Monday, November 28, 2011

Cinnamon Crisps

On a trip through Venice once I discovered these little gems at the breakfast offerings of my little home away from home.  It was the perfect start to the day as I lazily traipsed along the narrow winding streets, meeting interesting locals, the many hawkers and a myriad of tourists all flocking to the treasures of the canal city.  Amongst the Palazzo Ducale, Basilica, Old Jewish Quarter I discovered Cinnamon Crisps and using my best (and worst!) mix of Italo-Spanish I could muster, I managed to purloin this recipe from the chef!

Cinnamon Crisps

  • 3 1/2 cups plain flour
  • 7g sachet of active dry yeast
  • 1 1/4 cup of milk
  • 1/4 cup caster sugar
  • 1/4 cup butter
  • 1/2 teaspoon of salt
  • 1 egg
  • 1/4 cup butter melted

Cinnamon filling:

  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup caster sugar
  • 1/2 teaspoon ground cinnamon

Cinnamon Topping:

  • 1 cup caster sugar
  • 1/2 cup chopped pecans
  • 1 teaspoon ground cinnamon

To make cinnamon filling. Combine 1/4 melted butter, the brown sugar, the 1/2 cup caster sugar and the 1/2 teaspoon cinnamon.  Mix well.

To make cinnamon topping. Combine 1 cup caster sugar, the nuts and 1 teaspoon cinnamon. Mix well.

In a large bowl combine 2 cups of flour and yeast.  Heat milk, sugar, the 1/4 cup of butter and salt until butter melts.  Add to yeast mixture; add egg.  Beat at low speed for 1/2 minute.  Then at high for 3 minutes. Stir in enough of the flour to make a soft dough.  Placed in a greased bowl, cover and let the dough rise until doubled.

Turn out onto a lightly floured surface.  Divide the dough in half.  Roll out one half at a time to a 30cm square.  Spread with half the cinnamon filling.  Roll up, pinching the end to seal.  Cut roll into equal 12 pieces. Placed each on a lined baking tray at least 8 cm apart.  Flatten each one to about 8 cm in diameter.  Allow to rise about 30 mins.  Repeat with remaining dough.

Cover with baking paper and with a rolling pin roll over the tops and flatten to about 4mm.  Remove the baking paper and brush tops with 1/4 cup melted butter.  Sprinkle with cinnamon topping.  Bake in a pre-heated oven on high (200 degrees) for 10-12 minutes.  Place in a rack to cool.


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Cocinar, comer y ser feliz,

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