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Canela para Buns, procedencia Dan

La canción es del gran Neil Young (uno de mis artistas favoritas) y se llama “Cinnamon Girl” (“Chica canela”). La receta es algo tipica de Inglaterra y usa canela (Cinnamon). Espero que os guste…..

Todo está en inglés pero igual no pasa nada (los niños pueden intentar a traducirlo ;-) )

Dan, English teacher


La Canción:“Cinnamon Girl” (NEIL YOUNG 1969)

I wanna live
with a cinnamon girl
I could be happy
the rest of my life
With a cinnamon girl.

A dreamer of pictures
I run in the night
You see us together,
chasing the moonlight,
My cinnamon girl.

Ten silver saxes,
a bass with a bow
The drummer relaxes
and waits between shows
For his cinnamon girl.

A dreamer of pictures
I run in the night
You see us together,
chasing the moonlight,
My cinnamon girl.

Pa sent me money now
I’m gonna make it somehow
I need another chance
You see your baby loves to dance

Yeah…yeah…yeah.

La Receta: Cinnamon Buns

Ingredients:

Serves: 12

  • 15g dried active baking yeast
  • 7 tablespoons caster sugar
  • 1 tablespoon salt
  • 450ml warm water (45 C)
  • 800g plain flour, divided
  • 2 eggs
  • 5 tablespoons vegetable oil
  • 8 tablespoons caster sugar
  • 1 dessertspoon ground cinnamon

Method:

  1. In a large mixing bowl, dissolve yeast and 7 tablespoons sugar in warm water. Stir in salt and half of the flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, a little at a time, beating well after each addition.
  2. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together remaining sugar and 1 dessertspoon cinnamon; set aside.
  3. Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Then roll up the log into a pinwheel. Place the pinwheels in a lightly greased 23×33 cm (9×13 in) baking tin. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 180 C / Gas mark 4.
  4. Bake in preheated oven for 30 minutes, until golden.