GERMAN SCONES RECIPE WITH CINNAMON HONEY BUTTER

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Not your typical scones served with tea, this German Scones Recipe is deep fried dough that is served with Cinnamon Honey Butter.
The presents are unwrapped and our bellies are full. I am prepared to not have a decent conversion with my husband for the next couple of weeks because he will be too preoccupied by his new Xbox 360. All of the preparations we’ve made (or should have made!) over the last months are finished, and we can now put our feet up and take some welcome time off.
I love the holiday season. It just brings out the best in everyone. And I’m always sad when it passes. But this Christmas, I have been thinking a lot about how things change as we get older. I have realized that Christmas is a lot like Disneyland. It’s a blast when you are a kid. And I’m sure that it is a whole lot of fun when you are older and you take your own kids. But when you are in the in-between stage, like I am, it’s still fun, but it doesn’t quite have the same magic. I kind of feel like that is how Christmas is – it’s so much fun anticipating Santa’s visit when you are a kid, and I’m sure that when you have your own kids, you feel that same magic watching them as experience Christmas morning. But when you are in that in-between stage, you still love Christmas, but it almost feels like something is missing.
Although we don’t have kids yet, I decided that this Christmas would be the Christmas that we start our own fun and traditions. I figured now would be the time to start, and also so that I could try to bring some of the child-like magic into our Christmas.



Ingredients
Scones
  • 4½ teaspoons dry yeast (2 packages)
  • ½ cup warm water + 1 cup boiling water
  • ½ cup + 1 tablespoon granulated sugar
  • ½ cup butter, cut into small pieces
  • 2 teaspoons salt
  • 3 eggs, lightly beaten
  • 4½ cups flour
  • oil, for frying
Cinnamon Honey Butter
  • ½ cup butter, softened
  • ¼ cup honey
  • 1 teaspoon cinnamon
Instructions
For the scones:
  1. In a small bowl, combine the yeast, ½ cup warm water and 1 tablespoon sugar. Set aside and let sit until it foams.
  2. Put the remaining ½ cup sugar and the butter in the bowl of a stand mixer. Pour the boiling water over the top. Add the salt, then the eggs and mix on medium-low speed until combined. Add in the yeast mixture and 2 cups of the flour and mix. Continue to add flour, ½ cup at a time, until all of the flour is incorporated. (You may need to add a bit more flour, depending on external circumstances. The dough should still be sticky to the touch, but should be starting to pull away from the sides of the mixer slightly. I usually like to add less flour rather than more - if the dough is too sticky to work with, you can always go heavier on the flour when you are rolling out the dough.)
  3. Cover the bowl with plastic wrap sprayed with nonstick cooking spray and let the dough rise for about an hour, then refrigerate until cold. (I usually just leave the dough in my mixer bowl, but if you need it for another use, place it in a greased bowl and cover with plastic wrap.)
  4. When ready to fry, place 2-3 inches of oil in a heavy bottomed pot over medium heat. You want the oil to be about 350ºF. Dust your work surface with flour. Divide the dough into half, and working with one half at a time, roll the dough until it’s about 1/4-inch thick. Cut the dough into 3-inch squares. Puncture the center through the dough with your fingernail (or a knife) and place the square in the hot oil. Don’t overcrowd the pan – you’ll probably be able to fry 2-4 at a time, depending on the size of your pot. Fry until the first side is golden brown and puffy, then flip over and cook until the second side is brown. Remove the scones from the oil with a slotted spoon onto a plate lined with paper towels.
  5. Serve with the honey butter, honey, jam, or sprinkle with powdered sugar.
For the cinnamon honey butter:
  1. Combine the butter, honey and cinnamon and beat until combined.

You can find complete recipes of this GERMAN SCONES RECIPE WITH CINNAMON HONEY BUTTER in tasteandtellblog.com
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