Recipe(s) of the Week

• Activate the yeast: In the bowl of your mixer add the warm milk, yeast and sugar and mix with the dough hook or paddle attachment. Let it rest for 5 minutes, the mixture should be frothy on top. If not, start over with new yeast.

• Make the dough: Add the eggs, butter, vanilla extract, salt and 2 cups of the flour to the mixer bowl and beat on low speed for 1 minute. Scrape down the sides of the bowl, if needed. Switch to the dough hook if you were using the paddle attachment, and add remaining 2 cups of flour to the mixer bowl. Continue mixing on medium speed for another 2 to 3 minutes, the dough should come clean from the sides of the bowl, if still sticky add a bit more flour, 1 tbsp at a time. Don't add too much flour, you want the dough slightly sticky. If you poke it with your finger, it should bounce back from the indentation.

• Let the dough rise: Place the dough in a large bowl that's been lightly oiled and coat the dough as well with oil. Cover the bowl with plastic wrap and let the dough rise in a warm place for about an hour, or until doubled in size.

• Cut out donuts: Punch down the dough to release air. Lightly flour your clean work surface. Place the dough on the surface and using a rolling pin, roll the dough until it's about ½ inch in thickness. Using a donut cutter, cut out donuts. If you don't have a donut cutter, using a cookie cutter and a piping tip for the small holes. Transfer the donuts to a baking sheet. Place a cooling rack over another baking sheet.

• Fry donuts: Pour oil in a large Dutch oven or heavy-duty pot and heat over medium heat to 375°F. Add 2 to 3 donuts at a time and cook for 1 minute per side. Carefully transfer cooked donuts using a slotted spoon onto the prepared cooling rack. Repeat with remaining donuts.

• Make the glaze: Combine all the glaze ingredients together and whisk until smooth. Either dunk the donuts in the glaze or drizzle the glaze over the top of the donuts.

1. If you don't have a donut cutter, use a cookie cutter or a glass and a piping tip for the small holes!

2. If your dough mixture is not frothy on top, your yeast is dead and the dough will not rise. You'll have to start over with new fresh yeast.

3. Always check the expiration date on your yeast and make sure it hasn’t expired! All your yeast products whether it’s in a jar or a package should be stamped with a “best if used by” date. Always make sure you check this date, even when you purchase the yeast.

4. To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.

5. Store donuts on the counter in an airtight container for up to 2 days. If you want to make the dough in advance, you can refrigerate the uncooked dough for up to 2 days if stored in an airtight container. Just be sure to take it out of the fridge and allow to come back up to temperature before frying, You never want to add cold dough to a fryer.

6. Cut the dough into donuts and line them up unbaked on a baking sheet. Place this in the freezer and once frozen through move them to an airtight container or freezer bag. Keep this in the freezer for up to 1 month. Allow it to defrost fully on the counter before frying up!

7. Don't pour your used oil down the sink drain. Allow it to cool, pour it in an empty container or bottle and then discard it in the trash or reuse it.

• Prep the marinade: In a large bowl, combine the soy sauce, apple cider vinegar, brown sugar, half of the garlic and the bay leaves. Add the chicken thighs and toss well. Marinate for 20 minutes to overnight.

• Sear the chicken: In a large skillet, with a lid, heat 2 tbsp of the vegetable oil. Remove the chicken from the marinade, reserving the marinade, and cook about 4 minutes per side on high heat or until golden brown. Transfer the cooked chicken to a plate.

• Caramelize the onions: Add the remaining 1 tbsp of oil to the skillet over medium-high heat. Add the onion and cook until the onion has softened and has begun to caramelize, about 5 minutes. If wanting to spice this up, now is the time to add some red chilies. Stir in the remaining garlic and cook for another minute until aromatic.

• Braise the chicken: Add the chicken pieces back to the skillet right over the onion, pour the reserved marinade over the chicken and about ¼ cup of water. Bring to a boil, then reduce the heat to low, cover the skillet and simmer for 20 to 30 minutes. Remove the lid from the skillet and increase the heat to medium-high. Cook for another 5 to 10 minutes, or until the sauce has started to reduce, thicken slightly and become glossy.

• Garnish and serve: Serve garnished with green onion and red chilies.

Filling
2		tablespoons vegetable oil
454		grams (1 pound) CO-OP Ground Beef
½		cup onions, diced
1		cup red pepper, diced
1½		teaspoons garlic, minced
1		cup CO-OP GOLD PURE Black Beans
2		cans (284 millilitres each) ROTEL Original Diced Tomato
2		tablespoons ground cumin
2		tablespoons smoked paprika
2½		tablespoons chili powder
1		teaspoon salt
Crust
2		cups cornmeal
¼		cup all-purpose flour
½		cup corn kernels, divided
½		cup butter, melted
1¼		cups CO-OP GOLD Tex Mex Shredded Cheese
2		cups CO-OP GOLD Beef Broth
1½		teaspoons baking powder
1		teaspoon salt
		cilantro

UBC Cinnamon Bun Recipe

YIELD: 18 Large Cinnamon Buns

INGREDIENTS:
Dough
3 cups (750mL) milk
6 tbsp (90mL) butter
6 tbsp (90mL) plus 1 tsp (5ml) granulated sugar
1 tbsp (15mL) salt
½ cup (125mL) warm water
2 envelopes active dry yeast
2 large eggs
9 cups (2.25L) all-purpose flour
Filling
¾ cup (175mL) melted butter
1¼ cups (300mL) granulated sugar
2 tbsp (30mL) cinnamon

METHOD:
Scald Milk. Stir in butter, 6 tbsp sugar and salt. Cool to lukewarm.
Dissolve remaining 1 tsp sugar in warm water. Sprinkle yeast over water mixture. Let stand in a warm place for 10 minutes. Stir.
In a large mixing bowl, combine lukewarm milk mixture with eggs. Stir in dissolved yeast mixture.
Add four to five cups of the flour and beat well for 10 minutes. With a wooden spoon, gradually add enough of the remaining flour to make a soft dough.
Turn out on to a lightly floured surface and knead until smooth and elastic, adding additional flour as needed. This is a soft dough!
Place dough in a well-greased bowl and roll around to grease all sides of the dough. Cover with a damp cloth and let rise in a warm place until dough doubles in size, about one hour.
Punch down dough and turn out onto a lightly floured surface. Divide dough in half.
To fill, roll out each piece of dough into a 9 x 18-inch rectangle. Spread 1/4 cup of melted butter evenly onto each rectangle.
Combine sugar and cinnamon for filling. Sprinkle onto the rectangles. Roll dough up like a jelly roll, starting from the long side. Cut into 2-inch slices.
Place remaining ¼ cup of melted butter into the bottom of a 16½ x 11½ x 2½-inch pan. Arrange slices in the pan and cover loosely with greased wax paper.
Let rise in pan until doubled in size, about 45-60 minutes.
Preheat oven to 350°F (180°C).
Bake for 35-40 minutes.
Remove from oven and immediately invert onto a serving tray.

Nearly 65 years of UBC Alumni remember the pillowy softness and caramelized edges of the UBC Cinnamon Bun as a quintessential part of the UBC experience. But where did it all begin?
The UBC Cinnamon Bun recipe was first perfected by Hungarian Baker Grace Hasz in 1954. Within a few years she went from baking two dozen to a staggering 120 dozen per day as the bun grew in popularity.
Grace baked cinnamon buns for UBC until her retirement in 1971. She baked by instinct and never wrote the recipe down, though her grandson has recorded his attempts to recreate the original recipe from memory.
A few things have changed since 1955 – the original recipe used margarine, a holdover from war-time butter shortages, and was said to have so much cinnamon the filling looked black – but the association between UBC and great cinnamon buns has never diminished.
Today’s recipe is still made from scratch every day, using real butter and simple ingredients. Next time you’re craving a cinnamon bun, you’ll find them in most UBC Food Services locations. But go early – they often sell out!