Forgive my chest thumping for just a moment here to whisper....I've made some pretty fine batches of cinny buns. Some members of my family have dubbed them krissy buns and might say they are my specialty, though I'm not sure I'd go that far. Especially considering that with our on-going adventures with slow food (and sometimes grain-free), I haven't been making them much lately. But there is a time for everything and last week was the time for these.
Who wouldn't want something warm and buttery from the oven with weather like this...
and daily longing for spring to arrive.
Today Elliott was in full baseball regalia (most of which was fashioned out of sub-standard bits and pieces which he willingly made work, like tucking his police pants into his ski socks to make them look like those shorty pants which "real" players wear). He agonizingly asks every day...when is summer going to BE HERE? Saschy's the same, which is really no surprise if you remember this.
Baking treats is the next best thing, I say. So here is a kind-of recipe which I hope you can follow. (Thanks for asking, Hannah and so nice to hear from you!)
I used a sourdough starter but you don't have to. I'll give the non-sourdough version.
1 cup warm water
1 tbsp yeast
3 tbsp honey
1 tsp sea salt
Mix these together and be sure the yeast is alive (bubbling).
Add enough organic whole wheat flour (or any combination of your favorite grains-I'm sure you can adapt for gluten-free as well) to make a thick soup type consistency. Stir and let sit for an hour or so.
Add more flour until dough forms into ball and knead until your triceps burn (20 min or so for me). Clean out bowl you were using and dribble olive oil in there. Add ball of dough, turn over so coated lightly in oil and cover for a few hours. Mine didn't double in size but it did rise some (sourdough doesn't seem to want to rise as easily, especially with the heavier whole wheat flour). If you want lighter dough, mix in some white flour as well.
Roll out dough into wide oval shape, almost a rectangle. Heat up butter (maybe 3/4 cup) and I used organic coconut sugar which is fantastic, and several healthy dashes of cinnamon. Stir and heat until this thickens a little or at least until sugar is melted. Pour this over dough and spread to within 1/2inch or so of edges, saving some to pour over top of buns. Sprinkle raisins and/or nuts, as you wish.
Then, roll the long edge of the dough, lifting a little so that the yummy syrupy goodness doesn't get all mushed out. Pinch the far edge of dough to the main roll of dough when it's all wrapped up to hold it together a little. With serrated knife, cut the roll into 2 inch rounds and place them on their sides in buttered baking pan (seen above).
Bake at 350degrees for about 20 min then check. You'll know they are done when the kitchen smells like heaven and if you wiggle the center of the largest bun and it doesn't feel gummy (kind of wiggles easily and with a little stiffness).
Cool and devour.
I hope all this makes sense. Let me know how it goes if you try it!
Hi Martha...yes..whenever you have the time.
Sending yours love.
Posted by: kris laroche | February 22, 2011 at 04:43 PM
thanks so much for sharing the recipe. looks delicious and i'm sure will be devoured around here whenever we make them. know what you mean about waiting for spring and mud.
Posted by: Martha | February 22, 2011 at 03:56 PM
HI Anne:
Hmmm. I dont have experience starting a starter because Ive always gotten mine (since Ive killed them a few times) from other people. I went to our local amazing bakery where they bake sourdough and asked for some starter and they were happy to give it to me. Then, also got one from a farmer friend. Its so fun sharing with others because that living culture has been around so long, passed down through generations and then plopping itself in your life. Is that a possibility for you? I wonder if I could mail you some...
Posted by: kris laroche | February 22, 2011 at 12:13 PM
kris, this recipe looks awesome! the only problem is that my attempt at making a sourdough starter (I tried last week) failed miserably. Do you have any tips on getting one going?
Posted by: anne | February 22, 2011 at 12:07 PM
Hurray, Maryam. How fun for you to finally get to try a version you like. Blessings.
Posted by: kris laroche | February 22, 2011 at 07:04 AM
Oh my, this recipe is so non-threatening that after years of looking at cinnamon bun recipes... I just might try this, gluten free-style. I'll let you know how it goes :)
Posted by: Maryam | February 22, 2011 at 05:08 AM