CINNAMON ROLL CHALLAH

 

i call this my "rematch with the challah" because of how many times this past summer i have tried to make one & miserably failed. maybe it was the hot summer air or the high humidity, but i just couldn't get the damn thing to rise properly. it was frustrating, however i was determined to make the perfect challah bread & it finally happened. maybe it doesn't look as pretty as i had hoped it would, but it taste next to perfect. it's pretty much a challah version of cinnamon rolls, but a bit more eggy then the average cinnamon bun. i kept the filling on the light side so it wasn't overly sweet like a cinnamon bun. it can be eaten as your morning toast or as an afternoon snack dipped in tea. enjoy the last sunday of september, i couldn't be more excited for october! now time for me to turn the left over challah into something equally (or more) delcious.

ingredients

for the dough

  • 3/4 cup warm water
  • 1 package of instant yeast
  • 1 tablespoon honey
  • 1 1/4 cup brown sugar
  • 3 1/2 cups all purpose flour
  • 1 teaspoon sea salt
  • 1/4 teaspoon nutmeg
  • 1/3 cup vegetable oil
  • 3 eggs

for the filling

  • 3 tablespoons butter, room temperature
  • 1 cup brown sugar
  • 1 teaspoon cinnamon

directions

  • in a measuring cup add warm water, yeast and honey. let sit for five minutes until the yeast begins to activate.
  • in the bowl of a stand mixer using the dough hook attachment, add sugar, flour, salt and nutmeg. in a separate bowl, whisk oil & eggs.
  • with the mixer on low speed add the water/yeast mixture, followed by the eggs/oil mixture.
  • mix or knead by hand until a smooth dough is formed, about 8-10 minutes. if dough appears too wet, add a touch more flour.
  • transfer to a well greased bowl & let rise for 1-2 hours, or until the dough doubles in size.
  • once dough has risen, divide it into three evenly sized pieces.
  • roll each piece into a thin rectangular shaped. brush with butter 1/3 of your butter & sprinkle with 1/3 of the sugar & cinnamon. roll tightly (this step is similar to making a cinnamon bun). repeat with the remaing pieces.
  • once you have completed all three pieces, gently braid them tightly together. pinch & tuck in both ends and transfer to a lightly oiled cookie sheet.
  • bake at 375 degrees for 20-25 minutes or until the bread is cooked throughout.

like what you see? get it here. plate | knife | mug | linen | rolling pin | mixing bowl

TOASTED WALNUT APPLE CRISP

 

sooooo i have been going apple crazy lately & making everything i can think of with apples. last weeks apple + carrot cupcakes, this weeks salted caramel apple waffles & now this toasted walnut apple crisp! i'm super jealous for those who don't live in the city & can go apple picking at a beautiful ochard sigh.. OHH and yesterday i came across a recipe for salted apple cider caramels & apple cider funnel cake (on food & wine's instagram). it's too much to handle. i want it ALL. good thing an apple a day, keeps the doctor away! i hope this is still true when it's baked in something delcious.

ok, let's quickly talk about this crisp. i am a toppings girl & this crisp offers A LOT of toasty walnuty buttery crumble. so if you are more about the fruit in a crisp, i suggest you half the topping portion of this recipe. lastly, i kept the filling simple. instead of putting cinnamon like most apple based recipes, i wanted the apples to be the main flavour. so keep it simple & just toss them in some sugar & flour. the topping adds enough flavour to the mix. you can make this in a gratin dish or a 10 inch cast iron skillet like i did. it's a crisp, there are no rules! keep it rustic, slather it in whipped cream or vanilla bean ice cream & dig in.

PS. if you want to look legit in the kitchen, portland apron company is offering free shipping (all countries, yes that means you too canada!) with code "MODEST" until october 4th.

ingredients

for the filling

  • 4 pounds thinly sliced gala apples (peeled or unpeeled)
  • 1/2 cup raw sugar
  • 2 tablespoons flour
  • 1 teaspoon fresh lemon juice (optional)

for the crumble topping

  • 1 1/2 cups all purpose flour
  • 1 cup quick oats
  • 1 cup raw sugar
  • 1 1/2 cups walnuts, toasted & cooled
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 1/4 sticks unsalted butter, cold

directions

  • for the filling: in a mixing bowl toss apples, sugar, flour and lemon juice. set aside.
  • for the crumble topping: in a separate mixing bowl add remaining flour, oats, sugar, toasted walnuts, cinnamon, nutmeg, salt and butter. using your hands work in butter like you would a pie dough until a crumbly mixture is formed.
  • assemble your crisp starting with the apples & evenly distributing the crumble on top.
  • bake at 350 degrees for 35-40 minutes, until the apples have softened & the crumble is golden brown.
  • serve hot or cold!

like what you see? get it here: bowl | cutting board | knife | measuring spoon | mixing bowl | fruit basket | cast iron skillet | linen

SALTED CARAMEL + APPLE CINNAMON WAFFLES

 

oh. em. gee. i could not be more excited to share this waffle recipe with you. are they breakfast? are they dessert? whatever you decide on, i will not judge you. to break it down: a cinnamon waffle, topped with fresh apple pie filling, drizzled in scratch made salted caramel & topped with a healthy amount of fresh whip cream. i am in love with salted caramel & could put it on just about anything (AND I WILL). i am thinking a salted caramel apple pie next, what do you think?! after a rainy, but beautiful wedding weekend spend in muskoka.. it's waffle time!

ingredients

for the salted caramel

  • 1 cup white sugar
  • 1/3 cup water
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter
  • 1 teaspoon sea salt

for the waffle

  • 1 egg
  • 3/4 cup whole milk
  • 1/4 cup melted butter
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla
  • 3 tablespoons brown sugar
  • 3/4 cup flour
  • 1/2 tablespoon baking powder
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

for the apple pie filling

  • 1 tablespoon butter
  • 2 large crisp apples
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

directions

  • for the caramel: in a saucepot add the sugar and water. bring it to a boil while wiping down the crystals that form on the sides of the pan using a pastry brush. continue to boil until the mixture turns to a deep amber colour (approximately 5 minutes). be sure not to burn the caramel! it will go from a deep amber to burnt sugar VERY quickly. remove from heat and immediately whisk in the butter and cream. cool to room temperature before serving.

  • for the waffle: in a mixing bowl using a wooden spoon add egg, milk, butter, oil, vanilla, and brown sugar. stir until well combined. sift in flour, baking powder, salt, cinnamon and nutmeg. stir until ingredients are just mixed in. do not over mix! using a waffle maker place 1/4 cup of batter in the center of each waffle. cook until golden brown.

  • for the apple pie filling: in a saucepan over medium-low heat melt butter. add sliced apples, brown sugar, cinnamon and nutmeg. stir until the apples are soft & brown.

  • to assemble: layer waffles with apple pie filling, drizzle in caramel & top with whip cream.

like what you see? get it here. plates | mugs | linen | jug | cutting board | knife | mixing bowl | wooden spoon | cast iron skillet