Saturday, July 9, 2011

Cloudy with a Chance of Cinnamon Buns.

     So we all know what happens when it rains right? Well, the most obvious indication is everything gets wet. OK, here is a quick lesson in meteorology. What happens when a cold front and warm front meet?  The cold air rises above the warm air, which then create moisture to rise. Which then condenses into water droplets, which then form into clouds, those clouds will then form into thunderstorms. Basically in a nut shell, a cold front meeting a warm front creates thunderstorms, if the atmosphere is unstable, it is the recipe for wicked weather.

     The other day, it was humid as hell you could cut the air with a knife. The forecast was a not so good start, midday sunshine and get ready for the thunderstorms in the evening. In the summer where I work, you can't see out of the two windows we have, because they have air conditioners in them(I am not complaining, mind you). However, it is difficult to see what kinda weather you are going to have unless, you walk outside. Either way, I think I might have become a weather aficionado because, when it gets dark up in the sky, that means rain is coming, and soon maybe even thunder.
Doh!!!!! Double Rainbow!!!!Make a Wish!!!!!!


     So I get ready to go home, and no dice, not a rumble not a flicker. Just a bust. That happens when you live in a valley. The mountains wreck all your fun. I am not saying that I want a twister, but a wicked thunderstorm would be exciting. I should be ashamed of myself, because the folks in Springfield, Massachusetts, would certainly, disagree with me.

     When it rains and gets dark, my first instinct is to start cooking. Like cooking somehow, will stop the storm dead in its tracks. I found this recipe, which I altered a "wee bit" for ginormous cinnamon buns. A perfect food for a dark, stormy night.  By the way, the storm produced rainbows, two of them in fact. Which I captured.. Ha!!! take that Ghost Hunters!

Ginormous Cinnamon Buns

1 tablespoon dry active yeast
4 tablespoons melted butter
3 tablespoons really hot water (110-115F)
1 1/2 cups of really warm water, combined with 1/4 cup instant mashed potatoes
2 tsps vanilla extract
1/3 cup plus 2 tablespoons sugar
1 teaspoon salt
1/2 cup dry non-fat milk
2 eggs, lightly beaten
5 cups all-purpose flour

The Cinnamon Bun Guts

2/3 cup granulated sugar
2/3 cup brown sugar
3 tablespoons melted butter
1 tablespoon plus 1 teaspoon ground cinnamon
1/2 tsp almond extract

Glaze
3 tablespoons butter, melted
pip-squirt of vanilla extract
1 1/2 to 1 3/4 cups powdered sugar
2 or 3 tablespoons milk

In a bowl combine the flour, the dry non-fat milk, salt and sugar and whisk to combine. In another bowl
dissolve the yeast in the warm water. Let it sit there until it foams. Then add the melted butter, potato water,  and extract. In a standing mixer pour the yeast mixture in, and with a dough hook add the dry ingredients. Mix until the dough comes together. If it looks wet add a wee bit more flour. Turn out on a clean surface and knead for 5 minutes, until the dough becomes elastic and shiny. Place in a greased bowl and cover for about 1 to 2 hours, or until it is double in size. When it has risen, turn out on to a floured surface and roll into a rectangle, a 1/2in thick all the way around. In a bowl combine the softened butter, sugars, extract and cinnamon, brush ALL of it(till there is nothing left) on the dough, then roll up like a jelly roll. Cut into a equal 6 parts and place in a pre-greased 13x9 pan and let rise and additional 45 minutes in a warm place. In a 350 oven bake the rolls 45 minutes to and hour.  As the rolls cool, make the glaze. Beat the melted butter with the milk and powdered sugar and add the extract. Spoon the glaze on till it gone and serve.







Rainbows apologize for angry skies. ~Sylvia Voirol






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