Baking: Cinnamon bun Day Part 1

So far I've done this:

Mix all the ingredients for 10 minutes. No need to melt butter and heaten milk. The blending process will make it warm enough for the yeast to wake up.

Put a towel over it and place in a warm invironment.
40 minutes later it will look like this.

Put in on your baking table with just the smallest amount of flour.

Use your rolling-pin to make it B I G.

Spread butter/cinnamon/sugar mixture on half of the dough.

Like this.

Now gently fold the dough together.

Making it look like this.

Shred the dough to about 20-22 pieces.

Cut it into a pair of pants. (You don't have to do this step. You can move on to the next one, but I always do it like this)

Tvist it.

Turn it. Number 6 makes good buns.

Tuck in the little end in the middle. Makes it look like a turd, right!

All the little cinnamon buns in their little homes.

Other view.

If you are going to eat the buns today - put them in "paper cups" (what the hell is the english word for that?) to make them look nice.

But are you going to put them in your freezer I recommend you NOT to put them in paper cause it will only fall off and make you swear.

And now my little buns are safely tucked in to grow and be a bit bigger.

Put in a warm, and preferably bit moist place, for about 40 minutes.

(The professionals recommend to put them in the oven (on OFF) and put a kettle of boiling water at the bottom.)

And this is where I'm at right now. Waiting, waiting....

Baking: Homemade vanilla sauce

1,5 dl double cream
1,5 dl milk
2 table spoons sugar

3 egg yolks
1 tea spoon vanilla sugar
2 dl double cream

Give the milk and the cream a quick boil. Let cool off for a while (paint your nails Goth black or try out all your shoes meanwhile).

Mix the egg yolks with the sugar (I'll use the whites for tomorrow's lemon and marengue pie). Slowly pour it into the milk+cream as you stir.

Back to the heat.
Carefully heat up the mixture while stiring gently without boiling it. When it is quite thick - remove!
Since I assume your Goth I will put up a warning: Don't put your hand on the hot stove, just turn it off.
Let cool.

After half an hour time an hour when it's cool you'll pour in the vanilla powder.

Lightly whip the 2 dl of double cream and gently stir into the vanilla mixture.
Ta-daa! A perfect homemade vanilla sauce with not too much sugar, but still deadly good with an applepie (or a rhubarb pie as I'm making).

And to make it Goth use real vanilla sugar to get the black dots in it. Always try to incorporate Goth where you can!