Chewy Cinnamon Scrolls
Chewy
Cinnamon Scrolls is part 2 of my 3 part Big Bread Weekend. These
little buttery cinnamon scrolls in pretty paper cups fresh from the
oven really hits the spot. Comfort food. Warm rolled up chewiness
in cinnamon and hazelnut butter, the aromatic wafts of cinnamon on
a monsoon afternoon makes it all
okay. And
yes, monsoon has started 1 or 2 weeks ago after weeks of horrible
haze from the neighbour's deforestation exercise and then suddenly
one afternoon the sky decided to pour forth it's frustration and
angst from the pollution. And Singaporeans, PRs and expats united
together and for once warmly welcomed the screaming rain and
thunder. It's always a dramatic monsoon.
This recipe is an amalgamation of the one in The Bread Baker's Apprentice : Mastering the Art of
Extraordinary Bread and
Donna Hay
Magazine (Issue 8).
This basically a bread recipe so, it requires some time to allow
the dough to ferment. Fermentation, I have learnt is the work of 2
very important elements, Yeast and Lactobacilli (bacteria that
produces lactic acid from the fermentation of carbohydrates). So in
idiot terms, the yeast creates the bubbles and the lactobacilli the
flavour. There are 2 ways to ferment your dough, you can either do
a warm rise or a cold rise. A warm rise is leaving the dough out
and wait for it to rise gradually create flavour - this can take
12-24 hours. The variation in room temperature and the amount of
yeast used can make a difference in how well the dough rises and
ferments. You can be lazy like me and do the cold rise - which in
many ways better too. In this whole process of fermentation, the
yeast only requires about 2 hours to create all the fun little
bubbles - and it works better in a warm environment. This only
allows the Lactobacilli only 2 hours to produce all the wonderful
flavours and it works well in any temperature. So by preparing the
dough the night before allows the dough a long time to develop
wonderful flavours for your bread.
You need a fair bit of time to prepare and bake bread anyway so
best to read up the recipe and plan your time
accordingly.
Chewy
Cinnamon Scrolls
Makes 24
Dough
3½ Cups Bread Flour, sifted
6½ Tbsp Brown Sugar
2 Tsp Instant Dry Yeast
5½ Tbsp Shortening, Butter or Margarine
1 Tsp Salt
1 Egg
1 Cup Milk
Cinnamon
Butter
100g Butter, softened
1 Cup Ground Hazelnuts
½ Cup Brown Sugar
In your mixer, cream together shortening, sugar and salt until
smooth. Add egg until well combined. Change to a dough hook or
kneading attachment at this point and add flour, yeast and milk.
Mix for about 10 minutes until smooth and everything is thoroughly
combined. Transfer to a lightly oiled bowl, cover with plastic
wrap. Let the dough sit in room temp for 2 hours or until it
doubles. (After 2 hours you can put it in your fridge and allow the
flavours to develop further, this is optional and entirely up to
you. When you are ready to use the dough again, take it out and let
it adjust to room temp for about an hour before rolling it
out.)
While the dough is resting. Cream together butter, hazelnuts a
brown sugar until light and fluffy. Set aside.
Preheat oven at 160C.
Divide the dough into 3. Roll dough out onto a floured surface to a
45 x 25 cm rectangle. With the long side facing you, evenly spread
the Cinnamon butter out with a spatula leaving about 3 cm at the
top (do not generously slather away because this will cause an over
flow while baking and your scrolls will be sitting in a sea of
butter). Roll the dough up, beginning at the side closest to you,
shaping it into an even roll. Cut the roll up into 8 equal pieces
and place them in the individual baking cups or on a baking
parchment lined baking tray (leaving about 3 cm spacing to the
next). Continue with the rest of the dough.
Bake for 25 mints, after 12 minutes rotate tray 180° do the
browning is even. Cool on cooling racks.