"Easy Baking"

Show 175

Southern Boy Cakes
Email:  lightasaircakes@gmail.com
Website:  southernboycakes.com

Marion Anderson - Chef

Italian Eastern Bread

1)   All Purpose Mornings Bread Yeast Dough (see recipe below)
2)   1 tablespoon grated lemon peel
3)   6 hard-cooked large eggs, shells dyed in a variety of colors
4)   1 raw egg
5)   1 tablespoon milk

1)   Add the lemon peel to the bread yeast dough.
2)   Heat oven to 350F.
3)   Coat baking sheet with cooking spray.
4)   Divide dough in half.
5)   Roll each piece into a 30-inch rope on a lightly floured surface.
6)   Loosely twist the ropes together; then transfer dough to prepared baking sheet,
       pinching ends together to create a circular ring.
7)   Coat the outside of a custard cup with cooking spray.
8)   Invert and place in center of ring to maintain circular hole in center during baking.
9)   Gently separate dough ropes in 6 areas to create spaces for dyed eggs.
10) Arrange dyed eggs on dough and gently press down.
11) Coat ring lightly with cooking spray.
12) Loosely cover with plastic wrap.
13) Let rise in warm place until doubled in size, about 45 minutes.
14) Whisk egg and 1 tablespoon milk until frothy.
15) Brush bread dough with egg mixture.
16) Bake 30 to 35 minutes or until golden brown.
17) Remove from baking sheet and cool until slightly warm on wire rack.
18) Lift bread to remove

The All Purpose Mornings Bread Yeast Dough
1)   Four 3/4 cups all-purpose flour
2)   1 cup sugar
3)   1 1/2 teaspoons salt
4)   2 envelopes Fleischmann’s RapidRise Yeast
5)   3/4 cup milk
6)   1/2 cup water
7)   1/2 cup butter
8)   2 large eggs

1)   In large bowl, combine 1-1/2 cups flour, 1/4 cup sugar, salt and undissolved yeast.
2)   Heat milk, water and butter until very warm (105 to 110F f).
3)   Gradually add to flour mixture.
4)   Beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
5)   Add eggs and 1/2 cup flour. Beat on high speed for 2 minutes.
6)   Stir in remaining flour to make a stiff batter.
7)   Cover tightly with plastic wrap; and let rest a room temperature for 10 minuets or
       refrigerate 2 to 24 hours.

Cinnamon Rolls
(Recipe for 9 Cinnnamon Rolls)
   All Purpose Mornings Bread Yeast Dough
2)   2/3 cup dark brown sugar
3)   1 tablespoons ground cinnamon
4)   cup unsalted butter, softened
5)   Topping (see recipe below)
6)   Icing (see recipe below)


1)   Preheat oven to 350 degrees F.
2)   Transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle.
3)   Spread softened butter over dough, leaving a inch margin at the far side of the
4)   In a small bowl, mix together brown sugar and cinnamon.
5)   Use your hands to sprinkle mixture over the buttered dough, then gently rub in into
       the butter a little.
6)   Tightly roll dough up, starting from the 9 inch side and place seam side down making
       sure to seal the edges of the dough as best you can.
7)   Cut into 1 inch sections with a serrated knife or floss. You should get 9 large pieces.  
8)   Place cinnamon rolls in a greased 9x9 inch baking pan or round 9 inch cake pan.
9)   (I also recommend lining the pan with parchment paper as well, in case any of the
       filling ends up leaking out.)
10) Cover with plastic wrap and a warm towel and let rise again for 30 minutes.
11) Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until
       just slightly golden brown on the edges.
12) You want to underbake them a little so they stay soft in the middle, that’s why we
       want them just slightly golden brown.
13) Allow them to cool for a 5 minutes before frosting.

The Topping 

1 large egg white
2)   1 tablespoon milk

1)   Mix the ingredients together by whisking the egg white

The Icing
1 cup + 2 tablespoons confectioners' sugar
2)   1/2 teaspoon vanilla extract
3)   pinch of salt
4)   4 teaspoons milk, or enough to make a thick, pipeable icing


1)   Mix the ingredients together.

To make overnight cinnamon rolls
1)   After placing rolls into the greased pan, simply cover, place overnight in the fridge
       and then bake them in the morning as directed.
2)   I like to bring my cinnamon rolls to room temperature first by leaving them on the
       counter for 30 minutes before baking.

Hot Cross Buns

1)   All Purpose Mornings Bread Yeast Dough
2)   1 teaspoon ground cinnamon
3)   1/4 teaspoon ground cloves or allspice
4)   1/4 teaspoon ground nutmeg mixed in the dough.
5)   1/4 cup rum
6)   1/2 cup raisins or dried currants

Lightly grease a 10" square pan or 9" x 13" pan.
2)   Mix the rum or apple juice with the dried fruit and raisins, cover with plastic wrap,
       and microwave briefly, just till the fruit and liquid are very warm, and the plastic
       starts to "shrink wrap" itself over the top of the bowl.
3)   Set aside to cool to room temperature.
4)   Note: If you worry about using plastic wrap in your microwave, simply cover the bowl
       with a glass lid.
5)   When the fruit is cool, knead the fruit in to the dough ant let rest for 5 minuets.
6)   Divide the dough into billiard ball-sized pieces, about 3 3/4 ounces each. You'll make
       12 to 14 buns.
7)   Use your greased hands to round them into balls. Arrange them in the prepared pan.
8)   Cover the pan, and let the buns rise for 1 hour, or until they've puffed up and are
       touching one another.
9)   While the dough is rising, preheat the oven to 375F.
10) Whisk together the reserved egg white and milk, and brush it over the buns.
11) Bake the buns for 20 minutes, until they're golden brown.
12) Remove from the oven, carefully turn the buns out of the pan (they should come out
       in one large piece), and transfer them to a rack to cool.
13) Mix together the icing ingredients, and when the buns are completely cool, pipe it in
       a cross shape atop each bun.

Good Eating!!!