Best Ever Made Chocolate Truffles pt.2 (Variants)

listed below are several variations on the truffles i posted last week(link here)

to save on time, i will explain the changes to the original recipe


Variant 1
Saffron and Spice.

added ingredients:
additional 1/2 tbsp honey
2-3 springs of saffron
1/4 tsp nutmeg
1 1/2 tbsp Cinnamon

add extra honey to cream mixture.
to the scalding phase, add 3-4 sprigs of saffron.
in the same bowl as the chocolate add cinnamon and nutmeg.
let cream mixture rest an additional 2-3 minutes off of the heat, before straining into the chocolate bowl
steep as normal.

(Optional)after en-robbing roll in a mixture of 1 part cinnamon, 5 parts powdered sugar, 2 parts cocoa powder.



Variant 2
Afternoon Tea

Added ingredients:
Additional 1Tbps honey
2 bags of good flavorful Black/green tea.(i like to use 1001 nights from The Original Ceylon Tea Company)

Jasmine or herbal tea will work, just make sure it is flavorful and can be steeped strong.
If you wouldn't drink the tea, don't use it in this recipe.

add
place cream in pan heat on low, remove from heat, steep tea bags in cream for 10-15 minutes, depending on your tea and your taste.
add butter and all of the honey(extra and normal amount).
place back on stove bring to simmer, continue as normal.



Variant 3
Peanut Butter cup

additional ingredients:
4 tbsp Smooth Peanut butter

Remove 1/4 of the chocolate
remove Butter.

Omit Butter from cream mixture.
add peanut butter to chocolate, before steeping.
after steeping, continue as normal.

these are only a few. there are almost infinite variations you could make.
try a few out or leave your own in the comments below.

My Cinnamon rolls. (best ever made)

i have received several request for my cinnamon rolls, and i figured i would put it up so, you can all enjoy it.

Dough:
1 1/2 cup warm water.
1/2 cup sugar.
2 tsp. yeast.
5 cups flour.
1 egg.
1/3 cup butter.
1 tsp. salt.

Filling x2 :
1 cube(1/2 cup) butter.
1/2 cup brown sugar.
3 Tbsp. Cinnamon.

Glaze x2 :
1 Tbsp butter.
1 cup powdered sugar.
3 tsp. milk.
1/2 tsp. vanilla.
1/2 tsp. lemon juice.
1/2 tsp. lime juice.

first and foremost, it is more about the process than the recipe. i use a biga preferment method.

so, start by adding the sugar to the warm water. then sprinkle yeast on top, let bloom for 3-5minutes. them stir in. add 1 1/2 cup flour to wet mix. stir thoroughly.

let rise until doubled. stir down, and let rise again.
this may take hours, patients is key.

melt butter, let cool, till under 100 degrees.
stir in egg, and and still liquid butter.

rest 10minutes.

slowly add about half the flour, mix only a 1/2 - 3/4 cup at a time.

add salt.
let rest(autolyze) for 10 minutes.


slowly mix in remaining flour. again mix only a 1/2 - 3/4 cup at a time.
do not add too much flour, dough should be soft, and just a little sticky.


let rise until doubled.

 empty on to lightly flour surface, and divide in two, and form into balls. set aside.

let rest 10 minutes.

for each ball:
place on lightly floured surface.
with the palm of your hand gently flatten the ball.
working in a spiral, from center, flatten ball until it is uniform thickness.

with a rolling pin, roll the dough, into an oblong, about 1/2inch or so
let rest 5-10minutes. do not let a skin form.
while the dough is resting, place cube of butter, in a microwave safe bowl, include brown sugar and cinnamon.
melt filling until liquid.
stir, until well mixed. place in fridge.

roll dough again, the target is less than a quarter inch, the thinner the better.
rest another, 5 minutes.

by now the filling should be a paste-like consistency.
spread thinly and evenly across dough, leaving a 1/2inch border filling-free around edge of dough.
roll up dough.
using a double thickness of strong thread, cut 1-1 1/2inch pieces.

place on baking sheet. leave plenty of room on the sheet.

there are two options as far as proofing.
   -option1( recommended ): Take a flat low pan, place it in oven(or other fully enclosed box).
    place 2-3 cups of water on stove, bring to boil. remove from heat.
    let cool slightly. pour water into pan. fill the pan 2/3rds of the way up.

   -option2: place in warm area, cover losely with a moist tea towel.


proof for 20-30minutes, until doubled.

if you placed the sheet, into oven, remove it and the pan(carefully) from the oven.

heat the oven, 350 degrees (335F if you you use convection, which is recommended)
bake 10-20minutes. just until the start to brown.

remove from oven, let cool for a few minutes, while you make the glaze.

place powdered sugar in a mixing bowl. add juices, and vanilla, mix.
add butter and mix.
add milk, slowly. mixing.

glaze while warm, not hot.

remove from sheet place on wire rack.

all told this process takes me about 3hrs. but it is worth the effort.