Yes! It's us... We are back!!! The last few weeks have been crazy. We have been cooking delicious stuff of course but had not time whatsoever to put the recipes on the blog, unfortunately.
I did that recipe for André one of those not so nice gray morning. Fortunately for us, good food always makes us smile and enjoy the day. :) Once again (and I can assure you that this is not the last time!), I took the recipe from Ricardo's website and adapted it a little bit with what we had in our fridge/pantry. In particular, pecan nuts are not that easy to find in Sweden (don't even get me started on the chocolate chips... I will come back to that another time ;)
In a bowl combine 1 liter of flour (this seems a lot, in the end, I did half the recipe and we were well stuffed eating it all :P), 2 teaspoons of dry yeast, 2 tablespoons of sugar and 1 teaspoon of salt. In a big mixing bowl, combine 125 ml of melted butter, 2 eggs and 310 ml of warm milk. Add gradually the dry ingredient to the wet mixture, mixing well/vigorously with a wooden spoon while doing so. Knead the dough for 4-5 minutes. Place the ball in a oiled bowl and let it rise in warm place for 45 minutes (I usually just start the oven a couple of minutes and turn it quickly off before placing the dough in with the light on).
Flour the working surface and roll the dough out to form a 50x35 cm rectangle and brush it with melted butter (here, Ricardo says 1 tablespoon, although the exact quantity is not very important). Sprinkle the dough with 125 ml of sugar, mixed with a teaspoon of ground cinnamon. Roll the dough and cut it in 1.5-2 cm thick slices. Place on a buttered Pyrex pan (I use cooking paper) with a lot space in between the slices. Let it rise in a warm place for 1 hour and 30 min (the slices should more or less double in volume).
Bake at 180°C for 25 minutes, or until golden brown. While the buns are in the oven, prepare the glaze by heating 60 ml of butter, 60 ml of corn syrup, 125 ml of sugar and 2 tablespoons of water in a saucepan. Poor the glaze on the buns the minute they are out of the oven.
Enjoy!
I did that recipe for André one of those not so nice gray morning. Fortunately for us, good food always makes us smile and enjoy the day. :) Once again (and I can assure you that this is not the last time!), I took the recipe from Ricardo's website and adapted it a little bit with what we had in our fridge/pantry. In particular, pecan nuts are not that easy to find in Sweden (don't even get me started on the chocolate chips... I will come back to that another time ;)In a bowl combine 1 liter of flour (this seems a lot, in the end, I did half the recipe and we were well stuffed eating it all :P), 2 teaspoons of dry yeast, 2 tablespoons of sugar and 1 teaspoon of salt. In a big mixing bowl, combine 125 ml of melted butter, 2 eggs and 310 ml of warm milk. Add gradually the dry ingredient to the wet mixture, mixing well/vigorously with a wooden spoon while doing so. Knead the dough for 4-5 minutes. Place the ball in a oiled bowl and let it rise in warm place for 45 minutes (I usually just start the oven a couple of minutes and turn it quickly off before placing the dough in with the light on).
Flour the working surface and roll the dough out to form a 50x35 cm rectangle and brush it with melted butter (here, Ricardo says 1 tablespoon, although the exact quantity is not very important). Sprinkle the dough with 125 ml of sugar, mixed with a teaspoon of ground cinnamon. Roll the dough and cut it in 1.5-2 cm thick slices. Place on a buttered Pyrex pan (I use cooking paper) with a lot space in between the slices. Let it rise in a warm place for 1 hour and 30 min (the slices should more or less double in volume).
Bake at 180°C for 25 minutes, or until golden brown. While the buns are in the oven, prepare the glaze by heating 60 ml of butter, 60 ml of corn syrup, 125 ml of sugar and 2 tablespoons of water in a saucepan. Poor the glaze on the buns the minute they are out of the oven.
Enjoy!
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