Rachel’s world is confined to the protective walls around her city. Beyond them are violent wanderers, extreme terrain, and a danger straight out of legend: a beast called the Cursed One that devastates everything in its path.
When Rachel’s father goes missing, she is desperate to search for him. But her attempts to flee the city bring her to the attention of its overbearing ruler. His efforts to control her make the world within the walls seem as dangerous as that outside.
Her only chance at escape is Logan. Once her father’s apprentice, and now her only protector, he feels that helping her might mean losing her completely. But if he can put his feelings aside, they might be able to save more than Rachel’s father. They might be able to break down the walls, and set their people free.
Last year we had the honour of hosting an interview (read it here) with debut author C J Redwine.
C J shared the personal food memory and the significance of the sticky buns featured in Defiance. “I was really close to my grandfather on my mother’s side. I had a very rough childhood, but he was my rock. He showed me what quiet, unconditional love looked like, and I based Oliver on him. He always baked for us, and one of his favourite treats to make was sticky buns! They’re like yeasty rolls with cinnamon and raisins inside and then they’re drizzled in a sticky maple-cinnamon syrup after they come out of the oven. I don’t have his recipe, he died before I could get it, but I wanted to honor what he meant to me by putting him in a book”.
I thought that I would pass the time waiting for the release of Deception (Defiance 2), by attempting to recreate the buns! The Buns
100mls/1/2 Cup of Warm Milk
2 tsp of dried yeast
50g/1/4 Cup of Caster Sugar
350g/2 1/2 Cups of Strong Plain White Flour, sifted
Pinch of Salt
1/2 tsp of Ground Cinnamon
150g/ 1 Cup of Raisins
25g/ 3TBS Butter, melted and cooled until tepid
1 Medium Egg
Oil/ Oil spray to grease
Mix together the yeast with 1 tsp of caster sugar and 1 TBP of Warm milk to create a paste. Add the paste to the remaining warm milk ad set aside for a few minutes to allow the yeast to activate.
Put 226g/1 1/2 Cups of flour in to a large bowl. create a well in the centre of the flour and add the warm milk/yeast milk. Cover and place leave in a warm place to “sponge”
Mix the remaining flour, sugar, cinnamon and raisins. Add to the yeast mixture along with the melted butter and egg.
Mix to form a soft dough. Place dough in a lightly greased bowl, cover and allow leave in a warm place for 1 hour or until the dough has doubled in size.
Knock back and kneed for a couple of minutes before dividing the dough and shaping in to buns.
Place on a greased baking sheet being sure to space the buns well away from each other. Cover and allow to rise for a further 30 minutes.
Brush with milk and place in a preheated oven (200c/390f) and bake until buns sound hollow when tapped on the bottom ( approx. 15-20 minutes).
150g/ 1 Cup of Icing/confectioners Sugar
1/4 tsp Ground Cinnamaon
I TBS Butter
60ml/ 1/4 Cup of Maple Syrup
1/2 tsp Vanilla Extract
Melt the butter and combine with remaining ingredients. Drizzle over slight warm buns