Cinnamon buns

 

Recently I participated in an online Tupperware demonstration, where this recipe on cinnamon bun was was shared with the participants. Instead of making a fast raising process, I decided to make a slow raising process, as it was fitting better into my program. I also decided to do the kneading using my stand alone mixer. Therefore I added all the ingredients into the mixing bowl, before kneading the dough together.

I divided the dough into two portions. One portion was used for these cinnamon buns, while the other portion was turned into these buns with poppy seeds.

Cinnamon buns: - 12 buns

• 10 g fresh yeast
• 2 teaspoon sugar
• 100 g butter - cut into medium pieces
• 100 g milk
• 1 egg
• 125 g sour cream, 18% fat
• ½ teaspoon salt
• 400 g wheat flour

Cinnamon filling:

• 100-150 g brown sugar
• 50 g butter - sliced finely with a cheese cutter
• cinnamon or cinnamon sugar
• 1 egg for glazing

1. Weigh all the ingredients into the mixing bowl, keeping the sugar & salt away from the yeast.
2. Knead the dough at speed 1 on the stand-alone mixer for 10 minutes.
3. Knead the dough at speed 4 for 2 minutes.
4. The dough will have a soft/sticky feeling.
5. Place the dough in a mixing bowl, which can be closed with a lid. 
6. Store the dough at 5-10'C for 6-8 hours or night over.
7. Roll the dough into thin a square.
8. Sprinkle the surface first with brown sugar, using a spoon to spread the sugar evenly. 
9. Sprinkle the cinnamon or cinnamon sugar on top of the brown sugar.
10. Slice the butter into thin slices, which is spread evenly on top.
11. Roll the dough with topping into a big roll.
12. Cut the roll into 16 pieces, which you place up side down on a square silicone form, which can hold the filling. 
13. Raise the dough warm for 20-40 minutes.
14. Glaze with the surface with whipped egg.
15. Heat up the fan oven to 190'C.
16. Bake the buns at 190'C for 15 minutes. Turn the buns around halfway during the baking process.
17. Cool down the buns, before serving them.