With the Great British Bake Off over, a lot of us are left thinking “well what the hell do I do now?”. And I think the only reasonable answer is to be like Mary Berry, have a couple of drinks and get in the kitchen.
I’ve always enjoyed baking and almost always follow the recipe properly – although there was that one time I made it up on the spot and ended up with a really dense three layered sunset coloured sponge that was raw in the middle. Lesson learned.
Now that I’m officially in my “late twenties” I’ve realised that being a grown up and following instructions is super cool. And, I mean, they are there for a reason. They make things taste great.
And my most recent venture into adult baking has been, without a doubt, the most incredible things I’ve ever baked.
Tear and share cinnamon swirls.
Aka, little bites of heaven. I’m telling you now, it’s like the baking gods handed me a gift. And I scoffed it right down.
And bonus…they’re so easy to make! I found this recipe on Huffington Post and it is now bookmarked for all eternity.
Ingredients: For the dough
350g self raising flour
2 tbsp caster sugar
1 tsp cinnamon
100g melted butter
2 egg yolks
Ingredients: For the filling
1 tsp cinnamon
80g soft brown sugar
1 tbsp melted butter
Ingredients: For the cream cheese icing
125g icing sugar
2 tbsp cream cheese
1 tbsp butter
Squeeze of lemon juice
Drop of vanilla essence
First things first. Get that oven set to 180c/gas mark 4. Then grease and line a round tin (approx. 20cm)
Next, it’s all the dry dough ingredients in a bowl. Chuck em in and give em a mix.
Then melt up your butter (why is melted butter one of the most incredible smells? Why did I want to just lap it up?) and in a different bowl whisk it with the egg yolks and milk. It will get a little frothy.
Pour this into the dry ingredients and mix with a wooden spoon until you get a soft dough. It will be quite sticky and bubbly, it’s cool.
Now’s the fun part! Throw a butt load of flour onto your counter top and turn the dough out on to it. Give it a nice little flouring of it’s own and roll it out to make a rectangle (or near enough) of about 30cmx25cm. I’ve made these a few times now and each roll gets a different shape. I am, for sure, amateur.
Once you’ve rolled it out just let it breathe for a while, and make the filling. And again super easy! Just chuck all the ingredients together in a bowl and mix it up. Depending on how much butter (I’ve tried it with more or less than the stated aount) you’ll get varying consistencies. I prefer to have it more sugary texture though…it’s easier to coat the dough in. Once they’re all mixed, spread it out over the dough.
Now it’s time to pray to the baking gods that you put enough flour down and the dough will lift easily. Because it’s time to roll it into a log! Once rolled, cut it into even pieces. The original recipe states it makes 8 pieces. Maybe I can’t measure properly because mien always do about 12-16. Whatever.
Once you’ve cut em, snug them up into your pan and give them all a little brush of milk. This makes the outsides super golden.
Then chuck em in the oven for 30-35 minutes until golden brown. While theyre baking you can make the icing. Which again, is super easy (can you see a theme?). Sift the icing sugar into a bowl, add the cream cheese and butter and combine. Then squeeze in a bit of lemon and your vanilla to taste.
Once out the oven, drizzle the icing over! Et voila!
If you do have the patience for them to cool properly then you’re a stronger person than me. Because oh my god how good they are warm! Fluffy, soft, melt in the mouth dough covered in sweet cinnamon syrup and vanilla icing.
So what are you waiting for? Go do yourself a favour and have some heaven. GO GO GO.
[Psssst….Fruit and spiced desserts like these are all complemented best by white wines. Try a Sauternes, late-harvest Gewürtztraminer or pink champagne for a perfect pairing!]