Since the cold snap a week ago, I've wanted to make cinnamon rolls. What's kept me until today from doing so is ensuring I have the time to deal with a yeast dough.
As I don't bake my own bread, I make yeast dough very rarely. We have a few family recipes for pastries using yeast dough, but most of what gets made around here are quickbreads that rely solely on baking powder and/or baking soda for leavening.
I decided to make the cinnamon rolls in a single muffin pan, but that only used half of the dough. I thought I'd make some sort of pastry with the rest of the dough, and my mother suggested over the phone during a chat this morning that I make a ring pastry.
As you can see in this photo, I spread melted butter, apricot jam, the cinnamon-sugar mix left over from the cinnamon rolls, some shredded coconut and some yellow raisins (my mother suggested the raisins) on the dough, which I rolled up and then fashioned into a ring.
Both the cinnamon rolls and the yeast ring are rising before baking. I'll let folks know how they turned out.
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• Migration 27 January 2017) • Food on Friday: Getting a rise (13 January 2017) • A no-show yet again (6 January 2017) • Food on Friday: Variations (6 January 2017) • So much for good intentions (30 December 2016)
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