Okay, so I'll use any excuse to eat good food, but honestly, breakfast is my favorite meal of the day, and it is one that is seriously under represented in many cookbooks. I realized this while trying to come up with something yummy to make this weekend when my sister and her husband come to visit me in NYC. Yes, I know, most people in NYC just go out for every meal, but I like to cook and my sister has yet to see my new apartment, so they are coming over for breakfast. I suppose I could just fry up some eggs and toss some bread in the toaster, but I want to do more. I started flipping through the March issue of bon appetit and found Yukon Gold Cinnamon Rolls:
The original recipe makes 12 cinnamon rolls, which is tempting, but since I'm pretty sure my sister would kill me if I put 12 cinnamon rolls on the table, I have scaled the recipe back to make only 4 cinnamon rolls. The scaled back measurements are below. So, the next time you have someone special coming over for breakfast, or if you just feel like cinnamon rolls, try these! Added bonus - Yukon Gold potatoes are in season right now so they are readily available and at the peak of deliciousness.
Ingredients reduced by 1/3 - makes 4 cinnamon rolls
dough
1/3 pound Yukon Gold potatoes, peeled, cut into 2-inch pieces
1 teaspoon coarse kosher salt
1/3 of a stick (2 2/3 tablespoons) unsalted butter
1 large eggs
1 1/2 cups (or more) unbleached all purpose flour
1/6 cup warm water (105°F to 115°F)
1 1/4-ounce envelope active dry yeast (scant 2 tablespoons)
2 teaspoons sugar
filling
4/9 cup (slightly less than 1/2 cup) (packed) golden brown sugar
2 1/2 teaspoons ground cinnamon
1 tablespoons unbleached all purpose flour
3 tablespoons unsalted butter, room temperature
glaze
2/3 cup powdered sugar
1 1/3 tablespoons unsalted butter, melted
2 teaspoons (or more) whole milk
1/3 teaspoon vanilla extract
pinch coarse kosher salt
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