Sourdough Cinnamon Rolls with Matcha Frosting

Imagine a morning when sweet, intoxicating wafts of cinnamon pervade your home, perhaps a pot of coffee brewing on the side, an instrumental rendition of La vie en rose gliding through the air and a flood of sunshine complete with floating specks of fairy dust. The magic I share with you today may not guarantee the full picture I’ve painted but promises to fulfill at least a portion of it, one that is most delicious. These are Sourdough Cinnamon Buns slathered with an earthy Matcha Cream Cheese Frosting. Before we head to the recipe, allow me share a little backstory.
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Little did I know that yeast, water, flour and salt can conjure magic; harmonize to create beautiful joys together. Bread and all its fluffier and denser cousins have been making their presence in my hardworking oven for a while now.The journey began a year and a half ago and the entailed learning has me bewitched in its charm. Baking bread lets me satiate the mad desire to bake; it tells me to revere & revel in the little things: watch that dough majestically rise, inhale evanescent aromas and listen in silence as the knife through a crackling crust; it indulges the insomniac in me and well, it brings the husband many smiles. More importantly, it slows me down.
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In the midst of this delicious journey, I stumbled upon a whole other dimension of bread that had forever piqued my curiosity: Sourdough. After umpteen patient trials, tear jerking failures and finally squeal worthy successes, I can safely say that nothing has challenged and enamored me more than the process of baking and finally slicing into a boule of sourdough bread.

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The ‘mother’ aka the sourdough starter

I’m only gracing the surface here but in technical terms sourdough bread is essentially bread that arises from naturally occurring yeast and bacteria as opposed to ones where we employ commercially occurring yeast products. While the latter works just fine, the benefits of sourdough are plenty including several that are health related since increased proofing times lead to better digestion of grains. The taste takes on a variation too and these breads possess a slight sour taste which again depends from starter to starter. However, the main ingredient this bread calls for is patience since the ‘mother’ aka the sourdough starter takes a couple of weeks to come to life and the bread itself takes anywhere between 12-24 hours to conjure. But, mind you, once she does(the starter),she won’t leave you unless you want her to. If you want to explore my journey in sourdough and other breads alike, please to stop by my page on Instagram, La Vie Of A Baker . I hope you will enjoy exploring through crumbs and crusts.
A fun side note, I have named my sourdough starter, Khaleesi and yes, it is inspired y Game of Thrones!
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Before I go any further, I have to mention that this recipe requires one to have a 100% hydration sourdough starter. (I hope to share the recipe for that too sometime in the near future). I would also like to recommend certain books that only helped introduce me to sourdough but also gave me an experience very similar to a private class. Sarah Owen’s ‘Sourdough’ is one such. The other one is Emilie Raffa’s, ‘Artisan Sourdough Made Simple’. Both these books assist in creating the Sourdough Starter and breads employing the starter.
Now, the recipe. Like I mentioned earlier, these buns will ensure a beautiful morning owing to the presence of cinnamon in the filling. The bread itself is soft and fluffy, perfect to tear away whilst indulging in pinched sips of coffee or tea. To jazz them up further, I paired them with a decadent Matcha Cream Cheese Frosting. The aromatic, sweet flavours of Matcha take these humble breakfast quintessentials to a whole new level but the frosting’s creamy nature shouldn’t be ignored either. Hope you like this one!

RECIPE FOR EGGFREE SOURDOUGH CINNAMON BUNS WITH A MATCHA FROSTING
Please note: This recipe requires 100% hydration sourdough starter

Makes 9 cinnamon rolls
Equipment needed- Food Scale
Stand Mixer
INGREDIENTS
For the Dough
100 gms active Sourdough Starter
160 gms Whole Milk
42 gms unsalted butter
1 tsp egg replacer plus 2tbsp water( I used Pane Riso, please see notes)
24 gms Sugar
300 gms Unbleached All purpose flour
3 gms sea salt
Oil for coating
For the Filling
1 cup light brown sugar
1.5 tbsp ground cinnamon
1/4 tsp salt
4 tbsp butter, softened at room temperature

METHOD
-First we prepare the sweet dough and this is best to make at night since it can rise overnight and be ready in the morning.
-Warm the milk and butter in a pan until butter has completely melted. Cool slightly.
-In the bowl of your stand mixer fitted with a paddle attachement, add the sourdough starter along with the egg replacer and water. Whisk at low speed to ensure that it is mixed. Add the warm milk and butter mixture. Then add the flour and salt and mix just until the dough comes together and no dry bits are lift, approximately 1 minute.Cover the bowl with a damp towel and let it rest for 30 minutes.
-After the dough has rested, change to a hook attachment and continue to knead at medium speed for about 6 to 8 minutes until the dough is soft and smooth and pulls away from the sides of the bowl.
-Take another bowl, and grease it with a little olive oil and place the dough in it. Let it rise at room temperature for 8-10 hours.(the recommended room temperature is around 70F).
-Next morning, once it has doubled in size, carefully tip the dough onto a lightly oiled counter and let it rest for 5 minutes. Meanwhile prepare the filling.
-In a bowl, mix together light brown sugar, cinnamon and salt and keep aside.
-On a large cookie sheet with edges, place a sheet of parchment.
-After the dough has rested, using a rolling pin, stretch the dough to a rectangle measuring 22inches x 16inches, taking care that the longer side is facing you.
-Spread the 4 tbsp of butter on the rectangle using an offset spatula ensuring that the about 1 inch of the border are not touched. Sprinkle the filling and spread evenly
-Next roll the rectangle into a cylinder, slowly and gently, making sure that it is taut. The tighter you roll, the more layers you’ll have.
-Place this log gently on the cookie sheet, cover with a damp cloth and refrigerate for 30 minutes.(If the weather gets a little warm, I also cover the cookie sheet completely in plastic wrap and freeze additionally for 5-7 minutes).
-Remove the chilled dough and cut off the edges .Then cut into 2 inch cylinders.
-Place these in a 3×3 fashion on the same cookie sheet and cover lightly with plastic wrap for 1-1.5 hours until the rolls are puffy.(Alternatively, they can be baked in a square or round cake pan).
-Meanwhile preheat your oven to 425F. Brush the rolls with some melted butter
and bake the cinnamon rolls for 25-30 minutes or until they turn a light golden brown.
-When they are getting baked, the frosting can be made. In a bowl, add the cream cheese and butter and beat with a hand mixer until fluffy. Add the icing sugar and incorporate it into the butter and cream cheese by whisking it for a few minutes. Then add the sour cream and matcha and mix again. Cover and refrigerate until use.
-Spread the matcha cream cheese frosting on the warm cinnamon rolls and enjoy!

Notes:
The egg replacer that I used(Pane Riso) demands 1tsp of it plus 2 tbsp of water. But, this can vary from brand to brand. Please see the directions on the product that you choose to use.

Edible Flower Cookies

I reminisce the summer of 2017. It was a rather sultry one, the roaring flood of sunshine almost inciting in me a particularly intense pining for winter & it’s entourage. The sun blazed fiercely, as if compensating for its absence in the coming months. Walking, an activity that normally takes precedence for the husband & me, was shunned without second thought. We hopped into Toronto’s streetcars in temptations of the slightest respite.
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One such morning, I stood amid parallel seats,one hand desperately clasping the overhead strap, gazing out the window as scenes hurried by like a movie in fast forward. One scene however, stood still; a signpost reading , ‘Toronto Flower Market’. The duration of the halt hardly amounted to anything but  it was ample enough for me to peer out the window and spot happy Torontonians, each one gently clutching a bouquet of blooms and behind them, a sea of flowers.  I vowed to return the next day.
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And return we did  the next morning, spending a couple of hours strolling the bylanes of this little market, acquainting ourselves with unfamiliar flowers, chatting up with vendors and being stunned by the gamut of freshness. We carried wrapped bouquets of hydrangeas in a matte magenta, a gigantic bloom of Dahlia in ivory and wonder of wonders, mini pumpkins on a stick! Aside from this haul, we met a friendly and talented florist who introduced me to the Nasturtium, an edible flower in bright warm hues. She explained that they would blend brilliantly in salads. I  purchased them instantly and employed their vibrancy to decorate a salad and a simple Maple-Pecan cake. Thanks to the flower market and a kind florist, Allison, since then, I’ve always been on the lookout for edible flowers and Toronto’s farmers markets are kind enough to treat us to them especially when the weather turns warm. This time, instead of just plopping them on a cake, I’ve attempted to incorporate the magic of Nasturtium into cookies.


The cookies I’ve shared with you today are simplistic and highlight the presence of these beautiful edible blooms. Nasturtium literally means ‘nose twist’ and are known to have a peppery taste. The cookies are delicate, light, eggfree as always, savory and easy to put together. You can choose to add other herbs as well; I’ve added a sprinkle of thyme and lavender.
Let’s get to the recipe.
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RECIPE FOR EDIBLE FLOWER COOKIES(EGGFREE)
Makes 20 cookies

INGREDIENTS
1/4 th cup unsalted butter(softened at room temperature)

1.5 tsp sugar
2 tbsp plain yogurt( extra tablespoon only if necessary)
1/2 tsp salt
1 cup all purpose flour/sifted whole wheat flour
A large handful of organic Nasturtium flower petals or more(feel free to experiment with other organic flower petals as well)
A sprinkle of Thyme and Lavender

Method
– In a bowl, cream the butter and sugar using a hand whisk.

– Then add the flour, salt, thyme leaves, lavender & yogurt. Very gently bring all the ingredients together into a dough.(If the dough is dry add just a little more yogurt)
– Transfer the dough into a large sheet of plastic wrap and cover. Refrigerate for an hour.
– In the meantime, preheat oven to 350F and line a cookie sheet with parchment paper.
– Remove the chilled dough from the plastic wrap and roll using a rolling pin to a thickness of a little more than 1/4th inch. Then place the flower petals on top and press very gently. Roll once again(gently) to a thickness of 1/4th inch. (Tip- I place plastic wrap on the dough and then roll to avoid sticking)
-Using a 2 inch cookie cutter, cut and place the individual cookies on a parchment.

-Repeat the process until all the cookie dough is used.
– Bake for around 18-22 minutes and cool completely.(If much time is spent rolling and cutting cookies, and the dough has completely softened, place the cut and arranged cookies in the refrigerator for about 10 minutes before baking)

Sfogliatelle Ricci from Italy

Breaking fast during our short Italian holiday way back in 2016 always involved a plate of indulgent company: a Cornetto; heavy with custard, marmalade and morning cheer, causing us to ignorantly shun the magic that is Sfogliatelle. But, curiosity and intrigue can only be disobeyed for so long. Last week, as daunted as I was, I succumbed to its complex beauty.
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A late sunshine deluged morning(and afternoon) was spent cajoling my pasta maker into rolling sheets of dough, the lengths of a sari. The resulting paper-thin sheets were then coiled,molded and filled to the brim with a creamy ricotta mixture . The oven then executed its sorcery; the sfogliatelle baked and acquired a beautiful, sunshine golden. The orange zest and cinnamon suffused the kitchen momentarily transporting us to a perfumed garden; the fresh pastries finally received a gentle sprinkle of icing sugar.
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I then stared in silence at the aftermath of my own doing. Flour ransacked our kitchen and adjoining portions of our living room , tattered pieces of dough were strewn around the table. Like a make-up job gone horribly wrong, my nose and cheeks were painted in sticky flour. But, before I got to cleaning, broom and cloth in hand, hair pulled up into a bun, we slunk into our sofa and savored fresh-off-the-oven sfogliatelle; its crunchy, beautifully pleated exterior revealing gloriously the efforts of the day followed by a burst of creamy ricotta suffused with orange and just a hint of cinnamon. The broom and cloth had to wait….we were submerged in fond memories from Italy, caught in the thrall of a warm, delicious pastry.
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For The One Sweet World Project, from Italy, I present, the Sfogliatelle Ricci.
Sfogliatella in Italian means a composition of leaves and is a symbol of Napoli, Italy. It is 400 years old and legend has it that a nun in the kitchen had some leftovers of semolina cooked in milk. she nourished it with some candied dried fruit, sugar and ricotta, filled a puff pastry and then baked it. This version was then transformed into the pastry we see today by a baker named Pintuaro in Naples.
I hope you like this one:)

RECIPE FOR (EGGFREE) SFOGLIATELLE RICCI

Recipe has been adapted from Nonnas Box
Equipment needed: A pasta machine
Makes around 10

INGREDIENTS
For the Pastry
500
 gr flour
1 tbsp salt
175 ml water more if needed
25 gr honey
For the Filling
450 ml whole milk
100 gr white sugar
1 pinch salt
150 gr semolina flour
500 gr ricotta
1 tsp egg replacer plus 2 tbsp water
1/2 teaspoon vanilla extract
1 pinch cinnamon
Zest from 1 orange
Others
150 gr unsalted butter, softened to room temperature
Icing Sugar to sprinkle

METHOD

-Gently whisk the the flour and salt together, then add water and honey, and mix to create a stiff dough. Knead the dough until it’s smooth and supple. Wrap in plastic wrap and refrigerate for 30 minutes.
-After 30 minutes, divide the dough into 4 pieces. Start with one piece, and knead it again if necessary to soften it after refrigeration. Roll it through a pasta machine, using the widest setting, then fold in half and roll again. Repeat this process until you create a smooth sheet by gradually decreasing the width on each roll. I had to use some flour after every roll so the dough doesn’t stick to the machine. It is preferable to be doing this on a long, lightly floured table so that the pasta sheet can be be laid down in a single layer while rolling it and when done. Roll until the sheet is 1mm thick.
-Do the same on each dough.
-When the sheets are all rolled and laid on the table/counter,  apply a thin layer of butter making sure that the sheet doesn’t tear off. It is important that the butter be at room temperature.Use a brush to gently spread it.Do this for all the 4 sheets.
-Roll up the first thin sheet to create a tight sausage shape.
-Next, wrap the next thin dough sheets around the original sausage shape pastry dough, layering up to create one large cylinder. Cover with a saran wrap and chill for 1 to 2 hours for the pastry to firm up.
-Now, to make the filling.
Place the milk, sugar, and salt in a sauce pan and bring to a boil. Add the semolina flour and stir with a whisk until it thickens and becomes smooth. After it has cooled down, transfer to the bowl of your stand mixer or a large bowl.. Then, add the remaining ingredients and whisk for about 4-7 minutes(stopping to stir and scrape) until it is smooth and thick.Set aside, preferably inside the fridge.
-Preheat oven to 375°F.
-Bring out the pastry roll and cut them into 1 cm-thick circles. Use your fingers, greased with butter, to make an impression on the center to create a cone shape.
-Get the filling and scoop a big spoonful into the cone and just gently pat the edges close. (No need to close it firmly). Repeat these for the rest, and line up all pastries on the tray.
-When you’re done putting filling on all the dough pieces, bake the pastries for about 30 minutes.
-When done, allow to cool for only a couple of minutes before sprinkling them with confectioner’s sugar. Serve immediately.

 

Peach & Chai Spice Galette and a spring in my step

She’s late but she is finally here. After months of drawing comfort from hefty parkas, hyggeligt cafes and unrestrained mugs of hot chocolate, Mother Nature graces us with her warm caress. The harbingers of spring: pansies, tulips and the ever so coveted sakura flowers are erupting and prowling the city and we, mere witnesses can’t help but immerse in their thrall. The kitchen witnesses a vibrant metamorphosis as well; the chocolate spreads and cocoa powders have been brushed aside to the far corners since fresh bounties are demanding more room than usual. As I pledge my reverence to nature’s sweet manifests, there’s an undeniable spring in my step. Hence, I celebrate & present to you, a warm-hued, Peach & Chai Spice Galette. This is an ode to the effulgence & magic of sunshine, a gratitude to the changing seasons.
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if you’re an old friend of this blog, you’re familiar with my obsession with chai spices. A while back, they were pounded and made to transform cupcakes; my Masala Chai cupcakes were conjured as a tribute to the humble Masala Chai which in my opinion, may very well be the lifeline of many Indian homes. This time however, I borrow the gentle, summery flavour of Peaches and pair them with a myriad of spices: Cardamom, Ginger, Fennel Seeds, Cinnamon and Tulsi Leaves. The result is quite akin to an affectionate hug, one that we’ve waited long to experience.
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The galette like any other adorns a rustic charm, highlighting the beauty of these plump fruits. An Almond Pate Brisee is slathered with Peach Jam and sprinkled with chai spices. Sliced peaches then take their positions and they’re quickly painted with a sweet glaze before they resume a beautiful dance in the oven. This simple dessert makes for a fancy addition to an already bonhomie summer afternoon especially when there’s a bottomless tub of homemade icecream involved.
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RECIPE FOR PEACH AND CHAI SPICE GALETTE
*The recipe is actually a doubled recipe and makes a very large galette. It can be reduced in half to make a smaller one. 
-Additional Equipment needed: Weighing scale
-See notes
INGREDIENTS
For the Almond Pâté brisée
90 gms almonds
220 grams of Pastry flour
30 grams granulated sugar
1 tsp salt
150  gms cold, unsalted butter chopped into cubes(taken out of the refrigerator just before use)
3-4 tbsp ice cold water

Other Ingredients –
8-9 fresh peaches
1/2  cup peach jam/spread + extra for glaze
A handful of sliced almonds
2 tbsp of maple syrup
1 tbsp of milk
Chai Spice: I combined approximately-
6 cardamoms, powdered
1 tsp of fennel seeds, powdered
1 tsp of  cinammon,
half a tsp of ginger powder
1 tsp of tulsi leaves powder(optional)

METHOD
-To make the almond pastry, pulse together almonds, pastry flour, salt, sugar until the nuts are ground fine. Add the cold, cubed butter and pulse for very short intervals 1 or 2 times until you achieve a coarse crumb and the butter has reduced to the size of peas. Then add ice cold water in parts to combine very gently. Be mindful of the amount of water added because it can be too much sometimes. Always add tablespoon by tablespoon. Do not over mix or knead. Once it comes together, place in a plastic wrap & refrigerate for 30 minutes.
-Meanwhile, prepare the peaches. Half them and discard the pit. Slice the halves neatly and keep aside.
-To make the chai spice, mix all the powders together and keep aside.
-Preheat the oven to 400F.
-Once the pastry dough has chilled, remove from the plastic wrap. Once it is pliable, roll out the dough between 2 parchments until the thickness of the rolled pastry is 1/4th of an inch. ( I prefer to roll it between parchments since it prevents sticking and ensures that no extra flour is used.) Once rolled, remove the parchment on the top. Place the rolled pastry with the parchment below on a large cookie sheet.
-Spread the jam on the rolled pastry taking care that about 1-1.5 inch of the border is untouched. Sprinkle the chai spice and spread it along the surface of the jam.
-Place the peaches, skin side up and gently fold over the crust edges gently toward the centre. It can overlap as well, the more rustic the better:)
-In a small bowl, mix a teaspoon of the jam with 1 tbsp of maple syrup. Use a pastry brush to glaze the peaches.
-In another small bow, combine 1 tbsp of maple syrup with a tbsp of milk. Using a pastry brush, brush the borders of the crust with the mixture. Scatter the sliced almonds on the crust and bake for 30-35 minutes or until the crust is golden brown.
-Serve warm and with icecream if you prefer.

Notes
*Feel free to play around with the quantities of spices in the chai spice. Mine are approximate as well. A little increase or decrease in the quantity will not affect the deliciousness of the galette. Same for the jam.

*Approximately 10 minutes before removal from the oven, I like to brush the crust once again with the maple syrup-milk mixture.

Summer Dreams- Rose Water and Champagne Cake with Blood Orange Curd

Suddenly, I’m longing for the fragrance of floral notes, pining for those bewitching perfumes pervading bounteous gardens. Hankerings for hot chocolate and cinnamon laced apple tarts are long gone replaced entirely by a reverie of Spring and all the floral joy it so mercifully brings with it. They implore me to suffuse my desserts with a hint of that flower-laden aroma. Perhaps it is an attempt to cheat myself, into believing that the season of wind and frost has made its journey south, leaving us, Northerners, with warm, languid breezes, the murmers of lush trees and sweet scented hugs. The musing doesn’t end there. The truth is, I also yearn for a luminous summer afternoon, drenched under a burgeon of sunshine, canopies of shade drifting in and out, biting into succulent segments of oranges, a glass of Pinot Grigio in hand, the air chiming with carefree laughter.

Continue reading “Summer Dreams- Rose Water and Champagne Cake with Blood Orange Curd”

Blood Orange and Basil Cupcakes (Eggfree)

I’m drawn wildly to the scarlet hued blood oranges that have been gracing the hallowed aisles of the grocery this winter. Stowing them away endlessly and stacking the refrigerator to the brim; the result of an odd fear that soon they will be replaced by a bounty of summer fruits. Much like a moth is drawn to the flame, I’m too drawn to this rouge radiance; a flame too, just a tad different.
But, selfishly stocking them (read hiding them) without justifying their presence is much too foolish. My mind bubbles with ideas and concoctions, day or night(read deep into midnight). The very reason the past month or so have sped by in a flash. Fortunately, these citrus cousins blend as well with savory dishes as they do with sweet courses. My kitchen witnesses peels strewn around the counter and a deep hued juice gently trickling down edges of the cutting board fairly often and I find myself enticed every single time.

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To list the sweet creations that my kitchen and my very trusted knife have witnessed-
Blood Orange Galette: sliced blood oranges rest on blood orange marmalade and a walnut enriched pâte brisée(the recipe made its way into the blog as well)
Blood Orange Sourdough Boule: The deep crimson from the oranges softened into a pale orange but the citrus aroma lingered all the way, right down to the last crumb! We devoured the slices with jam spilling on the sides and lots of herbal tea.
Blood Orange and Raspberry Brownies(Vegan): Another homage to the magic that is the orange and chocolate. Admittedly, the pair transpires into a beautiful symphony but what I failed to recognize initially was the friendly cheer that the raspberries lent. Together, it was all an elegant soiree of flavours.
Blood Orange Upside Down Cake(Eggfree): This one was too hard to ignore. The cake is flooded with orange juice and makes for a citrus-lover’s dream but it’s the mandala-like pattern of candied oranges that steal the show.
Blood Orange Pavlova(Vegan) – Aquafaba. The result of every vegan and vegetarian’s ardent prayers. After my fiasco with the vegan macaron, I was possessed by a silly vexation towards this innocent ingredient. But all anger melted when I trotted out a magnificent pavlova the other night. It was slathered generously with a Praline and Mascarpone Cream(adapted from Ottolenghi’s ‘Sweet’), deluged with the darkest, deepest hued blood oranges and finally drizzled with a honey and pistachio syrup.( I yearn to share the recipe soon on the blog)

Continue reading “Blood Orange and Basil Cupcakes (Eggfree)”