Philly Fringe Recipe: Calla’s Cinnamon Buns
Pascale Smith is the 17-year-old Renaissance wunderkind making her directing debut in the 2011 Philly Fringe, where she’s helming and acting in three one-act plays by Neil LaBute. BASH runs September 14, 16 and 17 at the Moonstone Arts Center, 110 S. 13th Street, Center City. 8:00 pm each night, $15.
Until then, and after the jump, get friendly with my-friends-call-me-Calla’s recipe for cinnamon buns. Who doesn’t love cinnamon buns? Only fascists, that’s who.
1/2 cup of butter
1/2 cup and 1/2 teaspoon of sugar
2 1/2 teaspoons of active dry yeast
1/4 cup of warm water
4 egg yolks
1 cup of milk
1 teaspoon of vanilla extract
1 teaspoon of salt
3-4 cups of flour
In a large mixing bowl, cream butter and 1/2 cup sugar. In a separate small bowl, combine water, yeast, and 1/2 teaspoon sugar. Beat egg yolks, milk, vanilla, and salt in with yeast mixture. Combine everything so far.
Stir in flour one cup at a time. The dough should be kind of soupy; almost liquid-y and
sticky. Kneed dough on a well-floured surface for 5-10 minutes.
Let rise for an hour. The dough should double in size. Kneed dough on a well-floured surface for 10-15 minutes. Oil large bowl and roll the dough around in it (so that the dough is covered in oil). Let rise overnight.
1 cup of sugar
2 teaspoons of ground cinnamon
2 cups of brown sugar
1/2 cup of butter
2 tablespoons of milk
1/2 cup of flour
1 dash of vanilla extract
Blend butter, both sugars, and cinnamon in a mixing bowl. Beat egg, milk, and vanilla extract in a separate bowl. Combine everything so far, then stir in flour.
Assembling the Cinnamon Buns
Pan- preferably 10″x15″, 1″ high
4 tablespoons of butter (not including butter for the pan)
Dash of cinnamon
Dash of vanilla extract
Kneed dough on floured surface for 10 minutes. It should have a consistency similar to
an earlobe. Roll out dough in an oblong shape. Spread filling evenly–don’t skimp on the sides! Starting from one of the narrow ends, roll up the dough. Using dental floss, cut into 1/2″ to 1″ segments (slip the floss underneath the dough, and pull the two ends across each other). Place segments on buttered pan. Melt the butter; add in cinnamon and vanilla. Brush this mix on the cinnamon buns. Let rise for 1 hour. Bake at 350° for 20-30 minutes
1 egg white
Pinch of salt
1/2 teaspoon of vanilla extract
1 1/2 cups of confectioner’s sugar
Beat egg white with salt. Fold in sugar. Add in vanilla. Drizzle on top of completed buns.