I like food. I really do. I may not look it, but I enjoy eating, cooking (and occasionally washing up). It doesn’t look like it to look at me, the stickman monicker is for the scribbly drawing, but could be attributed to myself. But nevertheless I like food, and especially cakes.
But there is a problem. I’m pathologically incapable of following recipes, and have a habit of wondering off and doing other things. This can work out great if you want a light sour-dough – so long as you don’t mind eating your bread days after you planned.
But this problem, like so many other so called deviations from the norm or ideal character can be a source for good, for discovery, serendipity, probiotics, and most importantly of all, a vehicle for butter.
So here is the latest discovery, and a recipe of sorts.
Full butter cinnamon Buissants/Croissets
A handy travel-ready flat buttery snack, perfect to the smother the cockles on a cold morning and guaranteed to horrify french bakers.
Put around 400 grams of plain flour in a bowl with enough water to make it wet. Lob in a good shake of dry yeast, some salt, cover, and wonder off to do something else. Less than 2 days is recommended.
Catch the beast before it escapes out of the kitchen altogether and add some more flower to make it manageable and kneed it into submission. Let rise again.
In a pan, soften around 1/4 kilo of butter, and add more cinnamon than you think sensible, and enough brown sugar to almost be able to taste it. slightly overheat then spend the next 40 minutes impatiently trying to cool into a spreadable paste.
Form out the dough on a flat surface and spread with butter mixture, fold up, chill and later roll out. Repeat and do a few other no forgotten twists and layering with butter.
Cut into triangles and roll into croissant shapes.
If you’re lucky you’ll have something that could pass as a croissant in dark alley in February. At this point you need to put them near the oven to rise, forget about them while you cook something, only returning the next morning to find they’ve all-but lost the 3rd dimension and bake for a bit.
At the end you’ll be rewarded with a tasty, crunchy thing, not quite croissant, not quite biscuit, but all of the butter, in a 3rd of the volume. A great on-the-go snack.
tune in next to time to see what’s grown in the kitchen next time.