Ingredients
DOUGH
1 1/3 cup lukewarm water
1 tsp honey
3 cup whole wheat flour
1 tbsp active dry yeast
FILLING
1/2 cup smooth natural peanut butter
1/4 cup honey
1/2 cup unsweetened applesauce
2 tbsp cinnamon
2 tbsp water
2/3 cup raisins
Directions
Combine the water, honey, and yeast in a large bowl. Let sit for 5
minutes until foamy. Add the flour 1 cup at a time, beating well
after each addition. When the dough becomes to stiff to mix, turn it
out onto a floured board and knead for 5 to 10 minutes until smooth
and elastic. Put it in a very lightly oiled bowl, cover, and allow to
rise for 1 hour.
dough is rising, combine the peanut butter and honey in a saucepan
and mix over low heat until easily blended (or warm in microwave
until easily blended). Beat in all the remaining ingredients except
the raisins. Remove the risen dough from the bowl and knead about ten
times on a clean board. Roll out into a large rectangle about 15" X
14". Spread with filling to 1/2" of the edge. sprinkle raisins evenly
over the filling. Roll the rectangle into a log, starting at the
15-in side, pinch the edges to seal, and slice into 1" thick rounds.
and allow to rise for about 20 minutes, or until light. Bake in a
preheated 350 F oven for 20 to 25 minutes, until golden brown on top.
Servings: 12 servings
Cinnamon Buns Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We are able to follow the history of meal recipes back into ancient history, certainly as far back into recorded history as pharonic Egypt, and maybe further still. However, sadly, these old records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history is a collection of stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Later on, in The time of the roman empire around 25BC a man called Apicius created some documents detailing recipes prepared by the Romans. In his works, Apicius describes how the meals were divided into hors d`oeuvre, main meal and afters, something we still use today. Aspicius informs us how the ancient cooks were skilled in the use of a wide range of aromatic flavours, including a few you will know such as thyme, rue and parsley. As we move on, we have a couple of cookery books published in the 14th Century ; a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these are unconnected to the spicy food that is familiar to us all today, but rather descriptions of the types of food cooked for the rich and wealthy people of the period. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from Arab cooking, including basil and coriander. These new herbs and spices caused an eruption in cookery books, many of which still exist in academic collections. By the time we get to the 1900s, cooking publications were highly popular as a result of more people being able to read, people having more spare time and a general increase in wealth. |
We hope you enjoy this Cinnamon Buns recipe.
