In case you need the recipe, here’s her recipe for chocolate cupcakes. You’re going to have to improvise the ending. Sorry, but the ceremonial licking of the bowl proved too distracting for her to complete the recipe.
- 1 cup soy/coconut/almond milk (I have no idea why no dairy, but I had soy, so I went with it)
- 1 packet instant yeast
- 1/2 cup butter
- 1 egg
- 3 cups of flour (I had 2 cups of all-purpose and 1 cup of self-raising and there was no problem. Yay me!)
- pinch of salt
- 1/4 cup of sugar
- 1/2 cup sugar
- 1/2 cup butter
- 3 Tbsp cinnamon
- In a large bowl, melt the butter.
- Add the almond/soy/coconut milk to the butter and heat in microwave until warm (but not hot, because apparently yeast doesn’t like cold water or hot water. Think Goldilocks)
- Sprinkle the yeast on top of the ‘just right’ butter + milk mixture and cover the bowl for 10 minutes.
- Once yeast is nice and bubbly, add the sugar and salt to the mixture and stir.
- Now put the flour in a large mixing bowl and make a well.
- Crack the egg into the flour.
- Pour the liquid mixture into the well and mix together to form the dough.
- The dough will be sticky and warm. Turn it out onto a floured surface and knead it into a loose ball.
- Rinse your mixing bowl and spray it with oil.
- Put the dough into the bowl and cover it with plastic wrap and a warm towel.
- Leave it to rise in a warm place for an hour (it should double in size, generating loud and enthusiastic ooohs and aaahs by disbelieving family members).
While you wait
- Pre-heat the oven to 160 degrees (this is Celsius, if you are in the USA then it’s 350 degrees Farenheit).
- Melt the butter and mix it with the cinnamon and sugar.
We’re nearly there!
- On a floured surface, roll out the dough into a thin rectangular shape. It doesn’t have to be even or perfect at all, so stop worrying.
- Pour 2/3 of the cinnamon/butter/sugar mixture into the middle of the dough and spread it over the whole rectangle.
- Lengthwise, roll the dough over like a giant sushi roll until you reach the end. If you’re anything like me, there will be syrupy mixture all over your kitchen counter and holes in the dough. THIS IS OKAY. Keep breathing.
- Now, cut the roll in half, then into quarters, then eighths and continue until you have 12 little scrolls.
- Turn them on their sides and place them into a greased muffin tin.
- Brush the remaining liquid mixture over the top of them.
- Leave them to rise until the oven is heated and then bake them for 20 minutes or until golden.
- Once your home is filled with the fragrance of cinnamonny-goodness and your family come running, use the scrolls to bribe them to clean their rooms and give you a back rub.
- Serve them and gloat because you are a baking badass.
- Write a comment at the bottom of this post, thanking me for elevating you to this new status.
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This post is the part of my first attempt to take part in BlogHer’s NaBloPoMo (National Blog Post Month). It is going to be a huge challenge for me to publish a post every day of the month of November but I will give it my all. I hope you’ll join me for the ride.
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