From time I bought this book The Bread Baker's Apprentice which is a while ago, I have been in love with it. I have made plenty of recipes from it like this Greek Celebration bread , Cinamon pecan Raisin bread, and yet another bread, and it has always come out perfect till now. And I hae made again and again all the recipes I have made from the book as it is really yumm.Like this Cinamonbuns, I made these for the firs time few weeks back adn from that time I have made at least four times again with the same recipe but with different filling.
And I am sure these buns will be made many more times in my kitchen.
Now the recipe said bake for 20 to 30 minutes, first time I made them mine was ready in 22 minutes, but what I found is the buns got a bit browner fast so what I do now when I bake them is after 10 minutes bake time I take a aluminium foil and loosely cover the whole pan and mine finishe bake in 22 minutes.
The timming could vaery according to the oven you have.
As we are just with three I have lot left after the day I bake them , so the next morning when we have breakfast I MW each buns for 15 seconds and they are back fluffy and yumm. I have kept these buns for 4 days.
6 1/2 table spoons granulated suagar
1 tsp salt
5 1/2 abelspoons unsalted butter at room temperature
1 large egg, slightly beater
1 lemon extract or 1 tsp of grated zest of 1 lemon
3 1/2 cups un bleached bread flour or all purpose flour
2 tsp instant yeast ( I added half tsp more)
1 1/8 to 1 1/4 cups whole milk or butter milk at room temperature
1/2 cup cinnamon sugar ( 6 1/2 tablespoons granulated suage plus 1 1/2 tablespoons ground cinamon)
1. Cream together the sugar, salt and butter on medium high speed in an electric mixer with a paddle attachment ( or use a large metal spoon and mixing bowl and do it by hand).
Whip in the egg and the extract to your choice untill smooth.
Then add the flour, yeast and milk.
Mix on low speed ( or stir by hand) untill the dough forms a ball.
Switch to the dough hook and increase the speed to medium, mixign approximatley 10 minutes ( or knead by hand for 12 to 15 minutes) or untill the dough is silky and suple, tacky but not sticky.
You may have to add little more water or flour to achieve this texture.
Lightly oil a large bowl and transfer the gough to the bowl, rolling it around to coat it with oil.
Cover the bowl with plastic wrap.
2. Ferment at room temperature for approximatley 2 hours, or untill the dough is double the size.
3. Mist the counter with the spray oil and tranfer the dough to the counter.
Now to shape the cinamon buns.
A. Roll the dough with a rolling pin, lightly dusting the top of the dough with flour to keep it from sticking to the pin. Roll into a rectangle about 2/3 inch thick and 14 inched wide by 12 inches long for marger buns ir 18 inches wide by 9 inches long for smaller buns.
Don't roll the dough too thin , or the finished buns will be tough and chewy rather than soft and plump.
B. Sprinkle the cinamon sugar over the surface of the dough and
C. roll the dough up into cigar shaped log, creating a cinamon sugar spiral as you roll. With the seam side down cut the dough into 8 to 12 even pieces 1 3/4 inch thick for larger buns or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.
4 For Cinamon buns, line 1 or more sheet pans with baking parchment. Place the buns approximatley 1/2 inch apart so that they aren't touching but are close to one another.
5. Proof at room temeperature for 75 to 90 minutes, or untill the pieces have grown into on another and heave nearly doubled the size.
You may also retard the shaped buns into refrigerator for upto 2 dys , pulling the pans out of the refregirator 3 to 4 hours before baking to allow the dough to proof.
6. Preheat the oven to 350° F with the oven rack in the middle.
7. Bake the cinamon buns for 20 to 30 minutes or untill golden brown.
First time I bakes they got a bit too brown. So now when I bake them after 10 minutes of baking I cover the tray with foil for the rest of the baking time. In my oven it only too 22 minutes to bake.
8. Cool the buns for 10 minutes and then streak the white fondant glaze across the buns while the buns are still warm but not too hot.
Remove the buns from teh pan and place them in a cooling rack.
White fondant glaze
Sift 4 cups of powdered sugar into a bowl.
Add 1 tsp of lemon or orange extract. and between 6 tablespoons to 1/2 cup of warm milk, briskly whisk untill all the sugar is disolved.
Add the milk slowly and only as much as is needed to make a thick, smooth paste.
When the buns have cooled but are still warm, streal the glaze over them by dipping a fork or a whisk into the flaze and waving over the tops or form the streaks by dipping it drip off as you wave them over the top of the buns.
Sending this bread to Yeastspotting.