Enjoy breakfast on the slow with these recipes
With a slower pace and a positive outlook on life, the county of Dorset has often been called one of the happiest places in Britain.
Experience this for yourself by making time for a moment of calm with Dorset Cereals and enjoy a delicious breakfast that is a little bit different to usual.
As life seems to get busier, slowing down and savouring a homemade meal is a pleasure that is good for mind, body and soul.
So why not take the first step to a better day by trying these delicious Dorset Cereals recipes?
NUTTY CRANBERRY CINNAMON ROLLS
INGREDIENTS
FOR THE ROLLS
- 900g strong white flour¸ sieved
- 75g cup dried cranberries
- 2 tsp fast-acting yeast
- 1 tsp salt
- 3 tbsp caster sugar
- 300ml tepid whole milk and 300ml tepid water, combined
- 50g unsalted butter, softened
- 100g light brown sugar
- 2 tsp ground cinnamon
- 100g Dorset Cereals Simply Nutty or Gloriously Roasted Nut Muesli
FOR THE ICING
- 300g icing sugar
- 2 tbsp maple syrup
- 1 tsp good vanilla extract
- a little just-boiled water
DIRECTIONS
TO MAKE THE ROLLS
To make in a mixer, place the flour, cranberries, yeast, salt and sugar in the mixer bowl, and fit with the dough hook. Add the warm milk and water with the machine running on a low speed. Continue mixing for 5 minutes. Remove the bowl, cover, and leave in a warm place until the dough is doubled in size, about 1½ hours.
To mix by hand, mix the dry ingredients in a large bowl and add the milk and water. Using your hands, mix well. Transfer to a floured surface and knead for 10 minutes, return to a clean bowl and leave to prove as above.
Tip on to a floured surface and knead lightly; you don’t want to knock out the air. When the dough has a smooth appearance, roll it out into a 60cm / 24in square. Spread the butter on the dough, right to the edges. Mix the brown sugar and cinnamon and sprinkle this over the butter – again, right to the edges. Now sprinkle over the muesli. Roll up the dough into a Swiss roll, keeping it tight and even. Then slice into 16 equal slices.
Turn the sliced rolls over to expose the swirl. Place all 16 on a lined baking tray, leaving a small space between each roll. Cover loosely with another piece of baking parchment and put in a warm place for an hour. Meanwhile, preheat the oven to 200°C / 400°F / Gas Mark 6. Bake the rolls for 15 minutes until golden brown.
TO MAKE THE ICING
Sieve the icing sugar, then add the maple syrup and vanilla extract with enough just-boiled water to make a thick but pourable icing. As soon as the rolls come out of the oven, drizzle over the icing. Tear apart and enjoy!
TOASTED COCONUT & SPELT BREAD WITH BERRY COMPOTE
INGREDIENTS
FOR THE COCONUT BREAD
300g plain flour
2 tsp baking powder
2 tsp ground cinnamon
225g caster sugar
150g desiccated coconut
75g Dorset Cereals Tasty Toasted Spelt Flakes Muesli
2 large free-range eggs
300ml whole milk
1 tsp good vanilla extract
75g unsalted butter, melted
FOR THE BERRY COMPOTE
a knob of unsalted butter
2 tsp caster sugar
1 tsp good vanilla extract
400g mixed berries
DIRECTIONS
FOR THE COCONUT BREAD
Preheat the oven to 180°C / 350°F / Gas Mark 4. Grease and flour a 21cm x 10cm / 8¼in x 4in loaf tin. Sift the flour, baking powder and cinnamon into a mixing bowl. Add the sugar, coconut and muesli and stir to mix.
Lightly whisk the eggs, milk and vanilla together and gradually stir into the dry ingredients until they are just combined. Add the melted butter and stir until the mixture is smooth, but do not over-mix.
Pour the mixture into the prepared loaf tin and bake for 1 hour, or until the loaf is cooked – insert a skewer and if it comes out clean, then the bread is ready. Leave the bread to cool in the tin for 5 minutes before removing to cool on a wire rack.
Cut into thick slices and then toast it and spread it with butter. Serve with the berry compote.
FOR THE COMPOTE
Melt the butter over low heat in a pan, then stir in the sugar and vanilla extract and cook until the sugar melts. Tumble in your chosen berries, give the pan a good shake and continue to cook for 2–3 minutes until the fruit starts to soften.
Serve either warm or cold with the coconut bread dusted with sifted icing sugar, if using. You can refrigerate any leftover compote for a couple of days.
Dorset Cereals is challenging you to try breakfast on the slow – to find out more click here
