CINNAMON SUGAR OR SOUR CHERRY JAM FANTANS

CINNAMON SUGAR OR SOUR CHERRY JAM FANTANS

span style="color: purple;"span style="font-size: large;"A BAKING BABE/span/spanbr /br /div style="text-align: center;"A bBabe/b in the house is a well-spring of pleasure, a messenger of peace and love, a resting place for innocence on earth, a link between angels and man. /divdiv style="text-align: center;"– ispan style="font-size: x-small;"Martin Fraquhar Tupper/span/i /divbr /div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-6hEauVGla40/UPcIKWaJ9kI/AAAAAAAAQbI/lakqaHDqvU0/s1600/Jam+Fantan+Rolls+V.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="640" src="http://3.bp.blogspot.com/-6hEauVGla40/UPcIKWaJ9kI/AAAAAAAAQbI/lakqaHDqvU0/s640/Jam+Fantan+Rolls+V.JPG" width="426" //a/divbr /Being called iHoney/i or iBabe/i incenses me. Unless it is my husband (although as we are not a nickname kind of family, his calling me iHoney/i or iBabe/i or the horrid French iCherie!/i would, if anything, make me laugh). Or a girlfriend. iSunshine/i I kind of like if it is said in a spirit of generosity. Being whistled at from a stranger comes close to falling into this same category of itaking liberties/i, and well, if it is meant as a compliment I do believe that I would accept it gracefully. If done as one would whistle at a bad dog or monkeys at the zoo then, well, no thank you. I despise when my sons call me iDude/i instead of iMom/i, I’ve had male doctors actually pat me on the head and say “iDon’t worry your little head with this, ma Kiki!/i” When my brother calls me iSis/i, I tend to shake at the knees, wondering what ultimate underlying intention is behind the outward affection. But what I love about nicknames, as normally averse as I am to them, as degrading and belittling as they can be if said by the wrong person or under the wrong circumstances, when inappropriate or said with a certain machismo, oozing insincerity, is the sense of inclusion they connote if said in just the right spirit by just the right person. I love the familiarity with which e-mails from a certain friend begin iGood Morning, Hunny Bunny!/i; the intimacy inherent in the iBonjour, darling!/i from a male friend, much like an endearing bear hug; the sense of group and affection when referred to as iSaucy/i by a special gang of gal pals. iJamela/i from two singular – and Jewish – girlfriends warms my heart the same way it always did whenever Dear Old Dad called me iBubbela/i.br /br /a name="more"/abr /br /span class="fullpost"/spanbr /div class="separator" style="clear: both; text-align: center;"span class="fullpost"a href="http://4.bp.blogspot.com/-LDY-XI3gc7o/UPcHWb26fUI/AAAAAAAAQa8/E1kaWfTAS-A/s1600/baking+bread+1909.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="400" src="http://4.bp.blogspot.com/-LDY-XI3gc7o/UPcHWb26fUI/AAAAAAAAQa8/E1kaWfTAS-A/s400/baking+bread+1909.jpg" width="322" //a/span/divspan class="fullpost"br /So when I was recently called biBabe/i/b by a group of friends and fellow bloggers, well knock me down with a feather I was absolutely thrilled! iThe Bread Baking Babes/i is, as the name implies, a group of a dozen passionate bakers dedicated to all things yeast. Each month a recipe is selected by the Host Kitchen of the Month (or shall we say Hostess?) and we bake along. The 16th of the month finds the recipe with the results on our blogs and then anyone is free to bake the same and earn the honor of being a iBread Baking Buddy/i, badge and all. I’ve been a Buddy a few times in the past – from the a href="http://lifesafeast.blogspot.fr/2012/10/pesto-parmesan-pine-nut-russian-rose17.html"Pesto Parmesan Pine Nut Russian Rose Loaf/a to the a href="http://lifesafeast.blogspot.fr/2012/12/traditional-apple-kuchen.html"Apple Kuchen/a, from the a href="http://lifesafeast.blogspot.fr/2009/02/sometimes-i-feel-like-nut.html"5-Grain Bread with Walnuts/a to the a href="http://lifesafeast.blogspot.fr/2009/06/way-you-look-tonight.html"Asparagus Bread/a and have loved baking with like-minded women, a virtual Koffee Klatch, sharing recipes, cups of coffee and gossip alongside the sharing of a great new recipe and baking tips.br /br //spanbr /div class="separator" style="clear: both; text-align: center;"span class="fullpost"a href="http://2.bp.blogspot.com/-LA4XfcVWbnY/UPcHOFl4uBI/AAAAAAAAQa0/1wuxAUVhpVQ/s1600/baking+women+3.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="400" src="http://2.bp.blogspot.com/-LA4XfcVWbnY/UPcHOFl4uBI/AAAAAAAAQa0/1wuxAUVhpVQ/s400/baking+women+3.jpg" width="386" //a/span/divspan class="fullpost"br /So I am proud and honored to have been asked to join the group. And now you can call me iBabe/i.br /br /div style="text-align: center;"I don’t find offensive that I’m being labelled a bBabe/b by blokes. /divdiv style="text-align: center;"I’m absolutely flattered. /divdiv style="text-align: center;" – ispan style="font-size: x-small;"Kirsty Gallacher/span/i /divbr /div class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/-WVCmkP4W1Jc/UPcIUmD-lI/AAAAAAAAQbQ/j3KwzWySGyw/s1600/BBB+logo+Januari+2013.png" style="margin-left: 1em; margin-right: 1em;"img border="0" src="http://2.bp.blogspot.com/-WVCmkP4W1Jc/UPcIUmD-lI/AAAAAAAAQbQ/j3KwzWySGyw/s1600/BBB+logo+Januari+2013.png" //a/divbr /My fellow Babes:br /br /Elle at a href="http://feedingmyenthusiasms.blogspot.it/"Feeding My Enthusiasms/a (our Kitchen of the Month for January)br /br /Ilva at a href="http://www.luculliandelights.com/2013/01/layers-of-goodness-fantan-rolls.html"Lucullian Delights/abr /br /Karen at a href="http://bakemyday.blogspot.fr/"Bake My Day/abr /br /Katie at a href="http://thyme2.typepad.com/thymeforcooking/"Bread Baking Babe Bibliothécaire/abr /br /Pat at a href="http://feedingmyenthusiasms.blogspot.fr/"Feeding My Enthusiams/abr /br /Elizabeth at a href="http://etherwork.net/blog/"Blog From OUR Kitchen/a br /br /Natashya at a href="http://livinginthekitchenwithpuppies.blogspot.fr/"Living in the Kitchen With Puppies/abr /br /Tanna at a href="http://mykitcheninhalfcups.wordpress.com/"My Kitchen in Half Cups/abr /br /Lien at a href="http://notitievanlien.blogspot.fr/"Notitie Van Lien/abr /br /Astrid at a href="http://foodblog.paulchens.org/"Paulchens Foodblog/abr /br /Gretchen at a href="http://www.provechoperu.com/"Provecho Peru/abr /br /This month Elle selected these fantastic a href="http://etherwork.net/ejmtph/recipes/photopages/BBBjamfantansrecipe.html"Jam FanTan Rolls/a. It is a very long process what with all the waiting, but each step is a cinch and a pleasure, fast and easy. Worth the doing if you have all day and other chores to fill up the in-between time. I got the yeast starter going at about 8 a.m. or so, made coffee, had breakfast, walked Marty and began my day. At about 10:30 a.m. I warmed the milk, butter and maple syrup gently and measured out the flours. The house was soon permeated with the buttery warm scent of maple and nutmeg and I began feeling as if I was in a log cabin among the pines, gingham apron tied snuggly around my waist. I blended and kneaded, gently, gently, soft and tender for no more than three minutes then placed the dough in an oiled bowl and pushed it to the back of the counter for just about two hours. By 12:30, after a quiet lunch, the dough had risen and puffed and was so simple, pliant and supple, to roll to the desired squares. Slathered thickly with sweet melted butter, dusted generously with cinnamon sugar or brushed with oodles of your favorite jam, sliced, stacked and nestled into muffin cups then elegantly (or messily) fanned out, the rolls are once again left to puff and rise, growing all out of proportion as if puffed up on compliments, rising to except the applause and then bowing ever so gracefully. Well, a tad bit more pompous than gracious, but so very well done! By 3 o’clock these babies, already threatening to tumble out of the muffin tins, attempting to slither out and about the kitchen, were slid into the hot oven. And were ready to serve for our traditional iQuatre-Heure/i – the 4 o’clock snack.br /br /div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-fWUXnmusxG0/UPcIgkjdw3I/AAAAAAAAQbs/-fna8Okcpdo/s1600/Jam+Fantan+Rolls+IV.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="640" src="http://3.bp.blogspot.com/-fWUXnmusxG0/UPcIgkjdw3I/AAAAAAAAQbs/-fna8Okcpdo/s640/Jam+Fantan+Rolls+IV.JPG" width="426" //a/divbr /Light, airy and delicate, the layers of each elephantine roll pull apart revealing a tender – a little bit fluffy, a little bit chewy, just right - texture infused with the flavors of whatever one chooses to brush onto the dough. One can add a glaze atop each roll much like a cinnamon bun but really wouldn’t it be overkill? Husband and I each grab a Fantan or two, a cup of steaming milky coffee and settle down for the perfect snack; the simplicity of the not-too-sweet buns are just what we need to comfort and relax as we watch the pewter skies threaten snow, as we see the misty whiteness of the air through our windows.br /br /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-nnMExjbPoHI/UPcIvheeSlI/AAAAAAAAQcU/prsUcAe9BNE/s1600/Jam+Fantan+Rolls+II.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="266" src="http://4.bp.blogspot.com/-nnMExjbPoHI/UPcIvheeSlI/AAAAAAAAQcU/prsUcAe9BNE/s400/Jam+Fantan+Rolls+II.JPG" width="400" //a/divbr /I would like to share these Cinnamon Sugar & Jam Fantan Rolls with Susan of a href="http://www.wildyeastblog.com/"Wild Yeast/a for her weekly a href="http://www.wildyeastblog.com/category/yeastspotting/"Yeastspotting/a!br /br /div class="separator" style="clear: both; text-align: center;"a href="http://1.bp.blogspot.com/-dQpEwh9OE/UPcDLvaB9YI/AAAAAAAAQZ0/65p4T3eXvps/s1600/EYB+Logo+Master.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"img border="0" height="99" src="http://1.bp.blogspot.com/-dQpEwh9OE/UPcDLvaB9YI/AAAAAAAAQZ0/65p4T3eXvps/s200/EYB+Logo+Master.jpg" width="200" //a/divbr /br /I also would like to share the great news that a href="http://lifesafeast.blogspot.fr/"iLife’s a Feast/i/a is now catalogued on the wonderful a href="http://www.eatyourbooks.com/"iEat Your Books/i/a website. iEat Your Books/i is like a large library devoted to food where thousands of cookbooks, cooking magazines and now select food blogs have been indexed by recipe. You will now be able to find a recipe in seconds, create your own bookshelf and join a forum where you can discuss, search and research.br /br /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-HyBTjg6zyXo/UPcI2wlyBHI/AAAAAAAAQcc/X2Eqx7wEeE/s1600/Jam+Fantan+Rolls+I.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="640" src="http://4.bp.blogspot.com/-HyBTjg6zyXo/UPcI2wlyBHI/AAAAAAAAQcc/X2Eqx7wEeE/s640/Jam+Fantan+Rolls+I.JPG" width="460" //a/divbr /bSWEET CINNAMON-SUGAR or JAM FANTAN ROLLS/bbr /br /Makes 12br /br /You will need a standard 12-cup muffin tin, buttered.br /br /3-4 cups all-purpose flour, divided (I measure 135 g per cup)br /1 cup whole wheat bread flourbr /1 teaspoon saltbr /¼ teaspoon freshly ground nutmegbr /1 package (8 g) of active dry yeast yeast mixed with ¼ cup (60 ml) warm water + ½ cup (67/68 g) all-purpose flourbr /1 cup non fat evaporated milk b(isee note/i)/b br /¼ cup (60 g) unsalted butterbr /¼ cup (60 ml) pure maple syrupbr /1 egg, lightly beatenbr /½ teaspoon vanillabr /br /3 - 4 Tbs (45 – 60 g) unsalted butter, just meltedbr /2/3 cup marmalade (about), warmed (bisee note/i/b) br /br /b/b I used ½ cup (125 ml) lowfat milk + ½ cup (125 ml) 0% fat fromage frais or fromage blanc; others have used half milk/half plain yogurtbr /br /b**/b I used 3 rounded tablespoons of sour cherry jam for 6 of the Fantans and about 3 tablespoons cinnamon-sugar (1 teaspoon ground cinnamon for every 2 tablespoons granulated sugar) for the remaining 6 Fantans.br /br /iPrepare the yeast starter/i by blending the active dry yeast with the ¼ cup of warm water and ½ cup flour. Allow to activate for anywhere from 2 hours to 24 hours (I let mine sit for 2 hours; other Baking Babes have had successes with various times)br /br /iPreparation:/ibr /Sift 1 cup (135 g) of the all-purpose flour, the 1 cup (135 g) of whole wheat bread flour, salt, and nutmeg into a large mixing bowl. Stir until well blended. Set aside.br /br /Place evaporated milk (or milk + fromage frais/yogurt), butter and maple syrup into a saucepan and heat until butter is nearly melted. Remove from heat. Stir a few minutes until the butter is completely melted and the mixture is cooled to tepid. 110° F / 45° C.br /br /Add the frothy yeast mixture to the tepid milk mixture, then add the milk mixture to the flour mixture in a large mixing bowl; beat or whisk well to blend. Add the egg and vanilla; stir until blended. Add 1 ½ cups (200 g) all-purpose flour, stir until thoroughly incorporated. Gradually add enough of the remaining flour to make a soft, rather sticky dough; the rest of the flour use for keeping the work surface floured while kneading.br /br /Turn the dough out onto the lightly floured surface. Knead 3 minutes or until dough is smooth and silky. (Add the additional flour while kneading, but only enough to keep it from sticking.) Place the dough in a cleaned oiled bowl, turn dough to lightly coat with oil. Cover with plastic wrap and a kitchen towel and set in a warm place to rise for 1 ½ to 2 hours.br /br /Butter the 12 cups of a regular/standard muffin tin.br /br /Dust your work surface with flour. Punch down the dough then halve it. Wrap one half in the plastic wrap and set aside. Roll the other half into a 12×12-inch (30.5×30.5 cm) square. You may have to roll slightly larger, and then trim the ends to even out the square. Brush dough with half the melted butter. Spread the surface of the dough with about 1/2 the warmed marmalade. Cut into 6 equal strips then stack the strips on top of each other. Cut through the layers into 6 equal pieces - you will now have 2-inch squares of dough stacked 6 high. Carefully place each set of squares into a buttered muffin cup, standing up so the layers are visible. Gently fan them open. Each will have six dough pieces with marmalade or other filling in between. Repeat with the remaining dough and the rest of the marmalade for the other six cups of the muffin tin. Make sure the 6 layers of dough are not sticking together.br /br /Cover the tins with a piece of plastic wrap and then a clean tea/kitchen towel and let the rolls rise in a draft free spot at warm room temperature until the dough doubles, about 1 to 1 ½ hours.br /br /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-ww2f9HFKiKg/UPcJBPmW-yI/AAAAAAAAQck/0Xy2dunznPo/s1600/IMG8064.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="320" src="http://4.bp.blogspot.com/-ww2f9HFKiKg/UPcJBPmW-yI/AAAAAAAAQck/0Xy2dunznPo/s320/IMG8064.JPG" width="213" //a/divdiv class="separator" style="clear: both; text-align: center;"/divdiv class="separator" style="clear: both; text-align: center;"/divdiv class="separator" style="clear: both; text-align: center;"/divdiv class="separator" style="clear: both; text-align: center;"iWith Cinnamon Sugar/i/divdiv class="separator" style="clear: both; text-align: center;"br //divdiv class="separator" style="clear: both; text-align: center;"a href="http://1.bp.blogspot.com/-AvmkJ3AVGg/UPcJFgky1AI/AAAAAAAAQcs/DNodAMAPdx8/s1600/IMG8066.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="320" src="http://1.bp.blogspot.com/-AvmkJ3AVGg/UPcJFgky1AI/AAAAAAAAQcs/DNodAMAPdx8/s320/IMG8066.JPG" width="213" //a/divdiv style="text-align: center;"iWith Sour Cherry Jam/i/divbr /Preheat the oven to 375° F (190° C). Place the rack in the middle of the oven.br /br /Remove the towel and the plastic wrap and bake the rolls in the preheated oven until they are golden brown, about 20 to 25 minutes. Watch the Fantans carefully for the last 10 minutes – the high sugar content in the jam can easily and quickly burn.br /br /div class="separator" style="clear: both; text-align: center;"a href="http://1.bp.blogspot.com/-JYKqtl1T7CI/UPcJc1Z6sOI/AAAAAAAAQc0/WoOJSZct4pk/s1600/Jam+Fantan+Rolls+III.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="213" src="http://1.bp.blogspot.com/-JYKqtl1T7CI/UPcJc1Z6sOI/AAAAAAAAQc0/WoOJSZct4pk/s320/Jam+Fantan+Rolls+III.JPG" width="320" //a/divbr /Remove from the oven to a cooking rack and cool in the pan 10 minutes, then remove the Fantans from the muffin tin and transfer to the cooling rack and allow to cool before serving. If desired, drizzle a glaze of 1 teaspoon milk whisked together with enough confectioners' sugar (icing sugar) to make a drizzle that is not too runny. Let dry before serving the rolls.br /br /div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-pVlA0dcqqWY/UPcJiDKEhXI/AAAAAAAAQc8/517HK217jI/s1600/Jam+Fantan+Rolls+VII.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="266" src="http://3.bp.blogspot.com/-pVlA0dcqqWY/UPcJiDKEhXI/AAAAAAAAQc8/517HK217jI/s400/Jam+Fantan+Rolls+VII.JPG" width="400" //a/divdiv class="separator" style="clear: both; text-align: center;"a href="http://1.bp.blogspot.com/-b0iQovVGn-Y/UPcJoa8MxHI/AAAAAAAAQdE/ANYIqkd8Xe4/s1600/IMG8093.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="266" src="http://1.bp.blogspot.com/-b0iQovVGn-Y/UPcJoa8MxHI/AAAAAAAAQdE/ANYIqkd8Xe4/s400/IMG8093.JPG" width="400" //a/divdiv style="text-align: center;"i With Cinnamon Sugar/i/divbr /div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-rgQzxt05UwY/UPcJx6mQ76I/AAAAAAAAQdM/cM5MayzQiyk/s1600/Jam+Fantan+Rolls+VIII.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="278" src="http://3.bp.blogspot.com/-rgQzxt05UwY/UPcJx6mQ76I/AAAAAAAAQdM/cM5MayzQiyk/s400/Jam+Fantan+Rolls+VIII.JPG" width="400" //a/divdiv class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-GoDVF738E20/UPcJ4ldvFGI/AAAAAAAAQdU/KKGZkboztw/s1600/Jam+Fantan+Rolls+VI.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="266" src="http://3.bp.blogspot.com/-GoDVF738E20/UPcJ4ldvFGI/AAAAAAAAQdU/KKGZkboztw/s400/Jam+Fantan+Rolls+VI.JPG" width="400" //a/divdiv style="text-align: center;"iWith Sour Cherry Jam/i/div/span

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