I have a "mid-range" Kitchen Aid (full disclosure: we have two in the house, because we each had one before we combined households), and so I thought it would be fun to try to make the same dough twice to see which way turned out best.
She sent me the recipe she'd been using, so I decided to start with the original version (which calls for the mixer), and - since we've been having some cool days, lately - decided to try them out yesterday.
|In case you can't read it, this comes from "BakeFromScratch.com".|
|(The final line says "about 1 hour.")|
|It kind of looks like an ad for the dairy farmers' association, doesn't it?|
It seems important to mention - since we're doing the Stand Mixer version this week - that the recipe calls for both a "flat paddle" attachment and a dough hook. So I made sure I could find both of them. (We don't often use the dough hook.)
|I'm listening to Finding Neverland as I write this up, and wondering about a character with a Dough Hook for a hand...|
|Meat thermometers don't have clips, so it kept trying to fall out.|
The recipe, as you may have noticed, is big on weights instead of volume measurements. But I have no idea how much yeast is in 7 grams. Of course, if I had yeast packets, I'd have been set, but we have a jar (in the freezer), so I got out our scale. Which only measures in even numbers. Oy.
|Yes, I could have googled the equivalencies (7g = 2.25tsp), but I didn't think about that.|
|Looks yummy, doesn't it?|
I don't know that I'd say it was "foamy" but it was definitely doing something. So I figured we were on our way.
In the meantime, I'd melted butter and added that to egg and sugar and sour cream in the mixer.
|And you thought the bubbly yeast-milk looked weird...|
Meanwhile, in the world of dry ingredients, another really exciting photo of multiple white substances in a bowl:
Luckily, the dry quickly went into the wet so that it could get stirred together with the flat paddle.
And, yes, there is a "stir" setting on a Kitchen Aid mixer, though I don't know why it's not a numbered stop on the list.
|If "Off" is 0, couldn't this be 1?|
|Ohh... it looks like the dough is glowing.|
At first, this really turned out kind of weird looking. I'm glad I've worked with doughs of other kinds enough to know that things have a tendency to come together if you give them a chance.
An action shot or two later, and that...
Kitchen Aid mixers are known for being able to handle large amounts of dough without any problems, so I wasn't worried about turning this on and letting it go. And "go" it did:
I'm not sure whether that would have been avoided if I had locked the mixer head down, but it was quite noisy and spectacular as it was.
When I stopped it, it looked... well... like this:
Now, I must say that the challenge I was facing in this was basically finished at this point. I'd been tasked to compare making this dough by hand versus using the machine, after all, so this is attempt number one completed. It was fairly easy, not too messy, and came together pretty quickly (about 40 minutes, not including amassing ingredients - and that includes all the "photo stops").
Of course, it would be silly to just stop there and have a ball of dough with no purpose in life. (Not to mention that that sounds a lot like how I feel some mornings when I'm between freelance projects...)
But, to give you a true feeling of how this recipe came together, I think we're going to have to wait until next week to actually get into the cinnamon rolls. You see, at about this point in the preparation I got a call from Christopher inviting me to meet him out for dinner. And, well, I wasn't about to turn down dinner out with my husband - not even for cinnamon rolls, and not even for the "scientific research" I was doing for my blog.
So, as I set the dough in a bowl sprayed with cooking spray and then covered it loosely and set it atop the fridge, I also left for dinner. And, thus, I leave you with this final image of the dough until we reconvene next week:
Sometime in the next few days I also plan to make this dough by hand, to see if that drastically changes how much time it takes.
And then, yes, we'll get into the whole "cinnamon rolling" of the dough. I promise.
Spoiler alert! They turned out looking like this:
Have a recipe you'd like me to try out - or a question you want me to tackle? Let me know! It might take a while (I admit that I do follow baking whims), but I promise I'll do my best to check it out for you!