Breakfast at Wimbledon

Today is the finals of Wimbledon.

My mom and I have a tradition of enjoying Breakfast at Wimbledon.  Breakfast at Wimbledon is the singles men’s finals  broadcast from Wimbledon, UK.  We watch the finals and dive into a delicious breakfast food.  This year I returned to an old classic, my mom’s sticky bun recipe clipped from a magazine a long time ago. This recipe is full of sugar and butter, but boy is it delicious. Whip these up when you are in the mood for a rich breakfast, having guests over breakfast or brunch, or just when the fancy strikes you.

Begin by adding the milk to a small saucepan, heating over medium heat until small bubbles start to form. Once the bubbles form, remove from the heat.

Add in the sugar, butter, and salt stirring so the butter melts.

In another large bowl, add the warm water.  Sprinkle the active dry yeast and 1/2 tsp. sugar over top of the warm water.  Let this mixture stew for 5 minutes to help get the yeast going, letting it feed on the water.

These little rods become nice and bubbly.

It should have a light smell similar to beer (beer has yeast too).

Add the citrus zest and the 2 eggs.  I like orange zest, but you can use lemon too.

So fragrant! This zest will add a wonderful subtle note to the cinnamon buns.

Next, add in the cooled milk mixture.  It doesn’t need to be cold, just around room temperature or a little warmer.  Anything above 140˚F will kill the yeast.

My eggs aren’t quite fully mixed in, but it’s fine for now.

Add in 2 cups of flour.  Mixing until all the flour is incorporated.

The dough will still be very wet and sticky.

Add in 2 cups more flour.

Even with 4 cups of flour, the dough is still sticky and shaggy.  Add in more flour slowly, until the dough is soft but still a tad wet.

Turn out onto a lightly floured surface.

My dough isn’t very uniform yet, but after kneading it will be nice and smooth.

Knead for 5-7 minutes until the dough springs back when touched.  Add in as little flour as possible.  To do that, only add small amounts of flour to the surface.

Look at that little piece of orange zest.  So tasty!

Put in a greased bowl.  To get the dough completely covered with oil, place in the oiled bowl upside down.

Then, flip the dough right side up.  Now the dough is fully covered with oil.


What does the oil do? This prevents the dough from forming a hard crust forming on the dough.

Cover the dough with plastic wrap, and let rise for 1-2 hours until the dough is doubled in size.

While the dough is rising, prepare the sticky bun topping.

Add brown sugar, butter, and water to a saucepan.  Heat over low heat until the butter has melted.

As I was making the topping, I was also making dinner.  So, I was feeling a little overstretched.

Making corn in the big pot, and the bubbling pot up front is a balsamic onion sauce for some salmon cooking on the grill.  I was also cutting up some watermelon and preparing some salads with homemade dressing.


Do you like nuts in your sticky buns?  Do you prefer pecans, walnuts, or raisins?

In my family, my mom likes walnuts and I like pecans, so we do a little bit of both.

To add nuts to your sticky buns, chop up your desired nuts.

Add to 2 greased 9*9 pans. I made 1 pan with walnuts and 1 with half pecans and half plain.

For the filling that’s melting on the stove, when the butter is all melted, increase heat to medium heat stirring until the mixture has started to boil.

Pour over the nuts.

Look at that yumminess.

My half plain, half pecan didn’t really last very long once I added the syrup.

In the midst of all this, I also enjoyed a tasty salmon dinner all prepared by yours truly. I even milked the cow for the milk (just kidding!).

Now back to the dough that is finished rising.  Turn out onto lightly floured surface.  Cut the dough in half.  I like to use a bench knife.

Take one piece of dough.  Roll out to a large rectangle about 16*10.

Spread dough with melted butter.

Sprinkle with cinnamon sugar.  I have a container of cinnamon sugar already prepared, so I can add cinnamon sugar to toast, to french toast, and to baked goods. It is a very big container, but my family loves cinnamon sugar.

Roll up the dough starting with the long side.

Cut into 1 1/2 inch pieces.  Use a sharp knife, so you cut the dough and not squish it.

Put the rolls cut side up in the prepared pan with the syrup.

Repeat with remaining rolls until the pan is filled.  Leave room between rolls, so they have room to rise.

Have a little extra dough.  Dip into syrup and eat.

Let rise for 1-2 hours until the rolls spread out in the pan.  I let mine rise overnight in the fridge (they will just rise slower), so they were baked fresh this morning. I took them out of the fridge about 1 hour before I wanted to bake them, so they could finish rising.

Preheat the oven to 350˚F.  Bake for 30-35 minutes until the tops are nice and golden.  The tops might seem a little too golden, but the bottom will still be a little undercooked. 

Cover the pan with aluminum foil.  Turn out onto a plate.

My half pecan pan got a little crazy.

Eat and enjoy as you watch Djokovic win the 2011 Wimbledon tennis championships.

Enjoy!

Recipe:Delicious Sticky Buns

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