Friday, 20 February 2009
This post is late - from a couple of weeks ago when Oxford was covered in snow. Most of us seemed to be hiding at home, schools were closed, and those of us who could make it into work were wishing we didn't live walking distance away. What was a girl to do, stay home baking?
Or bake, breakfast and then head out into the cold rugged up with hats, gloves and scarves for snowballs.
Many thanks to A. who lovingly translated this recipe for me from German. I then made a few additions or citrus and sultanas.
Cinnamon Roll Cake
1 packet of instant yeast
120ml Water, lukewarm
120ml Milk, luke warm
60g Margarine (plus some for spreading)
1 Tsp Salt
zest of one lemon or orange
For the Filling:
2 Tsp Cinnamon
40g Sugar (Brown)
2 handfuls sultanas
(you can also add handfuls of finely chopped apple or nuts such as walnuts)
For the Icing
120g Powdered Sugar
A few drops of vanilla extract
1 Tbsp Milk
Work together all the ingredients into a nice, smooth dough, which should come away easily from the bowl. Then put it in a warm place and let it double in size. (this will take about an hour).
Roll out the dough (about 76cm x 46cm). Spread margarine over all of it and sprinkle with the Cinnamon-Sugar mixture.
Roll up the dough from the wider side, and then cut the roll into pieces, about every 4cm. Put the pieces next to each other in a greased Springform. At this point you can if you like leave the dough overnight to bake in the morning in which case cover it with a cloth and leave in a fairly cool room or it will over-rise. Heat the oven and bake at 175°C for about 25-30mins.
Mix together the ingredients for the icing and drizzle it over the hot cake.