Delightful Healthy Recipes

You're my cuppycake!

Hotels and restaurants across the city have something special in store for kids on the occasion of Children's Day on November 14



Here's one day where you can let the kids go free without preaching to them what's healthy and what's not. And the little ones are spoilt for choice this Children's Day, on November 14, as several cafes and restaurants have designed a special kiddie brunch/lunch or even a special kids menu — with all the not-so-healthy but tastefully addictive stuff — designed specially by chefs.
For instance, Lotus Cafe at JW Marriott is organising a special Children's Day extravaganza where you can shower your child with gifts he'd love — scrumptious food, together with games and fun-filled activities like face painting, unique balloon creations, video games and famous mascots and clowns. Also, the centre piece on every table shall be the Candy Wonderland made of castor sugar and lollies. The kids buffet will include lip-smacking favourites like Chocolate Profiterole, Lamington, Chocolate muffins, cupcake assortment, chocolate doughnuts and fruit tartlets, apart from fish fingers with gherkin mayo, chicken nuggets with honey mustard sauce and ketchup, smileys and vegetarian wok noodles.
However, a separate buffet arranged for parents will comprise of Pan Seared Red Snapper Steak, Baby Crushed Potato & Pakchoy, Balsamic Ginger Veloute, Grilled Tenderloin, Onion Jam, Foie Gras Jus, and Wild Mushrooms Stuffed Chicken with Seared Polenta, Buttered Asparagus and Red Wine Jus. Also, there will be live counters serving Hand Tossed Pizza, Pasta, Chicken Shawarma, Khauswey or Roasts and Live Desserts. Says Neha Mathur, manager Lakeside Chalet, Marriott, "We decided the menu going by what kids like the most… cakes, sandwiches, doughnuts, smileys and soft beverages." She adds, "There is also a kids dance party and loads of dance floor games. We have a special cake that will be cut by the kids, plus there will be lots of gifts and prizes being given away."
Deliverychef.in too has some amazing offers for the day. You can personalise cupcakes with your kids' favourite cartoon character and customised messages with sugar work and candies. Moreover, it's also offering 20 per cent off on all kiddie flavours like bubble gum burst, cotton candy and tooty frooty.
Westin Mumbai Garden City has a Children's Day brunch on November 13. "We anyway have a special theme based brunch every Sunday. So this time we decided to make it special for kids. It's called 'bubblicious'. We have cartoon characters like Dora, Mickey Mouse and Minnie Mouse present in the party. There will be 20 different types of candies, mini burgers, nuggets and pastas," says Sachin Mylavarapu, director F&B, Westin Garden City Hotel. "We'll also teach them how to do icing on the cookies, which they could take back home as a souvenir."

Born. A petite

Whether it's Italian, Mediterranean or Carribean cuisine, this restaurant in the suburbs lures with its authentic food



Looks can be deceptive and I am a classic example. I might look like they starve me back home and I can't claim to survive on fresh air in the city of Mumbai either. But the secret coming straight from the kitchen onto your plate is that there is a lot of food that hides comfortably behind this petite frame! My close friends call me "bhukku" and half my Twitter matter is about the yummy things I binge on! My Twitter friends and DNA After Hrs were the unique ones who spotted the foodie in me and encouraged me to write and review a food column. As a staunch vegetarian myself, I hope to share some great recommendations to my veggie folks and hope to tempt the taste buds of those from the non-vegetarian religion too!
I begin my first food column with Out of the Blue on Pali hill, a restaurant I've been frequenting since school days, when it was exclusively a sizzler place. I have memories settled in different corners of this place — whether of birthdays, Christmas luncheons, farewell dinners, friendly get-togethers and, of course, a whole lot of official meetings and photo shoots!

The restaurant is perhaps one of the rare combinations of ambience and mouthwatering food. Its USP is the space and the efficient utility of each and every corner. The indoor arrangement has proximity to the bar and the outdoor seating is close to the live barbeque counter. Today, along with their famous sizzlers, the restaurant serves the city's finest Italian cuisine, along with their original and innovative variety of fondues such as the desi fondue, Chetinad fondue, pizza fondue and so on. My personal favourite? It's olives dipped in desi fondue.
The kitchen is a bunch of creative madness with chefs who believe that food can be fun if you want to invent new things. This place serves the most unique cold cheese bruschetta, which was a discovery by default by one of the young enthusiastic chefs, who forgot to heat the bruschettas before serving them. However, this slapstick version has now become the restaurant's running 'cold' favourite. Their Caribbean chef Michelle Fourniller is the latest flavour of the kitchen and specialises in Mediterranean and Caribbean cuisine.
And for all of you who, like me, believe that the company of the right choice of drink can make all the difference to the entire dining experience, try out the Jaljeera Mojito, which is the restaurant's farm grown recipe and an instant mood-pepping refresher.
Let me now, with a musically loud announcement, introduce to you, ladies and gentlemen, my crush on the menu that ensures I come for it again and again — the Vegetable Exotica. It's basically vegetables in cheese, aptly true to its name with its 'exotic' taste. Each time I'm at Out of the Blue, I order for this particular dish… to an extent that when the restaurant was revamping its menu, it retained this dish on the menu, specially for me! I think in the years to come, it shall be called Rao Exotica! If you haven't tasted the Vegetable Exotica, you haven't been to Out of the Blue. Just a reminder… it's on Pali hill. See you there!
Amrita Rao is an actor and foodie.

Green Peppercorn and cumin rubbed hickory smoke chicken with beetroot spaghetti: 
Chef Mrinmoy, 5 All Day, Colaba
Ingredients:
❉ Smoked chicken breast
2 nos
❉ Green peppercorn
crushed 10 gms
❉ Cumin toasted and
crushed 5 gms
❉ Garlic 5 gms
❉ Olive oil 1 tbsp
❉ Salt and black pepper
freshly ground to taste
❉ Beetroot flavoured
spaghetti 50 gms
(alternately regular
spaghetti)
❉ Red wine 30 ml
❉ Balsamic vinegar 10 ml
Procedure:
❉ Burn about 50 gms of
hickory wooden chips
which has been soaked
in water. As they begin
to smoke put it in a steel
vessel with the chicken
breast not touching
each other which has to
be coverd with a cling
wrap for 10 mins.
Marinade chicken
breast with oil, salt,
pepper, cumin, garlic
and green peppercorn
for at least 30 minutes.
Sear the chicken
breast both sides
for a minute each
and put in the
oven for bout
10-15 mins.
Keep the pan
aside for the
sauce. Toss the
spaghetti in olive oil
and garlic with
seasoning. Add the
red wine and
balsamic vinegar in
the pan used to sear
the chicken and
reduce. Place the
tossed spaghetti on a
plate, place the chicken
breast on top. Pour the
sauce over.

Tea smoked quail: Chef
Mahesh More, OPA, Juhu
Ingredients:
❉ 3 Quail
❉ 1 tsp rice wine
❉ 1 tsp salt + salt to taste
❉ 5-6 spoon veg oil
❉ 3 tsp tea leaves such as
black, jasmine, litchi,
lapsang, souchang
❉ 5 pieces dry tangerine
peel
❉ 1/2 tsp castor sugar
❉ 5 tsp sesame oil
❉ 1 garlic chives
❉ 2 tsp light soya
Procedure:
To prepare the quail, rinse
and dry the birds.
Cut off the necks
and wing tips,
then split each quail in half
along the breast bone. In
large shallow bowl, stir
together the wine, 1 tsp
salt and a tsp vegetable oil.
Add the quail and turn in
the mixture rubbing the
birdswith your fingers to
coat evenly. Leave for 20
minutes, turning twice. To
bring water to a boil in the
base of a steamer. Set
the quail on the metal
steamer rack, cover
tightly, reduce the heat
so the water continues to
simmer and steam for
five mins. Remove the
quail on the rack and
place the rack over a plate
or bowl to drain. Line a
large, heavy sauce pan or
wok with a double
thickness of alluminium
foil. Place the tea leaves,
tangerine peel and sugar
on the foil in the bottom of
the pan and set over a
medium heat. Place the
quail on the rack in the
pan. Cover the pan and
smoke - cook until golden
brown about 12 mins.
Remove the quail from the
rack and brush them with
2 tsp of sesame oil.
Sprinkle lightly with salt. In
a wok, warm the remaining
2-3 tsp veg oil over high
heat. When hot add the
chives and stir fry until
they begin to wilt. Spread
the chives on a platter and
arrange the quail on top.

Smokin' hot!

'Smoking technique' is the new alternate, innovative way of cooking that city based chefs are taking to



Smoking technique is a traditional method that is mostly used for preserving food materials, but has now become an integral part in the kitchen as well. With new restaurants opening, whose menu mainly comprises of dishes made of smoked techniques — starting from starters to even drinks, this innovative way of cooking has become the talk of the town.
The smoking exposes the food material to flavourful compounds released from the wood, apart from retaining its original flavours. Though the cooking may sound easier through this method, but one also has to take into account the various elements involved in it. "Smoking technique involves two types of smoking — cold and hot smoking. Cold smoking produces the satiny, moist texture, while hot smoking results in the firm and dense texture," says Mrinmoy, owner and head chef of 5 All Day restaurant. Sous Chef Sahil of Two One Two Bar and Grill adds, "Smoking technique helps in maintaining the juicy flavour while absorbing a nuance of smokiness that adds like a fabulous seasoning." Chef Alain Coumont of LPQ (Le Pain Quotidien) says, "Smoked food develops a beautiful golden colour. The meat on the outside becomes a light brown, red, or almost black depending on the type of wood used, heating temperatures and total time smoking."
Inspite of all this when the issue comes to the healthy aspect, chefs are not sure whether smoke technique is indeed the healthiest way, "It's a debatable topic. One may argue that chemicals from the wood and carbon monoxide from smoking may not be the healthiest option. The only thing is there is no harm in having them once or twice, but just don't make it a habit," adds Chef Mahesh More of OPA.
Local restaurants use woods depending on availability and saw dust for the technique. And one of its merits is that this method is perfect for novices, since it doesn't require any extra time or drip pans.

reviewS BY CELEB Guests A slice of Japan

This restaurant in town caters to your love for authentic sushis, shitakes and more...


We are big fans of Japanese food. And hence for my last review, I could not miss out on this Japanese restaurant that's easily the best in Mumbai. Situated at the Taj Mahal Palace and Tower overlooking the Gateway of India is Wasabi, which I feel is Mumbai's only true-blue Japanese fine dining signpost. After so many years with so many Japanese restaurants sprucing up in Mumbai, Wasabi still stands tall, having silenced critics with its consistently high standards of ingredients, preparation and presentation, and the fact that reservations are norm even on week-nights.
The recently restored restaurant has an all new decor with a cheery and dramatic red lacquered staircase, a glazed glass and steel lift zooming you up from the Harbour Bar into this small 'magic box'. The key feature of Wasabi by Morimoto is the bold, sculptural round table that dominates the room and is complemented by an over-scale custom hammered metal light fixture. The overall look is crafty, traditional Japanese and the sushi counter and teppanyaki kitchen serve as focal points of activity, with the teppanyaki area defined by a large art piece.
The food fare here is authentic Japanese. Many of the ingredients are apparently flown in everyday from around the world and most from Japan too. We started by ordering a plate of spicy salmon sashimi roll and a spicy shitake roll (the veg version). The sashimi was just so fresh! The wasabi that came along with it seemed creamier and of a different texture. We were later told that a lot of restaurants usually make the Wasabi paste with some powder and they were one of the few places to use the actual root. The chef then created a special squid salad, which was delicately done with pine nuts and walnuts. The flavour and the seasoning was done just perfectly without an overdose of any dressing. It was a light seasoned salad in which you could savour the taste of each ingredient. Among their famed Sushi dishes are also the Spicy Tuna, Soft Shell Crab and the vegetable combo... sheer bliss, paired with a fine Barbaresco D'Alba Italian red wine or their legendary cold Sake. You also cannot miss out on their Black Cod Miso. It was simply out of this world. It was this big and beautiful and juicy piece of fish, marinated in Miso. It was soft and had the most succulent flavour ever!
There is an outstanding and dedicated veggie menu as well. Japanese Pizza (yes this exists), Veg Epice, Spinach Tempura, Veg Sushi (a No-Nori Veg Sushi is on the cards), Newspaper Vegetable Purse and Edamame too.
My verdict? Wasabi is at the pinnacle of freshness and everything is prepared to perfection. The best part is that the food does not weigh you down and the service is super-efficient and full of warmth. This is one place where I will keep coming back for sure!
Raveena Tandon is an actor and a foodie.

It's early in the morning and everyone in the house has already taken a bath. A month long house-cleaning spree is over. You can still smell the new paint, and feel happy that all the effort you've put in to make your house look clean and beautiful has paid off. Now, it's time to decorate the house further with a rangoli at the entrance and brighten the walls with colourful lights. Only few hours are left for Lakshmi Puja. It is said that the Goddess Lakshmi enters only beautiful and clean houses.
Today is the most important day of Diwali as the Goddess Lakshmi is worshiped in most Hindu homes. After all the preparations are done like cleaning of house, making of sweets, and clothing in new dresses, it is time to worship goddess Lakshmi. The goddess' picture or idol is decorated, and people offer sweets, fruits, money, jewellery, silver and gold coins to Laxmi. The primary reason for the prayer is that the goddess Lakshmi is called the goddess of prosperity and wealth, and it is believed that if you worship Lakshmi on this day, she will bless you with happiness and prosperity. Some people also worship Lord Ganesha and any other god they believe in along with the goddess Lakshmi.
Goddess Lakshmi is the consort or wife of Lord Vishnu and is the known as the goddess of prosperity, purity, chastity and generosity. She sits on a fully blossomed lotus and her four hands represent four spiritual virtues.
"We have painted our home especially for Diwali and decorated it to make it look beautiful. Diwali is an occasion that brings the entire family together and spreads happiness. I believe diyas are lit at the entrance to keep the evil away and bring prosperity. We worship silver coins and any other ornaments that we purchased on 'Dhanteras'," a resident of Nerul Pramod Narayan Srivastav said.
The puja starts with a ritual bath of the god and the goddesses with water and then with panchamitra (rose water). A row of diyas (candles) are lighted in front of the deities to ward off evil spirits. "I believe in decorating my home beautifully this day. I feel the entrance should look the most beautiful so I light it with candles and decorate it with fresh flowers," a resident of Army colony Archana Srivastav said.
On the day of the puja account book, and other money related items are also worshiped by people. "I purchase a silver coin every year during Diwali. On this day I worship all the silver coins that I purchased over the years," a Nerul resident Babita Changotra said.
"We perform puja of all the things that are related to wealth. I arrange fruits, sweets and snacks are in a plate and offer it as 'prasad'. After we light candles and burn incense sticks, we say prayers dedicated to the goddess," Koparkhairane resident Sangita Sinha said.
The puja ends with burning of crackers.

Though known as the 'festival of lights', Diwali is more synonymous with scrumptious sweets and delicacies like ladoos, halwas, mithai, cashews, almonds and so on, that seemingly turn into not-so-sinful indulgences. Yes, we agree festive binging is justified, but here's how to curb the calorie overdose...
Use skimmed milk to prepare dishes like shrikhand, rice puddings like kheer phirni, Bengali sweets, fruit custards, etc. For instance, gajar ka halwa can be made at home using condensed milk instead of khoya or mava.
Plan your meals. "Before eating snacks, drink water to bring in the feeling of fullness. Keep drinking water, as it helps alleviate false hunger," suggests nutritionist Vaishali Marathe of Kohinoor hospital.
Instead of loading your plate to the brim with sweets, just take a few, may be one or two, and eat them slowly and gradually. Before eating snacks, remember to drink water to bring in the feeling of fullness. Keep drinking water as it helps alleviate false hunger.
"Opt for Anjeer barfi as anjeer is not only a good source of fiber, but is also is very rich in calcium. Adding roasted almonds to this sweet would not only enrich its taste but also the nutrition value," says Suresh Thampy, Executive Chef, Courtyard By Marriott, Mumbai International Airport. Kaju katli and gulab jamuns, on the other hand, are high in fat and sugar. Sweets and desserts must ideally be consumed post meal.
Find sugar alternatives. "Rose petals add fiber content to a dish and are more appealing as opposed to high sugar options," says Suresh. Substitute low fat paneer or cottage cheese for regular paneer. Paneer is the protein provider and also rich in calcium.
Most of us may not give a product labeled 'sugar-free' a second glance without realising that the manufacturer is only using other sweetners such as honey or jaggery and not refined sugar per se. "Calorie- wise however, this makes no difference to the product at all and is still going to add the inches to your waistline," says nutritionist Pooja Makhija.

The easier Atkins

The Dukan Diet gained in prom
nence when it was credite
with Kate Middleton's svelt
figure. The diet, launched i
France and hailed as the “eas
er Atkins”, promises weigh
loss while eating as muc
meat, fish and fat-free yogur
as the dieter likes. In a nut
shell, the Dukan Diet consist
of four stages
In the first stage, Attack stage
you live on only protein-ric
foods for up to ten days. Th
time spent on this phase de
pends on how much weight yo
have to shed. The Attack phas
involves having eggs for break
fast, fish for lunch and steak fo
dinner. Other foods in thi
phase are lean and skinles
chicken, turkey, lean ham, se
food such as crab and mussels
cottage cheese and skimme
milk. These must be cooked m
nus added fat but you can us
spices, lemon, vinegar and so
sauce to season them. In add
tion, dieters have about two ta
blespoons of oat bran each da
for fibre and at least 1½ litre
of fluids such as water, tea, cof
fee and herbal teas
The Cruise stage is next, whic
involves adding unlimite
amounts of certain vegetable
every other day. If you make
to your goal weight withou
falling off the Dukan wagon
you can enter the Consolidatio
phase. This is when 'norma
foods — such as bread, break
fast cereals, fruit, pasta, rice
oils and butter along with th
odd glass of alcohol — are grad
ually re-introduced. Dieter
have to follow the Consolida
tion phase for five days fo
every pound lost on the diet
While this diet insures rapi
weight loss and is comparative
ly simple, eating around thre
or four times your daily protei
quota can put a strain on th
kidneys. In spite of the oa
bran, daily fibre intakes ar
usually lower than targets
which can caus
constipation

Why the bunny is perfect for your tummy

A minimalistic cooking style coupled with the copious use of fresh fish, lean meat, herbs, vegetables and olive oil has given Mediterranean cuisines a healthy tag, even as a profusion of regional variations gives them wide appeal,


You're going to eat a rabbit? But they're bunnies," exclaimed a colleague when she heard about my assignment.

But rabbit meat is one of the characteristics of traditional Mediterranean cuisine and I soon discovered how tasty it can be. Besides, I learned they're more economical to breed than chicken, they take up less space than poultry and their food is cheaper and more easily available than chickenfeed.
Like chicken, rabbit meat is mild and can be flavoured easily. It is also a lean meat, making it healthier than most poultry and livestock.
At the JW Marriott Hotel's Lotus Cafe, executive sous chef Himanshu Taneja presented three classic French preparations of rabbit which brought out all that is good about Mediterranean fare— cassoulet of rabbit, seared rabbit loin, and spiced rabbit liver. The famous refinement of French cuisine was apparent especially in the delicacy of the rabbit loin cooked lightly in wine and served with saffron potatoes and a dash of rosemary sauce. "This cuisine came about as a result of the creative impulse of the Renaissance," points out chef Taneja.

Health quotient
The liberal use of fresh herbs and vegetables, along with fish and lean meat, is what is making the so-called 'Mediterranean diet' popular the world over today among the health-conscious. The cuisine actually spans all the way from France and Italy to Lebanon and Morocco, but what they have in common across these regions are their cooking medium — mostly olive oil — and protein sources. "Fish is the most commonly used protein source because the Mediterranean Sea provides easy access to fresh seafood," says Marco Priolo, Italian chef at Stella, The Leela. "The region's rocky terrain can't support larger herding animals like cows, limiting meat options to livestock, poultry and game."
Adding to the health quotient is the minimalistic cooking, which retains natural flavours and nutrients. "In India, we tend to over-cook everything, even the most basic vegetables, and in the process, kill the nutrients," says Joy Bhattacharya, executive chef at the Trident Hotel.
The cuisines of Spain, Italy, Morocco and Greece in fact earned their Unesco status as 'intangible cultural heritages' last November to prevent their 'healthy food culture' from getting eroded by fast foods.
Regional variations
The term 'Mediterranean' applies to all the cuisines of the region, but each region also has a distinct variation. Even the olives grown and pressed in Spain are different from the olives that make Italian and Greek olive oils. Wine, used liberally in cooking Italian, French and Spanish food, is hardly ever used in the North African regions of Morocco and Lebanon. "Because of the complexity of the region's history, cultures, religions, and geography, Mediterranean food has developed in a variety of regional cuisines based on a divergent geography that ranges from the Alpine to coastal climes," says Taneja.
Take, for instance, rice dishes: The Italian risotto, Spanish paella, and Egyptian biryanis are worlds apart. This is because the rice grown in each region is different and it is also cooked differently. While the Spaniards cook it with meat, vegetables and paprika, the Italians prefer cream or cheese in it, and the Egyptians use spices, tomatoes and peppers.
Sometimes there is a variation of essentially the same dish from region to region. Caponata, for example, is a classic Sicilian dish made with capers, tomato sauce, celery, onions, fresh tomatoes, vinegar, sugar, basil, pine nuts, olive oil and salt. "The main ingredients are cut into small cubes and sauteed, then dried on paper towels and mixed with all the other ingredients," says chef Priolo. The French version of caponata is the ratatouille; in Spain, a similar preparation is called 'pisto manchego'; in Greece, it's called 'lemon-marinated vegetable'; and in Lebanon, this will be a vegetable salad with tabbouleh.
Similarly, in Greece, a charcoal-grilled sirloin steak is topped with spinach, olives and Feta cheese. In Spain, the sirloin steak is marinated in paprika and cooked with a tomato olive salsa. In Italy, a gorgonzola-topped steak is cooked in creamy polenta. And in France, the steak is marinated in thyme, grilled and served au jus with roast potatoes.
There is something essentially Mediterranean about these cuisines and yet they offer so much variety that it can also blend in with other cuisines. Chef Bhattacharya points out that most Indian foods go well with south Mediterranean cuisines such as Lebanese, Moroccan and Egyptian, and he likes to serve tandoori chicken with hummus. Strange combination? You'll be surprised.

Getting sticky with it

The cinnamon bun is perfect for holiday baking but there are simpler variations that can be tried anytime
It's an early holiday morning. Sleepy-eyed, you sneak out of bed into the kitchen. The only sound you can hear is the soft whirr of the refrigerator. You pull out the tray of cinnamon buns from the refrigerator and then jump back into bed for about an hour and a half or so. That's just the amount of time the dough needs before it meets its fate in the oven. Another thirty minutes of baking, and the whole house is redolent with a sweet, warm, cinnamon rich smell. It's a smell that you always want your house to be enveloped in, a smell that was worth the break in your sleep. The oven timer goes off, you pull out the tray to be greeted by golden-hued spirals of sweet buns. It's time to summon the family and share cinnamon buns over coffee.
Making cinnamon buns is no big feat. It takes as much active time as, say, cupcakes. The inactive time is spent either waiting for the dough to rise or for the buns to bake in the oven (You do know that poking into the dough in anticipation is not counted as active time?) It probably feels like a lot of work because of all the expectation that builds while you wait, that you can't think of anything else but how the dough will transform into cinnamon clouds of heaven.
There are two types of cinnamon buns you can make. The flaky, almost pastry like (the kind you get at Cinnabon) or the ones made with dough that's enriched with milk, eggs and sugar — a poorer cousin of the brioche. The latter is simpler and one that I have baked many times. Once you've got the hang of it, you won't need to wait for a holiday to bake. Also, you can use the same dough to make dinner rolls, the Jewish Challah or the Babka.
The first time I tried a cinnamon bun recipe, I went all out — piping hot sugar syrup to make caramel and a hunt for pecans around the city to make sticky cinnamon buns — caramel coated and spotted with bits of toasted pecans. That was dessert for breakfast.
Other variations worth a shot include: nuts and raisins rolled into the filling, cream cheese icing spooned over the buns or a generous amount of fig jam spread on the dough before rolling.

Cinnamon Bun Recipe


Ingredients
Dough: 1/4 cup warm water l1 tsp instant yeast l60g sugar l3/4 cup milk l100g butter l 3 large egg yolks l 500g flour
Filling:100g demerara l1 tbsp ground cinnamon l100g unsalted butter

l Dough: In a bowl combine warm water, yeast and 1 tsp sugar. Stir to dissolve and let it sit until foamy, about five minutes. Add milk, butter, remaining sugar, egg yolks, salt and 3/4th of the flour. Knead until blended. Add the remaining flour and knead the dough until smooth and slightly sticky (add flour if it's too wet).
l Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat it with the butter inside. Cover the bowl with plastic wrap. Let it rise in a warm place until doubled in volume, about 2 hours. Then punch down the dough. Turn out onto a lightly floured cutting board and let sit 20 minutes.
l Filling: Combine brown sugar and cinnamon and softened butter. Roll out dough into a 12x 18 rectangle and spread the cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down and cut crosswise into 15 slices. Dental floss does a neat job. Place dough slices in a large buttered baking dish. Cover with plastic wrap and refrigerate overnight.
l The next morning, remove the rolls from the refrigerator and let stand at room temperature for 90 minutes. Preheat oven to 190°C. Brush the top of the dough with egg wash (equal parts egg and water beaten together) Bake golden brown, 30 to 35 minutes. Remove from oven and serve warm.