Very soft, moist buns that are not too oily or sweet. A cinnamon roll recipe worth keeping and repeating.
Ingredients
[makes 16 pieces in a square baking tin]
Sponge Dough
200 gm bread flour
2.5 tsp instant yeast
120 ml water
- Mix all ingredients into a soft rough dough. Cover and leave to proof for at least 1-2 hours.
Ingredients for Bread Dough
120 gm bread flour
60 gm superfine flour
60 gm superfine flour
2 tbsp milk powder
5 tbsp sugar
1/4 tsp salt
100 ml water or just enough to make a soft but not wet dough
- Add all the bread dough ingredients [except water and butter] to the sponge dough. Knead for awhile until well combined, then gradually add in water while kneading. Continue to knead until a soft dough is formed. Takes about 10 minutes then add in butter. Continue kneading until soft, smooth, elastic and dough does not stick to the fingers [about 10 minutes on medium speed].
- Shape into a ball, coat with some flour and cover with a clean cloth to proof for 15 minutes or until double in size. Punch down dough.
- Divide dough into 4 equal portions. Roll each portion into a square. Brush lightly with melted butter, then spread a tablespoon of blueberry pie filling, sprinkle cinnamon and icing sugar. Roll up tightly and cut into 4 pieces.
- Arrange the rolled dough in a square baking tray line with parchment paper. Repeat the same for the 3 portions. Leave to proof in oven for about 30 minutes or until double in size.
- Remove from oven and preheat oven at 190 degrees C. Before baking, brush with egg glaze and sprinkle some sugar [if prefered].
- Bake in preheated oven for 20 minutes. Remove to cool on rack immediately after baking.
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