Emeeeeeef, I need to spam you now, because for you there were badly-lit webcam pics taken of the process, and it was DELICIOUS. Last time we parted the dough had just finished rising.
then it got flattened out like by those street construction things that no one in this province actually uses else there'd be less potholes, but let's pretend. It'd be a crappy roller anyway because I couldn't exactly get it thin enough but it all worked beautifully so we can pretend it went just as planned. Flattened and buttered.
Then covered in a gazillion sugar. Not kidding here. The recipe went "It might seem like a lot of sugar. Seriously? Just go for it." and they weren't kidding. I had to set a small pile aside because there was too much sugar for me. Gods! How I've fallen. HI, Emef!
cut in cute pieces & stacked
Last, cooked... (it looks dark here but it was really a perfect brown-gold crunchy crust of caramelised cinnamon-ed sugar).
and devoured (never mind dirt dishes all over the kitchen, yeah? xx)
Noooooomnomnomn. We finished it all in 2 watching of Buffy. Was great right out the oven, as breakfeast the next morning, dipped in milk, plain, covered in chocolate or strawberry jam, and re-heated in any way. The only thing was that since I had a bit too much sugar on top some of it melted down the mold and burned at the bottom of the oven and had to be cleaned off. It also expanded out of the mold in the last rising, so I'd go for a bigger size. All worth it. Gone too fast. I'm making a double recipe for yuletide festivities for sure.
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Emeeeeeef, I need to spam you now, because for you there were badly-lit webcam pics taken of the process, and it was DELICIOUS. Last time we parted the dough had just finished rising.
then it got flattened out like by those street construction things that no one in this province actually uses else there'd be less potholes, but let's pretend. It'd be a crappy roller anyway because I couldn't exactly get it thin enough but it all worked beautifully so we can pretend it went just as planned. Flattened and buttered.
Then covered in a gazillion sugar. Not kidding here. The recipe went "It might seem like a lot of sugar. Seriously? Just go for it." and they weren't kidding. I had to set a small pile aside because there was too much sugar for me. Gods!
How I've fallen.HI, Emef!cut in cute pieces & stacked
Last, cooked... (it looks dark here but it was really a perfect brown-gold crunchy crust of caramelised cinnamon-ed sugar).
and devoured
(never mind dirt dishes all over the kitchen, yeah? xx)
Noooooomnomnomn. We finished it all in 2 watching of Buffy. Was great right out the oven, as breakfeast the next morning, dipped in milk, plain, covered in chocolate or strawberry jam, and re-heated in any way. The only thing was that since I had a bit too much sugar on top some of it melted down the mold and burned at the bottom of the oven and had to be cleaned off. It also expanded out of the mold in the last rising, so I'd go for a bigger size. All worth it. Gone too fast. I'm making a double recipe for yuletide festivities for sure.