Cinnamon Buns

INGREDIENTS

Dough:
590 – 660g Flour
7g packet of active dry yeast
240 ml milk
75g Butter
60g Sugar
3 large eggs

Filling:
160g light brown sugar
35g Flour
1 tablespoon ground cinnamon
110g Butter, cold (cut into pieces)
200g Sultanas

Glaze:
60g Icing sugar
1-2 Tbls Milk

METHOD 

1. In a large bowl combine 300g of the flour and the yeast. 
2. In a small saucepan, stirring constantly, heat the milk, butter and sugar until just warm and the butter is almost melted. 
3. Add the milk mixture into the flour mixture and mix. 
4. Now start adding the eggs, one at a time, beating well after each addition. Then add as much of the remaining flour until you have a soft dough that is smooth and elastic (3 to 5 minutes), but not sticky. If you find your dough is too sticky add a little flour. 
5. Shape the dough into a ball and place in a greased bowl. Cover with a towel and let rise in a warm place until almost doubled (approximately 1 1/2 - 2 hours). Then gently punch the dough to release the air and let rest for 10 minutes. 
6. Meanwhile, make the filling. In a bowl stir together the brown sugar and cinnamon. Cut in the cold butter and mix until the mixture is crumbly. Add the sultanas. 
7. Roll the dough into a 30 cm square. Sprinkle the filling evenly over the rolled out dough. Lightly brush one end of the dough with a little milk (to seal the edges of the rolls). Roll the dough to form a log, starting at the end opposite the edge you brushed with milk. (Do not roll the dough too tightly or the centers of the rolls will pop up during baking.) Slice the log into eight equal-sized pieces. Arrange rolls in a greased 33 x 23 x 5 cm baking pan. Cover rolls with a towel, leaving room for rolls to rise, at room temperature, until almost doubled. I left mine overnight or if you're making them in the morning they should be ready by the afternoon. 
8. Lightly brush rolls with the milk. Bake in a 375 degrees F (190 degrees C) oven for 25 to 30 minutes or until light brown, and a toothpick inserted into one of the buns, comes out clean. 
9. Brush again with some milk. Cool and then invert onto a baking rack. 
10. Drizzle with the glaze. 

Androulla xx

Just So Crafty Jazz Event

Come and join us for a day of craft!

A large variety of Craft Stalls and a Mosaic Exhibition.

Have a Pimms and Lemonade in the sunshine with a selection of Jazz Music to enjoy.

Other food and refreshments will also be available.

Afelia - Pork & Potatoes Cooked in Wine and Coriander Seeds

Ingredients

1½ Kilo of Pork Bacon Chops, cut into cubes
1½ Kilo Small New Potatoes, scrubbed clean
2 Cups of Dry Red Wine
½ Cup of Coriander Seeds, lightly crushed
1 Stick of Cinnamon
Some Oil for frying

Method

Mix the wine with the coriander seeds and cinnamon to make a marinade.
Pour over the meat and marinade overnight or for about 4 hours in the fridge.
To prepare the potatoes you need to crush them lightly just to snap them a little so that they absorb all the juices when cooked.
When you are ready to start cooking, take the meat out of the marinade, keeping the marinade to one side.
Add the oil to a heavy based pan and on a low heat start browning the meat . Place in a cooking pot when cooked through and golden brown.
Add more oil to your pan and cook the potatoes until crispy. Add to the meat.
Now add the marinade to the the meat and potatoes and toss until well coated and simmer until the juices evaporate and you are left with a thick sauce. Season with salt and pepper.

Strawberry Fair

Art & Craft market - exhibition

Where: Europe square Finikoudes (fountain),
When: From Sunday,7th of April and every first Sunday of the month
Time: 11:00 -19:00

This Sunday we welcome the very first Art & Craft market - exhibition in Larnaca!
The event is scheduled to take place the first Sunday of each month and offers the opportunity to young, talented and passionate individuals to exhibit their work.

Anyone can participate and show off their creations paying only 20 euro.

There is always a little more space for art!

Cost of participation
20 euro
Contact
More information can be provided by phone on 99461812