I used a cinnamon roll dough recipe (this one: http://whatscookingamerica.net/Bread/CinnamonRollsFantastic.htm) but instead of cinnamon/butter spread on the inside I used orange marmalade.
1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1/2 cup butter, room temperature (113 g I cubed this to put in the breadmaker)
2 eggs, room temperature and beaten (I used 3 small)
1/2 teaspoon salt
1/2 cup sugar
5 cups bread flour
1 tablespoon vital wheat gluten (optional)*
3 teaspoons instant active dry yeast
Marmalade or jam/jelly/spread of choice.
I made the dough the night before in the bread maker and formed the rolls to rise overnight in the fridge.
in the bread maker
rolled out with marmalade
sliced up and into the fridge to bake tomorrow
baked! I didn’t frost them.
Recipe was supposed to make 15. I ended up with 14, so close enough. Marmalade doesn’t roll well. Most of it fell out, so I scooped it up and spread it on top. The bread isn’t very sweet so this is a non-sweet treat, though my calorie calculator says that each of these is a bit more than 300 calories. I bet this recipe would also be good with cheese or meat rolled up inside. Something to try in the future!
I wasn’t really sure what to do with this not having been raised in a sheep economy. Lamb is far more popular worldwide than mutton or hogget (yearling sheep). Mutton is all over here and fairly cheap and we don’t even know if we like it. So I bought some. I decided on chops (which are a little bone in piece of meat with a tail of fat). I guess the secret to good mutton is a few things; Pre-care and slow cooking. My slow cooker is full of cabbage at the moment so I started with some pre-care. I made some simple salt water (water+salt, maybe a tablespoon or more in enough water to cover a bit more than 1kg of mutton chops) and soaked the mutton for 6 or more hours in the fridge.
So I soaked
and then I washed it under a running tap and laid it in my crockpot (now sans cabbage) in an even layer. I then sprinkled fennel seed, and ground pepper on it and laid chunks of garlic and ginger on top of each layer.
For the whole pot:
¾ tsp fennel seed
½ tsp pepper
4 cloves garlic
2 small knobs ginger (one thumb-tip sized, one smaller)
I then added soy sauce and rosemary.
½ cup soy sauce topped up to 800 mL (about 4 cups) with water.
Rosemary on top and cook slowly for hours until done.
This should be mild enough to eat as is, or to roast with other flavors if desired.
I chose to saute it in a pan a bit before eating.
Some other thoughts: Mutton smells like sheep. Really. It’s pretty smelly. Washing it is a good idea. Quite tasty though. An unusual meat texture with amplified lamb flavor.