I was excited about this HBinFive assignment of two doughs from the enriched breads and pastries chapter.
I first prepared the dough for the Milk and Honey Raisin Bread. Being mindful of a certain household member who doesn't like certain things in things, I intended to make a Milk and Honey loaf. I decided to make the whole batch of dough, and designate this our all-purpose bread. Without the raisins or sugar on the top, this was only barely sweet. I enjoyed this bread tremendously, and hope one day to try it with the raisins if they become favorable in things!
I had great difficulty deciding which dough to try for the second assignment, Cinnamon Crescent Rolls with Cream Cheese Icing. Realizing I was out of White Whole Wheat flour, I opted for the Challah dough from ABinFive.
I did not adorn much here, the cinnamon filling seemed like it would be plenty sweet. Maybe a dusting of confectioner's sugar next time might be nice.
I made these for a special birthday breakfast for Husband. He was very pleased, as was O. It gave us the perfect start to what turned out to be a relaxed and fun family day.
I would like to try the filling variations, particularly a piece of chocolate, and experiment with the dough options to find out if I find one preferable. I am wondering if these crescents could be prepared the evening before, and placed on a baking sheet in the fridge overnight. In the morning, it would be wonderful not to have to allow resting time. Thoughts anyone?
Michelle, our group organizer, asked on our Google Forum a while back how we were all feeling about our baking. At best, I would say that I am so happy to have all these new ideas that HBinFive has brought to the method introduced in ABinFive. The versatility has freed me considerably, and the group's creativity has inspired me to branch out and try my hand at kneading again.