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  • Writer's pictureT.S. Curtis

Celebrating Ink & Crown - WITH RECIPE!

Just here for the recipe? See below

Ink & Crown -- book of my heart -- has been out for a year. On April 4th, I celebrated the huge accomplishment of putting that story out. I look at it and there are things I would change -- and I may have a few things up my sleeve -- but at the same time, I would not change it, or the journey to get there, for the world.

I’ve always kind of pictured Skylock as a place with heavier, heartier foods, mostly due to the consistent rain that covers the kingdom. Lots of stews, scones, breads, sausages, mustard based salads. 

I’ve always wanted to create the food from my books. Big goal. I almost write my books around food scenes, having been a cook in a previous life. This is a little step to that. For the 1-year anniversary of releasing Ink & Crown, I took to baking the troighean pastries Princess Amair mentions are baked on her birthday.

So the troighean, which is a bad translation of feet, are the footprint birthday pastries. They are little rolls filled with sweet (in the book cocoa) but as I am allergic to cocoa, I also made a cinnamon version. Then they’re stamped with a footprint motif. 

The story Amair tells is that when she was a kid, she would often be caught tracking mud into the kitchens. I also thought it was a a cute idea as birthdays often represent or are used to mark the different steps in life. 

These are essentially modified cinnamon buns and have been approved by some high school students. Enjoy! 

Prep time: About 40 mins

Bake time: 10 mins per tray 

Total time: About 1 hour 

Yield: 20ish

Note: I am a cook, not a baker, so most of my baking recipes have a cook’s chaotic flair



5 cups all-purpose flour

1/2 cup white, granulated sugar

1 teaspoon salt - I used himalayan pink salt (as that is what I had)

1 1/2 cups whole (3.25%) milk

6 Tablespoons salted butter

4 1/2 tsp instant yeast (2ish packets, unless you’re like me and buying it at Bulk Barn) 

2 large eggs, at room temperature

1/3 cup oat flour


5 Tablespoons salted butter

1/3 cup golden sugar (or dark brown) 

1 tablespoon cinnamon

1/3 cup granulated sugar

1 1/2 tablespoons cocoa powder

Dusting (optional) 


Cocoa powder

Vanilla sugar (optional)


  1. Combine flour, sugar, and salt in a large bowl. Whisk together until combined. 

  2. Over the stove or in a microwave (using a microwave safe bowl) combine whole milk and butter until butter is melted. Whisk to combine. 

  3. Add yeast to milk and butter mixture and allow to combine

  4. Slowly add the milk+butter+yeast mixture to the dry ingredients and combine slowly. Add eggs and combine. May begin to knead here 

  5. Add oat flour as needed and knead with hand until the mixture is no longer sticky.

  6. Allow dough to rest in a warm place for 10 minutes.

  7. Turn oven on to pre-heat 

  8. Melt butter for filling

  9. Combine golden sugar and cinnamon

  10. Combine white sugar and cocoa powder

  11. Set both mixtures aside

  12. Taking sections of dough, roll or stretch them out until they are almost entirely flattened out. Brush with melted butter and add sugar mixture of choice – either cinnamon, or cocoa, or a mixture of both. Then roll up. 

  13. Optional: Use cinnamon or cocoa powder to create a footprint shape on the top of the roll. 

  14. Place roll on baking sheet. Repeat rolling until you have rolled all the dough.

  15. Optional: Sprinkle whole tray with vanilla sugar 

  16. Bake for 10 minutes. Check that they have risen and are golden brown on top. Some of the filling may have leaked out a bit – that is alright

  17. Take out and transfer to cooling rack. Then enjoy!

Need some guidance? Check out the author making hers: Book Birthday Video

Happy reading, happy writing loves. -T.S. C.

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