cinammon bun

Sebenarnya si mamih udah nyimpen resep ini lamaa banget,,tapi baru sempet nyoba sekarang.Maklum deh,,si mamih kan sibbuuuukk gityu lohhh.Urusan keluarga,,urusan bisnis,,urusan partai..(ihhh gini-gini mamihkan aktif juga di partai,,namanya Partai Gurem Indonesia      ,,dan seperti biasa,,mamih duduk di seksi konsumsi,,looh,,ini pengurus partai apa panitia  tujuhbelasan)

Resep roti kali ini sengaja dipilih mamih,,karena agak unik.Resep ini ada tambahan kentangnya

Kalo soal rasa,,..hmmm..manis,,empuk,,terus ada rasa-rasa kecut dari kismisnya plusss  rasa kayu manisnya yang lembut..Jadi harus dicoba deeh

Resep ini mamih ambil dari situs luar negrai,,jadi ada dua versi yang pertama versi aslinya...

Cinnamon Buns

210 g. or about 8 oz. potatoes

4-1/2 c. (22.5 oz.) unsifted bread or all-purpose flour (I used about 1-1/2 c. whole wheat)

1/2 c. (3.5 oz.) sugar

1/2 t. salt

1 envelope (2-1/4 t., I think) instant yeast

1 c. milk

1 egg

1 t. vanilla

2 oz. (1/2 stick) melted butter, cooled a bit

Peel the potatoes and boil them (no salt!) in water just to cover. When they are tender, drain off some of the water into a bowl for later. Mash the potatoes by themselves--no butter, no salt. Let the potatoes and water cool to warm room temperature.

In a large bowl, whisk together the flour, sugar, salt, and yeast. Make a well in that and add the potatoes along with 1/4 cup of the potato water, the milk, egg, vanilla, and butter. Use the dough hook of your stand mixer or a wooden spoon or your bare hands to work that all into a smooth dough that "feels alive." If you have a mixer, it'll just do its thing; if you're working by hand you'll want to dump out the dough and knead it for a while. When the dough feels smooth and lively, put it back in the bowl, cover it with a towel, and let it rise 1-1/2 hours in a warm place or 4-5 hours (or overnight) in a cool place.

When you're ready to roll, have ready the following ingredients:

2 T. sugar, mixed with 1-1/2 t. cinnamon and 1/4 t. nutmeg (This may not seem like enough cinnamon sugar. I worried about that, but the rolls were cinnamon-y enough. You could add more if you feel it necessary.)

1 oz. (2 T.) melted butter

5 oz. (1 c.) soft raisins (I probably used half of that)

Punch down the dough and roll it out (on a floured surface) into a large rectangle: Maida says an 18-inch square. I didn't measure, but rolled it as far as my Sil-Pat went.

Now smear/brush the dough with the melted butter, sprinkle it with the cinnamon sugar, and then distribute the raisins. Roll it up into a nice log. Since there's not too much sugar, this should roll neatly. Mark the log into 12 even pieces and then slice it. If you've got unminted dental floss, you can use that to cut your pieces. I love doing that. I did not, however, so I used a knife and that was fine. Put the pieces on a greased jelly roll pan (or back on the Sil-Pat), cover them with a towel, and let them rise for an hour in a warm place, or in a cool place overnight.

When you're ready to bake, heat the oven to 375. Take the towel off the rolls and put them in the oven for about 20-25 minutes (mine needed at least 25, and my oven seems to run hot).

While the rolls are baking, make the glaze:

1 T. (0.5 oz.) butter, room temperature

about 1 c. (4 oz.) powdered sugar

Pinch salt

1/2 t. vanilla

a few drops almond extract

2-3 T. light cream (or half and half or milk)

Mix this all together in an electric mixer, or mash it together with a fork. Glaze the rolls while they're still hot, preferably. Enjoy. Try to restrain yourself. But you'll probably ask for more in a few hours.