Sponsored by Tuscanini
Hi, we’re Shoshi and Tzippy Newman. Two sisters under the age of 12 who love to bake for Shabbat! Join us as we whip up kid-friendly treats for Shabbat!
This week we’re making apple-shaped cinnamon buns and they are perfect to get you excited for back to school season! You can use frozen cinnamon buns (for a 5-ingredient recipe) or make your own from scratch! We especially love the pomegranate juice we used for the glaze. It tastes so fruity and yummy (and was so fun to sip on while we baked)!
Follow these easy steps, and enjoy!
Apple-Shaped Cinnamon Buns
Based on Esther Ottensoser’s Irresistible Cinnamon Buns
Ingredients:
For the Dough:
5 and 3/4 cups Glicks Flour, divided
4 and 1/2 teaspoons Gefen Dry Yeast
1/2 cup sugar
1 and 1/2 teaspoons salt
1 cup soy milk
1 cup water
1/4 cup margarine or oil
2 eggs
For the Filling:
2 cups dark brown sugar
3 tablespoons Gefen Cinnamon
3/4 cup oil
1/4 teaspoon Haddar Kosher Salt
2 packages (2 tablespoons) vanilla sugar
For the Pomegranate Glaze:
1 cup powdered sugar
4 to 5 teaspoons Tuscanini pomegranate juice
For the Stems and Leaves:
Pretzel sticks
Green sour belt candy
Instructions:
For the Dough:
1. Combine two cups flour, yeast, sugar, and salt in mixer bowl.
2. Heat milk, water, and margarine in a saucepan over medium flame or in microwave until warm. Add to flour mixture.
3. Add eggs and remaining flour and knead until smooth. Cover and let rise in a warm place for one hour.
4. Combine all filling ingredients in a bowl.
5. Punch down the dough and divide into three parts.
6. On a lightly floured surface, roll out each piece into a 9- x 13-inch (23- x 33-centimeter) rectangle. Spread filling on top.
7. Starting with the 13-inch side, roll up tightly. Cut into nine slices. Place in an eight-inch (20-centimeter) square pan. Cover buns and let rise another half hour.
8. Meanwhile, preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
9. Bake buns 20–25 minutes until golden brown.
Note: This dough is quite sticky. It will become less sticky as it rises. If necessary, you can add more flour, but the less flour you add, the fluffier the cinnamon buns will be.
For the Pomegranate Glaze:
1. While the buns are baking, prepare the glaze. Mix all ingredients until smooth and thick. Drizzle over warm buns.
For the Stems and Leaves:
1. Insert a pretzel stick in the top of the cinnamon bun to resemble a stem.
2. Next, cut your sour belts into leaf shapes and place on the glaze, below the pretzel.
Photographed by Sara Goldstein
