How To Make Sticky Buns With Cinnamon #PastryRecipesWorldwide

A tasty way of making sticky buns with cinnamon as added flavor to this pastry recipe. You can top nuts of your choice; walnuts, cashew nuts, etc.

Ingredients:

Dough:

• 1/4 cup warm water (105° to 115°)
• 1 (1/4-ounce) package active dry yeast
• 1/3 cup sugar
• 3/4 cup milk
• 4 Tbsp. unsalted butter, plus more for greasing
• 3 large egg yolks
• 1 Tbsp. finely grated orange zest
• 1 1/4 teaspoon. salt
• 4 to 4 1/4 cups all-purpose flour, plus more for dusting

Filling:

• 1/2 cup firmly packed light brown sugar
• 1 Tbsp. ground cinnamon
• 4 Tbsp. unsalted butter

Topping:

• 3/4 cup firmly packed light brown sugar
• 4 Tbsp. unsalted butter
• 3 Tbsp. honey
• 1 Tbsp. light corn syrup
• 1 1/2 cups (6 ounces) coarsely chopped pecans

Procedures:

1 Make the dough. In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes.

Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.

2 Make the filling. Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.

3 Roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.

4 Make the topping. In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.

5 Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.

6 Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.

Traditional French Quiche #PastryRecipesWorldwide

Traditional French Quiche

An easy family meal, a delicious lunch served cold or a tasty addition to a party buffet. You can try with potatoes and green salad with this recipe. Serves: 4

Ingredients:

For the pastry:

• 125g (4½ oz) plain flour
• 50g (2oz) butter, diced

For the filling:

• 2 organic eggs
• 150ml (¼ pt) single cream
• 50g (2oz) back bacon, diced
• 50g (2oz) mature Cheddar, grated


Procedures:

1. Preheat the oven to 200°C (400°F, gas mark 6). Sift the flour and a pinch of salt into a bowl. Add the butter and, using your fingertips, rub it into the flour to form fine breadcrumbs. Sprinkle over 2tbsp ice cold water and mix into the crumbs to make a soft dough. Wrap the dough in cling film and chill for 20 mins.

2. Roll out the dough and use to line a 17cm (6¾ in) fluted flan tin. Line with greaseproof paper and fill with baking beans. Bake for 10 mins, remove from the oven and take out the paper and beans.

3. To make the filling, whisk the eggs and cream together in a bowl and season with salt and pepper. Stir in the diced bacon and cheese and pour the mixture into the pastry case. Reduce the oven temperature to 180°C (350°F, gas mark 4) and bake for 20 to 25 mins, until the pastry is golden and the filling is just set in the center.

Cinnamon Rolls #PastryRecipesWorldwide

You can get Cinnabon’s taste without dealing with the crowds. You will make
this recipe over and over again because of its flavor and softness.

Ingredients:

1/4 cup butter, melted
1/4 cup water
1/2 package 3.4-ounce instant vanilla pudding mix
1 cup plus 1 1/2 teaspoon milk
1 egg, beaten
1 tablespoon granulated sugar
1/2 teaspoon salt
4 cup bread flour
2 1/2 teaspoon yeast
3/4 cup butter, softened
1 cup brown sugar
2 teaspoon cinnamon
1/4 cup walnuts, chopped (optional)
1/4 cup raisins (optional)
4 ounce cream cheese, softened
1 1/2 cup confectioner’s sugar
1/2 teaspoon vanilla extract

Procedures:

1. For the rolls, place melted butter, water, instant pudding, 1 cup milk, egg, granulated sugar, salt, flour and yeast in bread machine following manufacturer\'s instructions. Set for dough cycle.

2. After completion of dough cycle, remove from machine and roll out to an approximate 17 x 10-inch rectangle.

3. For the filling, mix together brown sugar and cinnamon. Spread 1/2 cup softened butter over dough. Sprinkle brown sugar and cinnamon mixture over top.

4. Roll tightly from long end, pinching edges closed when completely rolled. Slice rolled dough into1/2-inch slices or larger if a larger bun is preferred.

5. Place into greased cake pans or a cookie sheet. If using cake pans, use three 9-inch pans. Let rise until doubled. Bake at 350 degrees F for 15 to 20 minutes, until golden. Do not over-bake.

6. For the frosting, combine cream cheese, 1/4 cup softened butter, confectioners sugar, 1 ½ teaspoon milk and vanilla extract. Spread on very warm rolls.

Notes: Rolls are best when eaten fresh, but 10 to 15 seconds in the microwave makes them almost as good as fresh.

Easy Egg Custard Tarts #PastryRecipesWorldwide

Easy way to make egg custard with filling. You can introduce your own ideas for this recipe. Makes about 24 tarts.

Ingredients:

Pastry:

• 2 cups all purpose flour
• 1/3 cup lard
• 1/3 cup butter
• 4 tablespoons hot water, or as needed

Custard Filling:

• 2 eggs, room temperature
• 1 1/2 cups whole milk
• 4 ounces sugar (castor or superfine if possible)
• yellow food coloring (optional)

Procedures:

1) Preparations: Preheat the oven to 325 degrees Fahrenheit and grease the tart pans.

2) Cut the lard. Use a sifter to sift the flour into a large bowl. Work the lard and butter into the flour with the tips of your fingers, until the mixture has the appearance of coarse breadcrumbs. Continue kneading, adding the hot water. Roll the dough into a large ball, cover with wax paper and refrigerate while preparing the custard filling.

3) Lightly beat the eggs, taking care not to produce any air bubbles. Stir in the milk and the sugar. Add the yellow food color if using.

4) On a large, lightly floured surface, roll out the dough until it is very thin (about 1/8-inch or 3 to 4 mm thick). Cut the dough in half before rolling out if needed. Use a pastry cutter to cut out 18 circles that are 3-inches in diameter. Fit the circles into the tart shells.

5) Pour the filling into the shells. Bake until the custard is cooked and a knife inserted in the middle comes out clean (about 35 minutes). Cool.

6) Makes about 24 tarts