Taking inspiration from the Kitchn (yet again!) and the Pioneer Woman, I attempted to put on my baking apron (I still managed to get flour all over me) and whip up these delicious little pieces of heaven. Warm, comforting and rich. Just don’t ask about the number of butter sticks it cost me! I went with half the proportions of Pioneer Woman in fear of my lack of baking skills. Shame! Should have followed the recipe verbatim. Next time!
Mix together 2 cups of whole milk, ½ cup of vegetable oil and ½ cup of sugar. “Scald” the mixture i.e., heat until just before the boiling point. I saw a few voluptuous bubbles and quickly took it off the heat and let it sit for 45 minutes to an hour, depending on the weather. The mixture should be warm (not hot). Sprinkle over the active dry yeast. This was my first tryst with yeast. (Small pat on my back for not being a complete retard with it!). Let the yeast mingle with the mix for a minute or so before pouring in four healthy cups of all purpose flour. Mix well. This took me a bit of muscle power, since I am till saving to spoil myself on a good, old fashioned kitchen aid!! Cover the mix with a tea towel and let it sit for another hour. I suggest a good workout in this time. Read on to know why!
After an hour on the clock, add another half cup of flour, ½ teaspoon of baking powder, ½ teaspoon of baking soda and ½ teaspoon salt. Mix well. Now before you plan on rolling out the dough, FLOUR THE SURFACE EXTREMELY GENEROUSLY. Trust me. It’ll make like a hell of a lot easier!! Now you roll.
This too was a new concept to me, but wasn’t too bad! I suggest dividing the dough into two halves before rolling it out. The entire mix took up a little more than my kitchen workspace would allow! Roll it as thinly as you can into a rectangle, at all times ensuring that flour defends it from the surface. Now drizzle one cup of melted golden butter evenly (i/2 cup per ½ portion of the dough), sprinkle on the cinnamon and the sugar. Roll tightly from the side furthest from you. Pop in to fridge to harden a bit before cutting it so that it cuts neatly. Arrange in a cake tin or foil tins and pop into oven for 25 mins at 200*c. Keep checking the swirls. Voila!
And if that wasn’t enough, here’s the icing on the cake- literally!! Maple Frosting, mmmmm. Now I ate it the sinful swirls by themselves, but the greedy lovelies out there seem to need another sweet sensation, as if the swirls aren’t enough! Simple maple frosting to the rescue.Mix together 1 ½ cups powdered sugar, 1 teaspoon maple flavoring, ¼ cup milk, 1/8 cup melted butter, 1/8 cup brewed coffee and ¼ teaspoon salt into a dreamy thick consistency. Taste and adjust as required. Generously pour over the warm swirls for the most fabulous finish! You’ll definitely leave everyone asking for more!
