I wanted to make these beautiful cinnamon swirls but something went horribly and terribly wrong.
My dough just sat there. My yeast was good, my rise temp was good, I just got no rise. Even if a naked stick of butter pranced by, Viagra couldn’t have helped this dough get a good rise. (OK, now I’m really done)
I can’t just throw something out and start all over, especially when I have children to feed and a food budget to stick to, so I needed to come up with something … and quick.
Like any real woman would in a time of emergency, I grabbed my cast iron skillet and oil. When all else fails, fry.
Here’s my beautiful dough, all sweet and round. Sadly, it’s done rising and looks the exact same as when it went in my very bright bowl.
I decided to make faux-churros and rolled a few strips of dough, pinched them off and popped them in hot oil. After “testing” (code for devouring) the first one, I realized they were a little too thick.
Since I had already pizza wheeled (I told you people, I have no kitchen gadgets and make do. When I use it to cut dough it’s called a dough cutter, so there) the dough and sprinkled it with a little cinnamon and a little sugar I figured I’d just fold it over and make squares.
They look like little ravioli’s. Cute. No reason to make them pretty since they were headed to the fryer and soon to be covered in sugar.
Basic sugar cinnamon mixture in a loaf pan so I could just plop ’em in and swirl them around to coat.