07 June 2014

Recipe Tester: Cinnamon Buns with Creme Fraiche Icing

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Sometimes on lazy mornings, I like to create something that is not my own.  An homage to other beautiful recipes discovered while catching up on favorite blogs or revisiting favorite cookbooks.  Instead of creating a recipe, I can keep that time to myself.

Time saved to catch up on some morning chores, or take a walk out to the park and enjoy a little solitude before the rigors of the day.  Time to just take a deep breath.  Time to just be recipe tester* instead of a recipe innovator.

Inhale.  Exhale.

My favorite place for an early morning exploration is just across the road.  There is a Naval Air Field that most of the locals know as Magnuson Park.  It also goes by Sand Point after its days as a Naval Air Station.  The base was decommissioned in the 1970's and is now largely occupied by the National Oceanic and Atmospheric Administration (NOAA), Seattle Parks' and Recreation, and several recreational groups.  

As a history buff, it is enjoyable to walk around the mostly re-purposed buildings and think about when it was like in the heyday of the base.  The excitement of being the landing point of the first aerial circumnavigation of the world in 1924.  The thought that several training aircraft crashed into Lake Washington and remain there to this day.  

This little slice of land has history.  It deserves to have a little bit of my time. 

Inhale.  Exhale.

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My early morning breakfast took a bit of patience.  Another deep breath. 

I decided to take on Beth Kirby's Cinnamon Rolls.  The patience comes from the dough rising three times over the course of three hours.  It is between one of the risings that I decided to venture out to the beach and enjoy some fresh air.  I ended up making a couple of tiny modifications to the ingredient list, but the process she outlined is the same.

The Shopping List: 

  • 3.5 cups wheat flour, 1/2 cup for kneading
  • 1.5 cups whole milk, warm
  • 1/2 cup, 1 stick unsalted butter, melted & warm
  • 3/4 cup sugar
  • 6 Tbsp cornstarch
  • 1 packet instant yeast
  • 1/2 tsp sea salt
  • 2 large eggs
  • 1 cup brown sugar, packed
  • 4 Tbsp cinnamon
  • 6 Tbsp butter, soft and whipped
  • 1 1/2 tsp rose water
  • 1/2 cup creme fraiche
  • 1 cup powdered sugar
The MethodTo make your own, find the full recipe on Design SpongeI can say after trying it, while time prohibitive on a regular morning, this will be added to my special occasion rotation. 

*Recipe Testers are just that, the folks that recreate a recipe from the original instructions by the dish creator.  If there is a mistake, they will find it.  If something is unclear, they will find that too.  A lot of testers are home cooks.  Folks that may not have a formal training, but have an understanding of the kitchen.  Any recipe can look beautiful, but verifying that it tastes beautiful -- that is the tester's job.  They are the folks that make sure anyone can follow through the instructions of dish. 

Cinnamon Buns photo Cinnamon_Buns_03_zps3d2cab20.jpg
Sticky Buns photo Cinnamon_Buns_04_zpsa61d0e2c.jpg
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