A Great Doughnut Made of Masa at Seis Vecinos

[Photograph: Chris Crowley]

Up until last week, if you asked me where to find a quality doughnut in the Bronx I'd scratch my head. Now I can tell you: one of the borough's finest desserts is the Honduran-style Rosquillas el Dulce ($1.50) from Mott Haven's Seis Vecinos .

Rosquillas, a kind of doughnut, are made with masa harina instead of flour. The kitchen also adds cheese—back home, that'd be a Spanish curdled milk product called cuajada—and butter. In Honduras, you'll often find them served with coffee. Here, they make them fresh to order (it takes about 15 minutes) and then drench them in warm molasses. The presentation, as it with all of the dishes at the restaurant, is aspirational with matchsticks of canella and dollops of whipped cream.

The doughnut is beautifully crisp and the inside is soft and buttery. While you won't taste much masa flavor, you'll appreciate the way the donut's insides melt in your mouth. The molasses adds a note of rich caramel to the shell, a welcome, sweet turn from the fried dough.

I know we've all in recovery mood after our national holiday eating bonzanza, but really: what better way is there to start the new year then with fried dough drenched in molasses? I, for one, couldn't ask for more. We can start our juice cleanses a couple weeks late this year.

About the author: Chris Crowley is the author of the Bronx Eats and Anatomy of A Smorgasburg Pop Up columns. Follow him on Twitter, if you'd like. In person, your best bet is the window seat at Neerob, or waiting in line at the Lechonera La Piranha trailer.

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Cinnamon Rolls Recipe

Cinnamon Rolls Recipe

Cinnamon Rolls

My most favorite festive season is here and nothing beats the warm baking aroma that whiffs through my home on a cold winter morning! Wishing all my dear readers who are celebrating, a blessed Christmas and happy holidays! I have been baking away a good part of the morning and our Christmas breakfast menu included gooey cinnamon rolls, savory muffins with peas and corn, smoked barbeque sausages and stuffed omelette. I enjoyed baking this particular cinnamon rolls recipe that I have adapted from the Pioneer Woman’s food blog. What I love about this recipe is its simplicity, it is eggless, requires only one rise and unbelievably delicious. Warm, fluffy, gooey and super soft buns bursting with aromatic cinnamon flavor!

Cinnamon rolls from scratch ~ Step by step

This ultimate Christmas breakfast did not take me long to bring together as it does not require a lot of preparation. The dough/rolls can be made in advance and refrigerated overnight so that its a breeze to bake the next day morning. Do use a string or dental floss to cut the rolls. You can increase the amount of sugar in your filling to 1 cup if you like your rolls on the sweeter side. The next time I bake them, I will use brown sugar for the filling and flavor the glaze with coffee. Do try this perfect holiday breakfast that is sure to win the hearts of your family and friends.

Eggless Cinnamon Rolls

Cinnamon Rolls Recipe Recipe

Prep time: 60 min

Cook time: 15 min

Yield: 16

Main Ingredients: flour cinnamon

Ingredients

• Milk - 2 cups, approx


• Vegetable oil - 1/2 cup OR melted butter


• Sugar - 1/2 cup


• Active dry yeast - 2 1/4 tsp


• Maida - 4 cups + 1/2 cup to 3/4 cup extra


• Baking powder - 1/2 tsp


• Baking soda - 1/2 tsp


• Salt - 1/2 tbsp


• For filling:


• Butter - 1/2 cup, melted (approx)


• Sugar - 3/4 cup (fine granulated sugar)


• Cinnamon powder - 2 1/2 - 3 tbsps


• For Icing/Glaze:


• Powdered sugar - 1 cup


• Vanilla extract - 1/2 tsp


• Whole milk - 2 tbsps

Method

1. In a large wide stainless steel bowl, add milk, oil and sugar and heat on medium flame for 2 to 3 mts till hot on touch. Turn off flame and allow to cool to luke warm. Sprinkle yeast over this milk mixture and allow to sit for 2 mts.


2. Add 4 cups of flour to the yeast mixture bowl and stir until just combined and cover with a kitchen towel. Set aside in a warm area of your kitchen for at least an hour.


3. After one hour, remove the kitchen towel and add the baking powder, baking soda, salt, and the remaining 1/2 cup flour. Mix thoroughly and and add a little more flour if necessary. Now the dough is ready to prepare rolls.


4. Preheat the oven to 190 C. To prepare the rolls, dust your work surface with a generous amount of flour and roll the dough into a large thick rectangle, approx 30" X10" in size. Refer the picture above.


5. To prepare the filling, pour 3/4 cup of melted butter over the surface of the dough and use your fingers to smear the butter all over. Sprinkle cinnamon powder all over followed by 3/4 cup of sugar.


6. Now, slowly roll the rectangle tightly towards you using both hands. Roll tight and its alright if the filling oozes. Pinch the ends of the log.


7. Use a string or dental floss to cut 1 1/2" slices off the log. Grease a round or square cake pan and place the slices, being careful not to overcrowd since they will rise. Cover with a kitchen cloth and allow to sit for 20 mts.


8. Remove the kitchen towel and bake the rolls for 15 to 18 mts or until golden brown. Do not over brown them.


9. While the rolls are baking, make the icing. In a bowl, add the powdered sugar, vanilla extract and milk and mix together until smooth. You may replace the milk with cream or coffee. For a thicker glaze, you can add more powdered sugar.


10. Once the rolls have baked, remove the pan from the oven and immediately drizzle icing over the top and all around the edges. Serve warm.

Tips

• After Step 4, you can use the dough right away, or refrigerate for up to 2-3 days, punching down the dough if it rises to the top of the bowl.


• You can use skimmed milk or whole milk to prepare dough.


• Just before serving, drizzle the cinnamon rolls with glaze.


• String or dental floss works best to cut the rolls into smooth slices.


• I have used an 8" round cake pan and 8"X8" square cake pan.

Learn how to make Cinnamon rolls recipe with yeast. For Christmas breakfast, I baked an easy to make eggless cinnamon roll recipe that is soft and tasty.

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Daily Rye Bread

by Rod

(Dallas, TX)

This milder, multigrain flour blend still highlights rye flour flavor but creates a bread that easily accompanies many dishes; add a tablespoon of caraway seeds for traditional rye bread flavor. But first try this recipe without the caraway to discover the complementary flavors and moist chewiness.

Tip: This recipe can also be used for rolls (about 6). Store the extras in the freezer and reheat in the microwave.

Ingredients: (more listed in Proof)

• 1 2/3 cups dark rye flour
  


• 1 1/4 cups spelt flour
  


• 1/2 cup bread flour
  


• 3/4 tsp salt
  


• 1/2 cup bread flour for kneading and to coat bread pan

Proof: (20 min.)

• 1 1/2 cups warm water
  


• 2 1/2 tsp active dry yeast
  


• 2 tbsp organic honey
  


• 1/3 cup bread flour
  


• 2 tbsp virgin olive oil

Directions:

In a medium bowl, create a Proof by combining warm water, yeast, honey, and bread flour. Stir, then cover and allow to set 20 min. in a warm place.

In a large bowl, combine rye flour, spelt flour, bread flour, and salt. Cover and set aside.

When Proof has set 20 min., add olive oil and stir to combine. Pour into flour mixture, stir with a large spoon, then knead 5 min. with a large wooden spoon. Cover and allow to rise 30 min. in a warm place.

Lightly oil a large bread pan, then sprinkle it with flour for use during the final rise. Tap pan to remove excess flour.

After the first rise, sprinkle flour onto a flat surface, remove dough from bowl and knead 5-10 min., adding sprinkles of flour to keep dough from sticking to hands and surface.

Form dough into a flat roll with more height than width and place in bread pan. Cover with plastic wrap or a damp cloth and allow to rise 45 min. to 1 hour in a warm place.

15 min. before baking, turn on oven to 350 degrees. Remove cover from dough and bake about 45 min. Serve while warm, then slice, cover and refrigerate any remaining bread.

Notes:

1) Add 2 tbsp flax meal to flour mixture to add flavor depth and increase nutritional fiber.

2) Sprinkle 1 tbsp caraway seeds on dough during final knead for traditional rye bread flavor.

3) Try with garlic butter: combine a 7oz container of Butter with Olive Oil, 3/4 tsp garlic granules, and 1/4 cup dried parsley, then refrigerate overnight.

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Pumpkin Bread L'Orange

by Rod

(Dallas, TX)

Pumpkin Bread L'Orange

The convenience and nutrition of pumpkin puree always leave opportunity for another pumpkin recipe. This pumpkin bread recipe limts use of sugar and oil while highlighting natural orange taste and aroma.

For a special treat, serve warm with butter and maple syrup or just whipped cream!

Ingredients:

• 1 1/2 cups spelt flour
  


• 1 3/4 cups bread flour
  


• 3 tsp pumpkin pie spice *
  


• 1 1/2 tsp baking powder
  


• 1/2 tsp baking soda
  


• 15 oz can pumpkin puree
  


• 3/4 cup light brown sugar, packed
  


• 1/2 tsp salt
  


• 1/2 cup orange juice **
  


• 1 lg egg white, beaten
  


• 2 lg eggs, beaten
  


• 2 tbsp light olive oil
  


• 1/3 cup half & half
  


• 2 tbsp light olive oil
  


• 1 1/3 cups chopped walnuts

* Try this blend: 5 tsp cinnamon; 3 tsp ginger; 1 1/2 tsp nutmeg; 3/4 tsp allspice

** Combine 1 part frozen orange juice concentrate and 2 parts water.

Directions:

Preheat oven to 350 degrees. Lightly oil then flour a 9" x 5" glass loaf pan.

In a large mixing bowl, combine flours, spice, baking powder, and baking soda.

In a small bowl, whisk eggs and egg white, then add half & half and whisk to combine.

In a medium mixing bowl, add pumpkin puree, brown sugar, and salt; stir well to combine. Stir in orange juice, whisk in beaten eggs, then add olive oil and whisk to combine.

Pour liquid mixture into flour mixture and stir just until batter is prepared. Fold in chopped walnuts and spoon into floured loaf pan. Bake uncovered at 350 degrees about 1 hr.

Notes:

1)Add 1/2 tsp organic orange oil to pumpkin mixture for more orange flavor.

2)Raisins or chopped dates (about 2/3 cup) may be included; fold into batter.

3)For a deep pan, start at 350 degrees for 45 min., then reduce to 325 for 30 min.

4)To bake as muffins, fill cups 3/4 full, then bake at 350 degrees 35-40 min.

5)For pancakes, use 3 tbsp olive oil and thin with milk just until batter pours.

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