"Easy Baking"

Show 96

Chef Party
Specialties...Pastries, Private
Instruction, Cooking Parties

Andreas Fleckenstein - Culinary Educator Chef

Andreas Fleckenstein with Lindsey Gustin

Cinnamon Buns
(Recipe makes about 4 dozen
depending on thickness)

The Main Item
1)   1 cup Milk (scalded and cooled to room temperature_
2)   2 tsp. Sugar
3)   2 1/4 tsp. instant Yeast or 1 small Cake of fresh Yeast
4)   7 tbs. melted Shortening
5)   3 Eggs (beaten)
6)   7 tbs. Sugar
7)   1 tsp. Salt.
8)   4 1/2 cup All purpose Flour.
9)   Melted Butter
10) Brown Sugar
11) Cinnamon
12) Optional: Nut Meats and/or Raisins (Currants)

1)   Scald milk and cool to room temperature.
2)   Add sugar, stir to dissolve and then add yeast.
3)   Melt shortening in a pot on the stove or in the microwave. Set aside.
4)   Beat together the eggs, sugar and salt. Add melted shortening and whisk
5)   Combine the milk and yeast mixtures. Add the flour and mix for 5 minutes
        with a dough hook.
6)   Transfer dough to a floured zip lock plastic bag and place in refrigerator
7)   Next morning, remove dough from fridge. Roll out into a 1/4 inch thick
       rectangle. Brush with melted butter.
8)   Sprinkle with brown sugar, cinnamon and optional items, if desired.
9)   Beginning at one long side, roll up sprinkled dough tightly.
10) Cut 1 inch slices from roll and transfer to 'pan smeared' 9x13x2 baking
       pan. (Pan Smear recipe is below.)
11) Preheat oven to 350 F.
12) Cover and allow Cinnamon buns to rise (proof) for 30 to 45 minutes.
13) Bake cinnamon buns for 30 minutes.
14) Allow to cool slightly and then spread glaze Or use a piping bag to create
       designs (recipe follows) over each bun and serve immediately.

The Pan Smear
1)   1/2 lb. of Butter
2)   2 cup Brown Sugar
3)   1 tbs. Cinnamon

1)   Beat all ingredients together.
2)   Spread liberally onto bottom of cinnamon roll pan before proofing.

The Cinnamon Bun Glaze
1)   2 cups Powdered Sugar
2)   1/4 cup Butter (melted)
3)   1 tsp. Heavy Cream (Use more to adjust consistency)

Mix the ingredients.

Refrigerator Lace Cookies
(Makes about 60 cookies)

1)   1/2 cup White Sugar
2)   1/2 cup Brown Sugar
3)   3/4 to 1 cup sifted A/P Flour
4)   1/2 tsp. each of Baking Soda and Salt
5)   1/2 cup soft Butter
6)   1 Egg
7)   1 tbs. Milk
8)   1 1/2 tsp. Lemon or Orange Zest
9)   1/2 tsp. Almond or Vanilla Extract
10) 1 cup rolled Oats

1)   Combine all the ingredients except the oats. Mix well.
2)   Fold in rolled oats by hand.
3)   Transfer cookie mix to a sheet of plastic wrap or foil and roll into a
        2 inch diameter roll.
4)   Refrigerate overnight.
5)   Slice thinly and place on well greased cookie sheet or bake pan.
6)   Bake at 400 F for 8-10 minutes.
7)   Allow to cool and then either store air tight, drizzle with chocolate
       or serve immediately.

Good Eating!!!