21 March 2018

Knerken (Classic German Baking, modified)

120g high fat butter (Sierra Nevada vat cultured), melted and browned
2tsp ground cardamom (2 tsp pods=16pods=5g=3.6g seeds)
90g sugar
1 egg
250g flour
1/2tsp baking ammonia
1/4tsp salt

Blend cooled butter, cardamom, sugar and egg. Whisk together flour, ammonia, and salt. Add to butter mixture and mix well. Roll into two 7" logs and chill at least two hours. Cut into 8mm slices. Brush with milk and bake at 350*F for 15-20 minutes, until golden and fragrant.

Dark and Dangerous Cinnamon Buns (King Arthur Flour's Whole Grain Baking, modified)

Dough:
7oz water
2oz orange juice
100g honey
1 egg yolk (save white for filling)
4T butter
400g whole wheat flour
50g old fashioned rolled oats
35g potato flakes
30g buttermilk powder
1 1/2tsp salt
2tsp instant yeast (8g)

Filling:
200g brown sugar
1 egg white
15g cinnamon
pinch salt

Icing (halved):
100g powdered sugar
1 capful vanilla
pinch salt
1-2T milk

Taste great, but not much rise. I'm pretty sure I didn't knead the dough enough. Going to let the bread machine have a go next time.