Cinnamon Nutmeg Tuiles Recipes

CINNAMON TUILLES

Steps:

• In a medium bowl, stir together all of the ingredients. Let stand at room temperature for 30 minutes.
• Preheat oven to 350 degrees. Line a baking sheet with a Silpat (a French nonstick mat). Using a pastry bag fitted with a 1/4-inch plain tip, pipe batter onto prepared baking sheet in 4-inch long strips; leaving 1/2-inch between cookies. Bake until golden, 7 to 10 minutes. Remove from oven, and let cool on baking sheet on a wire rack.

CINNAMON NUTMEG TUILES

Steps:

• Preheat oven to 375°F. and have ready a rolling pin.
• In a saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring occasionally until sugar is dissolved. Remove pan from heat and stir in flour, cinnamon, nutmeg, and a pinch salt until smooth.
• Drop 6 rounded 1/2-teaspoons batter about 3 inches apart onto an ungreased baking sheet. Bake cookies in middle of oven 6 minutes, or until golden.
• Remove 1 cookie from baking sheet with a thin metal spatula and immediately drape over a rolling pin to create a curved shape. Cool cookie completely on rolling pin and transfer to an airtight container. Make more cookies with remaining batter and form into tuiles in same manner. (If cookies become too brittle to drape over rolling pin, return baking sheet to oven a few seconds to allow cookies to soften.) Tuiles keep 5 days in an airtight container at cool room temperature.

OATMEAL CINNAMON TUILES

Steps:

• Preheat the oven to 425°F and butter generously 2 large baking sheets.
• In a small bowl cream together with a wooden spoon butter, sugar, vanilla, cinnamon, and salt. Add egg white and whisk until smooth. Stir in flour and stir in oats thoroughly. Drop batter by rounded teaspoons 4 inches apart onto prepared baking sheets. With the back of the spoon spread batter into 2 1/2-inch rounds and bake, 1 sheet at a time, in middle of oven 4 to 6 minutes, or until edges turn golden. Immediately transfer tuiles with a metal spatula to a rolling pin and cool in curved shapes. Tuiles may be made 1 day ahead and kept in an airtight container.

BAKED NUTMEG & CINNAMON DONUTS

Steps:

• Sift flour, nutmeg and seas salt together in a large bowl, or in the bowl of an electric mixer.
• Place ½ cup of the milk in another bowl and stir in the yeast. Set aside.
• Stir in the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture.
• Whisk in the eggs using a fork and add the wet mixture to the dry ingredients.
• Mix until the flour has taken up the yeast mixture.
• If your dough is too dry add a little bit of milk at a time. If your dough is too sticky, then add a little bit of flour, until the dough becomes smooth enough to handle without sticking too much to your hands.
• Turn dough out onto a lightly floured surface and knead for two minutes.
• Shape into a ball and place into a lightly oiled or buttered bowl. Cover the bowl with plastic wrap and allow the dough to rise in a warm area away from drafts.
• Allow an hour or so for the dough to double I size, depending on the temperature.
• Prepare 5 baking trays with parchment paper.
• When the dough has risen, remove the dough from the bowl and punch down. Roll it out on a lightly floured surface to about ½-inch thickness.
• Using your cutter cut out donuts. Cut the outer circle first, then transfer to lined baking trays and then cut out the donut holes (smaller circle)**.
• Cover trays with a clean cloth and allow to rise for another 45 minutes.
• Preheat your oven to 180ºC.
• Bake the donuts for about 8 minutes; do not allow them to get brown.
• While donuts are baking, set up your butter and combine sugar and cinnamon in another bowl.
• Remove donuts from oven and allow to cool for 3 minutes.
• Dip each donut into the melted butter and give it a quick toss in the cinnamon sugar.
• *Make sure not to over heat the milk, the temperature should be just tepid so as not to kill the yeast.
• **Ensure that the holes are at least 2cm in diameter as that the holes will close more after rising and baking.

CINNAMON-SPICE FRENCH TOAST

Steps:

• In a shallow bowl, beat the egg, milk, sugar, cinnamon and nutmeg. Add bread one slice at time, and soak both sides. , Melt butter on a griddle over medium heat; toast bread until golden brown on both sides and cooked through. Serve with syrup.

CINNAMON AND ORANGE TUILES

Steps:

• Preheat oven to 400 and line two or three large baking sheets with non-stick baking parchment (you may want to lightly sprinkle the sheets with water before laying the parchment paper down).
• Whisk the egg whites until softly peaking, then whick in the sugar until smooth and glossy.
• Add the cinnamon and the orange rind.
• Sift the flour into the mixture and fold in the melted butter.
• When well blended, add 1 tbl of recently boiled water to thin the mixture.
• Place a teaspoonful of the mixture down on the sheet and flatten out with the back of the spoon into a circle. Keep the circles far apart and only put 4 or 5 on each sheet.
• Bake, one sheet at a time, for 7 minutes, or until just golden brown.
• Cool for just a few seconds on the sheet and then rmove the with a metal spatula and immediately roll around the handle of a wooden spoon so that the ends overlap each other. Place on a rack to cool.