Posts Tagged ‘cinnamon’

2 1/2 cups milk
1/2 cup arborio rice
1/8 tsp kosher salt
1/4 cup granulated sugar
1/4 tsp ground cinnamon
1 tsp pure vanilla extract
1/4 cup raisins
1/2 tsp cornstarch
1/2 cup whipping cream

In a medium, heavy bottomed saucepan combine milk, rice, and salt. Place over high heat and bring to a boil, stirring constantly with a heatproof spatula.

Reduce heat and simmer until the rice is tender (about 25 minutes), stirring frequently.

When the rice is tender (al dente), add the sugar and cinnamon. Cook another 5 to 10 minutes.

Combine cornstarch with whipping cream and add, stirring, into pudding. Cook until mixture thickens.

Remove from heat and add vanilla extract and raisins.

Serve warm with vanilla bean ice cream.

To serve chilled, transfer pudding to a bowl, cover with plastic wrap and refrigerate.

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2 1/4 tsp active dry yeast
1/3 cup warm water
1/2 cup warm milk
2 3/4 cups all-purpose flour
1 tbs plus 1 tsp granulated sugar
1/4 cup butter, melted and cooled
2 large eggs at room temperature
1 tsp pure vanilla extract
for the filling:
2/3 cup light brown sugar
2 tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbs butter, melted

Proof yeast in water and milk with 1 tsp sugar.

In the bowl of a stand mixer, whisk together flour and sugar.

Add yeast mixture, melted butter and vanilla to flour mixture and combine using dough hook, on low speed. Add eggs one at a time, mixing until each is combined. Knead on medium for 8 minutes.

Transfer dough to a large, lightly oiled bowl and cover with plastic wrap. Set in a warm place to rise until doubled; about 1 1/2 hours.

Butter and lightly flour a 9 x 5 loaf pan.

Whisk together sugar, cinnamon and nutmeg.

Dust workspace with flour and turn out dough. Roll into a 16 x 16-inch square. Brush, edge to edge, with butter. Sprinkle with sugar and spice.

Using a sharp knife, cut dough into 4 equal strips, then cut in the other direction to make 16 squares. Carefully stack on top of each other, and then cut stack in half.

Fit the slices, cut side down, into the loaf pan like a deck of cards on its side. Cover with a lint-free towel and allow to rise until nearly doubled.

Bake at 350F for 40 minutes, until golden brown and baked in centre.

Allow to cool for a few minutes, then turn out onto a rack. Serve warm.

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