Monday, September 5, 2011

Baking with the Moon

According to the Farmer's Almanac, Wednesday Sept. 7th will be a great day for baking based on the moon's phase. In honor of this day I would like to share with you a delicious recipe for Lavender Cinnamon Buns.

1/4 cup soft butter
2 Tbsp. sugar
3 cups flour
1 Tbsp. baking powder
1 egg
1 tsp. lemon juice
1 cup milk
1 tsp vanilla extract

Preheat the oven to 350 F. Blend butter & sugar in a medium bowl. Then add in flour and baking powder until mixture is fine and crumbly. Whisk egg, milk, lemon juice and vanilla in a small bowl. Make a well in the flour mixture & using a fork, briefly mix in milk mixture to form a stiff dough. Do not over knead.

Prepare a floured surface and roll out dough 1/2 inch thick in a rectangle shape.

1/4cup soft butter
2 Tbsp. dried Lavender OR 4 Tbsp. fresh Lavender flowers
1/2 cup brown sugar
1 Tbsp cinnamon powder

"Butter" rolled out dough, then sprinkle with Lavender, brown sugar & cinnamon.

Starting at widest edge, tightly roll up dough into a "sausage shape", sealing the far edge with a brush of milk. Pinch edges together. Cut evenly into 12 rounds.

Bake for 20 minutes, or until golden.

Lavender Frosting
Add 1/2 tsp dried Lavender to 2 Tbsp boiling water. Let it steep until cool and then strain.  Add the Lavender tea to 1 1/2 cups icing sugar and stir to form a smooth spreadable paste.

Ice the buns while still warm. Enjoy!

I found this recipe in my Cooking with Greenheart: A Celebration of Herbal Cooking cookbook. To order your copy email them at

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