Tuesday, 10 April 2012
Yay, my kitchen is back to scratch and I am finally able to cook again! A cook without a working kitchen is one very unhappy cook!
To celebrate I made us some tasty Cinnamon Roll "Pluckit" Bread for a treat. Don't you just know from the get go that you are going to love something that has the word "Pluckit" in the title??? I know!!! FABULOUS!!
This is more than a delicious treat! This is an occasion. Think of those deep fried whole onion chrysanthemum thingies that you used to be able to get in restaurants that you sat all around the table, plucking off petals and dipping into sauce. Fun, Fun, FUN!!
Except there was only two of us . . . dangerous stuff. SERIOUSLY dangerous Stuff!
Think of little bite sized bits of bread smothered in honey butter and cinnamon sugar . . . crunchy on the ends, morishly scrummy delish on the insides . . . you reach for one, your fingers get all gooey and lip smacking, finger licking good . . . and you just can't help yourself . . .
Before you know it, you are going in for another one! I swear I could eat half a loaf of this all by myself . . . it's just as scrummy cold as it is warm. I know this for sure because . . .
Every time I walk by it, I'm plucking up another teensie bit. Somebody lock it up . . . pretty please???
But first . . . just one more eensie, teensie, meensie morsel . . . sigh . . . I'm so greedy, I know.
*Cinnamon Roll "Pluckit" Bread*
Makes one loaf
Exactly what the title says, a pluckit bread filled with cinnamon roll deliciousness! Well worth the effort.
1 unsliced loaf or sourdough bread
(A round boule shape is best, but if you can't get that a bloomer will do. You
want a sturdy loaf that will stand up to the abuse you will give it!)
4 ounces (weight) of butter, softened (1/2 cup)
2 heaped dessertspoons of icing sugar, sifted
3 ounces (weight) creamed honey (1/4 cup)
1 tsp vanilla extract
7 ounces (weight) white granulated sugar (1 cup)
1 TBS ground cinnamon
4.5 ounces (weight) of icing sugar, sifted
1 to 2 TBS milk
Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a large sheet of aluminium foil and a baking sheet.
First make the honey butter by creaming together the softened butter, icing sugar, honey and vanilla until smooth and creamy. Set aside.
Take the loaf and, using a sharp bread knife, make cuts lengthwise all the way through the bread without cutting down through the bottom crust. You want the cuts to be approximately 1/2 inch apart. Spread half of the honey butter in between the slices. Now cut the bread in the same manner moving width ways through the bread in the same manner as the first cuts, again making them approximately 1/2 inch apart. Spread the remainder of the honey butter in between the new cuts as best as you can. (This isn't easy, but persevere. It's worth it. You just want to make sure there's lots of butter between the cuts. It need not be perfect.)
Whisk together the granulated sugar and cinnamon. Sprinkle this generously between all cuts as best as you can. Wrap the loaf in foil loosely, but completely. Place onto the baking sheet. Bake for 25 to 30 minutes until the bread is warmed all the way through and the honey butter is thoroughly melted and soaked into the loaf. Remove from the oven, unwrap and place on a serving platter. Whisk together the sugar and milk for the glaze and drizzle over top immediately, using only as much milk as is needed to give you a drizzable consistency.