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Grenada: Energizing Breakfast Recipes

 

breakfast-recipesGreetings from Grenada!

We’ve been a bit slack with sharing our recipes lately and have had several requests. So let’s start off with a handful of the most popular breakfast recipes.

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Breakfast Recipes: Cinnamon Buns

I’m addicted to these and so are most of the customers that try them. They’re quick to make and with the amount of spice that Grenada has, just one bite at home will provoke some great holiday memories.

You don’t have to have them at breakfast either, they make a great mid-morning energy booster with a coffee. They store for a day or so in a tin (if you live in cooler climes anyway).

You’ll need just 30 minutes of active time to make them and about 1 hour 2o mins in total.

2 cups of strong white flour
200 ml milk1 tsp salt1 tsp dried yeast
2 tbsp brown sugar (use Demerara if possible)
1 egg + top up with water to 1/4 cup
3 tbsp butter

Filling:
2 tbsp melted butter
1 tsp cinnamon
1 egg beaten
1/3 cup brown sugar
1/4 cup raisins
Frosting:
1/2 cup icing sugar
1 tsp milk
1/4 tsp of vanilla extract

Mix the dough just as for bread. Store in the fridge overnight in a greased bowl. If you are strapped for time, then just 30 mins should be enough. Roll out to 10×16 inches rectangle.

Spread the melted butter onto the dough. Sprinkle with brown sugar and cinnamon. Add raisins and chopped walnuts or pecans if you prefer. Roll up dough to 16 inch long and seal the edges with beaten egg. Slice into 12 rounds.

Place on baking tray with space between them. Sprinkle with water and allow to rest in warm place for 30 minutes. They should double in size. Brush with remaining beaten egg.

Bake at 180-190C for 15-20 mins.

Mix the frosting together – and spread on the buns when they are cool.

Here are some other foods to try when you visit Petite Anse Hotel.

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In the next post or so we’ll be sharing another one of our mouth-watering breakfast recipes.

 

Comments

  1. Karen Madsen Densford, November 20, 2013

    Do you have a recipe for cheese buns and current rolls? I have been off island for two years now and miss them terribly. Thanks for the cinnamon roll recipe. It is so authentic it almost makes me cry from homesickness!

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