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Tuesday, January 26, 2010

Sweet Dough, How I Adore Your Versatility!

Here is a great sweet dough recipe to make cinnamon buns (rolls). According to my mother, these were the best cinnamon rolls of her life! Which is a compliment, since she's always trying cinnamon buns from anywhere she can get her hands from!

On top of being scrumptious, this recipe is one of the easiest ones I've ever encountered for sweet dough. You throw all the ingredients in your mixing bowl with the dough hook attachment and let it go on medium slow speed till a ball is formed. If not all the flour has been absorbed, you can dump it on the counter and knead it by hand without adding any more flour.

Here's the recipe:

- 1 cup milk (1 minute in microwave)
- 1/4 cup warm water (can be put with the milk in the microwave)
- 1 tsp vanilla
- 1/2 cup butter (room temperature)
- 2 eggs (room temperature and beaten with a fork before putting in mixer)
- 1/2 tsp salt (if using salted butter, omit the salt)
- 1/2 cup sugar
- 5 cups flour
- 3 Tsp Quick Dry Yeast

Now add it all in your mixing bowl with the dough hook attachment and mix on the slowest speed to let all the ingredients incorporate together. As I said before, if it does not mix completely in the mixing bowl, you can always knead it by hand. Here's a video demonstrating a kneading technique. If doing so, do not add more flour to your dough.
Knead the dough into a ball and place it in a bowl. Cover it with plastic wrap so the plastic is in direct contact with the dough ball. Let rest 10-15 minutes.

In the mean time, here's the best thing ever that will transform your cinnamon buns entirely! Caramel anyone?
- 1/2 cup whipping cream
-1/2 cup butter
- 1 cup brown sugar
Combine all ingredients to a small pot and melt till the caramel is free of lumps and the butter is completely melted into the mix to form the caramel. Set aside.

Take your dough and punch it down softly to let the gas' out.

Roll it out into a large rectangle so that the dough is half a centimeter thick (eighth of an inch?) . Take some soft butter into your hand and spread the soft butter onto the dough with your fingers so cover the entire surface. Then add some brown sugar and cinnamon onto the surface as well.

Roll up the down tightly. When getting to the end of the roll, take the edge and bring it over the roll and pinch it into the roll to create a seal.

Let the roll rest on the counter while you prepare the pan.

To prepare the pan, spray an 9" by 13" pan with PAM or other aerosol non stick can. Then line the pan with parchment paper. The non stick spray helps to stick the paper to the pan.

When this is done, pour the caramel mixture in the prepared pan.

Cut the long roll in 12. Place the rolls in the pan to create a 3 rows of 4 (3x4) in the pan.

At this point you can cover with plastic again and let rest for 10-15 minutes.
Place in a 350 degrees Celsius oven until the top of the cinnamon rolls are golden brown.
Remove from oven and let cool off for 10 minutes.

After cooling off a little, place a parchment paper over the cooked rolls and place a tray or large enough plate, to cover the pan. What you will do is flip them onto a tray to have the caramel that is on the bottom, to become the top. This step can be quite tricky. Please where over mitts.

By this time, you will not be able to restrain yourself any longer to get a bite out of those cinnamon rolls. Please do enjoy responsibly! Always remember to share with friends and family!

NOW... if you feel like experimenting, you can take away a 4 inch strip of dough away from your rectangle of dough after rolling it out. That strip can be cut in long triangular shapes.

Spread with with butter and place a piece of your favorite chocolate on the inside. I used 74% cocoa.

Brush with egg wash (an egg yolk and half cup of milk)

then bake off in a 350 degree oven.

Enjoy! :)

Eat well, sleep well and till tomorrow!


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