I started fretting about this recipe
as soon as I saw it. What would I use
for molds? Yesterday (the 15th
and the day before posting),
inspiration smacked me in the head. With
a bit of research, I managed to create my own molds from a heavy paper covered
with non-stick foil.
This morning I did the baking. It took somewhat longer for the initial proof
since it is an enriched dough, but after an extra hour, it was finally
ready. The experiment began. I pretty much followed the recipe from this
point on. The first batch was a little
too crispy, so I reduced the baking time by about 5 minutes. The second batch was better. (And the molds didn’t even ignite and burn
up! Guess that’s 451 F. for you.)
These are sort of crisp, crunchy, and
soft, all at the same time, and the outer coating of butter and cinnamon sugar
is delicious, but then, I am a sucker for cinnamon.
Hope you all will bake with us this
month. Our Kitchen of the Month is
Aparna at My Diverse Kitchen. She will have the recipe
posted on her website.
Also, check out
the baking efforts of the other Babes.
- Blog from OUR Kitchen – Elizabeth
- A Messy Kitchen – Kelly
- Karen’s Kitchen Stories – Karen
- My Diverse Kitchen – Aparna (Kitchen of the Month)
- Bread Experience - Cathy
- Thyme for Cooking - Katie
- My Kitchen in Half Cups - Tanna
- Feeding My Enthusiasms - Elle
These remind me of Tent Rocks National Monument in New Mexico, one of my favorite places.
