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Cinnamon Rolls PDF Print E-mail

KosherEye.com

cinnamonrolls-001

by Emmanuel Hadjiandreou, How to Make Bread

These are a great complement to your morning coffee and ideal for sharing. I have made them in a cake pan so that they stay moist – simply pull them apart and enjoy. Cinnamon and coffee heaven!

Ingredients:

1 teaspoon (3 g) dried/active dry yeast or 5 g fresh yeast
2 1⁄2 tablespoons (20 g) sugar, plus extra for sprinkling
5 tablespoons (70 g/70 ml) warm water
3/4 cup (100 g) white strong/bread flour
1 scant cup (100 g) white strong/bread flour
1⁄4 teaspoon (1 g) salt
1 teaspoon ground cinnamon, plus extra for sprinkling
1 medium egg, lightly beaten
2 1/2 tablespoons (40 g) soft butter (salted or unsalted), plus extra, melted, for brushing
1 medium egg, beaten with a pinch of salt, for the egg wash
Icing/confectioners’ sugar, for dusting

9-in. round cake pan, greased with vegetable oil and lightly dusted with flour

Directions:

In a (larger) mixing bowl, weigh out the yeast. Add the sugar and water and stir until the yeast and sugar have dissolved. Add the 3/4 cup (100 g) flour and mix with a wooden spoon until well mixed. This is the pre-ferment.

Cover and let ferment in a warm place until doubled in size – about 1 hour.

While the pre-ferment rises, in another (smaller) mixing bowl, mix the 1 scant cup (100 g) flour, salt and cinnamon together. This is the dry mixture.

When the pre-ferment is ready, add the dry mixture and the egg and mix until it comes together.

Mix in the butter until well combined.

Cover and let stand for 10 minutes.

Step 7: After 10 minutes, the dough is ready to be kneaded. Leaving the dough in the bowl, pull a portion of it up from the side and press it into the middle. Turn the bowl slightly and repeat this process with another portion of dough. Repeat another 8 times. The whole process should only take about 10 seconds and the dough should start to resist.

Step 8: Cover the bowl again and let stand for 10 minutes.

Repeat Steps 7 and 8 twice, then Step 7 again.

Cover the bowl and let rise for 1 hour.

When the dough has doubled in volume, punch it down with your fist to release the air.

Lightly dust a clean work surface with flour. Put the dough on the work surface.

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(A)                   (B)                   (C)                    (D)                  (E)

Push the dough out with your fingertips to flatten it and widen it into a rectangle 1/8 inch (3 mm) thick. (A)

Brush it all over with the egg wash. (B)

Sprinkle as much sugar and cinnamon as you like over the egg wash.

Now roll up the dough from a longer side to make a long log. (C)

Cut into roughly 3⁄4-inch (2-cm) slices. You should get about 13 slices. (D)

Arrange the slices, cut-side up, inside the prepared cake pan. They should fit quite snugly.

Cover and let rise until slightly less than double in size. (E)

About 20 minutes before baking, preheat the oven to 400˚F (200˚C) Gas 6. Place a roasting pan at the bottom of the oven to preheat. Fill a cup with water and set aside.

Place the cake pan in the preheated oven, pour the reserved cupful of water onto the hot roasting pan and lower the oven temperature to 350˚F (180˚C) Gas 4.

Bake the cinnamon rolls for about 10–15 minutes, or until golden brown.

Turn the rolls out onto a wire rack to cool.

Brush melted butter over the warm rolls and dust with icing/confectioners’ sugar and ground cinnamon.

Notes:

Yield: makes about 13

Recipes: Bread, Cinnamon Rolls, Dairy, Kosher

 


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