Appolia Ceramic Rectangular Baker 32 cm in Ecru
he 32 cm ecru coloured version of Peugeot's Appolia ceramic rectangular oven dish is a must have classic for slow oven cooked meals.
The rectangular family version of the sober and classic oven dish begs to be used without moderation
Peugeot ceramic, the ultimate prestige material, guarantees slow, evenly cooked and tender meals, meaning healthy dishes with bags of flavour. The 32 cm (12.5in.) rectangular Appolia ceramic dish is ideal for everyday cooking, whether simple recipes or sophisticated creations. Its timelessly classic ecru colour will blend seamlessly with any table top. Once removed from the oven, the dish will keep your meal hot for up to 30 minutes a godsend when late arrivals finally turn up for dinner! The anti-abrasion enamelling and rounded edges mean that cleaning is both quick and easy. It can also be put in the dishwasher.
Homemade Cinnamon Rolls
Ingredients for the dough:
¾ cup (180 ml) milk, lukewarm
2 ¼ teaspoons active yeast (1/4-ounce package yeast)*
¼ cup (60g) unsalted butter, melted
¼ cup (50g) granulated sugar
1 large egg
3 cups (360g) all-purpose flour
3/4 teaspoon salt
* Or 13g fresh yeast, crumbled
Ingredients for the cinnamon filling:
1/4 cup (60g) butter, at room temperature
2 Tablespoons (25g) granulated sugar
1 Tablespoon cinnamon
Ingredients for the glaze:
1/2 cup (120g) confectioners’ sugar
1 Tablespoon lemon juice or water
Pour the yeast (or crumble, if using fresh yeast) in the bowl of an electric mixer and stir in a few Tablespoons of lukewarm milk (not warm, or you will kill the yeast). Let sit until it begins to foam, about 5 minutes. Add the melted butter (slightly cooled), sugar, egg, and mix until well combined. Add the flour and knead the dough on medium speed for 10-15 minutes. The dough should detach from the sides and form a nice, smooth ball. Transfer the dough ball to a lightly greased bowl, cover with plastic wrap or a towel and allow to rise for 1 hour to 1 ½ hours, or until doubled in size. Meanwhile, prepare the filling by combining softened butter with cinnamon and sugar in a bowl. Set aside. After the dough has doubled in size, transfer to a well-floured surface and roll out into a 14×9 inch (35×23 cm) rectangle. Spread the filling over, leaving a ¼ inch margin. Tightly roll dough up, starting from the longer side, and place seam side down making sure to seal the edges of the dough. Cut into 1-inch (2.5 cm) sections with a serrated knife. Place cinnamon rolls in a greased 9-inch (23 cm) round cake pan. Cover with a towel and let rise again for 30 minutes. Preheat oven to 350F (180C). Remove the towel and brush the cinnamon rolls lightly with water and sugar (optional). Bake for 20-25 minutes or until just slightly golden brown on the edges. Allow them to cool for 5 minutes before frosting. For the frosting, mix confectioners’ sugar and water/lemon juice together until thick. Drizzle over the cinnamon rolls. It’s ready!