As all good things must come to an end, so too must 2015. And in thinking back over the course of the year, where we started and how far we've grown (alongside each of you) we cannot help but feel immense gratitude to you, dear Clementines, for joining us here, day in and day out. It has been a wild and wonderful year full of change—of new beginnings and bittersweet ends. We faced hardships, became intentional, informed and thoughtful, chatted with women who inspire, found beauty in the every day and cheered each other on the entire way.
So thank you. And if you have any thoughts on what you'd like to see, read and feel here, we welcome your input. Please let us know how we can build this community to help and inspire you.
Now we leave you (briefly) with a parting gift: delicious braided cinnamon rolls from our friend Carly Diaz (already on our Christmas day agenda!). Happy holidays, friends! We wish for you moments of peace and cheer, of slowing down and enjoying the season with those you hold dear.
And we absolutely cannot wait to share all we have in store for 2016—see you in January and cheers to the new year!
10 Tbsp butter, softened
1/3 cup sugar
1/4 tsp vanilla extract
1/2 tsp salt
2 cups milk
5 tsp dry, active yeast
2.5 cups all-purpose flour
1 cup wheat flour
12 Tbsp butter, softened
1/2 cup sugar
2 1/2 Tbsp cinnamon
1/2 tsp vanilla extract
1 egg yolk, lightly beaten
Mix butter, sugar, vanilla and salt in a large bowl.
In a small saucepan, heat the milk until 110°F.
Remove from heat and add yeast, stirring until dissolved. Add milk mixture to butter mixture and combine.
Slowly add flour, stirring with a wooden spoon until it is thick enough to knead with your hands.
Form into a round ball, then cover the bowl with a kitchen cloth and leave to rise in a warm place for about an hour, or until double in size and full of air pockets.
Mix butter and sugar for filling, adding in the cinnamon and vanilla at the end.
Heat oven to 425°F.
When the dough is ready, divide into two pieces and roll in a rectangle 1/4-inch thick.
Spread half the filling on top and then fold twice to form three layers.
Cut into long strips of dough and then cut each strip in the middle, leaving the top inch uncut. Twist the two strands together and then twist the whole strand twice around and tuck the end in.
Place knots on parchment paper, cover with a cloth, and let rise for 30 minutes.
Brush the buns with an egg yolk and sprinkle with sugar.
Bake the buns about 7-9 minutes until golden brown. Cool on a wire rack.