Sub) 시나몬롤 만들기 Cinnamon Buns Recipe
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9 ماه پیش
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Hello, this is Jadore.
This week’s video is cinnamon buns!
Cinnamon buns can be made in the Swedish style (=Kanelbullar), where they are individually twisted and formed without any icing.
But my favorite is the American style, in which buns are put together and have icing on them.
I think they're more moist and softer so this time I made them in the way.
If you make the same dough by folding and cutting it into strips and twisting it like yarn, you can make it like Kanelbullar.
Adapt it to your taste :)
The bun itself without icing is also so tasty!
▶Ingredients (for 19.5cm * 19.5cm square mold)
- The frame size does not have to be the same.
If you don't have a proper mold, you can just bake them individually without a mold.
[Bun dough]
270g Bread flour (I used 12% protein content)
125g Whole milk
50g Egg
45g Granulated sugar
3g Sea salt
5g Instant yeast
70g Unsalted butter
* When using a stand mixer
1) Add flour, sugar, salt, and yeast to a mixing bowl and mix evenly with a beater.
2) Add cold eggs and milk and mix until evenly mixed without any powder.
3) Switch to the hook and mix at medium speed for about 8 minutes.
4) Add room-temperature butter in portions and mix for another 8 minutes in total at medium speed.
5) Perform bulk fermentation in a warm place until the dough expands 2.5 times in volume (about 1 hour).
* When kneading by hand
1) Mix the warm milk and eggs well and set the temperature to around 40 degrees Celcius.
2) Add salt, sugar, and yeast and mix.
3) Add the flour and mix with a spatula until the powder is barely visible.
4) Add soft butter at room temperature and mix until all of it is absorbed into the dough.
5) Rest in a warm place for 15 minutes.
6) Stretch and fold the dough 10 to 15 times, and knead by hand for about 5 minutes until the surface is smooth.
7) Ferment in a warm place for 20 minutes, then stretch the dough and fold it in four directions. (Stratch&fold)
8) Ferment again in a warm place for 20 minutes, then stretch the dough and fold it in four directions.(Stratch&fold)
9) Lastly, ferment the dough in a warm place until it is 2.5 times larger than the dough from the beginning. (for about 30 minutes)
10) Using a rolling pin, roll it out into a rectangle measuring 34cm wide x 30cm long x 4.5mm thick.
11) Spread the cinnamon filling thinly, roll it up, cut off both ends and divide it into a total of 9 pieces, about 3.5cm thick each.
12) Place the dough in the mold and perform the final proofing in a warm place until they stick together. (approximately for 40-50 minutes)
13) Bake in a preheated oven at 180 degrees Celcius for 25 minutes. (Wiswell Lumi Oven/ Top&Bottom Heating Mode (No convection mode))
* If you bake in a convection oven, bake at around 160 degrees Celcius. If you think it's getting too dark during baking, cover the top with foil and continue to bake.
[Cinnamon filling]
50g Unsalted butter
75g Dark brown sugar
6g Ceylon cinnamon
1) Put unsalted butter, brown sugar, and cinnamon powder at room temperature in a bowl and mix with a hand mixer.
2) Whip until the color becomes bright and the texture becomes soft.
[Cream cheese icing]
70g Cream cheese
6g Vanilla extract
85g powdered sugar
1g sea salt
20g Unsalted butter
Zest of half a lemon (optional)
1) Add room temperature butter and cream cheese together in a bowl and gently loosen.
2) Add vanilla extract, salt, and sugar powder and mix until smooth.
3) Once the baked cinnamon roll has cooled down and still warm, apply icing on top.
*Storage: Bread starts to age after baking, so it tastes best right after it has cooled slightly after baking. It can be stored in an airtight container at room temperature for up to two days, and when frozen, it can be stored in good condition for up to two weeks. When you eat it after storage, be sure to warm it up.
Instagram :Instagram: jadore________
-------------------------------------------------- -------------------------------------------------- -
Please indicate the source when using a recipe.
Secondary editing and re-uploading of the video is prohibited.
-------------------------------------------------- -------------------------------------------------- ---
‘Like’ and ‘Subscription’ are a great help in creating content!
Hello, this is Jadore.
This week’s video is cinnamon buns!
Cinnamon buns can be made in the Swedish style (=Kanelbullar), where they are individually twisted and formed without any icing.
But my favorite is the American style, in which buns are put together and have icing on them.
I think they're more moist and softer so this time I made them in the way.
If you make the same dough by folding and cutting it into strips and twisting it like yarn, you can make it like Kanelbullar.
Adapt it to your taste :)
The bun itself without icing is also so tasty!
▶Ingredients (for 19.5cm * 19.5cm square mold)
- The frame size does not have to be the same.
If you don't have a proper mold, you can just bake them individually without a mold.
[Bun dough]
270g Bread flour (I used 12% protein content)
125g Whole milk
50g Egg
45g Granulated sugar
3g Sea salt
5g Instant yeast
70g Unsalted butter
* When using a stand mixer
1) Add flour, sugar, salt, and yeast to a mixing bowl and mix evenly with a beater.
2) Add cold eggs and milk and mix until evenly mixed without any powder.
3) Switch to the hook and mix at medium speed for about 8 minutes.
4) Add room-temperature butter in portions and mix for another 8 minutes in total at medium speed.
5) Perform bulk fermentation in a warm place until the dough expands 2.5 times in volume (about 1 hour).
* When kneading by hand
1) Mix the warm milk and eggs well and set the temperature to around 40 degrees Celcius.
2) Add salt, sugar, and yeast and mix.
3) Add the flour and mix with a spatula until the powder is barely visible.
4) Add soft butter at room temperature and mix until all of it is absorbed into the dough.
5) Rest in a warm place for 15 minutes.
6) Stretch and fold the dough 10 to 15 times, and knead by hand for about 5 minutes until the surface is smooth.
7) Ferment in a warm place for 20 minutes, then stretch the dough and fold it in four directions. (Stratch&fold)
8) Ferment again in a warm place for 20 minutes, then stretch the dough and fold it in four directions.(Stratch&fold)
9) Lastly, ferment the dough in a warm place until it is 2.5 times larger than the dough from the beginning. (for about 30 minutes)
10) Using a rolling pin, roll it out into a rectangle measuring 34cm wide x 30cm long x 4.5mm thick.
11) Spread the cinnamon filling thinly, roll it up, cut off both ends and divide it into a total of 9 pieces, about 3.5cm thick each.
12) Place the dough in the mold and perform the final proofing in a warm place until they stick together. (approximately for 40-50 minutes)
13) Bake in a preheated oven at 180 degrees Celcius for 25 minutes. (Wiswell Lumi Oven/ Top&Bottom Heating Mode (No convection mode))
* If you bake in a convection oven, bake at around 160 degrees Celcius. If you think it's getting too dark during baking, cover the top with foil and continue to bake.
[Cinnamon filling]
50g Unsalted butter
75g Dark brown sugar
6g Ceylon cinnamon
1) Put unsalted butter, brown sugar, and cinnamon powder at room temperature in a bowl and mix with a hand mixer.
2) Whip until the color becomes bright and the texture becomes soft.
[Cream cheese icing]
70g Cream cheese
6g Vanilla extract
85g powdered sugar
1g sea salt
20g Unsalted butter
Zest of half a lemon (optional)
1) Add room temperature butter and cream cheese together in a bowl and gently loosen.
2) Add vanilla extract, salt, and sugar powder and mix until smooth.
3) Once the baked cinnamon roll has cooled down and still warm, apply icing on top.
*Storage: Bread starts to age after baking, so it tastes best right after it has cooled slightly after baking. It can be stored in an airtight container at room temperature for up to two days, and when frozen, it can be stored in good condition for up to two weeks. When you eat it after storage, be sure to warm it up.
Instagram :Instagram: jadore________
-------------------------------------------------- -------------------------------------------------- -
Please indicate the source when using a recipe.
Secondary editing and re-uploading of the video is prohibited.
-------------------------------------------------- -------------------------------------------------- ---
9 ماه پیش
در تاریخ 1402/09/03 منتشر شده
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