Hot Cinnamon Buns

October 30th, 2010

½ cup lukewarm Water
2 tsp sugar
16g yeast (2pkg)
¾ cup oil
½ cup sugar
1 Tbsp Salt
3 Eggs
2 cups lukewarm water
5 cups flour

¾ cup butter
¾ cup brown sugar
1 cup chopped pecans, divided
1 cup brown sugar
1 tablespoon ground cinnamon
1/3 cup melted butter

In a small bowl, combine the first measure of water with the sugar and yeast; allow yeast to bloom

In a slightly larger bowl, combine the oil, sugar and salt: add the yeast/water mixture.

In the bowl if the mixer, place the eggs and 2 cups of water. Using the whisk attachment, combine. Add the yeast mixture and whisk again. Add 2 cups of flour, whisking to combine. Remove the whisk, add the hook attachment and add 3 more cups of flour. If the dough is still sticky, add a little more flour. Knead on medium-high speed for 10 minutes.

Allow the dough to rise in a warm place until doubled in size. Shape the dough into desired forms, (grease the pans with butter), then allow to rise again for about an hour.

When the dough has nearly doubled in size, melt the ¾ cup butter. Stir in 3/4 cup brown sugar.  Pour into the bottom of the pan the rolls will be baked in, sprinkle with the pecans.

Combine 1 cup brown sugar with the cinnamon. Melt the 1/3 cup butter. Roll the dough out to ¼” thickness in a rectangle. Spread the butter onto the rectangle, leaving a 1/2 “ border. Sprinkle with the brown sugar/cinnamon and roll tightly. Cut into 2” thick pieces, place in the prepared pan and allow to rise for an additional hour.

To Bake:  Pre-heat the oven to 400°. Bake until golden and done (about 30 minutes).

Moroccan Lamb Cigars (Briouat bil Kefta)

September 21st, 2010

2 medium onion chopped finely
4 tablespoons oil
1 ½   pounds of ground lamb (or beef)
2 teaspoons cinnamon
salt and pepper to taste
½ teaspoon of allspice
½ teaspoon ginger
1 cup chopped parsley
1 cup chopped cilantro
3 eggs slightly beaten
1 package of phyllo pastry
1 ½ sticks of unsalted butter -melted

To prepare the filling – In a large skillet sauté the onion in some oil for about 5 minutes. Add the meat, spices and cook till done, about 10 minutes.  Make sure it is ground really well. Add in the parsley and coriander and stir.

Lightly beat the eggs in a bowl and pour over the meat. Cook gently for a moment or two only. Let the filling cool.

Lay out one sheet of the phyllo dough at a time on a plastic mat, lengthwise. With a pastry brush lightly coat the top with melted butter. Then cut each rectangle in four long strips with a small paring knife or pastry wheel.

Place about a tablespoon of the mixture at the bottom of each strip. Start to roll up and tuck the sides in along the way. When you reach the top, apply a bit more butter to seal. Place on a lined baking sheet with wax paper.

Complete all the rolls and freeze on the tray. When frozen, remove from the tray and place in a zip lock freezer bags.

To bake, place in a 425 degree oven for 10 to 15 minutes till lightly golden.