Baking, what does this mean?

[Monkey]

I ran across this in the cinammon bun recipe Im gonna do..

1 t. plus 2/3 C. sugar


what does that mean, one table spoon something plus 2/3 of a cup of sugar. But what is plus???

[skunkstripe]

Mmmmm, cinnamon buns!
If it is a small "t" it is a teaspoon and if it is a capital "T" it is a tablespoon.
Probably the 2/3 C goes into the dough and the 1t (or 1T) you have to mix with the cinnamon and sprinkle on the dough before you roll it up.

[Monkey]

This is the recipie..
if you have something good and a tad simpler I'd be gratefull Im trying to get used to american mesaurements, and I sit with converter on the laptop..

Dough:

1 C. warm water (105 to 115°F.)

2 envelopes active dry yeast

1 t. plus 2/3 C. sugar

1 C. milk, heated to lukewarm

2/3 C. butter, softened

2 large eggs, lightly beaten

2 t. salt

7 to 8 C. all-purpose flour, or more as needed

Filling:

1 C. butter, melted

1 3/4 C. sugar

3 T. ground cinnamon

1 1/2 C. chopped walnuts, optional

1 1/2 C. raisins, optional

Glaze (optional):

2/3 C. butter, melted

4 C. confectioners' sugar

2 t. pure vanilla extract

1/4 to 1/2 C. hot water

To make dough:
Combine warm water, yeast and 1 teaspoon sugar in cup. Stir. Set aside. In large bowl, combine milk, remaining 2/3 cup sugar, 2/3 cup butter, eggs and salt. Stir well. Add yeast mixture. Add 3 1/2 cups flour. Beat until smooth. Stir in enough remaining flour until dough is slightly stiff. (Note: it will be sticky.) Turn out onto well-floured surface. Knead for 5 to 10 minutes, adding just enough flour to keep dough from sticking.

To let dough rise:
Place in well- buttered glass or plastic bowl. Cover. Let rise in warm place, free from drafts, for 1 to 1 1/2 hours, or until doubled in volume. Punch down dough. Let rest for 5 minutes. Roll out onto lightly floured surface into 15 x 20-inch rectangle.

To make filling:
Spread 1/2 cup melted butter on dough. In small bowl, combine 1 1/2 cups sugar and cinnamon. Sprinkle over dough. Sprinkle with walnuts and raisins. Roll up, jellyroll style. Pinch edges to seal. Cut into 12 or 18 slices.

To let buns rise:
If making 12 buns, use remaining 1/2 cup butter to coat bottoms of 13 x 9-inch baking pan and 8-inch square baking pan. If making 18 buns, use two 13 x 9-inch pans. Sprinkle pans with remaining 1/4 cup sugar. Place slices close together in pans. (Note: At this point, you can cover and refrigerate overnight; bring back to room temperature before baking.) Cover. Let rise in warm place for 45 minutes, or until dough is doubled in volume.

To bake buns:
Preheat oven to 350°F. Bake for 25 to 30 minutes, or until buns are nicely browned. Let cool slightly before glazing.

To make glaze:
In medium bowl, combine melted butter, confectioners' sugar and vanilla. Add hot water, 1 tablespoon at a time, until you have spreadable glaze. Spread over buns. Serve. (Otherwise, sprinkle buns with confectioners' sugar.)

Makes 12 - 18 buns.

[skunkstripe]

Oh now I see what they're doing. The 1t sugar is not for the filling, it's for the yeast to eat.
Monkey I think you are stuck with a complicated recipie if you want to make cinnamon buns. Yeast dough is a little tricky, and for cinnamon buns you need a cinnamon - sugar filling and a confectioner's sugar glaze.
Since it's almost Easter maybe you can make hot cross buns, they are a little simpler.

[sheplovr]

Ok honey it is one teaspoon of and 2/3 cup of sugar added to means plus the teaspoon of


Softened butter is not melted just room temperature to mix with ingredients. Also, Large T is tablespoon, usually you mix the dry ingredients together first, add lightly whipped eggs, sugars, milk, etc. Do not scald milk, only warm. It will activate the yeast. I have made alot of buns and sounds good honey, good luck, hugs and HAPPY EASTER. IF YOU NEED ANYTHING LET ME KNOW OR PM ME OR EMAIL ME ON PROFILE.:) This will take some time using yeast, so make sure you do not rush the receipe. You have to kinda learn to work with dough with yeast in. It is not like baking powder or soda added.

I bake alot and know, as I make Belgium Waffles for my new machine and it calls for yeast. They are delicious also.

[Monkey]

Oh now I see what they're doing. The 1t sugar is not for the filling, it's for the yeast to eat.
Monkey I think you are stuck with a complicated recipie if you want to make cinnamon buns. Yeast dough is a little tricky, and for cinnamon buns you need a cinnamon - sugar filling and a confectioner's sugar glaze.
Since it's almost Easter maybe you can make hot cross buns, they are a little simpler.


haha Im used to bake with yeast... that I did at early age, I knwo the temp and all.. it's just HOW they have set up the recipe and the meassurements Im trying to get used too but you gave me the explanation I needed..

Thank you sweetie..

*easter hugs to skunk and shep*

*is photo documenting the baking process*

Im making cinnamon buns, jam cookies, and a cake, called Sylvia cake in swedish have no clue what you call it in english.

Im using converters and weird stuff.. Im not used to the US meassuring system so it will be very interesting :p

[sheplovr]

I will patiently wait for a bite, lol. Sounds good honey....:)

[skunkstripe]

Why are you using converters? Wouldn't it just be easier to get American measuring cups and spoons? :confused:

[The Magician]

Why are you using converters? Wouldn't it just be easier to get American measuring cups and spoons? :confused:

Sorry, but being new here, I am going through all the old threads of interest.

The better half is U.S. raised and can't function without U.S. measurements, be it on her speedometer or in the kitchen.

I learned back in the 60's about metric, and can think in both.

The answer to all recipes is to just measure in whatever is specified and do not convert! Think in whatever is asked.