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Cinnamon rolls

1

Makes 8 rolls

TANGZHONG

1/2 cup (113g) milk, whole preferred
3 tablespoons (24g) King Arthur Unbleached Bread Flour

Warm this in a pan until it comes together. Then throw in your mixer (or breadmaker)

DOUGH

2/3 cup (151g) milk, cold, whole preferred
2 1/2 cups (300g) Bread Flour
1 teaspoon (6g) table salt
2 tablespoons (25g) granulated sugar
2 teaspoons instant yeast
4 tablespoons (57g) unsalted butter, softened

Mix with dough hook for 10-12 mins or use dough cycle on bread machine.

If mixer – ball and put in greased bowl and let it rise for an hour on proof cycle in oven. Otherwise should just need to run dough cycle.

FILLING

1 tablespoon (14g) butter, melted
1/2 cup (107g) light brown sugar, packed
2 tablespoons (14g) King Arthur Unbleached Bread Flour
3 to 4 teaspoons (8g to 10g) cinnamon*
1/16 teaspoon table salt
*Use the lesser amount for stronger cinnamons, like Vietnamese (Saigon); the larger amount for milder cinnamons, like Indonesian/Ceylon.

Roll dough out to about 10×12″ by 1/2 thick and sprinkle in the Filling. Roll up and cut with dental floss or a sharp knife to make 8 rolls. Put them on a greased sheet and let rise for 30-60 minutes.

Bake 375 about 15-17 mins.

Let cool (not completely) and add icing (below)

ICING

3 tablespoons (42g) butter, melted, divided
1/2 teaspoon King Arthur Pure Vanilla Extract
1/16 teaspoon table salt
1 1/2 cups (170g) confectioners’ sugar, sifted
1 to 2 tablespoons (14g to 28g) milk, heavy cream, or buttermilk, enough to thin to desired consistency

OPTIONAL 1/8 tsp lemon extract and/or 4-6 TBS cream cheese

Want to make night before?

Make and bake the rolls the day before you want to serve them. The rolls stay soft for at least 3 days, and the best way to enjoy them for breakfast is to bake them the day before, store them tightly sealed (and un-iced) at room temperature overnight, then the next morning lightly cover the rolls with foil and warm them in a 300°F to 350°F oven for 5 to 10 minutes. Spread with icing and enjoy.

(adapted from KAF site)

Bagels

0

Makes 6 Bagels.

  • 21g Honey or Malt syrup or gran sugar
  • 3g instant yeast
  • 11g salt (Kosher)
  • 225g Lukewarm water
  • 455g Unbleached Bread Flour (higher protein the better)
  • Optional Poaching liquid (I usually don’t do this step)
    • 250g water
    • 28g sugar or syrup
    • 14g baking soda
    • 7g salt

Add sugar, yeast and water and mix. Set aside. Add dry ingredients to mixing bowl and stir. Add dough hook and pour in on SLOW unless you want to wear the flour. Get it to just combine (will look shaggy), lift the mixer hook out and let rest for 10-20 minutes. Mix it again, should not look shaggy. If very sticky add a little flour. If dry add water a tsp at a time. It may look dry, but give it a minute before you add water.

Divide into 6 pieces, roll into ball let rest for another 10-30 minutes. Poke yo holes and lay on a baking sheet with silicon mat. For the next step you can either cover and stick in oven on proof cycle (turn light on) or leave over night covered in fridge. I usually use proof setting so directions will be for that. Proof bagels in oven until doubled will take an hour or 90 minutes(we aren’t going to boil them) You can boil if you want, but I don’t usually have time. Once they are doubled, you can wet them gently or apply an egg wash. I usually add the everything seasoning to all of them except Kmans.

Preheat oven to 450 degrees.

Bake 8 minutes on the cookie sheet (if you have rolled edge ‘pan’ you can even cover them for this part) NEXT (pay attention) You have to flip the cookie sheet 180 degrees and put another pan below. Otherwise the bottoms will burn (don’t cover). Bake another 8 minutes.

When done, take them immediately off the pan and onto a wire rack. They will be really hot (duh).

Tips you can kneed the crap out of this dough, but if you do too many times with instant yeast, it will poop out and you will get flat bagels. If you want it really chewey, use active dry yeast instead of instant.