(photo by Greedy Betty)
This is the first of three posts that will include photographs from my photography lesson with Betty. I started talking to her on Twitter and was blown away by her fantastic photography on her website www.greedybetty.com. When we realised we both lived in the same town, she very kindly invited me over so I could get some photography tips. Photographing food is something I would really like to improve on.
It was fantastic to learn about lighting, how to create a scene for a photograph and tips on how to use my camera on the manual setting which had always scared me! It was great to meet up with someone who was as passionate about food as I am. It was a fantastic opportunity to learn, and also meet such a lovely person. I hope in future posts you will be able to see small differences as my photographs improve (go easy on me though!). Photoshop is top of the list followed very closely by a light box!
This recipe is the first I decided to make for the photography session. I saw it on one of my favourite blogs – Sally’s Baking Addiction (http://sallysbakingaddiction.com/). She has so many delicious sounding recipes, but when I saw her recipe for Monkey Bread I knew it would be the first recipe I tried. The recipe is little cinnamon balls baked in a bundt tin with the idea of picking the individual balls off, like monkeys do when they groom each other. Bundt cakes seem to be very popular at the moment, and this recipe is another way of using your bundt tin but for something a little different.
I know I say you should make a lot of the recipes I feature on here, but if you love cinnamon rolls, this is the recipe for you. It is absolutely delicious! Personally, I think American recipes are great for cinnamon based food because American’s seem to love their cinnamon and know how to use it. It makes a big old portion which makes it perfect for a party or a family occasion.
This recipe needs to be left overnight. Please read the whole recipe before starting.
For the dough
1 package of yeast
1/4 cup warm water
1 & 1/4 cups warm milk (semi skimmed or higher)
1/3 cup unsalted butter, melted
1/4 cup granulated sugar
2 large eggs
1 tsp salt
5 cups plain flour
- Put the yeast in a bowl and add the warm water. Stir it around a let it sit for a couple of minutes. Add the milk, melted butter, sugar, eggs, salt and 3 cups of flour. Beat using a dough hook for 3 minutes (or mix by hand)
- Add enough flour to form a firm dough. Turn the dough out onto a floured surface. Keep adding enough flour until it forms a firm dough, this will be about 5 cups in total. Knead until the dough is smooth and elastic, this should take about 5 minutes. Don’t over knead or else you will have a tough chewy dough. Form the dough into a smooth bowl and put it into a large greased bowl and cover with cling film. Put it in the fridge for 8 hours or overnight to allow the dough to prove
For the coating
1/2 cup butter, melted
1 & 1/4 cups granulated sugar
1 tbsp ground cinnamon
- Melt the butter in a small bowl. In another bowl mix the granulated sugar and cinnamon together
- Spray a 10-12 cup bundt tin with spray oil and set aside. Punch down the dough and then pull small pieces of dough off and roll them into balls approximately 2.5cm in width. You need approximately 40-45 balls in total so don’t roll them too big or too small!
- Dip each dough ball into the melted butter and then roll in the sugar and cinnamon until generously coated. Do this with each ball and arrange them neatly into the bundt tin. Depending on how generous you are with the sugar and cinnamon mix, you may need a little more sugar
- Once all of the balls are assembled, cover with cling film and leave for 45 mins for the dough to prove
For the drizzle
1/4 cup butter, melted
2/3 cup light or dark brown sugar (I used 1/3 cup of each)
1 tsp vanilla extract
- Preheat the oven to 180°C. Melt the butter and whisk in the brown sugar and vanilla extract. Pour this over the dough balls in the bundt tin
- Bake for 30-35 minutes or until golden brown. If the top looks like it is browning too quickly, cover loosely with foil
- Allow to cool in the tin for 10 minutes and then turn out
For the glaze
1 cup icing sugar
3 tbsp cream or whole milk
1/2 tsp vanilla extract
- Whisk all of the ingredients together and pour over the bread. You may need to add a little bit more cream/milk to get to a nice pouring consistency
This recipe is so tasty you won’t be able to stop yourself going back for another gooey, sticky cinnamon ball! You have been warned!
(photo by me!)
Please visit www.greedybetty.com for more of Betty’s amazing work.