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The second recipe in our monthly recipe challenge was Saturday Morning Cinny Buns – specifically, peach pecan with bourbon glaze – one of many rotating flavours the folks over at the Butter Café make for their addicted customers once a week.
Unfortunately, I experienced ‘one of those days’ in the kitchen. You know the ones; no matter what you do something goes wrong and you start wondering if what the universe really wants you to do is get out of the kitchen and put your feet up with a big ol’ glass of vino.
A brief recap of my efforts:
During my first attempt I failed to read the instructions carefully (insert gasps of shock and horror here). I mean I did skim the steps, reading how flour and yeast were mixed with a melted combo of butter, milk, sugar and salt. What I didn’t read was that not all of the flour and butter quantities were to be used at once. So when I mixed the dough my ratios were off because I followed the total amount of listed ingredients and not what was specified in the instructions. Lesson learned.
My second attempt fared much better, but I have to say I decided to take a bit of risk with this recipe. Probably not the best idea when you’re already having ‘one of those days’. Because my eldest daughter is gluten-intolerant I decided to substitute a gluten-free all-purpose flour mix. I’ve had much success with swamping flours before, but it didn’t work out this time around. The dough barely rose which wasn’t too much of a surprise considering I was working without gluten. But the dough was incredibly sticky and difficult to work with when rolling out, and in the end although they looked pretty the results tasted rather ghastly.
The good news is that while I failed miserably this time around, Tina from The Pink Spatula enjoyed great success! You can read her post here.
Want to join in on the fun? Pick-up a copy of Butter Baked Goods and send me a photo of the month’s recipe challenge or send a link to your blog post. Recipe reviews must be posted before the 20th of each month.
Next Monthly Butter Challenge: I told Tina from The Pink Spatula that her two daughters – Lauren and Katie age 12 – could choose the recipe for our next challenge. It was a difficult choice to make but the girls settled on (drum roll please) Chocolate Peanut Butter Crunch Cupcakes (page 177). Nice choice Lauren and Katie! For those of you baking with us don’t forget to send your pics or blog post links before September 20!
And finally, a big congrats to the winners of the Butter Baked Goods giveaway contest! Sandra, Buffi, Natalie and Sonja copies of the book will be sent to you courtesy of the wonderful folks over at Random House of Canada. Please email your mailing address to email@example.com