the cinnamon bun

Welcome back to this small row of blogs I started back in April this year. After many comments and questions on my cinnamon buns, I am bringing back ‘anna’s simplicity bakery’ to reveal my bun receipt as a sort of beginning-of-autumn-celebration-gift from me to you. Enjoy the fall-ish sweetness.

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fall transformed into a sweet treat

Ingredients (modifiable):

for the dough…

500g                          of all purpose flour

1 package                of dry yeast

80g                            of sugar

80g                            of butter

one                            pinch of salt

250ml                       of milk

 

…and for the filling

60g                            of sugar

50g                            of butter

1 package                 of vanilla sugar

1 tbsp                        of cinnamon

 

Instructions:

First, add together all the dry ingredients for the dough, meaning the flour, yeast, sugar and salt.

Then heat the butter and milk together in a small pot until the butter is fully melted and add it to the dry ingredients while it’s still warm. Knead the mixture until it gets a thick, smooth, non-sticky texture. Leave it in the bowl for another 30 min for the yeast to unfold.

While the dough is resting, preheat the oven to 356F and prepare the filling.

Melt the butter and combine it with both of the sugars and the cinnamon.

When thirty minutes have passed, roll out the dough and spread the filling on it. Roll the dough and cut it into thumb-thick slices. Put these slices on a baking tray and into the preheated oven. Bake them for 20-25 minutes.

Besprinkle them with some frosting or powdered sugar as soon they’re cooled if you want to.

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freshly besprinkled little buns

There you go! The comfiness of fall turned into a single pastry. Note that these stay ‘good’ for several days (no eggs) and taste as if they came right out of the oven if you microwave them for a few seconds. And as usually- I dare you to try this out and share your creations with me via social media. Ideas for receipt improvements are welcome! I’m pumped for your opinions!

yours, anna xx

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The Blueberry Muffin

Welcome to this brand new row of blogs. I have always loved baking, since it soothes me, but I’m not that much of  a talent. Anyways, my creations do come out enjoyable and in ‘anna’s simplicity bakery’ I am going to share some of my favorites, that I’ve already been showing off around my social medias. They are all really simple to make and I hope you will end up liking them as much as I do. Here comes the first receipt… The Blueberry Muffin.

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… look at these, fresh from the oven …

Ingredients (modifiable):

150ml cup                          of plain Greek yogurt

250ml                                  of plain milk

150ml                                  of olive oil

500ml cup                          of all-purpose flour

2 teaspoons                       of baking powder

250ml cup                         of sugar

some                                   grated vanilla

one                                      large egg

one cup                             of blueberries

 

Instructions:

Preheat the oven to 425F.

Then add together all the ‘wet’ ingredients, meaning yogurt, milk, olive-oil and the egg.

After that, add the dry ones one by one. First the flour, then baking powder, sugar and vanilla.

For the dough, add the blueberries at last, folding them in carefully.

Now grab a muffin tray and lay it out with muffin forms, add in the batter until almost full.

Bake for five minutes at 425F and then go down with the heat to 375F and leave in the oven for another 20 minutes.

Take them out & leave it in the tray for some more minutes to cool a bit, then get ’em out and enjoy them while they’re still warm.

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… freshly cracked up, prettily bleeding …

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… and remember, homemade looking pastry is on trend again …

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… can’t get any prettier zooming in, right?

…and there you have them already. Beautiful and easily made little muffins that usually come in twelve when I make them and can be eaten over several days without getting bad, or just as well eating ’em all just freshly out of the oven. Made another tray just this morning and can’t wait to get back to them tomorrow morning for breakfast (they are an ideal breakfast too, by the way). Hope you enjoyed this first receipt in a row of more coming in the future. Make sure to tell me if you try this out, spam me with shots of them over on my other social medias and talk to me about your new ideas for this little receipt of mine. I’m pumped for your opinions.

yours, anna xx