HAZELNUT MERINGUE CLUSTERS & A GIVEAWAY + BOOK REVIEW: YUMMY SUPPER BY ERIN SCOTT - BISCUITS MERINGUÉS AUX NOISETTES & UN CONCOURS + UNE CHRONIQUE: YUMMY SUPPER PAR ERIN SCOTT

Picture by Erin Scott.

Yummy Supper -
100 Fresh, Luscious & Honest Recipes From A {Gluten-free} Omnivore.

I can't excatly recall when I discovered Yummy Supper, but one thing that I am totally sure of is that the day I first layed my eyes on this unique blog, I knew it was going to get a name sooner or later.

Yummy Supper has it all. The food is wholesome, mouthwatering, fabulous and beautifully staged, the photography is stunning and the site is graphically pleasing. Besides, the talented and charming lady behind it is a kind and enthiusiastic blogger who takes pleasure in interacting with her followers and who treasures what she does.

As my gut feeling is rarely misleading, Erin Scott has managed to capture public attention with her gorgeous award-winning blog and she has just released (on the 19th of August 2014) a magnificent publication of her own via Rodale Books.

True to her generous nature, Erin proposed to send me a copy of her cookbook. What an awesome surprise! Being a big admirer of her work, her alluring offer made me extremely happy and there was no way I was going to refuse it...

Picture by Erin Scott.

Erin Scott is based in Berkeley, California where she lives with her husband and two children. This passionate advocate for food that is healthy, local and sustainable is highly influenced by her legendary neighbors Alice Waters and Michael Pollan, and her work has been featured in Kinfolk, The Huffinghton Post, Jamie Oliver's Food Revolution, Food 52, Gourmet.com, Tastespotting, Foodgawker and Fine Cooking.

A voracious eater and home cook, Scott was devastated after she was diagnosed with celiac disease several years ago (her two kids also suffer from the same condition). But, as she is a fighter, instead of giving in and purchasing the easy and bland packaged gluten-free fares, she decided to take her situation in hand and stop aiming her attention on what she couldn't eat and instead, embraced all that she could eat. Her diagnosis was an impetus for her kitchen habits to become richer and more varied. The limitations of her diet forced her to use her creativity and expand her approach of nutrition. As a result of that, she teared out her lawn and transformed her tiny backyard into a lush organic garden.

 

          Picture by Erin Scott.

This book shows how to eat with intention - and reveal through simple, vibrant recipes that when you are attuned to freshness, flavor and seasonality, health is the natural outcome.
- Alice Waters

Erin's first cookbook is sublimely crafted, refreshing and offers covenient as well as family-friendly recipes that are original, genuine, soulful, delicious and which focus on seasonality and vibrant natural ingredients. Every dish that is presented in her 256 pages paperback is extremely appealing, colorful and full of oomph.

Organized into whimsical chapters ("Slurp", "Egg", "Veg", "Sea", "Butcher Shop", "Grain + Seed", "Nut", "Fruit", "Kid Favorites" and "Odds + Ends"), Yummy Supper transcends the gluten-free genre and will inspire you to cook real food and motivate you to extend your culinary repertoire.

This book is for conscious people who respect their bodies and the environment, but who also want to find comfort at the table and savor a soul-uplifting meal without restraining themselves or getting involved in overcomplicated culinary projects.

 

             Picture by Erin Scott.

I have really enjoyed going through the pages of this delightful cookbook as I can wholly relate to Erin's philosophy and lifestyle. Even if I am not celiac and I love to cook or bake with wheat (and related grains), I nonetheless try to nourish myself with as little gluten-based products as possible since I take my health seriously and aspire to stay slim. In addition, it is important for me to respect the seasons, feed mindfully, have environmentally friendly habits and serve food that is not only eye-catching, but also tasty, whole and lively. And of course, let's not forget to mention Erin's marvelous pictures which never fail to enlighten me and make me drool.

Choosing a recipe to share here with my readers wasn't an easy task (everything looks ever so good and enticing). As a matter of fact, I had to go through the book more than 6 times until I finally made up my mind. So, after a lot of debating, I have decided to prepare "Hazelnut Meringue Clusters".

Also known as "Brutti Ma Buoni" which literally translates as "ugly but good", these hazelnutty meringue bites are a classic Italian treat and despite their rustic looks (uneven shape and cratered surface), they taste absolutely divine and have a ton of personality.

This biscuit is definitely a keeper and so is Erin's recipe. Aside from needing more baking time (is it my oven?), my cookies turned out perfect. They were so exquisite that we could not stop digging into the metallic container for more!

Hazelnut Meringue Clusters (aka Brutti Ma Buoni)
Recipe by Erin Scott @ Yummy Supper (and slightly adapted by myself).

Ingredients:
1 Cup (120g) Raw Hazelnuts
1/2 Lemon
3 Egg whites, at room temperature
1/2 Cup (105g) Castor/superfine sugar
A pinch of fine sea salt
1 Tsp Pure vanilla extract

Method:
1. Preheat the oven to 190°C (375° F). Line 2 baking sheets with parchement paper for baking the meringues later.
2. In a smalll, dry cast iron pan (I used a baking sheet), toast the hazelnuts in the oven for 7 to 10 minutes. Let the nuts cool, then rub off the skins using a clean kitchen towel. Coarsely crush the hazelnuts with a mortar and pestle, or use a heavy chef's knife. Set the nuts aside, and turn the oven to 180° C (350° F).

3. Get out a medium bowl and hand mixer, or a standing mixer with the whisk attachment (it is key to have your blowl and whisk completely grease-free in order to make successful meringues: rub the lemon half all around the inside of your mixing bowl and on the whisk attachment itself). Vigorously whisk the egg whites until soft peakes form. While the mixer is still running, gradually add the sugar, salt and vanilla. Continue high-speed whisking for a few more minutes, until the eggs have formed stiff peaks and become beautifully glossy. Gently fold in the crushed hazelnuts.
4. Scoop small mounds of batter onto the prepared baking sheets. Bake for 15 minutes (I baked mine for about 20-25 minutes), then turn off the oven and let the meringues continue to crisp in the warm oven for an hour or so.

Remarks:
Store the cookies in an airtight container to preserve crispness.

Serving Suggestions:
Serve with a cup of coffee or a glass of the alcohol of your choice (liquor or dessert wine).

Biscuits Meringués Aux Noisettes (ou Brutti Ma Buoni)
Recette par Erin Scott @  Yummy Supper (et légèrement adaptée par moi-même).
 
Ingrédients:
1 Tasse (120g) de Noisettes entières
1/2 Citron
3 Blancs d'oeufs, à température ambiante
1/2 Tasse (105g) de Sucre semoule
Une pincée de Sel de mer fin
1 CC d'Extrait de vanille pure

Méthode:
1. Préchauffer le four à 190° C. Tapisser 2 plaques à pâtisserie de papier sulfurisé.
2. Dans une petite poêle en fonte (j'ai utilisé une plaque à pâtisserie), torréfier les noisettes au four pendant 7 à 10 minutes. Les laissez refroidir, puis les frotter avec un torchon propre pour les monder. Dans un mortier, concasser grossièrement les noisettes (ou en utiliser un gros couteau). Mettre de côté et régler la température du four à 180° C.

3. Déposer les blancs d'oeufs dans le bol de votre robot de cuisine (pour réussir vos meringues, il est important que votre bol soit propre et exempt de graisse: frotter la moitié du citron à l'intérieur de votre bol et sur le fouet lui-même). Fouetter énergiquement les blancs d'oeufs jusqu'à formation de pics mous. Ajouter graduellement le sucre, le sel et la vanille. Continuer à fouetter à grande vitesse pendant quelques minutes, jusqu'à ce que les œufs forment de pics fermes et que la masse soit brillante. Incorporer délicatement les noisettes concassées.
4. Déposer des petits tas de meringue sur les plaques à pâtisserie. Faire cuire au four pendant 15 minutes (j'ai fait cuire mes biscuits pendant environ 20-25 minutes), puis éteindre le four et laisser les brutti ma buoni sécher dans le four chaud pendant une heure ou deux (celà les rendra croustillants).

Remarques:
Conserver les biscuits dans une boîte hermétique pour préserver leur croustillant.

Idées de Présentation:
Servir avec une tasse de café ou avec un verre d'alcool de votre choix (liqueur ou vin de dessert).

GIVEAWAY
One copy of “Yummy Supper”.

Rules and Entry Details:
- You must leave a COMMENT in the comment section of this post (one entry per person).
- Winner will be chosen using the "hat method".
- Winner will be notified via email (please leave your e-mail adress if you don't have a blog).
- This giveaway is open WORLDWIDE.
- The contest closes on the 6th of November 2015 at 12pm CEST and will be announced on the 7th of November 2014.

Statement:
This giveaway is provided to you by RODALE BOOKS.

Please note that I only promote things that stay true to my tastes, convictions and interests. The opinions expressed on Rosa's Yummy Yums are purely my own and based upon my personal impressions of the cookbook. I was given a copy of “Yummy Supper”, however I was not paid to publish a positive review.

WHOLE WHEAT AND RYE SOURDOUGH BREAD WITH FLAXSEEDS & OATS - PAIN COMPLET AU LEVAIN MAISON, SEIGLE, LIN ET À L'AVOINE

IN PRAISE OF IDLENESS

There is more to life than increasing its speed.
- Mohandas K. Gandhi

Laziness /ˈleɪzɪnəs/ noun
The quality of being unwilling to work or use energy; idleness.

For the last seven months or so, I have been experiencing bouts of slothful laziness - and I am not ashamed to admit it. It’s true, I’ve been extremely idle, but I feel no misplaced guilt for allowing myself to relax and enjoy life in the slow lane.

We live in a negative and demanding epoch that sucks our energy dry: anger fills up our heart, the pursuit of excess has become our religion, hyperactivity and performance obsess us, we hang on our illusions of reality, are forever anticipating tomorrow and distracted by our materialism. Humankind is constantly put under tremendous pressure, people struggle to survive and although loosening up is essential to our well-being, taking it easy is a frowned upon luxury and is generally seen as a sin or a sign of failure. As a matter of fact, escaping the frenzy of our world, slowing down and living in the now is unfortunately quasi-revolutionary nowadays. How sad and insane is that?

Choosing to mong for a while and daydream should carry no taboo whatsoever. There’s nothing wrong with wanting to thrive on zenitude and not accepting to be trapped in that stressful über-productive mode of functioning promoted by our modern consumerist society. So, why should I have a bad conscience when I’m only doing what’s right for me and listening to my body, mind and soul which are desperately in need of rest and recentering? For me, the benefits of indolence and contemplation are invaluable, and overwork, madness and anxiety are my enemies. In order to be creative and fully reveal my “talents”, the artist in me aches for harmony, ataraxia and reverie. Anti Feng-Shui lifestyles are very harmful and don’t fit my tranquil personality.

We are always running. Living in the future or the past.
Everyday at the edge, ready to snap.
Uncomfortable in our own skins.
Desperate to close the gap between chaos and order we disregard the only moment we are actually alive in……now.
We want things to be different from how they are. But we don’t see how they are. All we see is the distorted projection of ourselves.
We busy ourselves with perpetual doing, planning, worrying, suffering and look outside ourselves for solutions. We expect science or religion to relieve the pain created by our own self-destructivity.
- Chris Corner of IAMX

I refuse to be busy for the sake of being busy as it is tiresome, overloads your mind and leads to nowhere. In many cases, overactivety is just another form of escapism. It prevents you from thinking too much, seeing the greater picture and questioning the real meaning of your own existence and your place in the Cosmos. Hence, it is important to learn how to get off the hamster wheel and commit to going back to being the spiritual creature you were meant to be. Finding a higher state of consciousness will make you smile and joyful again…

In life, most valuable things demand time and cannot be rushed. This is the case notably with inspiration, love, relationships, raising children, taming animals, learning, growing plants and cooking.

As you already know, yeast baking cannot be hurried and it is quite impossible to make a bread rise in less than forty minutes or else it will barely be eatable (it will end up being heavy and will lack flavor). Not to mention sourdough which ferments in a snail-like manner (it takes hours and even days, depending on the weather and the result you are looking for) and requires attention to detail, devotion as well as endless patience.

There is something holy, magic and nearly pious about breadmaking. Playing around with dough calms my nerves, keeps me sane, gives me a sense of fulfillment and accomplishment, helps me harmonise with the Universe and be at peace with myself. This meditative activity is fabulously soothing, incredibly satisfying and is a wonderful way of practicing mindfulness or achieving serenity.

If thou tastest a crust of bread, thou tastest all the stars and all the heavens.
- Robert Browning

Today’s recipe is an ode to bold detachment, elevation through self-discovery and the sacred aspect of our presence on this earth, thus I really hope you’ll find quietude and inner balance while mixing the flours together, kneading the supple dough, anticipatedly watching your loaves rise, admiring them get golden brown in the oven and proudly savoring the fruits of your labour with your loved ones.

Besides the obvious therapeutic and health benefits brought to you by the handling of dough, my delectable “Rye Sourdough Bread With Flaxseeds & Oats” will also gratify your hedonistic cravings and send you straight to foodie paradise.

Its moist crumb, crispy crust, soft and slightly dense texture, earthy nutty flavour, mild tanginess and wholesome qualities will set your senses on fire and enchant the gourmet that you are. After one bite, you'll get hooked and you'll never go back to eating pale and bland rolls again.

Now, all you have to do is enter your kitchen and get the stand mixer working. Chop-chop! Then, once the loaves have cooled, smother the bread slices with artisan butter, sprinkle them with coarse Himalaya salt and let your tastebuds be seduced. Mmmhhh, out of this world!

Whole Wheat And Rye Sourdough Bread With Flaxseeds & Oats
Recipe by Rosa Mayland, July 2014.
 
Makes 2 medium loaves.

Ingredients:

2 1/2 Tbs Flax seeds

300g Whole wheat flour

200g White flour

69g Rye flour
69g Buckwheat flour

188g Active sourdough starter

375-400g/ml Lukewarm water
A big pinch of dry yeast
2 1/2 Tbs Olive oil

40g Rolled oats
1 1/4 Tbs Malt powder or liquid malt (optional)
14g Fine sea salt

Method:
1. Put the flax seed in a small bowl and add 125g/ml of boiling water (this will make them slimy). Stir and leave to cool.
2. In the bowl of your stand mixer put the flours, sourdough, water, yeast, olive oil, flax seeds (+soaking water) and malt powder.
3. Mix until all the ingredients are just combined.
4. Let the dough rest (autolyse) for 2-3 hour (the longer, the better).
5. Add the salt as well as the oats and continue mixing for about 5-8 minutes (add a little flour if the dough is too wet), until the dough reaches medium gluten development (it should be elastic, smooth and pass the window pane test).
6. Transfer the dough to a slightly oiled container and cover with plastic wrap.
7. Let the dough ferment/rise, at room temperature, for about 2h30 (or until doubled in size), folding at 50 minutes and 100 minutes.

8. Divide the dough in two and shape it as desired (sandwich loaves, boule, bâtard, banneton, etc...). 9. Sprinkle your loaves with flour and cover them with plastic wrap or a humid tea towel and let proof for about 1h00 to 1h30, or until doubled in size.

10. Thirty minutes before the end of the proving time, preheat the oven to 230° C (450° F) and place a heat-resistant bowl of water on the floor of the oven (steam helps you get a good crust on your bread - I also throw 1/3 cup of water in the oven while my bread is baking).
11. When the proving time is over, quickly slash the top of the loaves and bake (middle rack) for about 40 minutes (when the bread has a dark brown color and sounds hollow when tapped, turn the oven off).
12. Leave the loaf in the oven for another 5 minutes with the door ajar.
13. Remove the loaves from the oven, unmold and place of a cooling rack.

Remarks:
If you prefer white bread, replace the whole wheat flour by the same quantity of white flour.
The buckwheat flour can be replaced by chestnut flour, spelt flour or wheat bran.

Serving suggestions:
Serve for breakfast, lunch or supper, with cheese or the spreads of your choice. This bread is also perfect for making sandwiches.

Pain Complet Au Levain, Seigle, Lin Et À l'Avoine
Recette de Rosa Mayland, juillet 2014.

Pour 2 pains moyens.
 
Ingrédients:
2 1/2 CS de Graines de lin
300g de Farine complète
200g de Farine blanche
69g de Farine de seigle égrugé
69g de Farine de sarrasin
188g de Levain actif
375-400g/ml d'Eau tiède
Une grande pincée de levure sèche en poudre
2 1/2 CS d'Huile d'olive 
40g de Flocons d'avoine (gros)
1 1/4 CS d'Extrait de malt ou de malt liquide (facultatif)
14g de Sel de mer fin 

Méthode:
1. Mettre les graines de lin dans un petit bol et ajouter 125g/ml d'eau bouillante (celà les rend visqueux). Remuer et laisser refroidir.

2. Dans le bol de votre robot pâtissier, mettre les farines, le levain, l'eau, la levure, l'huile d'olive, les graines de lin (+ l'eau de trempage) et l'extrait de malt.
3. Mélanger jusqu'à ce que tous les ingrédients soient juste combinés.
4. Laisser reposer la pâte (autolyse) pendant 2 à 3 heures (plus le temps de repos est long, mieux c'est).
5. Ajouter le sel et l'avoine, puis pétrir pendant environ 5-8 minutes (ajouter un peu de farine si la pâte est trop humide), ou jusqu'à ce que la pâte soit élastique et lisse.
6. Transférer la pâte dans un grand récipient légèrement huilé et le recouvrir avec du film plastique.
7. Laisser la pâte fermenter/lever, à température ambiante, pendant environ 2h30, sans oublier  de donner un pliage ou rabat à celle-ci après 50 minutes et 100 minutes de fermentation (il faut qu'elle ait doublé de volume).

8. Diviser la pâte en deux et façonner les pâtons selon la forme désirée (rectangulaire, boule, bâtard, banneton, etc ..).
9. Saupoudrer les pains avec de la farine et les couvrir avec du film plastique ou un linge humide et les laisser lever pendant environ 1h00-1h30, ou jusqu'à ce qu'ils aient doublé de volume.
10. Trente minutes avant la fin du temps fermentation, préchauffer le four à 230° C et placer un bol (résistant à la chaleur) rempli d'eau sur la sole du four (la vapeur aide à obtenir une bonne croûte - je jette également 1/3 tasse d'eau directement dans le four au moment où j'enfourne mes pains).
11. Lorsque le temps de levée/fermentation est terminé, entailler/grigner le dessus de vos pains et les enfourner (grille du milieu), puis les faire cuire pendant environ 40 minutes (une fois que les pains sont prêts - qu'ils ont une couleur brune foncée et qu'ils sonnent creux, éteindre le four).
12. Laisser les pains dans le four (porte entreouverte) pendant 5 minutes.
13. Retirer les pains du four, les démouler et les placer sur une grille de refroidissement.

Remarques:
Si vous préférez le pain blanc au pain complet, alors je vous conseille de remplacer la farine de blé complète par la même quantité de farine blanche.
La farine de sarrasin peut être remplacée par de la farine de châtaigne, d'épautre ou du blé concassé.

Suggestions d'accompagnement:
Servir pour le petit déjeuner, le déjeuner/dîner/repas de midi ou le dîner/souper/repas du soir, avec du fromage ou les tartinades de votre choix. Ce pain se prête aussi parfaitement à la fabrication de sandwiches.

BLACK AND WHITE WEDNESDAY #121 - A SWEET SWEET SWISS TREAT

- Läckerli, A Taste Of Childhood -

If you are interested in getting the recipe for those delicious Swiss cookie bars, then head over there!

This picture was submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook". This week it is hosted by Deepali Jain at "Lemon in Ginger" (click here in order to see who is hosting the next roundup).

BAILEYS CINNAMON ROLLS - CINNAMON ROLLS GLACÉS AU BAILEYS

OF DORMANT CREATIVITY

I for one, completely believe in the notion of creativity being a thing that ebbs and flows, a tank that can fill up and run empty. If you are tapped out, putting your butt in the chair is a waste of time.Yep, I said it. Sometimes writing every day, no matter what, is not the best thing to do. In fact, I think it can be counterproductive. Attempting to force yourself, just putting down words for the sake of putting down words, even if it’s crap and will be edited later, can not only be a waste of time, but have a negative impact. When the mindset isn’t there, you’re better off doing things that will help refill that well of creativity.
- J.N. Duncan

Sometimes when your genius has been hijacked by artist’s block, your brain is drained, your passion for creating has deserted you and you are desperately struggling to find inspiration, taking a break and letting things go is highly recommended. In such circumstances, forcing your burned-out self to be productive leads to a dead end and will only worsen your case as proficiency is volatile like fire and as imprevisible as a wild horse. It cannot be tamed, controlled or commanded.

Creativity is not a bottomless pit and our resources are not endless. Hence, from time to time, we have to step away from it all in order to get our juices back and replenish our batteries; trying to start a car that has run out of gas is senseless and your efforts will be to no avail as long as you haven’t refuelled your vehicle. This is the reason why doing something completely unrelated areates our minds, offers us a different perspective, stimulates our imagination and helps us refill our creative tank.

One reason that people have artist’s block is that they do not respect the law of dormancy in nature. Trees don’t produce fruit all year long, constantly. They have a point where they go dormant. And when you are in a dormant period creatively, if you can arrange your life to do the technical tasks that don’t take creativity, you are essentially preparing for the spring when it will all blossom again.
- Marshall Vandruff

You are NOT a failure, so there’s no need to panic, beat yourself up over your lack of brilliantness, let your current state depress you and feel guilty about procrastinating. Each of us has been there more than once and it’s perfectly normal to go though periods of fruitlessness now and again.

Brain overload?

In nature, there is a seasonality to everything and the same applies to you; one day, your enthusiasm is at its peak and the next it is dead. Consequently, it is primordial to banish stress as well as negative thought patterns since they are extremely nocive and destructive. Instead of ruminating and focusing on your inability to accomplish your tasks, you’d better relax, breath in and out, savour each moment of your time-out, treat yourself lovingly and accept that you are functioning at a slower pace. Letting your creativity go dormant for a while can only have a positive effect on your intellect and ameliorate your morose mood.

Of course, aside from unwinding and escaping your stiffly studio/workroom, caring for your health is important too as emotional, spiritual and physical unwellness can be a hindrance to fecund ingenuity. Thus never neglect your heart, soul and body and don’t forget that all three also need to be nurtured and “fed”, otherwise they’ll continue cramping your creativity.

So, eat wholesome food and prepare energy boosting meals, exercise daily (work-out at the gym or go out for walks) and try to regain your interior balance/peace by sleeping enough, meditating, being optimistic, elevating your self-esteem, eleminating your crippling fears, steering clear from toxic people, surrounding yourself only with individuals who respect and appreciate/love you and solving your existential crisis(es). 

Coming out of the tunnel...

Personally, I find that introspective and frivolous activities (contemplation, outdoor sports, reading, listening to music, visiting museums, travelling, socializing, partying, etc…) are the perfect remedy for my blockage as they stabilize me and break my routine, but there is no doubt that researching on the subject of your project, enrolling in workshops or finding a muse can also improve your situation drastically…

This is my two cents worth of advice, and you can take it or leave it. The thoughts and tips I have shared here with you are based on my latest experience with artist’s block, a crippling “illness” from which it is often difficult to recover as speedily as one desires.

Anyway, be reassured, I haven’t thrown the towel yet. The healing process has been activated and I’m fighting my demons with force and determination!

Meanwhile, here’s a recipe for the absolute best “Cinnamon Rolls” I have ever eaten. I hope you’ll enjoy these extremely soft, exquisitely lush and divinely boozy doughy treats as much as I did.

Cinnamon Rolls With Baileys Icing
Recipe taken from Peter Reinhart's "The Bread Baker's Apprentice: Mastering The Art Of Extraordinary Bread" and adapted by myself.

Yields 8 to 12 servings.

Ingredients For The Dough:
6 1/2 Tbs (98g) Granulated/castor sugar
1 Tsp Fine sea salt
5 1/2 Tbs (83g) Unsalted butter, at room temperature
1 Large egg, slightly beaten
1 Tsp Pure vanilla extract
3 1/2 Cups (480g) All-purpose flour
2 Tsp Instant yeast
1 1/8-1 1/4 Cups (270-300g) Whole milk, at room temperature
Ingredients For The Filling: 
1/2 Cup Cinnamon sugar (6 1/2 tbs/98g light brown sugar plus 2 tsp ground cinnamon)

Ingredients For The Icing:
2 Cups (240g) Confectioner's sugar, sifted
4 Tbs (60g) Unsalted or salted butter, at room temperature
3-6 Tbs Baileys
1 Tsp Vanilla extract

Method:

1. In an electric mixer (paddle attachment) and on medium-high speed, cream together the sugar, salt and butter. Whip in the egg and vanilla extract until smooth. Then add the flour, yeast and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes, until the dough is silky and supple, tacky but not sticky (you may have to add a little flour or water while mixing to achieve this texture).

2. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Let rise at room temperature for approximately 2 hours, or until the dough has doubled in size.

3. Mist your working surface with spray oil and transfer the dough to the working surface.

4. Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to the pin. Roll it into a rectangle about 1.6cm (2/3 inch) thick and 35cm (14 inches) wide by 30cm (12 inches) long (don´t roll out the dough too thin, otherwise the finished rolls will be tough and chewy rather than soft and plump).

5. Sprinkle the cinnamon sugar over the surface of the dough and beginning at the 35cm (14 inches) end, roll the dough up into a cigar-shaped log, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 8 to 12 pieces, each about 3.8cm (3/4 inches) thick.

6. Line one sheet pan with baking parchment and place the rolls approximately 1.5cm (1/2 inch) apart so that they aren´t touching, but are close enough to one another.

7. Let the rolls proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size (you may also retard the proofing by putting the cinnamon rolls in the refrigerator for up to 2 days, pulling the pan out of the refrigerator 3 to 4 hours before baking, thus allowing the dough to proof).

8. Preheat the oven to 180° C (350° F) and position a baking rack in the middle of the oven.

9. Bake the cinnamon rolls for 20 to 30 minutes, or until golden brown.

10. Cool the rolls in the pan for about 10 minutes. Meanwhile mix the butter, confectioner's sugar and vanilla extract together, then add the Baileys 1 tablespoon at a time until the glaze reaches the desired consistency. Streak the icing across the tops, while the rolls are warm but not too hot. Remove the rolls from the pans and place them on a cooling rack (wait for at least 20 minutes before serving).

Remarks:
If Baileys is not your cup of tea, you can substitute it with any other alcohol and if you dislike vanilla extract, you can also replace it with the flavoring of your choice (lemon extract, orange extract, coffee powder, etc...). And in case you prefer plain icing, then make the glaze without any flavorings (use milk instead of Baileys).

Serving suggestions:
Serve with milk, tea or coffee.

Cinnamon Rolls Glacés Au Baileys
Recette tirée de "The Bread Baker's Apprentice: Mastering The Art Of Extraordinary Bread" par Peter Reinhart et adaptée par moi-même.

Pour 8 à 12 portions.

Ingrédients Pour La Pâte: 
98g de Sucre cristal 
1 CC de Sel de mer fin 
83g de Beurre non-salé, à température ambiante
1 Gros œuf, légèrement battu 
1 CC d'Extrait de vanille pure
480g de Farine blanche 
2 CC de Levure en sèche instantanée
270-300g ml de Lait entier, à la température ambiante
Ingrédients Pour La Garniture: 
1/2 Tasse de Sucre à la cannelle (98g de sucre brun clair/cassonnade + 2 CC de cannelle en poudre) 
Ingrédients Pour Le Glaçage:
240g de Sucre en poudre, tamisé
4 CS de Beurre non-salé ou salé, à température ambiante
3-6 CS de Baileys 
1 CC d'Extrait de vanille pure

Méthode:
1. Dans un robot de cusine (batteur plat) et à vitesse moyennement élevée, battre le sucre, le sel et le beurre en crème. Ajouter l'oeuf ainsi que l'extrait de vanille et battre jusqu'à consistance lisse. Puis ajouter la farine, la levure et le lait. Mélanger le tout à vitesse basse, jusqu'à ce que la pâte forme une boule. Remplacer le batteur plat par un crochet pétrisseur et pétrir la pâte à vitesse moyenne, pendant environ 10 minutes, ou jusqu'à ce que la pâte soit souple, soyeuse, humide, mais pas collante (afin d'obtenir cette texture, ajouter un peu de farine - si trop sèche - ou d'eau - si trop mouillée). 

2. Huiler légèrement un grand bol et y transférer la pâte (bien l'enduire d'huile en la faisant tourner dans le bol). Couvrir le bol d'un film plastique et laisser lever à température ambiante pendant environ 2 heures, ou jusqu'à ce que la pâte ait doublé de volume. 

3 . Brumiser votre surface de travail avec de l'huile et y déposer la pâte.

4. Etaler la pâte en un rectangle d'environ 1,6 cm d'épaisseur et de 35cm x 30cm, tout en saupoudrant légèrement le dessus de celle-ci avec de la farine pour l'empêcher de coller au rouleau (ne pas étaler la pâte trop finement autrement les petits pains seront durs et secs au lieu d'être moelleux et humides). 

5. Saupoudrer le sucre à la cannelle sur la surface de la pâte et enrouler la pâte en commençant par replier le bord le plus long pour obtenir un long rouleau. Couper la pâte en 8 à 12 morceaux chacun d'environ 3,8 cm d'épaisseur. 

6. Tapisser une plaque à pâtisserie avec du papier sulfurisé et placer les petits pains sur la plaque en laissant un espace d'environ 1,5 cm entre eux, de sorte à ce qu'ils ne se touchent pas mais qu'ils soient tout de même assez proches les uns des autres. 

7. Laisser vos cinnamon rolls lever à température ambiante pendant 75 à 90 minutes, ou jusqu'à ce qu'ils aient presque doublé de volume (vous pouvez également retarder le processus en les mettant au réfrigérateur - pendant 2 jours au maximum/retirer la plaque du réfrigérateur 3 à 4 heures avant la cuisson afin de permettre aux cinnamon rolls de lever). 

8. Placer une grille au milieu du four et préchauffer le four à 180° C (350 ° F). 

9. Faire cuire les cinnamon rolls pendant 20 à 30 minutes, ou jusqu'à ce qu'ils soient légèrement dorés.

10. Les laisser refroidir dans la plaque pendant environ 10 minutes. pendant ce temps, mélanger ensemble le sucre en poudre, le beurre et l'extrait de vanille, puis ajouter le Baileys une CS à la fois, jusqu'à obtention de la consistance désirée. Etaler le glaçage sur les petits pains encore chauds (mais pas trop). Retirer les cinnamon rolls de la plaque et les mettre sur une grille de refroidissement (attendre au moins 20 minutes avant de les manger).

Remarques:
Si le Baileys n'est pas votre tasse de thé, vous pouvez le remplacer par tout autre alcool de votre choix (liqueur de café, whisky, liqueur d'orange, etc...). Il en va de même avec l'extrait de vanille (extrait de citron, extrait d'orange, café en poudre, etc .. ). Et au cas où vous préféreriez les glaçages simples, utiliser du lait à la place du Baileys et de la vanille.

Idées de présentation:
Servir avec un verre de lait, du thé ou du café.