Wednesday, February 23, 2011
As for me, there are a few food places at Disney that I would like to go. One of them, if you have not already guessed, is the Boardwalk Bakery. I know, I am just a predictable foodie and would probably miss out on some good things since I am not obsessive about the Disney culture.
Below is a recipe that comes from Boardwalk. Once you taste these, I am sure that you will understand why this bakery is not one to be skipped over if you find yourself on a Disney vacation. The recipe states that it serves 4, but note that the rolls are over inch in height and measure 4 1/2 inches square.
Boardwalk Cinnamon Rolls
adapted from Disney Recipe website
1/2 cup water
2 beaten eggs
6 1/2 tbs butter (room temp)
3/4 tsp salt
2 tbs sugar
1 tbs dry milk
2 1/4 cup bread flour
3/4 cup all purpose flour
1 pkg dry yeast (I used quick rise)
In a large bowl, sift all the dry ingredients together (salt, sugar, bread flour, all purpose flour, yeast and dry milk). Then add the eggs, water and butter. Mix with a wooden spoon until all ingredients are combined to create a dough. Knead the dough by hand for 10 minutes on a floured surface. Place dough back in bowl and cover with plastic wrap. Let rise for 30 minutes at room temperature.
3/4 cup light corn syrup
1 cup and 2 tbs butter at room temp
1 tbs and 1 1/2 tsp of cinnamon
1 tbs and 1 1/2 tsp of flour
1/4 cup and 2 tbs light brown sugar
Place first 4 ingredients in a medium size bowl. Then place a sieve over the bowl and push all the brown sugar (takes out clumps) through into the bowl. Brush the remaining brown sugar on the bottom of the sieve into the bowl. Beat all ingredients together with an electric mixer until smooth.
With a spatula, scrape sugar mixture out of bowl and into a 9X9 inch pan. Smooth out the top, making sure that all is evenly distributed in the bottom of the pan. Set aside.
1/2 tsp cinnamon
1/4 cup granulated sugar
Blend cinnamon and sugar together in a small bowl. Set aside. Place egg in a separate bowl and beat.
Lightly flour a smooth surface and roll out the sweet dough into a 6X12 inch rectangle. Brush top side of dough with the beaten egg, covering all edges and corners. Then sprinkle the cinnamon sugar mixture on top of the dough.
Carefully take one of the short sides of the dough and tightly roll it to the other short side, forming a log with the cinnamon sugar inside. To keep the log intact, pinch together the 12 inch length where the end overlaps the dough. Using a long knife, cut the log into 4 pieces. Then place each piece, with cut side up, into the prepared pan. Leave space between each piece and between pan and sides. These pieces will rise quite a bit and all sides will come together. Cover and let rise again until doubled, about 1 1/2-2 hours.
Preheat oven to 350 degrees. Once rolls have doubled in pan, place pan over baking sheet and put in oven. The pan underneath will help catch any topping that spills over while baking. Bake rolls until they turn a deep golden brown, which should take about 30 minutes.
Remove from oven and let cool for 5 minutes. Then invert on baking sheet or large plate, holding pan over the rolls for 30 seconds to make sure all topping drips onto rolls. Serve immediately.