Rested in the morning, didn’t do much apart from reading and munching on snacks. Nice way to get over jetlag.
5.02km 40.20min 8.02min/km
Easy 5k around the field next to the church in the afternoon. It was hot but not as humid. My legs felt stiff and my whole body felt heavy so it took me a long time to get into any sort of pattern, and then it was time to head back. I wish I brought my roller with me, but in its absence I’ll do some stretches. Anyway I just taped it up.
Did some baking in the evening before dinner. Cinnamon monkey bread from this recipe. I’d never heard of monkey bread, so had to look up its definition: sweet, sticky, gooey pieces of soft bread with cinnamon sprinkled on it. The ingredients are in cup measurements so I tried to convert, with dubious success.
- 3x16oz (1.36kg) packages refrigerated buttermilk biscuit dough — this is the pillsbury dough they have available in the freezer cabinet
- 2 sticks (250g) unsalted butter
- 3/4 cup (180g) sugar
- 1/2 cup (120g) brown sugar
- 2tsp ground cinnamon
Cut biscuit dough into quarters, mix sugar and cinnamon in ziploc bag, add dough and shake. Arrange in a bundt tin. Melt butter and brown sugar then pour onto the dough pieces. Bake at 180ºC for 35mins, then turn out.
A very typical American recipe, using pre-packaged ingredients. I can’t get over the fact that they use packet cake mixes and pre-made frozen dough. There is a huge amount of butter and sugar and carbs in there.
The end result is definitely a sweet, sticky, gooey mess. It’s tasty though, and perfect as a tear and share bread/cake. I found it very rich, and liked how it was slightly undercooked so the dough pieces were melt-in-the mouth-inside.