Cinnamon Sugar Pull-Apart Bread

"I can't even deal."
That line pretty much sums up this recipe. I first bookmarked and saved this recipe from Joy the Baker and could not let it go this past week. Maybe it's because I was on the verge of getting sick and looking at her post and dreaming about this bread provided comfort. Or maybe because I'm a sucker for cinnamon sugar. And bread.
My bread doesn't look as tidy and neat as Joy's loaf, but I'm sure that it tasted just as good. Seriously, I was going ballistic when this came out of the oven. It was warm and gooey and sticky and had lovely little crunchy bites to it.

I did this part the night before: In a small saucepan, melt together 1/3 cup of milk and half a stick of unsalted butter until the butter has melted. Remove from the heat and add 1/4 cup of water and 1 teaspoon of vanilla extract. Let the mixture stand for a minute or two.

In the bowl of your stand mixer, whisk together 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 2 1/4 teaspoons of active dry yeast, and 1/2 teaspoon of salt. Then, use your dough hook on the stand mixer and pour in the milk mixture with the dry ingredients. Crack 2 large eggs in a small bowl and whisk it together. Add the eggs into the batter and mix until combined. Add an additional 3/4 cup of all-purpose flour and stir until combined.

Place the dough is a large, greased bowl and cover it with plastic wrap and a clean kitchen towel. Set it near a warm spot and let it rest for about an hour. It should double in size. After the dough has doubled in size, refrigerate overnight.

The next morning, let the dough rest on the counter for 30 minutes. In the meantime, whisk together 1 cup of granulated sugar, 2 teaspoons of ground cinnamon, and 1/2 teaspoon of ground nutmeg. Using a small saucepan, melt half a stick of unsalted butter until it is brown. Be careful here, once you see the butter colour change, you can remove it from the heat because it'll keep cooking and you don't want the butter to turn dark brown or burn.

Deflate the dough and knead 1 to 2 tablespoons of flour into it. I found that 1 tablespoon was enough before the dough became too dry. Let the dough rest for 5 minutes, take out your rolling pin and lightly flour your work surface. This was the part I realized that I didn't pack a rolling pin during our move. There were three sitting in the drawer of my parent's house and I had to resort to using a wine bottle. But it worked! Roll the dough as flat as it will go. Use a pastry brush to slather on the brown butter. Then sprinkle the cinnamon/nutmeg sugar on it. The brown butter will melt some of the sugar, but not to worry, keep sprinkling until the sugar doesn't disappear.

Cut the dough into squares, peel them off your work surface and stack them into your greased loaf pan or muffin tin.

Let the dough rest again for half an hour and it will poof up in size.

Look at how poofy the dough is!

Did you notice that in the after photo, the top left corner in the muffin tin is missing a slice? It popped out. Seriously. There was one lone piece of bread in my oven beside the pan. I have no idea how it flew out leaving three behind. If it was trying to escape, it's plan backfired because I ate that piece first.

Bake at 350°F (176°C) for 30 to 35 minutes. Remove from the oven and let the bread cool and rest. Eat immediately. Because you've already did so much work, kick up your feet and enjoy. You don't have to do anything else that day.

If there happen to be leftovers the next day, microwave the loaf for 20-25 seconds to get that fresh out of the oven feeling again. Trust us on that. It will taste better!

Peach Cinny Buns

Good afternoon friends! I hope you're enjoying the Civic holiday long weekend, I always feel extra lucky when I can sleep in on a Monday and make breakfast.

We've been spoiling ourselves with the lovely peaches that have come in. Last night, we grilled some with pound cake and served it with ice cream. A simple but flavourful dessert, not to mention, easy to assemble. This morning, we chopped some up to lay over a spread of cinnamon paste and then wrapped it in a soft and chewy dough.

Peach Cinny Buns
Makes 24 cinny buns

1 1/3 cups of unsalted butter at room temperature
1 1/4 cups of milk
1/3 cup of granulated sugar
3/4 teaspoon of salt
6 cups of all-purpose flour
1 tablespoon of active dry yeast
3 large eggs at room temperature
1 1/2 cups of dark brown sugar
2 tablespoons of cinnamon
Chopped peaches from 3 peaches

1. In a saucepan, add 1/3 cup of unsalted butter, milk, granulated sugar, and salt over medium heat. Stir until the butter has completely melted. The mixture shouldn't reach a boil or bubbling.
2. Using a stand mixer with a dough hook, add in 5 1/2 cups of flour and the yeast. Give it a quick and short mix so that it's all incorporated. Then add the warm mixture from the saucepan in. Mix on low until the dough starts to form. 
3. Add the eggs and mix on low until the dough is smooth.
4. Place the dough in a bowl and cover it with plastic wrap. Set the bowl aside in a warm spot in your kitchen. Allow the dough to rise - about an hour.

While you wait, dice up the three peaches. Clean a few bowls and utensils because it's time to make the filling!

If like me, you only have one stand mixer, you're going to need that bowl clean. Fit the mixer with the paddle attachment and cream the remaining 1 cup of unsalted butter and dark brown sugar on medium until it's light and fluffy. Add the cinnamon and the remaining 1/2 cup of flour and mix on low until it becomes a soft paste.

Once the dough has risen, remove the plastic wrap and give the dough a few punches. Go ahead. Don't be afraid to show to the dough who's boss. Take it out onto your work area and knead it down. If you have limited table-top space like yours truly, divide the dough in half. Use a rolling pin to flatten it into a large rectangle about 1-1.5 cm thick.

Using a knife or spatula, spread the cinnamon paste on top of the dough. Go right up to the edges and even out the layer. Top it up with some diced peaches.

Then, take a deep breathe, put on a brave face, and roll the dough. I found it easier to roll away from myself. Pinch the openings so that you seal everything inside. Try to flatten it too so that it doesn't taper out into a point.

Take a sharp knife and cut the dough into equal rounds about 4 cm thick.

Place them in a deep baking pan as shown above. Preheat your oven to 175°C (350°F). Then bake the cinny buns for 20-25 minutes.

Remove from the oven and allow the cinny buns to cool. Take them out of the pan after 10-15 minutes and serve warm.

Now that's a glorious morning. But you can make it even better!

Taking some icing sugar and mix it with milk (or water or heavy cream) until you get a nice runny glaze.

Proceed to pour it over your peach cinny bun. Only share the icing if you have to. Enjoy!

Caramelized-Apple Crêpes

Ooo I love spontaneous posts! After yoga this morning, I was going to attempt an omelet in the style of Jacques Pépin for brunch. I had watched his video and thought I could practice some of his techniques.

Little did I know that when I stepped into the kitchen, there would be a huge bowl of apple slices. My mom was in her make-four-apple-pies mode! I remembered seeing the caramelized-apple crêpes recipe beside the pancake ones and decided to test it out instead.

Caramelized-Apple Crêpes
Recipe adapted from Gale Gand's Brunch!
(Makes about 4 crêpes)

2 large eggs

1/2 cup of milk

1/4 teaspoon of salt

9 teaspoons of sugar

1/2 cup of all-purpose flour

4 teaspoons of unsalted butter

1 McIntosh apple, thinly sliced

1. Whisk the eggs and milk (Gale recommends using whole milk, but I only had 2% in the fridge) together in a bowl.
2. Whisk in the salt, 1 teaspoon of sugar, and flour until incorporated. Set aside. (Gale recommends setting it aside for 30 minutes, I basically used the batter once my apples were caramelized.)
3. Using a nonstick 8-inch skillet, melt 1 teaspoon of the butter over medium heat. Sprinkle 2 teaspoons of sugar and cook until it reaches an amber colour.
4. Add your apple slices to the pan. (Gale's recipe calls for 3 Granny Smith or Honey Crisp apples slices - a total of 2 whole apples. I only had McIntosh apples and covered the whole bottom of the skillet with the slices.) Cook the apples until they are golden brown on the edges. I also flipped my apples.
5. Pour (I used a ladle, it is approximately 1/4 cup) the batter over the apple slices. Lift and swirl the pan so that the batter covers all the apples and reaches the edges of your skillet.
6. Let it cook until the underside is brown. Use your spatula to flip the crêpe and cook the other side until it is slightly brown.
7. Transfer the crêpe to a platter (Gale recommends you keep it warm in a 200°F or 90°C oven).
8. Repeat the process from step 3 to make three more crêpes.
9. Serve with lemon juice and a dusting of confectioners' sugar. My mom and I both liked the addition of the lemon juice.

Don't you like it when the light is able to go through your thin crêpes?

I have never caramelized apples before, I highly recommend it. It was fun and it smelled so good!

Clinton Street Baking Co. & Restaurant

Clinton Street Baking Co. & Restaurant

4 Clinton Street

New York, NY 10002

(646) 602-6263

Oh, it was a rainy Tuesday! We approached the restaurant and I went "uh-oh" in my head. Howard dislikes long waits for food - especially in the rain. There was what looked like a small group waiting out front, but looking pass that group, there were more waiting at the side.

I went in to put my name down and was told there would be a forty-five minute wait. Yikes! Since it was our first time here, I didn't know, would it be worth it? We could tell it was mostly tourists waiting for a table too!

We waited. I told Howard that if we didn't get to eat here, I wouldn't be too heartbroken. I've already made their pancakes at home, but a part of me wanted to know if it tasted different here. While Howard was grumpy, he decided we should wait.

So we stood outside and watched the people eat. Pancakes and biscuits were being served at every table. We watched the two ladies sitting right by the window take their time eating, chatting, and pulling out their map of New York. Even when they did finally leave, it wasn't our turn yet.

Our wait was about an hour and fifteen minutes, we were led to the back, the very last table before the kitchen. Remember how I was saying space was limited in New York restaurants? This one was no exception. Our hostess graciously pulled the table out so I could slide on to the bench along the wall.

We studied the menu for a bit. I knew I was there for the famous banana walnut pancakes. Yet, a part of me also wanted the eggs benedict, or the crispy potato pancakes, or the brioche French toast, or the buttermilk biscuit sandwich, or the po' boy.

Howard got the Spanish scramble: three eggs, chorizo, tomatoes, caramelized onions, scallions, melted Monterey jack, hash browns, and sourdough toast.

I was pretty smug when he said it was really good. But I hear him, over an hour wait for breakfast is a bit steep.

Here they are! If you can't tell by the photo, the pancakes are gigantic! Warm walnuts, fresh banana slices, and maple butter drizzled on top!

While we were waiting, I noticed that a lot of tables didn't finish their pancakes. I thought, that's crazy! Why wouldn't you finish it?

After eating a quarter of the pancakes, I knew why. It fills you up! I would highly recommend coming if you haven't eaten in a day or sharing the pancakes.

Oh! And I saw Neil Kleinberg! He even said "hi" to me before going into the kitchen. I don't know why none of the other patrons didn't get excited and whisper to their partner about who just walked by.

Bacon Bit Pancakes

Good afternoon! I hope you all had a great breakfast/brunch today. I just wanted to do a quick post to share our sweet and salty breakfast.

Last month, we went over to our friend's house for brunch. We were in charge of making all the pancakes. I had brought over pancake fillings such as milk chocolate chips, white chocolate chips, and butterscotch chips. Our hostess also gave me sliced bananas and bacon bits to work with - one of the line cooks at her restaurant had recommended the bacon bits. So, I made pancakes with bacon bits in them, some with bacon bits and chocolate chips, banana slices with chocolate chips - the combinations were endless.

Today, I woke up thinking about those bacon bit pancakes and decided to remake them for our breakfast. I took out four bacon strips and popped them in the oven for 15 minutes (flipped them at the half-way mark). My knife skills aren't very good, so I used kitchen shears to cut three of the bacon strips into little bits. What happened to the fourth bacon strip? Howard nommed it.

I used this pancake recipe again, which has been my go-to recipe because it's quick and easy to make. After blotting up the grease from the bacon bits, I tossed them into the batter, gave it a quick stir, and started dropping them into the pan.

I didn't even have to use oil or butter to make the pancakes, the bacon bits provided enough grease still!

My brother once said, "bacon and maple syrup taste really good together." Yes. Yes they do.

Gosh, I love "action" shots. I was clicking away while Howard helped pour the maple syrup on. I kept telling him to pour near the center, but the photos turned out fine. =P

Look, you can see one of the bacon bits on the side.

I also asked Howard to tear open one of his pancakes so that we could show you the bacon bits embedded inside. =)

Enjoy and have a nice weekend!

Tender Pancakes

Do you know that feeling when you re-discover how good something is, and then you binge? I think I'm at the point where I can't stop making pancakes for breakfast. Since last week, I have made pancakes three times. Three!

Well, who can blame me? My usual morning routine consists of waking up at 6:30am and rushing to catch a bus, my breakfast consists of cold cereal, a piece of toast, or half a bagel. Not exactly Mmmm worthy.

So when I found a quick and easy pancake recipe, I just couldn't stop. I wanted a nice hot breakfast with fruits and maple syrup!

Tender Pancakes

Recipe adapted from Gale Gand's Brunch!

(Makes about eight to ten 3- to 4-inch wide pancakes)

1 cup of all-purpose flour

1 tablespoon of sugar

3/8 teaspoon of salt

1 1/2 tablespoons of baking powder

1 large egg

1 cup of milk

2 tablespoons of canola oil

unsalted butter, for cooking

1/3 cup of semi-sweet chocolate chips (optional but highly recommended)

1. In a bowl, combine the flour, sugar, salt, and baking powder.
2. In a separate bowl, beat the egg with a fork and then mix in the milk and oil.
3. Pour the wet ingredients over the dry ingredients and combine. It doesn't have to be smooth, lumps are actually encouraged! If you want, add the chocolate chips into the batter.
4. Use a ladle, spoon, or transfer the batter to a pitcher for easy pouring.
5. Heat your griddle/pan over medium heat. Melt 1 teaspoon of butter on it.
6. Pour 2 to 3 tablespoons of the batter. Watch for bubbles that rise to the top of the pancake. This is generally the time to flip! You can also take a peek with your spatula to see if the other side is golden brown.
7. Flip your pancake and when it is golden brown, it is ready to be served!

Those are the instructions from the cookbook, but I found doing a one bowl method to work just as well. I added all the ingredients at once and then gave it a good stir and it was ready to go!

Don't forget to add fresh fruit and maple syrup! Have a lovely weekend everyone.