The ability to maximize the limited time we have in a day is a priority for all of us—and one of the easiest ways to do so is by investing in a slow cooker and a foolproof book, like our current obsession, 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, crème brûlée.
Below is a peek at one of the book’s most creative recipes: slow cooker cinnamon buns! If you’re into the recipes you see here, be sure to join us for an exclusive book signing event with Martha Stewart herself tomorrow, Tuesday October 3rd, at Williams Sonoma Columbus Circle in New York City. 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 110°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 confectioners’ sugar
- Juice of 1/2 lemon
- 1 teaspoon vanilla extract
- 1/4 cup plus 2 tablespoons milk
1. Make buns: Brush the insert of a 5-to 6-quart slow cooker with butter. Line bottom with parchment paper and brush paper with butter.
2. 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. 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 1½ inches thick.
4. 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, 1½ 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. Make glaze: With an electric mixer, whisk confectioners’ sugar, lemon juice, and vanilla until smooth. Slowly add ¼ 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 from Martha Stewart’s Slow Cooker: 110 Recipes for Flavorful, Foolproof Dishes (Including Desserts!), Plus Test-Kitchen Tips and Strategies by the Editors of Martha Stewart Living. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Photographs by Stephen Kent Johnson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.