When cinnamon, sugar and butter are mixed together, the result is something many people all over the world find irresistible.
The first cinnamon roll was created in Sweden, around the 1920’s. After World War I, several goods such as sugar, eggs and butter, which had been heavily restricted, eventually returned to the grocery shelves. The spice trade from Southeast Asia also led to the invention of the roll. Cinnamon was not grown locally in the European countries, hence the spice trade from Sri Lanka led to the development of cinnamon use in the European countries. The influences of German baking techniques combine with Swedish and Danish ingredients can clearly be seen in the making of the cinnamon roll.
In Sweden, October 4th is ‘Kanelbulle’ day or national ‘Cinnamon Roll Day’. This holiday was originally created by the country’s Home Baking Council in 1999 to commemorate their 40th anniversary. Swedish cinnamon rolls are not as sweet and heavy as they are in North America. The dough contains a hint of cardamom spice and they are generally baked in muffin papers to make a more delicate treat.
Our family definitely enjoyed a lot of irresistible cinnamon rolls. As is everything that becomes the ‘norm’, you take it for granted until you no longer have it and it becomes a ‘taste of a memory’.
I recall my mother also making ‘potato’ doughnuts. The mashed potato seems to really add to the flavor of a yeast dough. In keeping with this Swedish ‘holiday’, I am making POTATO CINNAMON ROLLS or ‘Twists’.
In a large mixing bowl, combine lukewarm milk with yeast; whisk until yeast is dissolved. Allow to stand about 3 minutes or until foamy. Add warm mashed potato, melted butter, eggs, sugar, cardamom & salt; mix well. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured surface. Knead for about 10 minutes, until smooth & elastic.
Place dough in a lightly greased bowl, turning dough to completely coat it with grease. Cover with plastic wrap; allow to rise in a draft-free place until doubled in size. Punch down, turn out on a lightly floured work surface & let rest for about 10 minutes.
In a small bowl, combine brown sugar & cinnamon; set aside.
Line a baking sheet or two with parchment paper. On a lightly floured surface, roll dough out into a 14 x 14-inch square. Brush with melted butter & evenly sprinkle with cinnamon/sugar mixture. Fold dough into thirds like a business letter, then roll again into a 14 x 8-inch rectangle. Facing the long edge, cut dough into roughly 18 -8-inch strips. Twist each strip several times, slightly stretching it as you do so. Take one end of the twisted strip & coil the dough around your hand twice, then over the top. Coil dough again & tuck the loose end in at the bottom.
Arrange on baking sheets. Cover with plastic & allow to rise in a draft-free place, 45-60 minutes or until doubled in size. Place oven rack in middle position & preheat oven to 350 F.
If you prefer, you can brush rolls with egg wash & sprinkle with pearl sugar or chopped almonds instead of using cream cheese glaze. Bake for 15-20 minutes or until golden brown. While cinnamon rolls are baking, make glaze (if you are using it). With a mixer, beat together cream cheese & butter until light & fluffy. Blend in powdered sugar & vanilla. Add enough milk to achieve a drizzle-like consistency. Drizzle on rolls while still warm.
Freezer Instructions: Form cinnamon rolls into twisted shape & place several inches apart on baking sheet to freeze rolls individually. Once frozen, transfer to a resealable plastic freezer bag. When ready to bake, place on a lightly greased baking sheet & allow to come to room temperature before baking.
From breakfast to dessert, healthy to decadent, traditional to innovative, the carrot cake is considered a timeless classic that never goes out of ‘style’. It was probably borne out of necessity, making use of the carrots’ natural sweetness, evolving from the carrot pudding of medieval times. Carrots contain more sugar than any other vegetable besides the sugar beet.
In the 1970’s, carrot cake was perceived as being ‘healthy’ due to the fact that carrots, raisins and nuts are all ‘good for us’. Then along came that glorious cream cheese frosting that forever bonded the pair. While raisins are undoubtedly the oldest compliment to carrots, pineapple, apples or applesauce as well as walnuts have all become modern day add-ins of choice.
I remember my mother making a jelly roll cake when I was growing up. It was a sponge cake baked in a sheet pan. She would spread a layer of jam over it when it was cool and roll it up. It looked unique and tasted great. Of course, today a cake roll is very common place with many variations. As far as carrots are concerned, you can transform this versatile veggie into everything from energy bars and smoothies to cinnamon rolls and cookies etc, etc, etc…. My choice today is to make a CARROT CAKE ROLL with CREAM CHEESE FILLING, yum!!
Preheat oven to 350 F. Line a jelly roll pan ( 10 x 15") with parchment paper & spray with baking spray.
With a hand mixer, beat eggs on high for 5 minutes, until frothy & dark yellow. Beat in sugar, oil & vanilla. In a small bowl, whisk together flour, baking powder, salt & spices. Stir into wet ingredients just until blended. Fold in dry carrots.
Spread batter in prepared pan. This makes a very thin layer; use a spatula to make sure it is spread evenly to the corners of pan. Bake 10-15 minutes. Test cake with a toothpick to be sure it is completely baked. While cake is baking, spread a clean kitchen towel on work surface. Sprinkle with powdered sugar. As soon as cake comes out of oven, turn it over on towel. Remove parchment paper carefully.
Working at the short end, fold the edge of the towel over cake. Using the help of the towel, roll cake tightly. Let cool completely while rolled, at least an hour.
While cake is cooling, make filling. Beat butter & cream cheese together until smooth. Stir in powdered sugar & vanilla; beat until smooth.
When cake is cool, carefully unroll the towel. Spread the filling evenly over cake & re-roll tightly. Chill about 30 minutes to an hour. Dust with powdered sugar, if desired, slice & serve.
German-inspired yeasted coffee cake is a very popular type of cake all over Germany and Austria. It is very different from the typical butter cake associated with streusel coffee cake in North America. Whereas a butter cake is rich, sweet and fine grained, kuchen is light and slightly porous with a complexity of flavor that can only be found in yeast leavened baked goods. Of course, there are many different variations, but the important part is the streusel or crumbled topping, which consists of a combination of flour, sugar, butter and spices.
In the past, most German towns and cities had orchards planted all around them, on land that belonged to the community. Cows or sheep grazed underneath the trees and people were free to pick the fruits when they became ripe. Today most of those common lands have been turned into suburbs and the trees are gone. Destruction of the remnants of ancient orchards is ongoing, contributing to the loss of heirloom varieties. Even though the diversity of choice is decreasing, the apple is still by far the most popular fruit in Germany.
Here is my best adaptation of an APPLE STREUSEL COFFEE CAKE that I think you might enjoy to try.
In a large bowl, combine yeast, 1/8 cup sugar & lukewarm water; allow to dissolve. Stir in remaining 1/8 cup of sugar, salt, milk, sour cream, lemon juice & vanilla; mix well. Add egg & blend.
With fingertips, rapidly work the butter into 2 1/2 cups of the flour until coarse, meal-like consistency. Add to the yeast mixture & knead in bowl, adding more flour if necessary to make a smooth, elastic dough. Shape into a ball & place in a lightly buttered bowl. Cover tightly and let rise in a draft-free place until doubled in bulk.
Peel & slice apples. In a small saucepan, combine all filling ingredients except pecans. Cook over medium heat, stirring constantly until apples are tender, & juice has evaporated. Stir in pecans; set aside to cool.
In a small bowl, combine flour, sugar, salt, cinnamon & lemon zest. With fingertips, rub in butter until mixture is coarse & crumbly. Set aside.
When dough has doubled in size, turn out on a lightly floured piece of wax paper. Press out gently into a rectangle about 10 x 14-inches in size. Spread apple filling to within 1/4-inch of edges & very gently press into dough. Roll up from the wide end, jelly-roll fashion.
Preheat oven to 375 F. Butter a 9-inch tube or bundt pan. Sprinkle half of the streusel in pan. Carefully, (dough will be very soft) with the help of the wax paper, fit the roll into the pan so that the ends of the dough join. Pinch ends of together. Sprinkle cake with remaining streusel. Bake for 30 minutes. Remove from oven & allow cake to cool before slicing.
Boston Cream Pie, a French inspired cake that dates back to the late 1800’s. Considered an American classic, Boston cream pie is typically credited to Chef Sanzian of the Parker House Hotel right in downtown Boston, USA. One of the theories as to why it was called ‘pie’ instead of cake is that at that time, pie and cake tins were often considered interchangeable, as were the words themselves.
The original Boston cream pie consists of rich butter sponge cake filled with a rum-infused pastry cream. The sides are coated with toasted sliced almonds and topping it all is a layer of chocolate fondant. A delicate ‘spider web’ of white fondant adds a touch of elegance.
Most women of my mother’s time would do there own version of this pie/cake even if it was just a simple jam-filled layer cake topped with powdered sugar. Definitely the ‘classic’ version was reserved for special occasions. Men generally loved this ‘pie in cakes clothing’. Over time, homemakers as well as the food industry have come up with numerous ideas to recreate this dessert in donuts, cake pops, cupcakes etc.
I’m forever in pursuit of saving time and calories but ending up with a memorable ‘creation’.These Boston Cream Cupcakes are a good example. Tender little cakes filled with vanilla pudding and topped with a chocolate glaze.
Preheat oven to 350 F. Line a standard muffin pan with paper baking cups.
In a large bowl, combine flour, baking powder, salt & sugar with a wire whisk. Add butter & with a pastry blender combine until mixture resembles coarse meal. Add eggs, using a hand mixer on low, combine. Add milk & vanilla, increase to a medium speed & mix until batter is light & fluffy & free of lumps.
Fill lined muffin cups 3/4 full. Do not overfill. Bake about 18 minutes or until a toothpick inserted comes out clean. Cool in pan 5 minutes then transfer to a wire rack & cool completely.
Beat dry pudding mix & 1 cup milk with a whisk for 2 minutes. Stir in Cool Whip. Let stand 5 minutes before using.
For glaze #1... Microwave chocolate & butter in a microwave bowl on HIGH 1 minute; stir until chocolate is melted. Add sugar & 2 Tbsp milk; mix well.
For glaze # 2 ... Microwave chocolate & 1 cup Cool Whip topping in a microwave bowl on HIGH for 1 minute; stir until chocolate is melted & mixture is well blended
To Assemble: Insert a small knife at a 45 degree angle about 1/8-inch from the edge of each cupcake & cut all the way around, remove a cone of cake. Cut away all but the top 1/4-inch of the cone; leaving only a small disk of cake which will be used to top the cupcake.
Fill each cupcake with about 2 Tbsp of custard & top with the disk of cake. Carefully top each filled cupcake with 1-2 Tbsp of chocolate glaze. Refrigerate until ready to serve.
In a large bowl, combine water & seasonings. Add pork & mix well. In a skillet, cook pork mixture until no longer pink. Remove from heat; drain on paper towels while it cools.
Boil potato, mash & cool. Fry bacon, drain & crumble. In a small bowl, combine yeast with lukewarm water; whisk until yeast is dissolved. Let stand about 3 minutes until foamy. Add butter, salt, sour cream & potato; mix well. Add bacon; mix until just combined.
Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured surface. Knead dough about 10 minutes, until smooth & elastic. Place dough in a lightly greased bowl, cover with plastic wrap & let rise in a warm place until doubled in size, about 1 hour.
Remove risen dough from bowl, turn onto lightly floured surface; roll dough to about a 12" x 15" rectangle. Place a large piece of parchment on a sheet pan. Roll dough onto your rolling pin then unroll onto parchment paper. Place 1/2 of the cheese down the center of dough, top it with pork, green onions & remaining cheese.
Fold short ends in about 1". Using parchment, roll from the long side in a jelly roll fashion. Press down slightly to make a flatter shape. Cover with plastic wrap; allow to rise for 15 minutes while preheating oven to 375 F. Brush with egg wash if preferred. Bake for 25-30 minutes until golden.
If time is of the essence, use purchased frozen bread dough or pizza crust.
This picnic is definitely favored by men due to the 'hearty' potato loaf sandwiches.