The ability to maximize the limited time we have in a day is a priority for all of usâand one of the easiest ways to do so is by investing in a slow cookerÂ and a foolproof book, like our current obsession,Â Martha Stewart’s Slow Cooker.
This 272-page resource from the editors of Martha Stewart Living helps you to make the best of a slow cooker’s assets, like hands-off cooking and low, slow heat. As you’ll discover in the book, this doesn’t just mean simmering soups and braising tough cuts of meat; the appliance is always fabulous for cooking unexpected dishes like poached fish, scalloped potatoes and even a perfect cheesecake!
On top of comforting American classics (macaroni and cheese, turkey chili), in this book you’ll also find recipes inspired by a wide range of cuisines from around the world, including Indian saag paneer, Vietnamese beef pho, Ethiopian chicken stew, Japanese chawanmushi and France’s much-loved dessert, crÃ¨me brÃ»lÃ©e.
Below is a peek at one of the book’s most creative recipes: slow cooker cinnamon buns!Â If youâre into the recipes you see here, be sure to join us for an exclusive book signing event with Martha Stewart herself Â tomorrow, Tuesday October 3rd, at Williams Sonoma Columbus Circle in New York City.Â Tickets includes admission to event as well as a copy of the new book.
The scent of fresh cinnamon buns is a joy to wake up to. These are made with a very easy quick-rise yeasted dough rolled around a sugary, sweet-spicy filling, and finished with a drizzly glaze.
- 6 tablespoons unsalted butter, room temperature, plus more for brushing
- 1 1/3 cups warm water (about 110Â°F)
- 1 tablespoon active dry yeast
- 2 tablespoons honey
- 3 1/2 cups all-purpose flour, plus more for work surface
- 1 teaspoon coarse salt
- 3/4 cup granulated sugar
- 1/4 cup plus 2 tablespoons packed brown sugar
- 1 tablespoon ground cinnamon
- 3 cups confectionersâ sugar
- Juice of 1/2 lemon
- 1 teaspoon vanilla extract
- 1/4 cup plus 2 tablespoons milk
1. Make buns:Â Brush the insert of a 5-to 6-quart slow cooker with butter. Line bottom with parchment paper and brush paper with butter.
2.Â Combine the warm water, yeast, and honey in a bowl; let stand until foamy, about 5 minutes. Add flour and salt. With an electric mixer on low, mix until just combined. Increase speed to medium and mix for 5 minutes; let stand 10 minutes. Combine butter, both sugars, and cinnamon in a bowl; mix until smooth.
3.Â Preheat the slow cooker. Turn dough out onto a lightly floured work surface and roll into a rectangle, about 9 by 15 inches. Sprinkle dough evenly with cinnamon-sugar mixture. Starting from one long side, roll into a log, pinching seams to seal in filling. Slice log into 10 to 12 rounds, each about 1Â½ inches thick.
4.Â Arrange rolls, cut side down, in the cooker. Wrap lid tightly with a clean kitchen towel, gathering ends at top (to absorb condensation). Cover and cook on high until cooked through, 1Â½ hours (we prefer to bake these on high). After 1 hour, rotate cooker insert 180 degrees to prevent scorching. Turn out onto a wire rack to cool before serving.
5.Â Make glaze:Â With an electric mixer, whisk confectionersâ sugar, lemon juice, and vanilla until smooth. Slowly add Â¼ cup milk and beat on medium. Add more milk, a drop at a time up to 2 tablespoons, to reach desired consistency. Drizzle rolls with glaze just before serving. Serves 10 to 12.
Reprinted fromÂ Martha Stewart’s Slow Cooker: 110 Recipes for Flavorful, Foolproof Dishes (Including Desserts!), Plus Test-Kitchen Tips and StrategiesÂ by the Editors of Martha Stewart Living. Copyright Â© 2017 by Martha Stewart Living Omnimedia, Inc. Photographs by Stephen Kent Johnson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.