Hubby loves coffee scrolls, cinnamon scrolls, with heaps of icing on top. However, the doctors didn't deliver good news to him and it does look like he has to cut back some sweet addictions.
He still loves his sweet breads and I have some dates left over. So, this is it...
Cinnamon Date Scrolls
1 part of Plain Flour Pain Viennois dough as per this recipe
100g butter (I know its bad)
6 heap tbsp brown sugar
1 tsp cinnamon powder
1 tsp all spice powder
1 cup dates (roughly), diced
Makd the dough and let it proof.
When it's almost proofed for the first time, melt butter and mix in sugar, cinnamon powder, all spice and stir in the chipped dates.
After the dough was proofed, roll it out into a rectagular shape and spread the filling mix.
Simply roll up the dough into a long log and slice...
Place them on a lined tray and let them proof again for about 45 minutes to an hour.
Brush on egg wash and and bake in 180C oven.
It's sweet enough without the icing, but it will be nice with icing as well...
Who'd thought, that after so many loaves of simple white bread for the children's school lunch, I'd totally flop?
It's actually embarrassing... Mum calls me arrogant sometimes, when I insist on baking my own loaves for the children, and wouldn't give that up for anything... However, sometimes, things don't always go the way I want them to go....
Basically, I timed the proofing of the dough wrong last week end, and after the first attemp that the loaf is over proofed, I quickly started another one, however, I didn't take into consideration that it's still summer, even weather was cool, and we had to be away for the day, visiting my mother in law. When I came back, the dough looked funny, and after 3 more hours, there's no way I could save it, and I wasted so much time... At 11:30pm, I quickly asked hubby to go to the local Woollies and get a loaf of white bread for the school lunch next day, there was no lunch orders in school canteen on Mondays...
But the tide has turned... Finally, the third week into the school lunches, I got a good loaf...
There's nothing magical in the dough, just a plain loaf:
7g yeast
260ml water
pinch of salt
30 ml olive oil
400g bread flour.
It's not always easy to juggle for baking, but it's always good to provide kids with home baked goodies with no preservatives and I know what's in it!
It's an classic dessert, the humble bread and butter pudding, very English, or shall we say, very Australian.
Great for the cool wet days and I happenned to have 3/4 loaf of my normal Eggy Loaf left so before I make another loaf of bread, I decided to use it in a dessert tonight.
Chocolate & Raisin Bread & Butter Pudding
1/2 Cup Raisin
100g dark chocolate (I use 70% cocoa Lindt's)
50g softened Butter - enough to butter all slices of bread
600ml Milk
4 eggs
12 Slices of Bread (it can be white bread, raisin loaf etc)
2 tsp Vanilla Essence
1 tsp cinnamon powder
4 tbsp raw sugar
2 tbsp rum
1 tbsp golden syrup
Method:
Grease an Oven dish (mine is oval, 18cm X 25cms).
Remove crust, butter both sides of bread, lay one layer at the bottom of the dish.
Layer with dark chocolate squares and raisins.
Lay the rest of bread covering the chocolate and raisins layer.
Whisk eggs, whisk in sugar and mix very well, add milk, rum, vanilla essence and cinnamon powder.
Pour over bread and drizzle the golden syrup on top.
Bake in pre-heated oven - 180C for 45 min or till golden.
Serve with Vanilla Icecream....
