Simple Cinnamon & Raisin Scrolls & My New Addiction of Amigurumi

I haven’t had much motivation to bake or cook anything exciting or new this month (ooh.except for November’s Daring Baker’s challenge which will be posted tomorrow); our meals have been simple one meat-one veg serving or one pot dishes that I can whip up in no time. That’s not to say I haven’t had ideas to tempt me but they remain unmanifested. Any sudden food inspiration is quelled by the image of that burgeoning round figure looking back at moi in the mirror. Needless to say, I have to eat less and exercise more..yada-yada-yada…I know, I know moderation is key but I’ve got to undo the damage done over the last  year since I got hitched, otherwise I’ll never hear the end of it when I head home for the Chinese New Year celebrations (Ear Muffs! – thou shall be my best friend..hehe).

The baking will continue, with Christmas being around the corner but I’ll make sure I share the goodies around. Well, I’ve been replacing my baking/cooking urges with my new found addiction of Amigurumi which translates from japanese into ‘Stuffed Knitted Toy’ – And here are my latest crocheted projects combined:

 all patterns from ‘Amigurumi’ by Lan-Anh Bui & Josephine Wan except for the ‘Angry Bird’ and the ‘Blue Penguin’

It’s an awesome hobby; highly addictive once you get the hang of it and simply a great way to use up my 9 years worth of accumulated assorted coloured yarn. So far, I’ve only crocheted these cute figures with a 3 mm crochet hook; haven’t tried knitting them yet.

Anyway I digress from my Simple Cinnamon & Raisin Scrolls. I could do with some warm comforting cinnamon spiced bread plus I have a yeast goods assessment next week, so oh what the heck, let’s make some bread; my hands could take a break from all that crocheting. I made pretty basic ones; if I was in a better mood, I would have chucked in almonds, hazelnuts and some dark chocolate bits in addition to the raisins and cinnamon spice and drizzle some maple syrup for serving. ..mmmmmm…..Heh, that would contradict what I mentioned in the first paragraph.

Raisin & Cinnamon Scroll
(makes about 12-15 scrolls)

Plain Sweet Yeast Dough


410 g          Bakers/ high Protein Flour, sifted
   12 g          Dry Yeast
   40 g          Sugar
   35 g           Butter, softened
   15 g           Milk Powder, sifted
a pinch        Salt

200 ml        Water, warm at body temperature around 350C –  370C
      1               Egg

Filling

100 g            Raisins or Sultanas, washed and drained (washed to replump the fruit)
1 1/2  tsp     Ground Cinnamon
3 tsp              Sugar

Note: Other toppings to consider – nuts, orange peel, chocolate chips, chopped apples with cinnamon….

Bun Wash

100 g             Sugar
   50 g             Water

Method

  1. Place all flour, sugar, yeast, salt and milk powder in a mixing bowl; attach dough hook and give it a quick mix.
  2. Add the water and egg  and knead for 5 minutes on low to medium speed. Add in the softened butter and continue kneading for about 10 minutes or until dough is elastic. Alternatively, knead the dough by hand until elastic.
  3. Cover the mixing bowl with cling/plastic wrap and leave in a warm place to proof/rise until doubled in size. This should take about 1 to 1 1/2 hours; it really depends on the day’s weather.
  4. Once dough has doubled in size, punch or knock back the dough to release the trapped gasses from the fermentation (proofing) process.
  5. Shape up the dough into a ball; then square the edges as much as you can and then with a rolling pin, roll out on a lightly floured surface,  the dough into a rectangle about 1 cm thick.
  6. Mix the sugar and ground cinnamon in a bowl; then lightly spread onto the surface of the dough; scatter the raisins & sultanas evenly.
  7. Carefully roll up the dough into a log then pinch and seal the ends as neatly as you can.
  8. Place the log seam side down, then divide into equal 2.5 – 3 cm portions.
  9. Shape them into round scrolls then lay them flat in a deep baking tin, about 2.5cm apart.
  10. Leave scrolls for about 30 minutes to rise again; meanwhile pre-heat oven to 2000C
  11. Bake for 15 minutes.
  12. Whilst scrolls are baking, combine the sugar and water (for the bun wash) in a pot, bring it to the boil and stir until all sugar has dissolved; set aside
  13. Immediately after scrolls are baked and still hot, brush the bun wash over the scrolls to give it shine.
  14. Serve warm as it is or dusted with icing sugar, decorated with glaze icing or melted chocolate. 

 

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