Easy Beautiful Desserts

INGREDIENTS REQUIRED FOR THE DOUGH 2 packages of dry yeast 1 cup hot water 2/3 cup white castor sugar, plus 1 teaspoon of white castor sugar 1 cup warm milk 2/3 cup unsalted butter room temperature 2 teaspoons of salt 2 large eggs,  beaten lightly 7 cups all purpose flour Filling INGREDIENTS REQUIREMENT 1 cup melted unsalted butter, divided 1 3/4 cup white castor sugar, divided 3 tablespoons grounded cinnamon Creamy Glaze INGREDIENTS 2/3 cup butter room temperature 4 cups confectioner's sugar 2 teaspoons pure vanilla extract 6 tablespoons hot water, HOW TO MAKE CINNAMON ROLLS FROM A SCRATCH In a small bowl mix  the warm water, yeast and sugar together  and set it aside. Now take one  large bowl and put milk, remaining 2/3 Cup white castor sugar, melted butter, salt and eggs; whisk well and add the yeast mixture.  Now Add half of  the flour and beat with a beater until smooth. whisk in enough of the remaining flour until the prepared dough is sligh...

Makes 14 150 grams of white castor sugar 50 grams of butter 50 grams of honey 50 grams of plain flour ½ teaspoon grounded cinnamon METHOD Put the honey, sugar and butter together in a heavy based pan. Stir over low heat till the sugar and butter melt. Remove the pan from heat. Sift the flour and cinnamon together in a bowl and mix them lightly into the honey mixture. Place 3 teaspoonfuls of the mixture well apart on lightly greased baking trays (3 honey curls on each baking sheet) and bake for 7-10 minutes until golden. (Bake at 180 Degree C or 350 Degree F) Do not prepare more than 3 trays of honey curls at a time. Using a palette knife, remove the honey curls from the baking sheet as quickly as you can and curl each one around the handle of a wooden spoon. Leave for a minute or two to set, and then slip off carefully on to a wire tray to cool.

Ingredients 2 cups plain white flour 20 grams yeast 1 cup warm apple juice 2 cups wholemeal plain flour 2 teaspoons grated lemon rind 1/3 cup castor sugar ¼ cup vegetable oil ¼ cup honey FOR THE APRICOT FILLING 200 grams apricots (dried) 2 teaspoons grated orange rind ½ cup orange juice ¼ teaspoon grounded cardamom A teaspoon of pure vanilla extract ½ cup water+1/2 cup water (extra) HONEY PECAN TOPPING 1 cup rolled oats 1 cup pecan nuts ¼ cup oil ¼ cup honey 1 teaspoon grounded cinnamon STEPS Grease (2)23cm round cake tins. Sift white flour in a bowl of medium size and make a well in the centre. Gradually mix in the crumbled yeast and apple juice and stir until smooth. Cover and allow it to stand in a warm place for about 15 minutes or till the mixture is foamy. Sift wholemeal flour in a large bowl and stir in the lemon rind, sugar and oil. Stir in the yeast mixture and mix to make soft dough. Turn the dough onto a lightly floured surfa...