As our title implies, we are a crafting guild, mostly specializing in cooking professions. We will make our name in The Ebonheart Pact by being a big producer of all manner of foods, (Sweetrolls especially :D) that we will sell on the "Auction House". I've had alot of fun with a crafting-centred guild in the past (GW2) so I'd like to see how it is in TESO.
Please reply if you would like to join or ask any questions.
If you're looking forward to making Sweetrolls in The Elder Scrolls Online, why not make them in real life! :D
What you will need:
-Large deep muffin tray
-Greaseproof paper/baking parchment
-Sieve
-2 bowls
-Wooden spoon
-A pot
-A knife.
For the Sweet Rolls:
180g / 1 Cup Butter (Room Temperature)
175g / ¾ Cup White Caster Sugar
1 Teaspoon Vanilla Extract
2 Tablespoons Maple Syrup
2 Eggs (Room Temperature)
250g / 2 Cups Self-Raising Flour
2 Teaspoons Ground Cinnamon
125ml / ½ Cup Milk
For the Frosting:
200g / 1 Cup Cream Cheese
55g / ¼ Cup Butter
1 Teaspoon Vanilla Extract
125g / 1 Cup Icing/Confectioners Sugar
For the Cinnamon Syrup:
2 Tablespoons Butter
2 Tablespoons White Caster Sugar
2 Teaspoons Ground Cinnamon
Preheat the oven to 180C/350F. To prepare the muffin tray, cut small squares of greaseproof paper and stuff them into each muffin well – create folds and crinkles and then smooth them out to help create a rustic, uneven finish to the cakes.
In a large bowl cream the butter, sugar, vanilla extract and maple syrup together until pale and creamy. Add the eggs one and a time and mix well.
Sift in the self-raising flour and cinnamon then add the milk and stir gently until a smooth batter forms.
Fill the prepared muffin tray with the batter, filling each well nearly to the top and place in the pre-heated oven for 25-30 minutes or until golden brown (a skewer inserted should come out clean when cooked thoroughly). Set aside and allow to cool completely while you prepare the syrup and frosting.
Making the Frosting:
Add the cream cheese, butter and vanilla extract in a bowl and mix gently until combined.
Slowly sift in the icing/confectioners sugar and stir gently. Allow to chill in the fridge before using.
Making the Cinnamon Syrup:
In a pan on a medium-high heat melt the butter, sugar and cinnamon together until the sugar has dissolved. Set aside for use later.
Making the Sweet Rolls:
Unwrap the cakes from the paper and careful slice the puffy top off the cake. Turn the cake upside down so that the cut top is now the bottom.
Cut a small hole in the top of the cake that’s about 1cm deep and 1cm across. Pour a little of the cinnamon syrup into the hole.
Drizzle the frosting over the top of the cake and serve.
And there you have it, delicious Sweet Rolls!
