Like many of you, I’m kind of maniacally mildly obsessed with Pinterest. According to something I saw at D.C.’s Newseum recently, Pinterest has shot up in popularity since it first began in 2010, to the point where it’s the 3rd most popular social networking site on the web. Sharing links among friends, colleagues & friendly strangers + great pictures = success! Who knew?
But in the spirit of John and Sherry’s (and Katie Bower’s) recent challenge on Young House Love, I’ve decided to stop Pinning and start DOING – taking on a series of mini Pinterest Challenges for myself! This will be the first in a few posts where I take recipes I’ve pinned in the virtual world and try them out in my real life kitchen. Pinterest has so many creative and helpful ideas for a budding chef – time to see how well they hold up!
Also, I’ll be rating each recipe on a scale of 1 to 5 Pinterest P’s. 5 Pinterest P’s means the recipe is easy to follow, tasty, and actually resembles the original pinned photo. 1 Pinterest P? Let’s just say it probably turned out like this:
My first challenge? Braided Cinnamon Coffee Cake originally pinned from Totally Love It. A quick yeast bread-turned-cinnamon-roll, this coffee cake looked like a delicious addition to the History Teacher’s birthday brunch earlier this month. Here’s my final version:
Verdict? 3 out of 5 Pinterest P’s.
The recipe directions were occasionally a bit vague, and I definitely should have added more butter, but the end result was flaky and sweet. Not a bad addition to breakfast! I’ve rewritten the recipe below, with a few minor adjustments in clarity. Next time you have a breakfast or brunch to host, try this out!
Cinnamon Swirl Coffee Cake, adapted from Pinterest / Totally Love It – serves 8
For the dough:
- 2 cups flour
- 1/2 tsp salt
- 1/2 cup lukewarm milk
- 2 and ¼ tsps. Active dry yeast or 1 envelope active dry yeast
- 1/8 cup melted butter
- 1 egg yolk
- 1 tbsp sugar
For the cinnamon-sugar filling:
- 1/4 cup softened butter
- 4-5 tbsp sugar
- 3 tsp cinnamon
Here’s what you do:
- Mix yeast and sugar with milk; let it sit for 5 minutes, or the yeast bubbles.
- Add beaten egg yolk, melted butter, flour and salt. Knead the dough for 6-8 minutes, finally shaping it into a ball.
- Place ball of dough in a large, greased / sprayed bowl, then cover with a kitchen towel and allow to rise until doubled in size (about 1 hour).
- Preheat oven to 400 degrees Fahrenheit. Dust work surface with flour, and roll dough out to a round, flat disk (kind of like a pie crust) with a thickness of about 1/4 to 1/2 inch.
- Spread the ¼ cup softened butter across dough round; then sprinkle the cinnamon and sugar.
- Roll up dough like a jelly roll; using a knife, cut log in half length-wise.
- Twist the two halves together, keeping the open layers exposed to the top. Pinch the ends together (forming a wreath-like shape), then transfer to a baking tray (buttered or covered with cookie sheet).
- Top with extra dollop of butter and sprinkle with more sugar and cinnamon mixture. Bake for 30 to 35 minutes – make sure to reduce temp to 350 degrees F after 5-10 minutes to ensure it won’t burn – or until the top is golden brown.
- Top finished cake with a simple glaze of confectioner’s sugar and milk, top with extra cinnamon sugar, or eat as is.
And there you have it! As I mentioned earlier, I’d add a bit more butter to the mix, as well as that final glaze on top (maybe with some more cinnamon and a bit of nutmeg dashed into the mix). Happy Pinning — and doing / cooking / experimenting!