{Guest Recipes} Island Menu — Week One

by Alexis on March 14, 2012

{Today we welcome a new regular contributor to the blog, another Anthology editorial assistant: Alexis Birkmeyer. She’s kicking off a new series today, which we’re also very excited about. Welcome, Alexis! —Kate}

We’ve loved sharing recipes with you from some of our favorite food bloggers and chefs, and are excited to begin a new series entitled Guest Recipes. Our first contributor to the series is the talented duo at Island Menu. Over the next five weeks, we’ll post a recipe each week that they’ve created just for Anthology.

Island Menu is a food and photography blog with captivatingly beautiful images and delicious recipes by Samuel Shelley and Catherine Miller. The pair is based in Tasmania and focuses on using fresh, local produce and ingredients. Samuel is a photographer and graphic designer who spends time fishing the waters around Tasmania (which we’ll get a peek at that later this month!). Catherine, who also enjoys photography, writes the blog Little Glowing Lights. This week, they’re sharing a recipe for cinnamon buns that has me inspired to get in the kitchen—I hope it will inspire you, too!

Blueberry Cinnamon Buns with Orange Cream Cheese Glaze

I have been thinking about cinnamon buns for months now; I couldn’t say why exactly, but I wanted to try them out. When I was at our local market (Salamaca Market) buying berries, the thought came into my mind that the combination of blueberry and cinnamon would be rather unbeatable, not to mention that nice squish of warm berries you would get.

This is an indulgent breakfast dish if ever there was one, perhaps if you are feeling a little less decadent you could go without the orange cream cheese glaze … but well, why not go all out? —Sam  &  Catherine

5g {1 tsp*} dry yeast
275ml {9.3 oz} lukewarm water
4 tablespoons sugar
600g {21 oz} white bread flour
¼ teaspoon salt
175ml {6 oz} hot milk (not boiling)
75g {2.6 oz} butter (at room temp)

125 g {4.4 oz} butter (at room temp)
250g {8.8 oz} brown sugar
250g {8.8 oz} blueberries
1 ½ teaspoons ground cinnamon
about ¼ freshly grated nutmeg

Zest of half an orange
50g {1.8oz} butter (at room temp)
300g {6 oz} icing sugar sifted
125g {4.4 oz} softened cream cheese

*I added conversions for our US readers. We’ll have to pull our scales out, but I’m sure these will be worth it! —Alexis

Put the water, 1 tablespoon of sugar, and yeast into a jug and stir. Set aside.

In a large bowl, mix in the sifted flour, salt, butter, and remaining sugar. Add the hot milk and yeast mixture and stir into a sticky dough. Turn the dough out onto a floured surface and knead until smooth and elastic. Rest the dough for ten minutes.

Roll out the dough into a rectangle to about 1cm thickness, spread with the soft butter leaving a 2-3cm gap along one of the long edges. Sprinkle with the brown sugar, cinnamon and nutmeg and scatter blueberries over the top. Get the long edge with the mix to edge and roll gently into a log towards the gap, sealing it up once done so it all holds together. Cut the log into 12 segments and place cut side up and down in a baking try lined with baking paper and let them rest for 40 minutes.

Preheat the oven to 180° celsius {350° fahrenheit} and bake the buns for 20-25 minutes or until golden.

While the buns are cooking make the glaze by beating the cream cheese, icing sugar, zest and butter in a stand mixer until combined and light and creamy. Spread the glaze on the warm buns.

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