The White Ramekins

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Whole Wheat Yogurt Pancakes

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whole wheat yogurt pancakes

Weekends have started being more relaxed for me these days, with the change in weather. And now that early morning workout regime has shifted to a full fledged hour long fitness session at my gym, I tend to get up not so early these days. Otherwise, I am an early riser (read before sunrise here), who would not sleep for long hours in the morning, even on weekends. …

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Kanelbullar, Swedish Cinnamon Buns

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swedish cinnamon rolls

It is getting pleasant day by day but the languish to stay in bed for late in the morning is as predominant as it used to be a couple of weeks back during cold winter days. As the days are getting warmer, it’s the right time to bake the breads, if not the ones needing long resting hours, at least the quick ones to start with. Baking cinnamon rolls had been on my todo list for a very long time. But every time I thought about them, it was cold harsh winter which was just too hostile for a bread baking plan. And I never wanted to ruin my weekend being perplexed whole day staring over the dough not rising due to sun not showing up. But this is also true that the cinnamon buns are not meant for a hot scorching summer day either. So now when it is spring for us, I thought of baking them, thinking they can’t go wrong at least this time of the year. Neither they’ll be too heavy for a Sunday breakfast. Hmm…cinnamon, without any second thought is my most favorite spice after cardamom. I just love it! And if you have been following my posts, you would know that I love adding cinnamon to my cakes quite often. This sweet spice has a wonderful warmth attached to it. I just can’t resist anything sweet which is flavored with cinnamon. And the Sri Lankan cinnamon variety is the one we get here from the down south. It is surely an amazing spice to deal with and probably the most dependable when it comes to desserts. The recipe I adapted from is Donal Skehan’s. It was one easy recipe to follow. Donal’s recipes are way more traditional and rustic, just the way I love. The Swedish Cinnamon Buns are basically the sweet bread dough rolled up with a swirl of sweet buttery cinnamon throughout. These are sprinkled with pearl sugar, which can resist the high temperature in oven without melting, which makes the buns look very beautiful and rustic at the same time. Now clearly, it was difficult for me to source the pearl sugar and I didn’t want to forgo this recipe just because I didn’t have that specific kind of sugar. So the mind started playing on thoughts and it occurred to me about crushing the white sugar cubes roughly to make my own homemade pearl sugar. Isn’t it innovative, huh? Haha, although it didn’t look as perfect, but it did the job quite nicely. And in return, I got these beautiful pearl sugar studded soft warm buttery Swedish cinnamon buns to be enjoyed with coffee on a relaxed Sunday morning. Do I need anything else in life? nah!

swedish cinnamon rolls

swedish cinnamon rolls

swedish cinnamon rolls

swedish cinnamon rolls

swedish cinnamon rolls

Swedish Cinnamon Buns
Swedish Cinnamon Buns
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For the buns
  1. 400 ml milk
  2. 110 gm butter
  3. 2 x 7 gm sachets of dried yeast
  4. 110 gm caster sugar
  5. 750 gm plain flour
  6. 1/2 tsp salt
  7. 4 tbsp of pearl sugar
  8. 1 egg, beaten
For the filling
  1. 110 gm soft butter
  2. 90 gm sugar
  3. 2 tbsp of cinnamon
Instructions
  1. Melt the butter in a large pot gently on a low heat and then add the milk. When the mixture is lukewarm, remove from the heat and whisk in the dried yeast.
  2. Mix the flour, sugar and salt in a large mixing bowl. Make a well and pour the wet ingredients in. Mix and knead the dough using your hands for about 6 minutes until dough is soft and supple.
  3. Transfer the dough to a floured bowl, covered by cling film and let it rise for 45 minutes in a warm dark place.
  4. Preheat the oven to 220°C.
  5. To prepare the filling, in a bowl, beat the butter, sugar and cinnamon together until you have a smooth paste.
  6. When the dough has risen, punch it down in the bowl and cut it in half. Roll one of the halves into a rectangle about 3mm thick, and then spread the filling all over.
  7. Then, from the long side, roll the dough in a spiral and slice into approx 12 pieces. Place the slices in a non stick pie tray or a muffin pan face up and coat with the beaten egg. Sprinkle the buns with pearl sugar.
  8. Reduce the heat to 190˚C and then bake the rolls in the oven for about 15-20 minutes or until they turn golden brown.
  9. Repeat the process with the second half of the dough.
Adapted from Donal Skehan
Adapted from Donal Skehan
The White Ramekins http://thewhiteramekins.com/

 

Pumpkin Maple Nut Granola

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pumpkin maple nut granola

Pumpkin maple nut granola, this might sound a little late and off placed for this season. Fall has been long forgotten and we are almost mid way through the winters, gorging onto hearty comforting meals and hot soups. But what would you do if you have loads of frozen pumpkin lying in the freezer for almost over 2 months now.

roasted pumpkin & apple soup

I got this big stash of leftover roasted pumpkin from the giant pumpkin I got for making this wonderful roasted pumpkin and apple soup last year during autumn {and you know what, there is still some left even after making this granola, so expect some more off season leftover pumpkin recipes to come by here}.

pumpkin maple nut granola

And I think winters are the perfect time to bake some granola too, when you get super lazy all wrapped up in the blanket and find it immensely hard to get up on time early in the morning and make yourself a good breakfast. My body just goes to hibernate and I am almost everyday running for the office in the morning, that is when I think this granola kind of breakfast comes in super handy.

pumpkin maple nut granola

And it is good enough to save you off the inflicted laziness of the winters. It’s full of fiber, nutrients, loads of dried fruits and nuts, which are really essential to keep your body warm too. I sweetened this granola using maple syrup and some demerara brown sugar. It’s recipe which I kind of developed myself adapting from some of my previously tried out granola recipes.

pumpkin maple nut granola

This one is amazing and keeps good for a very long time. The granola is crispier and gets some natural sweetness from the pumpkin too. You can add any mix of nuts and dried fruits to it, almonds, walnuts, pistachios, coconut, dried berries, or even summer fruits like dried apricots too, basically whichever you fancy and whatever you have at hand. 

pumpkin maple nut granola

Pumpkin Maple Nut Granola
Pumpkin Maple Nut Granola
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Ingredients
  1. 3 cups rolled oats
  2. 1 1/4 cups whole almonds
  3. 1/2 cup raw pumpkin seeds
  4. 1/3 cup pumpkin puree
  5. 1/4 cup light olive oil
  6. 1/3 cup maple syrup
  7. 3 tbsp demerara sugar
  8. 1/4 tsp of sea salt
  9. 3/4 tsp pumpkin pie spice
  10. 1 cup mixed dried fruit (raisins, berries, apricots)
  11. 1/3 cup coconut chips
Instructions
  1. Preheat oven to 170 degree C. Line two baking sheet with either parchment paper or silicon mat and set aside.
  2. Mix the oats, almonds, pumpkin seeds, spices, sugar, and salt together in a bowl.
  3. Mix in olive oil, maple syrup and pumpkin puree and mix with a wooden spoon.
  4. Spread the mixture evenly onto prepared baking sheets and bake for 25-30 minutes.
  5. Rotate the pans at the halfway point of baking time, to ensure even cooking.
  6. Once the granola is golden brown, remove from oven and let cool completely {It will crisp up as it cools}.
  7. Once cooled, mix in the dried fruits and coconut chips.
  8. Transfer to an airtight container.
The White Ramekins http://thewhiteramekins.com/
pumpkin maple nut granola