Oh wow. It's been over a month again.
I'm back with a painfully obvious, yet cute, yet completely cliched post.
I promise, it's happy.
There are a lot of reasons I haven't been able to keep up with my cooking, baking, writing, my therapy.
I took over a new and challenging position at the paying job, and finding balance hasn't been easy.
I was disenfranchised with food blogging in general and uninspired.
However, there was a larger reason for the lack of noise here over the past five months or so.
I'm happy to tell you all that the husband and are expecting our first child!
Baby Bingham is due December 15th 2012, the best Christmas present for which one could ask.
Now, unlike his/her mother, Little Baby Monkey (as baby is affectionately known, since we are not finding out if it's a boy or girl), hasn't loved food all that much.
I haven't been sick, but my list of food aversions has been quite long. For almost the entirety of this pregnancy, it's been a struggle to eat pretty much anything else other than cake. Fear not, I haven't been living on cake alone.
Therefore, I've been frustrated. This food-loving lady just hasn't been able to cook or bake much. The effort put in, to not enjoy it at the end, well, I couldn't take it.
Thankfully, now in Week 22, food is a ray of sunshine again.
This Saturday morning, I sit with Grateful Dead radio playing, waiting for the dough for these cinnamon-peach buns to rise, thinking about all of the things about eating and food that I cannot wait to teach my little one.
I cannot wait to teach you the love and care that goes from farm to table.
I cannot wait to share your first, juicy, June strawberry with you.
I cannot wait until you pick your first tomato out of our backyard garden with your father, who tends to it carefully and lovingly.
I cannot wait to teach you how a July blueberry is heads and tails above a shipped-in blueberry at the grocery store in January.
I cannot wait to take out the box of my grandmother's recipes with your grandmother and cook and bake through the past with you.
I cannot wait to travel with you and introduce you to foods and cuisine all over this amazing food.
I cannot wait to sit at the kitchen table with you and your daddy on a Sunday night, and share a family dinner, and talk about everything under the sun.
I cannot wait to share with you the love, toil, and reward that goes into the growing and preparing of what we eat, I want you to treasure it as much as I do.
The list goes on and on.
The husband and I are so thrilled to become parents and share this world with our child.
I'm nothing if not honest, it's as terrifying as it is thrilling.
However, I'm standing at the edge of the "long, strange trip" parenting is known to be.
I cannot wait to jump.
Yield: 12 large rolls
Adapted only slightly from: Cooks Illustrated
Note - this is not a quick weekend morning affair. It takes two hour-plus rises. The time you put into this recipe will be 100% worth it, I promise. After this, no commercial cinnamon bun or roll will ever seem the same. They're that good. The icing DOES use corn syrup, you could probably omit and add a touch more cream, a touch more sugar. I do not mind using it on occasion. You know me, everything in moderation. Do this with peaches (perfect right now) or blueberries, or apples, whatever, it's all wonderful.
- 1/2 cup milk
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup warm water (110 degrees or so)
- 1 envelope instant yeast (make sure it's fresh)
- 1/4 cup (1 3/4 ounces) sugar
- 1 large egg, plus 2 large egg yolks
- 1 1/2 teaspoons salt
- 4 cups (20 ounces) all-purpose flour, plus more for dusting work surfaces
- 8 ounces cream cheese, softened, but cool
- 2 tablespoons corn syrup
- 2 tablespoons heavy cream
- 1 cup (4 ounces) confectioners' sugar
- 1 teaspoon vanilla extract
- pinch salt
- 3/4 cup light brown sugar
- 3 tablespoons ground cinnamon (use the best you have)
- 1/8 teaspoon salt
- 2 medium-sized peaches, pitted and chopped
- Dough: Heat milk and butter in a small saucepan over medium heat until combined. Remove from heat, set aside, and allow to cool a moment to 100 degrees.
- Using a standing mixer with the paddle attachment and its bowl, combine water, yeast, sugar, egg, and yolks at low speed until mixed. Now add your salt, warm milk mixture, and 2 cups of the flour. Mix at medium speed until blended. This will take about a minute. Now, switch to your dough hook attachment, add the other 2 cups of flour, and knead at medium speed (adding more flour IF necessary) until the dough becomes smooth and clears the sides of the bowl. This takes about 10 minutes. Scrape your dough onto a a floured work surface, shape into a round, and place into a lightly-oiled bowl. Cover said bowl with plastic wrap, and leave in a warm, draft-free spot to rise until it doubles in bulk. This will take 1 1/2 to 2 hours.
- Icing: While your rise is taking place, tackle the icing. All you have to do is combing all icing ingredients together in the bowl of your stand mixer (or in a large bowl to tackle with a hand mixer) and beat until all the lumps are out and everything is well combined. Transfer to a bowl for storage in the refrigerator until you need it.
- Rolling/Filling Dough: After your dough round has doubled in size, transfer it to a lightly-floured work surface. Roll it out to a 16x12-inch rectangle, with the long side facing you.
- Mix together all of your filling ingredients in a bowl, and then cover your dough, leaving a 1/2-inch border all the way around.
- Starting with the edge closest to you, roll your dough, pinching along the way to make sure you're getting a nice-tight roll. At the end, moisten the edge, and seal it. Dust it with a little flour and plump it into a nice cylinder.
- Now, take out some dental floss (you can do this with a knife, but it gets messy), and by wrapping the floss around the center of the roll first, and then "tying" the floss around it, cut the cylinder in half. Cut each piece in half again, and then cut each segment into 3 equal pieces, all using the floss technique.
- Place rolls, cut side up, in a lightly greased 13x9 baking dish, cover with plastic wrap, and return it to your warm, draft-free spot to rise again for 1 1/2 to 2 hours.
- Finally, you're ready to bake them after this last rise. I promise it's worth it. Preheat your oven to 350 degrees, remove the plastic wrap from the rolls, and place the dish on the middle rack. Bake until golden brown, about 25-to-30 minutes.
- Once down, invert them onto a wire rack to cool for 10 minutes. Once, cooled a bit, turn them upright on a serving dish, slather with icing and serve right away!
|Thankfully, I can still see past my apron. Of course, the pugs are very excited too!|