- 1/2 cup 1 stick unsalted butter, melted
- First make the crust. Put the cookies into the bowl of a food processor and process until completely smooth. Add the butter and pulse to combine well.
- Lightly spray a 9×9 square baking pan, and line with parchment if you want to be able to remove it for easy cutting later.
- Press the cookie crumb mixture evenly into the bottom of the pan, taking a few minutes to really tamp it down and get it even. I like to use my offset spatula to get the edges neat and even. Refrigerate.
- Put the chocolate chips or chopped confectionery into a microwave safe bowl and microwave on high for one minute. Remove and stir to melt the chocolate. If there are still lumps, give it 15 more seconds and try again. Don’t over heat or the chocolate can seize up and be ruined. Once it is smooth, set it aside to cool briefly.
- Meanwhile whip the cream until soft peaks form. Set aside.
- Blend the room temperature cream cheese together with the melted chocolate and the vanilla bean seeds. Keep blending until smooth. Then fold in the whipped cream, and keep blending until that is smooth. You may need to whisk or beat it very briefly to get it all incorporated.
- Spread the mixture over the crust, evening it out from side to side.
- Put the pan back in the refrigerator until fully chilled, about 3 hours, or overnight.
- Cut into squares, Store in the refrigerator.
Recipe from the theviewfromgreatisland.com blog!
Don’t forget to tune in on our facebook page this Sunday, May 17th at 12pm for our Cooking with your Agent! series, this week Tom will be teaching us how to make homemade bagels with smoked salmon and poached eggs!