I've Been Busy....Busy Baking ;-) Part 2

I'm back, now for the recipes as promised:

CINNAMON ROLLS
Ingredients:
1 TB yeast
1 tsp sugar
½ cup water
2 cups milk
3 TB butter
¼ cup sugar
1 tsp salt
½ tsp vanilla
3 cups all-purpose flour

Filling:
¼ cup softened butter
1/3 cup brown sugar
2 tsp cinnamon
¼ cup chopped cashew nuts
½ cup raisins

Greasing mixture on pan:
¼ cup maple syrup, optional
¼ cup brown sugar
¼ cup white sugar
¼ cup butter

Method:
1. Add together yeast, sugar, water and milk. Cover for 5 minutes.
2. Add in butter, sugar, salt, vanilla and flour. Let rise for 25 minutes.
3. Roll on floured table.
4. Spread filling, roll and cut to 1” thick.
5. Place on greased pans, let rise for 30 minutes.
6. Preheat 350F, bake for 20 minutes.

MONKEY BREAD

Ingredients and Method:
1. Mix together until it bubbles:
2 tsp instant yeast
¼ cup lukewarm water
1 tsp sugar
2. Add to No.1, set aside for 10 minutes:
1 cup fresh milk (110F, lukewarm)
1 cup all-purpose flour
3. Beat for 5 minutes, add to No.2:
3 eggyolks
1/3 cup sugar
½ TB salt
4. Add in, let rise:
1 cup all-purpose flour
5. Beat, then add to No.4, let rise.
½ cup butter
1/3 cup sugar
3 eggyolks ( add one by one)
6. Add slowly, let rise, punch, let rise, punch. Cut 25g rounded.
2 ¾ cups all-purpose flour
7. Bake at preheated oven 350F for 1 ½ hours.

For the Sultana:
¼ cup rum / brandy
2Tb cinnamon
2/3 cup light brown sugar
¼ cup butter, melted


  EGG WHITE CUPCAKES
Adapted from Nami Nami's Egg White Cake Recipe

http://nami-nami.blogspot.com/ 

Ingredients:

6 large egg whites
250 g caster sugar
160 g plain/all-purpose flour
1 heaped Tbsp potato starch or cornflour
1 tsp baking powder
100 g melted butter (just under a stick), slightly cooled
Method:
1. Whisk the egg whites with 2 Tbsp of sugar until thick and pale and very foamy. 

2. Mix the rest of the sugar with flour, potato starch and baking powder, then sift into the egg mixture and fold in gently.
3. Finally fold in cool melted butter.
4. Pour the batter into a buttered bundt-form and bake in a pre-heated 180 C oven for 30-40 minutes. Test for doneness with a wooden toothpick.
5. Cool slightly before turning out of the cake tin. 

There you have them! Enjoy....

I am attempting on my very first Challah. Let's see how things go. Wish me all the luck ;-) See you guys!