I have a baking project for your weekend to calm & distract you.
Fantans with cinnamon-sugar or jam...
Meanwhile please read this to find out where to donate to help Texans in dire need:
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Fantans with cinnamon-sugar or jam...
Meanwhile please read this to find out where to donate to help Texans in dire need:
nbcnews.com/news/us-news/h…
1/ Let Fantans be your new cinnamon buns. Like any yeast dough, it needs time to rest & rise, but these are actually quite easy (always read thru & understand the recipes before starting), to flavor as you like. And they are really good!
Ready?
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Ready?
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2/ Makes 12
You will need a standard 12-cup muffin tin, buttered.
INGREDIENTS
yeast starter:
1 package (8 grams) of active dry yeast yeast mixed with ¼ cup (60 ml) warm water + ½ cup (67/68 g) all-purpose flour
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You will need a standard 12-cup muffin tin, buttered.
INGREDIENTS
yeast starter:
1 package (8 grams) of active dry yeast yeast mixed with ¼ cup (60 ml) warm water + ½ cup (67/68 g) all-purpose flour
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3/
3-4 cups all-purpose flour, divided (135/140 grams per cup)
1 cup (135/140 grams) whole wheat bread flour
1 teaspoon salt
¼ teaspoon nutmeg
1 cup non fat evaporated milk (see note*)
4 tablespoons (60 grams) unsalted butter
¼ cup (60 ml) pure maple syrup
MORE
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3-4 cups all-purpose flour, divided (135/140 grams per cup)
1 cup (135/140 grams) whole wheat bread flour
1 teaspoon salt
¼ teaspoon nutmeg
1 cup non fat evaporated milk (see note*)
4 tablespoons (60 grams) unsalted butter
¼ cup (60 ml) pure maple syrup
MORE
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4/
1 egg, lightly beaten
½ teaspoon vanilla
3 - 4 tablespoons (45 – 60 grams) unsalted butter, just melted
Up to 2/3 cup/6 rounded tablespoons marmalade or jam, just warmed OR 6 tablespoons cinnamon-sugar (1 teaspoon ground cinnamon for every 2 tablespoons granulated
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1 egg, lightly beaten
½ teaspoon vanilla
3 - 4 tablespoons (45 – 60 grams) unsalted butter, just melted
Up to 2/3 cup/6 rounded tablespoons marmalade or jam, just warmed OR 6 tablespoons cinnamon-sugar (1 teaspoon ground cinnamon for every 2 tablespoons granulated
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5/
sugar) OR a combo of 1/2 jam & 1/2 cinn-sugar
you can replace with ½ cup (125 ml) lowfat milk + ½ cup (125 ml) plain yogurt OR 0% fat fromage frais/fromage blanc.
Prepare yeast starter by blending the active dry yeast with the ¼ cup of warm water + ½ cup flour. Allow
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sugar) OR a combo of 1/2 jam & 1/2 cinn-sugar
you can replace with ½ cup (125 ml) lowfat milk + ½ cup (125 ml) plain yogurt OR 0% fat fromage frais/fromage blanc.
Prepare yeast starter by blending the active dry yeast with the ¼ cup of warm water + ½ cup flour. Allow
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6/
to activate for anywhere from 2 hours to 24 hours - I let mine in these pics sit for 2 hours.
Prepare fantans:
Sift 1 cup (135/140 grams) all-purpose flour, 1 cup (135/140 grams) whole wheat bread flour, salt & nutmeg into a large mixing bowl. Stir until well blended.
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to activate for anywhere from 2 hours to 24 hours - I let mine in these pics sit for 2 hours.
Prepare fantans:
Sift 1 cup (135/140 grams) all-purpose flour, 1 cup (135/140 grams) whole wheat bread flour, salt & nutmeg into a large mixing bowl. Stir until well blended.
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7/
Set aside.
Place evaporated milk (or milk + yogurt or fromage frais), butter & maple syrup into a saucepan & heat on low until butter is nearly melted. Remove from heat. Stir a few minutes until the butter is completely melted & mixture is cooled to tepid.
Add the now
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Set aside.
Place evaporated milk (or milk + yogurt or fromage frais), butter & maple syrup into a saucepan & heat on low until butter is nearly melted. Remove from heat. Stir a few minutes until the butter is completely melted & mixture is cooled to tepid.
Add the now
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8/
frothy yeast mixture to the tepid milk mixture, then add the milk mixture to the flour mixture in the large mixing bowl; beat or whisk well to blend.
Add the egg & vanilla; stir until blended.
Add 1 ½ cups (200/210 grams) more all-purpose flour, stir until thoroughly
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frothy yeast mixture to the tepid milk mixture, then add the milk mixture to the flour mixture in the large mixing bowl; beat or whisk well to blend.
Add the egg & vanilla; stir until blended.
Add 1 ½ cups (200/210 grams) more all-purpose flour, stir until thoroughly
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9/
incorporated. Gradually add enough of the remaining flour to make a soft, rather sticky dough; the rest of the flour can be used for keeping the work surface floured while kneading.
Turn the dough out onto the lightly floured surface. Knead 3 minutes or until dough is
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incorporated. Gradually add enough of the remaining flour to make a soft, rather sticky dough; the rest of the flour can be used for keeping the work surface floured while kneading.
Turn the dough out onto the lightly floured surface. Knead 3 minutes or until dough is
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10/
smooth & silky. (Add the additional flour while kneading, but only enough to keep it from sticking)
Place the dough in a clean, oiled bowl, turn dough to lightly coat with oil. Cover with plastic wrap & a kitchen towel & set in a warm place to rise for 1 ½ to 2 hours.
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smooth & silky. (Add the additional flour while kneading, but only enough to keep it from sticking)
Place the dough in a clean, oiled bowl, turn dough to lightly coat with oil. Cover with plastic wrap & a kitchen towel & set in a warm place to rise for 1 ½ to 2 hours.
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11/
Butter the 12 cups of a regular/standard muffin tin.
Dust the work surface with flour. Punch down the dough then halve it. Wrap one half in the plastic wrap & set aside.
Roll the other half into a 12×12-inch (30.5×30.5 cm) square. You may have to roll slightly larger
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Butter the 12 cups of a regular/standard muffin tin.
Dust the work surface with flour. Punch down the dough then halve it. Wrap one half in the plastic wrap & set aside.
Roll the other half into a 12×12-inch (30.5×30.5 cm) square. You may have to roll slightly larger
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12/
then trim the ends to even out the square.
Brush dough with half the melted butter.
Spread the surface of the dough with about ½ the warmed marmalade or ½ the cinnamon-sugar (or all of one if doing half-&-half).
Cut into 6 equal strips then stack the strips on top
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then trim the ends to even out the square.
Brush dough with half the melted butter.
Spread the surface of the dough with about ½ the warmed marmalade or ½ the cinnamon-sugar (or all of one if doing half-&-half).
Cut into 6 equal strips then stack the strips on top
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13/
of each other. Cut through the layers into 6 equal pieces - you will now have 2-inch squares of dough stacked 6 high.
Carefully place each set of squares into a buttered muffin cup, standing up so the layers are visible. Gently fan them open. Each will have six dough
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of each other. Cut through the layers into 6 equal pieces - you will now have 2-inch squares of dough stacked 6 high.
Carefully place each set of squares into a buttered muffin cup, standing up so the layers are visible. Gently fan them open. Each will have six dough
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14/
pieces with jam or cinn-sugar in between. Repeat with the remaining dough and the rest of the marmalade for the other six cups of the muffin tin. Make sure the 6 layers of dough are not sticking together.
(these are uncooked but risen 👇)
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pieces with jam or cinn-sugar in between. Repeat with the remaining dough and the rest of the marmalade for the other six cups of the muffin tin. Make sure the 6 layers of dough are not sticking together.
(these are uncooked but risen 👇)
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15/
Cover the tins with a piece of plastic wrap then a clean kitchen towel & let the rolls rise in a draft free spot at warm room temperature until the dough doubles, about 1 to 1 ½ hours.
Preheat the oven to 375° F (190° C). Place the oven rack in the middle of the oven.
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Cover the tins with a piece of plastic wrap then a clean kitchen towel & let the rolls rise in a draft free spot at warm room temperature until the dough doubles, about 1 to 1 ½ hours.
Preheat the oven to 375° F (190° C). Place the oven rack in the middle of the oven.
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16/
Remove the towel & plastic wrap & bake the rolls in the preheated oven until golden brown, about 20 to 25 minutes. Watch the Fantans carefully for the last 10 minutes – the high sugar content in the jam can easily & quickly burn.
Remove from the oven to a rack & cool
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Remove the towel & plastic wrap & bake the rolls in the preheated oven until golden brown, about 20 to 25 minutes. Watch the Fantans carefully for the last 10 minutes – the high sugar content in the jam can easily & quickly burn.
Remove from the oven to a rack & cool
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in the pan 10 minutes, then remove the Fantans from the muffin tin & transfer to a cooling rack & allow to cool before serving.
If desired, make a glaze of 1 teaspoon milk whisked together with enough icing/confectioners’ sugar to make a glaze that is not too runny &
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in the pan 10 minutes, then remove the Fantans from the muffin tin & transfer to a cooling rack & allow to cool before serving.
If desired, make a glaze of 1 teaspoon milk whisked together with enough icing/confectioners’ sugar to make a glaze that is not too runny &
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18/
drizzle over rolls; let dry before serving the rolls.
You know the rules: snap and share a photo with me.
Bon appétit et bon weekend.
drizzle over rolls; let dry before serving the rolls.
You know the rules: snap and share a photo with me.
Bon appétit et bon weekend.
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