The Rise of The Yeast

For recreational reasons (end of term stress) I made dough this week. Dough does not need much attention, especially if you have a machine doing all the muscle work for you, and you can use the proving time for homework, cleaning or napping. In addition to that, every time I make dough, I am totally amazed by the power of yeast. (Plus, the warm, silky dough feels pretty amazing between the hands…but this is probably a strange thing to say…)

Image

I made authentic IKEA Kanelbullar (Swedish cinnamon rolls), which like everything else from IKEA, come with assembly instructions.

I made them in an alternative knot form and I recommend eating them warm from the oven as they definitely don’t get better with time. But if you eat them straight away, they are incredibly soft and crispy at the same time.

http://www.ikea.com/ms/en_GB/pdf/Kanelbullar_RecipeCard_UK&IE_A5.pdf

ImageFor the pizza swirls, you simply roll up pizza and then cut finger-thick slices, laying them flat on a baking tray and bake them until nice and brown (220°C)

For the dough: http://www.jamieoliver.com/recipes/recipe/pizza-dough

For the sauce:

Blitz together…

1/2 can of tomato pieces

1 garlic glovr

1 splash of balsamic vinegar

1 handful of basil

tsp. dried oregano

seasoning

For the topping (optional, use whatever you like)

Mozzarella (freshly grated)

Gouda (freshly grated)

Kalamata Olives (sliced)

A little warning: Don’t make them if you don’t like to make them over and over again, since people will expect you to ;)

 

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