There’s always a first, isn’t there?
And just like how I decided to go ahead and make my long-yearned-for madeleines albeit without their much-craved-for moulds, I took the plunge and traipsed my way down the yeast road one morning. After much deliberation and trepidation, I finally braved the yeast and made the first thing that came to mind.
The last time I made cinnamon rolls, I took the easy way out, and opted for a biscuit-dough bun, steering far far away from yeast. While they tasted great, the texture certainly didn’t appease my nostalgic side insisting on reminiscing the teenage years of drooling over the fluffy Saint Cinnamon buns.
But this time round, to put it simply, I was one happy girl.
I divided the dough into two, making one with raisins, and another without. Surprisingly, even though I’ve always thought of myself as a raisin cinnamon bun fan, I actually preferred the plain buns. Perhaps it was because they complimented the sugar icing perfectly, and furthermore, it was so much more heavenly to appreciate the fluffy texture of the buns in their simplicity.
While this bake had most certainly increased my confidence in embarking further onto the yeast journey, it will be a long while before I venture into breads and such. But hey, at least this was a first.
