This past week, my Instagram feed has been flooded with different recipes on cinnamon rolls or bun, and it got me how best can I be part of this trend but not in a basic way. Don’t get me wrong, sometimes there’s nothing wrong with being basic, but where’s the fun in that?
I got to dig a little on what best way to tackle this urge, and there he was with his recipe. I talking about – Richard Bertinet of Gozney. I can’t tell you the number of times I’ve watched his “Cinnamon Buns” recipe, and how many scenarios has replayed in my mind. Rushed to his blog and check out what ingredients I would need to bring this bun to life. Items like bread flour, butter (the real butter) and the yeast he used, were things not available in my pantry or fridge, but are items that one can easily substitute.
I would like to challenge some if not all of you to re-create this recipe for a chance to WIN a box of my Italian Macarons courtesy of #TastieBakes
Closing day is on: 6th June 2020 – Saturday from today.
I’ll pick 2 winners.
How to participate:
2. Be creative.
Let the challenge begin!
Here’s how I made my “Braided Cinnamon Bun Muffins”.
Prep time: 30 mins 1st proofing time: 45 mins 2nd proofing time: 45 mins
Dough roll and braid time: 15 mins Bake time: 20 mins Cooling time: 15 mins
Total time: 2 hours 50 mins
Serves: 4 people
*Activating the yeast*
- 20 g of instant dry yeast
- 200 g of warm milk
- 2 Tablespoons of sugar
- A medium sized bowl
*For the dough*
- 600 g of all-purpose flour
- 50 g of sugar
- a pinch of salt
- 185 g of margarine
- 2 eggs – at room temp
- Stand mixer – attached with a dough hook
- Rubber spatula
- Rolling pin
- Muffins or cupcake tin/s
- An oven
- Bench scraper / Or/ Knife
*How to make brown sugar*
- 190 g of white sugar (castor or granulated sugar)
- 2 Tablespoons of molasses
- Medium sized mixing bowl
- Wooden spoon /or/ rubber spatula
- A spoon
*Cinnamon Sugar Mix*
- 190 g of brown sugar mixture
- 150 g of margarine
- 2 Tablespoons of ground cinnamon
- 1 egg – at room temp
- 2 Tablespoons of milk
- A small bowl
- a fork
- pastry brush
- A clean kitchen towel
- all-purpose flour for dusting
- margarine for the baking tins
Step 1: Activating the yeast – In a bowl, add the warm milk + 2 packets of yeast – 10 g each + sugar. Mix them all up and set in a warm area for the activation to take place. This normally takes = 10 mins maximum.
What to look for to know your yeast is activated:
- Gets foamy and bubbly
- The foam rises in a period of 10 mins
- There is a fermented smell
Step 2: Prep the dough – In the bowl of a stand mixer – add the activated yeast mixture + margarine + eggs + salt + sugar + flour. Attached the stand mixer with a dough hook and on speed 1, let them mixer knead the dough of exactly = 10 mins. By this time the dough should be very pliable and soft to the touch.
Step 3: 1st proofing – In a large clean mixing bowl, dust it with all-purpose flour (NOT OIL). Place your kneaded dough and cover with a clean kitchen towel – place in a warm area for = 45 mins, or until it doubles in size.
Step 4: Prep the brown sugar – (This step only applies, if you don’t have any store bought brown sugar already). Place molasses in clean bowl + sugar, first mix those two together using a spoon, then switch to your clean hand by rubbing the mixture in between your fingers , just as shown in the video above. Once done, add in the ground cinnamon and margarine and with either a rubber spatula or wooden spoon or both, mix everything until it forms a paste like consistency.
Step 5: Rolling the proofed dough – Your dough should have doubled in sized by now. Press the air out and lightly dust your clean counter top with all-purpose flour, and knead that proofed dough for =1 min. Only divide your dough into two pieces, if you are working with a smaller counter top surface. I divided the dough into two pieces, set one aside covered, as I rolled out one into a rectangular shape – about 30 cm long. Make sure the dough isn’t sticking to the surface.
Step 6: Applying the cinnamon sugar mix – Gently apply the cinnamon paste evenly as possible, but avoid over filling it – since it will be a mess when assembling it.
Step 7: Folding and cutting strips -The longer side of the dough, fold it inwards and re-peat for the other side. Lightly press the folded dough, this is just to prevent any air pockets, and the cinnamon sugar mix will act as glue. Trim off the edges, then approximately an inch to 1.5 inches wide, cut the dough into strips and set aside.
Step 8: Braiding each strip of dough – Take each strip of the dough and not the point of pivot and just the way you braid your hair, cut two strips to make it three and braid the dough strip. Pinch the end together to avoid it unraveling. Fold the pivot end to the pinched end and place the two ends in an oiled and dusted muffin or cupcake prepared tin. Repeat the steps with the rest.
Step 9: Pre-heat the oven = at 200 degrees celsius
Step 10: 2nd proofing – Cover the braided dough with a clean kitchen towel and allow them to double in size for = another 45 mins.
Step 11: Glaze with the egg wash mix – In a small bowl, add an egg + milk – mix those together with a little salt ( – the salt – optional). Lightly brush that on the proofed dough with the help of a pastry brush.
Step 12: Bake for 15 to 20 mins – in a preheated over at 200 degrees celsius, until its golden brown and cooked through.
Step 13: Cooling for 15 mins.
Step 14: Garnish or don’t. Be creative. (Optional step)
I’m really looking forward to seeing your creations.
See you soon on the next episode.