rolling up.

so,
crabtree ate the breakfast bread,
or, at least, he ripped it up-
the thing is,
that meant no bread for toasting,
and that meant that april was already off to a foolish beginning.
guys,
i can't not have something extra-special on the first of the month....
i mean,
c'mon,
what am i?
a lazy, low-key understater??
no way.
so,
while ampy-d and crabby got a couple extra z's worth of beauty rest,
i had my buttery bun dough rising high.
yup.
i doo-doo that adaptable improvised situational activation jauns.
man,
waking up to hot, moist, crispy, flaky, buttery, gooey, chewy, sweet sticky bunzos
must've been amazing.
i wouldn't know about that, but i can well imagine it's pretty nice.
no big deal, but i'm just the one who gets up early,
so i'm the obvious choice to get started on making the magic happen,
...and not for nothin', neighbors,
but they were really F*ing magical.
check the cinnamon sorcery styles of the monkey-type teleport:

ZING!
initially,
i thought the monkey-bread packed-in togetherness would be enough,
and i snapped this shot of the product, feeling pretty confident about it:

definitely good lookin',
but,
that's when i realized that i was selling myself short.
i mean,
too much is the right amount, so what the heck was i even thinking?
jeez.
it became immediately apparent that the cinnamon vanilla icing
would be instrumental in taking the hottness up to eleven.
i'm glad i went a little further in my efforts.
the total package was fully more delicious by an order of  magnitude.
and for teh record,
i don't ever just use cinnamon in my sugary roll-up middles, kids-
uh-uh.
i got a little ginger, a little vanilla bean, a dash of nutmeg, and a pinch of allspice,
all working in tandem with the butterish pats and light and dark brown sugar.
mmmmmmmmm.
i like when there's complexity to the flavor profile.
i really do.
and all those little subtleties really bring the best qualities to the forefront.
the dough rolled out extra thick, and super light-
it baked up crispity crisp on the outside edges,
but the inside was so soft, and totally sweet....
-
i used three cups of flour,
a quarter cup of sugar,
one starchy egg-replacement,
a half a teaspoon of salt,
and fast-acting yeast...
to which i added a cup of soymilk, warmed up,
with vanilla, and five tablespoons of butter melted in,
plus regular-action yeast added to it and allowed to activate,
it's a good dough, duders.
i baked it all at 375 F.
for like, thirty minutes,
-
it turns out,
there was genuinely no foolin' around allowed,
but rather, all kinds of get-busy big action were the order of the morning.
we have ourselves a good time whenever there's good food.
and there's always good food.
for serious,
the Folk Life & Liberty Fortress is the best place for us.
if home is where the house, the heart and the hearth are,
then i'm truly where i'm s'posed to be.
as long as the oven works,
i think i'll stay for a while longer;
never quiet, never soft.....