Galen Tyrol cooks.
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The Chief's Gemenon Brown Sugar Buns
Mom wasn't much of a baker and neither was dad--for a couple of mystics, they didn't have much faith or patience, at least when it came to watching dough rise. I get it from somewhere, ha. I'm convinced dad sometimes promised he'd make this bread just to make sure I'd go to sleep waiting out the overnight part.
Since most of the sugar these days is going toward the stims and the stills, it's probably not possible to make them the way they're supposed to be done on Gemenon. I'm probably missing some spices or something. If we ever find nutmeg again, that might be one of the missing ones. But I got enough sugar to make a batch of these for Cally and Nicky right after he started eating solid food, and bribed someone for a packet of yeast and an oven. And it turned out okay, even though Cally started crying.
Ingredients
3/4 cup water, about 110 degrees C
1 packet yeast
1/4 cup butter or butter substitute, thinly chunked, not melted
two tablespoons black mollases (Was lucky to find this--the ends of a container. If you can't find any, just go with extra sugar)
1/3 cup dark brown sugar
1/2 teaspoon vanilla (If imitation vanilla wasn't a byproduct of tylium processing, we'd have nothing. The real stuff's gone, though.)
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
4 cups flour
more butter, brown sugar and cinnamon for after, if you can get it.
a glass cooking pan, 13 by 9 should do fine
Procedure
Proof the yeast in the water--just let it siit there for fifteen minutes.
Blend in the butter, mollasses, vanilla, first round of sugar, spices and salt until it's mostly uniform.
Mix in the flour by cups until everything is holding together, then knead it like clay on a floured board. (Nicky likes to "help" with this. Frak, my kid is adorable.)
Once everything's incorporated, put it back in the bowl, wet the surface area and cover with a damp towel, then let it sit for a could of hours.
After that wait, take the dough out (it should have doubled in size) and knead it again for about fifteen minutes. Then break the dough into about twelve portions (two-inch oblongs?) and flatten them with a depression in the middle. Fill the tumbprint with a heaping teaspoon of brown sugar, then fold the edges over and pinch them closed so that it just looks like and ordinary bun. Put the twelve buns in the cooking pan, which should be greased, and if you have extra sugar and cinnamon scatter that on top.
Cover and let that all sit overnight in the fridge.
In the morning, set the oven to 400 degrees C. and put the buns in for 20 to 25 minutes. If you don't eat them warm it's a crime against humanity. The inside sugar tends to leak, though, so be careful, even though that's the best part.
.
The Chief's Gemenon Brown Sugar Buns
Mom wasn't much of a baker and neither was dad--for a couple of mystics, they didn't have much faith or patience, at least when it came to watching dough rise. I get it from somewhere, ha. I'm convinced dad sometimes promised he'd make this bread just to make sure I'd go to sleep waiting out the overnight part.
Since most of the sugar these days is going toward the stims and the stills, it's probably not possible to make them the way they're supposed to be done on Gemenon. I'm probably missing some spices or something. If we ever find nutmeg again, that might be one of the missing ones. But I got enough sugar to make a batch of these for Cally and Nicky right after he started eating solid food, and bribed someone for a packet of yeast and an oven. And it turned out okay, even though Cally started crying.
Ingredients
3/4 cup water, about 110 degrees C
1 packet yeast
1/4 cup butter or butter substitute, thinly chunked, not melted
two tablespoons black mollases (Was lucky to find this--the ends of a container. If you can't find any, just go with extra sugar)
1/3 cup dark brown sugar
1/2 teaspoon vanilla (If imitation vanilla wasn't a byproduct of tylium processing, we'd have nothing. The real stuff's gone, though.)
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
4 cups flour
more butter, brown sugar and cinnamon for after, if you can get it.
a glass cooking pan, 13 by 9 should do fine
Procedure
Proof the yeast in the water--just let it siit there for fifteen minutes.
Blend in the butter, mollasses, vanilla, first round of sugar, spices and salt until it's mostly uniform.
Mix in the flour by cups until everything is holding together, then knead it like clay on a floured board. (Nicky likes to "help" with this. Frak, my kid is adorable.)
Once everything's incorporated, put it back in the bowl, wet the surface area and cover with a damp towel, then let it sit for a could of hours.
After that wait, take the dough out (it should have doubled in size) and knead it again for about fifteen minutes. Then break the dough into about twelve portions (two-inch oblongs?) and flatten them with a depression in the middle. Fill the tumbprint with a heaping teaspoon of brown sugar, then fold the edges over and pinch them closed so that it just looks like and ordinary bun. Put the twelve buns in the cooking pan, which should be greased, and if you have extra sugar and cinnamon scatter that on top.
Cover and let that all sit overnight in the fridge.
In the morning, set the oven to 400 degrees C. and put the buns in for 20 to 25 minutes. If you don't eat them warm it's a crime against humanity. The inside sugar tends to leak, though, so be careful, even though that's the best part.
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