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Monday, November 15, 2010

Cinnamon Buns

Looking through my collection of baking books, I came across the book written by Peter Reinhart. I remember buying this book on an impulse online, because there was another book on offer, and I thought that since I'm ordering one book, might as well make it 2. :)

A quick flip through the book, I noticed that most of the bread recipes are for rustic/sourdough breads, which I do not have the patience for. So I looked more closely and finally found a straight-forward recipe for cinnamon buns. So cinnamon buns it shall be!

The method is quite different from the norm. The butter, sugar, eggs were whipped together first and then flour and milk added. Interesting....

The baked buns were really good too! However, i did not add any white fondant (icing) onto the tops after the buns were baked as I found the bread sweet enough.

Original recipe by Peter Reinhart, and here's my adaptation:

Makes 8-to 12 large buns

What you need

  • 6.5 tbsp granulated sugar
  • 1 tsp salt (i omitted this coz i used salted butter)
  • 2.75oz salted butter at room temp (you can use shortening or unsalted butter or margarine)
  • 1 large egg, slightly beaten
  • 1 tsp lemon extract or grated lemon zest of 1 lemon ( I omitted this coz I do not have lemons at home)
  • 16 oz bread flour (you can use all purpose flour too)
  • 2 tsp instant yeast
  • 9oz whole milk (or buttermilk) at room temp
  • 4oz cinnamon sugar (mix 6.5 tbsp sugar plus 1tbsp ground cinnamon) (orginal recipe asked for 1/2 tbsp of ground cinnamon, i upped it to 1 tbsp)
What to do
  • Cream tog the sugar and butter on med-high speed on an electric mixer with paddle attachment. Whip in the egg and lemon extract/zest (if using) till smooth.
  • Add in the flour, yeast and milk. Mix on low speed till dough forms into a ball. Switch to dough hook and mix till dough passed pane test.
  • Oil a large bowl and transfer the dough into it. Cover bowl with plastic over and let it poof till double in size.
  • Transfer dough onto an oiled counter top and punch it down.
  • Roll out dough about 3/4 in in thickness and 14 inches wide by 12 inches long. Sprinkle cinnamon sugar onto dough and roll it up, swiss-roll style.
  • With the seam side down, cut into 8-12 even pieces each abt 13/4 inches thick.
  • Line 1 or more pans with baking parchment. Place the buns approx. 1/2 inch apart.
  • Poof at room temp for 75-90 mins, or until size had doubled.
  • Bake in preheated oven at 180C on the middle rack, for 20mins.



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