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Monday, March 31, 2014

like a cinnamon bun and a doughnut and a raisin croissant rolled into one

I came home the other day to find a gigantic plumbing bill and the almost equally gigantic cinnamon roll that Tim had made to console me. I forgot all of my landlording woes as soon as we started eating it, and supper that night consisted of gooey delicious cinnamon roll--and beer. Tim generously took notes and pictures; I am here this morning to share them with you.

The finished product shown below is actually the imitation I attempted yesterday, since I Needed More.

Mine is Very Good, but just barely Not Quite as Good, since I forgot the Egg (all-important).

Cinnamon Raisin Roll

Put two handfuls of raisins in a bowl with boiling water to soften. Set aside.

Combine in a large mixing bowl:
120 g (1/2 cup) warm water
60 g (1/4 cup) milk
4 g (1 tsp) salt 
4 g (1 tsp) dry yeast
20 g (5 tsp) sugar
1 egg

Melt:
40 g (3 tblsp) salted butter

Add to mixing bowl:
melted butter
320 g (2 and 1/3 cups) white flour

Mix well and knead for ~10 minutes by hand or with a mixer and dough hook.

Let rise, covered, until doubled.



Preheat oven to 375 F.

Roll out with rolling pin into large rectangle. Brush with more melted butter. Sprinkle generously with brown or white sugar, cinnamon, and raisins.



Roll up lengthwise into cylindrical loaf. Slashing optional.



Bake on cookie sheet covered with silicon baking mat or parchment paper. Loaf is done when lightly browned on top and internal temperature ~180 F. (Or use your usual bread-testing method.)








2 comments:

  1. This looks super duper yummy! I want to make it. My only question: why do you have 1 tsp of salt written twice?

    ReplyDelete
  2. Thanks for catching that! It's a tsp of salt and a tsp of yeast. It's fixed now.

    ReplyDelete

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