A FEW OF MY FAVORITE THINGS!
I am so excited to be hosting this product giveaway with Emile Henry. Emile Henry is a French company that has been around since 1850. Their products are unlike anything else I’ve ever used. The first piece I ever received was the Bread Cloche and from the moment I first used it, I haven’t used a traditional loaf pan since.
This giveaway will feature the Ankarsrum Assistant Original and 5 of my favorite Emile Henry pieces. It will consist of four separate posts, each post focusing on an individual piece. To enter, fill out the form at the bottom of the post. You may also enter to win on Instagram and Facebook. Contest will be open until 8:00pm on Monday, November 30. A winner for each Emile Henry piece and the Ankarsrum (color of the winner’s choosing) will be announced on Tuesday December 1.
Good luck everyone and here we go with Part 4: The Lasagna Dish…….
Emile Henry Lasagna Dish/Roaster
The Emile Henry Lasagna Dish is a more recent addition to my collection. Emile Henry has several sizes and colors available and they also have a line of Rectangle Bakers (recently seen in our Cranberry Salad post). The dish I will be featuring in this post and giving away is actually considered the Roaster Dish. This amazing pan measures 13.75″ x 10″ x 2.75″. That is a monster of a dish. Perfect for pretty much everything! One of my favorite features about the Emile Henry line of products is that you can go from freezer to oven without worrying about the product cracking and breaking. Our family has a Thanksgiving tradition of eating Lasagna for dinner the night before Thanksgiving. I love being able to make dishes ahead of time so this is perfect to make and freeze the lasagna and then in the oven it goes with no mess and no fuss.
Another family tradition is fresh, hot cinnamon rolls on Christmas morning. I know, I know, who wants the hassle of making cinnamon rolls on Christmas morning. I know I don’t and I’m sure you don’t either. The recipe I will be sharing today is an Orange Cranberry Cinnamon Roll that can easily be made ahead, popped in the freezer, then baked fresh on Christmas morning. More on that a bit later, lets dig into some basics for making cinnamon rolls.
Any yeast dough will do. Here is a link to my YouTube video for mixing up yeast dough in the Ankarsrum Mixer. Once you have your dough mixed up, its time to roll it out and form your cinnamon rolls.
The trick to cinnamon rolls is all in rolling out the dough. A standard 2 pound dough recipe will yield anywhere from 16 really big cinnamon rolls to 32 smaller individual serving cinnamon rolls. If you want smaller rolls, you will want to roll your dough out long, left to right and short, top to bottom. This will give you less layers and a smaller dough log resulting in smaller cinnamon rolls. If you big fat cinnamon rolls, roll your dough out short, left to right and tall, top to bottom. This will give you more layers and a fatter dough log, resulting in bigger cinnamon rolls. I like to trim the ends of my dough log making it easier to divide into equal size rolls. Then, depending on the number of rolls I want to get from my dough log, I will divide it in half and then in half again. Then I will divide each of those sections into 2, 3, or 4 equal pieces.
If you are wanting to make these ahead, this is the point where you will put the pan into the freezer. You want to freeze them before they have a chance to rise. If you are wanting these fresh and hot on Thanksgiving morning or Christmas morning or lets be honest, any morning is a good morning for a hot cinnamon roll. You will take them out of the freezer the night before. It takes about 8-10 hours for the cinnamon rolls to thaw and rise, then they are ready to bake.
If you aren’t making these ahead, you will let your cinnamon rolls rise until they are double in size and then bake as directed. I find that letting them rise in a warm oven (about 170º) it only takes about 15-20 minutes. Bake as directed. Once baked, allow to cool slightly and then ice.
I love the orange and cranberry flavors together and the silky cream cheese icing is a perfect complement. I used the zest and the juice of one orange in my dough and I love that I am able to juice my orange AFTER removing the zest using the Citrus Press attachment to my Ankarsrum Mixer.
This is our final post in our Ankarsrum Emile Henry Giveaway Series. I hope you have enjoyed these recipes as much as I have enjoyed sharing them with you. Good luck everyone!
Orange Cranberry Cinnamon Rolls with Cream Cheese Icing
zest of 1 orange
juice of 1 orange + water to equal 1 3/4 cups
1/3 cup olive oil
1/3 cup honey
2 tsp. salt
1 Tbsp. gluten
4 – 4 1/2 cups bread flour*
2 Tbsp. instant yeast
1 1/2 cups dried cranberries
3 cups brown sugar**
1 Tbsp. cinnamon
4 Tbsp. butter, softened
CREAM CHEESE ICING:
1 – 8 oz block cream cheese, softened
2-3 Tbsp. honey (may use powdered sugar)
1 tsp. vanilla***
Place orange zest, juice/water, oil, honey, salt and gluten into the Ankarsrum stainless steel bowl. Using the roller and scraper, turn machine on the lowest speed and allow ingredients to mix together (about 1 minute). Add about half the amount of flour and then the yeast. Turn speed up to a low/medium speed (speed knob set to about 2 o’clock) and add another cup of flour. Adjust the arm/roller away from the side of the bowl so that the roller is applying gentle pressure to the dough as it passes between it and the side of the bowl, locking the arm in place. Add the last cup of flour and cranberries and adjust speed to a medium speed, (speed knob set to about 4 o’clock) setting the timer on the Ankarsrum to about 4-6 minutes. The Ankarsrum will turn off automatically when the timer runs out.
While dough mixes, combine brown sugar and cinnamon in a small bowl and set aside.
Once the dough has been kneaded, let rest in the bowl for about 10 minutes. Remove dough from mixer, divide dough in half and roll each half into a rectangle about 8 inches tall and about 14 inches wide. Spread about 2 Tbsp. softened butter on each rectangle and then sprinkle with brown sugar mixture. Roll up dough from the bottom making one long log. Trim ends and cut into 12 equal rounds. Turn cinnamon rolls on their sides and place in a greased 13″x9″ baking dish. Allow to rise until double in size. Bake at 350º for 20-25 minutes.
While cinnamon rolls cool slightly, position the plastic double whisk bowl onto the Ankarsrum base. Using the single wire whips, mix together icing ingredients until smooth and creamy. Spread evenly over freshly baked cinnamon rolls.
Yield: 24 individual size cinnamon rolls. For less but larger cinnamon rolls, roll rectangle to about 12 inches tall and 10 inches wide. This will create more layers resulting in a larger dough log. Trim ends and cut into 8 equal rounds. Yield will be about 16 cinnamon rolls.
*Cook’s Note: For whole wheat flour, I recommend a Hard White wheat variety and the same amount called for in the recipe will be used.
**Cook’s Note: For a more natural sweetener, I recommend a product called Sucanat. This is an evaporated cane juice product that is dark brown in color, has a rich flavor and can be used 1 for 1 in place of brown sugar.
***Cook’s Note: Vanilla bean paste can also be used. I also enjoy using an organic orange extract to bring out the orange flavor in the cinnamon rolls even more.
Thank you to Instagram Account @farmhousefireman for the beautiful handmade sign!
This contest is now over!