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Frankenflowers: Cinnamon chrysanthemums

Saturday, October 12, 2013

I have been away from this space for a while now. Have had to concentrate on work. Not that I hadn't before; there have just been changes – as many newspaper companies all over the world have been going through lately – and things have been more hectic than usual. Plus my Internet connection at home was down for more than a week because I didn't have time to even call up my provider to see to the problem.
Anyway, I have returned to my wayward oven with a bread roll that I have been meaning to try out for some time. They're made with a sweet dough which I based on a recipe by Peter Reinhart but with changes such as using condensed and evaporated milks – only because I had some sitting in the fridge and couldn't think of what to use them for. The flowers are shaped from 5cm-wide strips of dough. These are dipped into melted butter and cinnamon sugar, and then a deep fringe is cut along the length of the strip before they are rolled up. The "petals" are then splayed out, and left to rise before baking. I saw the instructions here.
I think my chrysanthemums look a little mutated – a Franken version of the flowers. Maybe I should make them for Halloween and call them centispiders or spiderpedes or something else as spooky. Perhaps put in some beady eyes and fangs...


  1. Haha, love your mutated flowers! They look delicious! I bet they are fun to pull apart and dip in something! :)

  2. They look fantastic. I like things that are not uniform.


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