cinnamon swirl buttermilk pound cake - tish boyle's recipe

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt.

ever since shirley @kokken69 posted it in her blog..
i've been dreaming of this cake
imagining how am i going to do it - sort of exercising the steps in my mind
ok. its a little bit overboard since its only a pound cake
nobody can go wrong making pound cake, i suppose.
but then, when i saw sis rima posted it. aduyai..
i feel like running back home from the office
and bake this cake there & then!
i finally made this for my department meeting
(yup! i need a reason to bake)

moist + gebu + lemak merdu - everything u asked for in a cake!

sumber: kokken69
Cinnamon Streusel Swirl

• 1/2 cup (60g)             All purpose flour
• 1/3 cup (72g)             Firmly packed light brown sugar
• 1/4 tsp                        Ground Cinnamon
• Pinch of salt
• 3 tbsp(42g)                Unsalted butter melted

Buttermilk Pound Cake

• 2 cups (242g)            All purpose flour
• 1/2 cup (57g)            Cake flour
• 1 tsp                          Baking powder
• 1/4tsp                        Baking soda
• 1/4 tsp                       Salt
• 1/8 tsp                       Ground cardamom
• 1cup (227g)              Unsalted butter, softened
• 2 cups (400g)            Castor sugar (I used 340g)
• 3 large                       Eggs
• 2 tsp                          Vanilla Extract
• 1 tsp                          Finely grated orange zest <-- i used lemon zest.
• 1cup (240ml)            Butter Milk

the best pound cake i ever made. sungguh! tak tipu!

1. Preheat oven to 170C / 325F. If using a bundt pan, grease the inside of a 10inch bundt pan with butter  and dust it with flour. I used a loaf pan and lined it with baking paper.

2. In a small bowl, whisk together the dry ingredients of the Cinnamon swirl. Add the melted butter and stir until blended and crumbly.

3. Sift together the flours, baking powder, baking soda, salt and cardamom into a medium bowl. Whisk to combine and set aside.

4. Using a paddle attachment, cream butter for 2 mins at medium speed in a mixer until very creamy. (2mins) Gradually add in the sugar and continue beating at medium high speed until pale and light. (4mins)

5. At medium speed, add in eggs one at a time and mix to incorporate eggs well.

6. Add vanilla extract and orange zest. Add in the flour in 3 portions, alternating it with milk (2 additions). Mix until just combined.

7. Scrape half of the batter into the prepared pan and smooth it into an even layer. Sprinkle the streusel mixture evenly over the batter. Scrape the remaining batter on top and smooth it into an even layer.

8. Bake the cake for 65 to 75mins, until the cake tester inserted into the center comes out clean.

9. Cool the cake for 15 mins before turing out the cake to cool completely.

u complete me.

nota:
utk kek yg sedap sila guna butter yg sedap. hehe.. sah2 la kan..? :p
butter yg paling sedap utk buat cake to me so far is SCS.. tapi mahalnya tak ampun!

and pls.. don't opt out the ground cardamom (buah pelaga) - that is one of the reason this pound cake is different from others. combined with the fresh grated lemon/ orange zest.. it tastes so exotic & dramatic! (ayat yg sgt over.)

no knead cinnamon rolls

dah berhari2 niat nak buat rolls ni
tapi asik bertangguh dan tertangguh
sampai termimpi2.. sampai terbayang2 dok buat rolls ni..
sungguh over! :p

dulu pernah buat tapi resepi lain
yang ini guna oil instead of butter
and no eggs!
dan paling penting, no knead!
sesuai utk org yg "rajin" mcm saya :p

resepi asal: pioneer woman
sumber: happyhomebaking

for dough:

• 250ml (1 cup) milk (I used low fat fresh milk)
• 50g (1/4 cup) sugar (I used brown sugar)
• 62.5ml (1/4 cup) vegetable oil (I used canola oil)
• 1 teaspoon Instant yeast (or 1.5 teaspoons Active Dry Yeast)
• 250g (2 cups) + 30g (1/4 cup) plain flour
• 1/4 teaspoon baking powder 
• 1/4 teaspoon (scant) baking soda
• 3/4 teaspoon salt

for filling:

• 1 tablespoon ground cinnamon (cinnamon powder)
• 50g (1/4 cup) sugar (I used brown sugar)
• 50g (1/4 cup) unsalted butter (melted)

Method:

1. Mix milk, sugar and vegetable oil in a pan. Scald (heat until just before boiling) the mixture. Leave to cool for 45mins ~ 1 hour.
2. Place 250g (2 cups) plain flour and Instant yeast in a mixing bowl. Make a well in the centre and add the above mixture. Stir with a spatula until the mixture comes together to form a thick batter. (If using Active Dry Yeast, sprinkle the yeast into the mixture and let it sit for a minute before adding it to the plain flour.) Cover and let the batter sit for at least 1 hour.
3. Add in the remaining 30g (1/4 cup) flour, baking powder, baking soda and salt. Stir until the mixture comes together. Either go ahead to make the rolls or cover and leave to chill in fridge over night or until needed. If left to chill, check the dough and punch it down by folding with a spatula if the dough rises almost to the rim of the mixing bowl. (Note: dough will be more firm and easier to work with if left to chill in fridge).
4. When ready to make the rolls, mix ground cinnamon and sugar in a small bowl.
5. Dust the work surface freely with flour. Dust the top and bottom of dough with flour. Roll out the dough into a rectangular shape. Then roll out as thin as possible. Dust the dough and work surface with flour when necessary.
6. Brush the rolled out dough with melted butter. Sprinkle the cinnamon and sugar mixture evenly over the surface.
7. Start from the opposite end of the dough, roll the dough neatly in a line towards you. Roll as tightly as possible. Dust fingers with flour if the dough feels sticky. Pinch the seams to seal.
8. Cut into 1 inch thick slices and arrange on baking pan lined with parchment paper (or greased with butter). Place the rolls close together so that they are almost touching.
9. Cover and leave to rise for 30mins (1 hour if dough was left to chill over night) or until the rolls double in size. (Note: the rolls can be left to chill in the fridge over night and bake them the next morning. If rolls have doubled in size, bake them right away. Otherwise leave to sit on counter until double in size before baking.)
10. Bake in preheated oven at 180degC for 20mins until golden brown. 

verdict:

fuyoooo!!!! lembut bangat rotinya!

me likey :)

cinnamon sugar pull apart bread

akhirnya hantu roti baru mari!!! :p
thanks kak shidah for sharing this recipe..
and for the step by step picture..
kalau baca the steps rasa macam susah.. & tak boleh imagine
tapi bila tengok gambaq.. baru jelas tatacaranya..
baru keluar perkataan "oo.. camni rupanya.."

sumber: dairimama
k.shidah.. mohon izinkan c&p resepi akak kat sini ye.. tq kak :)

bahan2:

• 2 3/4 cups plus 2 tbs tepung
• 1/4 cup gula kasar
• 2 1/4 sudu kecik yeast
• 1/2 sudu kecik garam
• 4 tbs butter
• 1/3 cup susu penuh krim
• 1/4 cup air
• 2 biji telur (size A)
• 1 sudu kecil Vanilla extract

For the Filling

• 1 cup gula kasar
• 2 sudu kecil serbuk kayu manis (cinnamon)
• 1/2 sudu kecil serbuk buah pala (nutmeg)
• 4 tbs butter - dicairkan sehingga menjadi brown

cik abe tanya apsal gambar tak penuh? cik adik kata inilah seni! :p

1. Dalam mangkuk yang besar, campurkan 2 cups tepung, sugar, yeast, and salt. Ketepikan
2. Pukul telur, ketepikan
3. Dalam small saucepan, campurkan susu dan mentega, panaskan sehingga mentega cair. Ketepikan dan masukkan air dan vanilla extract. Biarkan seketika sehingga mixture menjadi suam2 kuku.
4. Tuangkan mixture susu dan mentega tadi kedalam bahan kering, kacau dengan senduk. Masukkan telur dan kacau lagi. Add 3/4 cup tepung, dan uli sehingga sebati. The dough will be sticky. Masukkan dough kedalam mangkuk besar yang telah di gris dengan butter/minyak. Tutup dengan kain atau cling wrap, biarkan sehingga dough naik 2 kali ganda.
5. Sementara menunggu dough naik, campurkan gula, serbuk kayu manis dan serbuk buah pala di dalam mangkuk.
6. selepas dough naik, tumbuk perlahan untuk mengeluarkan angin. canai doh dengan rolling pin hingga menjadi bentuk 4segi bersaiz 12x20inci (saya ikut saiz placemat so, agak tebal dan gebu).
7. beruskan butter cair dan tabur filling keatas doh. potong doh kepada 6bahagian secara memanjang. susun bertingkat hingga jadi 6tingkat (macam flat pulak :p) dan potong lagi 6. (sila refer gambar dairimama utk lebih mudah faham)
8. Setelah dough dipotong, boleh susun dalam loaf pan secara menegak. sebelum tu, gris the pan dengan butter dan tepung.
9. Bila dough dah naik 2 kali ganda (dalam 30-35minit), bolehla dimasukkan kedalam oven yang telah dipanaskan.
10. Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.
11. Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve warm with coffee or tea.

nota:
saya separuhkan filling..
menyesal den! tak cukup manis for my sweet tooth.
kalau tak minat manis, half recipe of the filling is just nice. insyaallah.

glazed cinnamon roll

i had been dreaming..

for these rolls..

i had been studying..

the cinnamon rolls recipe..

i had been hesitating..

which recipe should i use?

i was afraid..

what if something goes wrong?

i gathered my strength

i gathered my confidence

and with final rehearsal of this recipe

am ready for the 1st trial

and here's the outcome..

just out from the oven..

with the marvelous glaze..

happiness is sweet..

happiness is bliss..

warning: the icing is only for sweet tooth people :)