Southern Boy Cakes
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 350°F.
3) Coat baking sheet with cooking spray.
4) Divide dough in half.
each piece into a 30-inch rope on a lightly floured surface.
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.
from baking sheet and cool until slightly warm on wire rack.
18) Lift bread
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
2) Heat milk, water and butter until very warm (105 to
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.
(Recipe for 9 Cinnnamon Rolls)
1) All Purpose Mornings Bread Yeast Dough
2) 2/3 cup dark brown sugar
3) 1 ½ tablespoons ground cinnamon
4) ¼ 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 ¼ inch margin at the far side of the
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
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
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.
1) 1 large egg white
2) 1 tablespoon milk
1) Mix the ingredients together by whisking the egg white
1) 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.
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
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
1) 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 375°F.
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.
from the oven, carefully turn the buns out of the pan (they should come
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.