Just out of the oven. Notice that the ends were all coming loose. Gotta to ensure I pinch well to seal off the dough before leaving it to proof again.
The one on the left is how the cinnamon should look like if sealed properly.
This hot and humid season is perfect for bread-making! The original recipe was posted on http://www.foodnetwork.com/.
I have adjusted some ingredients (e.g. yeast, use oil instead of butter) and tested twice times. It works fine. The bun is best eaten on the same day. While it can be refrigerated, the bread inevidently dries out a little!
I have adjusted some ingredients (e.g. yeast, use oil instead of butter) and tested twice times. It works fine. The bun is best eaten on the same day. While it can be refrigerated, the bread inevidently dries out a little!
Some ingredients and the fermenting dough (you can see the moisture forming on the cover)
Dough:
1/2 cup water
1/2 cup whole milk
2 teaspoons instand dry yeast (I use Bake King)
1/4 cup grapeseed oil, plus more for the bowl (you can also use melted butter or any olive oil)
1 large egg yolk
1 1/2 teaspoon pure vanilla extract
3 cup all-purpose flour
1/4 cup sugar
3/4 teaspoon fine salt
Filling:
1/3 cup granulated sugar
2 tablespoons ground cinnamon (I use 5 tbsp cos I love it!)
3/4 cups unsalted butter, very soft, plus more for coating the pan
Dough:
1/2 cup water
1/2 cup whole milk
2 teaspoons instand dry yeast (I use Bake King)
1/4 cup grapeseed oil, plus more for the bowl (you can also use melted butter or any olive oil)
1 large egg yolk
1 1/2 teaspoon pure vanilla extract
3 cup all-purpose flour
1/4 cup sugar
3/4 teaspoon fine salt
Filling:
1/3 cup granulated sugar
2 tablespoons ground cinnamon (I use 5 tbsp cos I love it!)
3/4 cups unsalted butter, very soft, plus more for coating the pan
Glaze: ( I omit this as I do not like my bun to be wet and overly sweet)
2/3 cups confectioners' sugar
1/3 cup sweetened condensed milk
1/4 cup melted unsalted butter
3 teaspoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
To make the dough:
1. Combine the wet ingredients (including egg yolk) in a separate bowl. Mix well.
2. Combine all the dry ingredients in a large mixing bowl. Mix well with a spatula.
3. Make a well in the center of the flour and stir in wet mixture with a wooden spoon to make a thick and slightly sticky dough.
4. Turn dough onto a floured work surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
5. Brush the inside of a large bowl with oil. Put dough in the greased bowl, turning to coat lightly with oil. Cover bowl with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.
6. Turn dough out of the bowl and knead briefly to release excess air; reform into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it on the dough. Cover the entire bowl tightly with plastic and proof in the refrigerator for 4 hours or overnight.
To fill and shape the dough:
1. Butter a 9-by-13-inch baking pan.
2. Whisk the sugar and cinnamon together in a small bowl.
3. Turn prepared dough onto a floured work surface and press, then roll into 10-by-18-inch rectangle, with a long edge facing you.
4. Spread the softened butter evenly over the surface of the dough, leaving about an inch border on the side opposite you.
5. Evenly scatter the cinnamon-sugar over the butter. Starting from the long side facing you, roll the dough up into a tight cylinder. Lightly brush the clean edge of the dough with water. Press the open long edge to the dough to seal the cylinder.
6. Slice the rolled dough. I find it easier to do it with dental floss. Place the rolls cut-side-down in the prepared pan, leaving 1 inch of space between them. Cover the rolls loosely with plastic wrap. Set aside in a warm place to rise until rolls double in size, about 1 hour.
7. Position the rack in the center of the oven and preheat to 170 degrees C.
Bake buns until golden brown and the tops of the buns spring back when pressed lightly, about 30 minutes. Cool in the pan for 10 minutes.
To make the glaze:
1. Sift the confectioners' sugar into a medium bowl.
2. Whisk in the condensed milk, butter, and lemon juice to make a smooth, slightly loose icing. Add the vanilla and cinnamon.
3. Drizzle the icing over warm buns. Serve.
*Cook's Note: These may be refrigerated or frozen after forming. If refrigerated overnight, allow buns to come to room temperature for about 1/2 hour, then proof fully (until doubled in size) before baking, about 2 hours. If frozen, allow buns to come to room temperature, about 1 hour, and then proof fully (until doubled in size) before baking, about 2 hours.
Storage: Though the buns are best eaten on the day they are baked, they will keep, covered, for a day. They freeze well.
2/3 cups confectioners' sugar
1/3 cup sweetened condensed milk
1/4 cup melted unsalted butter
3 teaspoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
To make the dough:
1. Combine the wet ingredients (including egg yolk) in a separate bowl. Mix well.
2. Combine all the dry ingredients in a large mixing bowl. Mix well with a spatula.
3. Make a well in the center of the flour and stir in wet mixture with a wooden spoon to make a thick and slightly sticky dough.
4. Turn dough onto a floured work surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
5. Brush the inside of a large bowl with oil. Put dough in the greased bowl, turning to coat lightly with oil. Cover bowl with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.
6. Turn dough out of the bowl and knead briefly to release excess air; reform into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it on the dough. Cover the entire bowl tightly with plastic and proof in the refrigerator for 4 hours or overnight.
To fill and shape the dough:
1. Butter a 9-by-13-inch baking pan.
2. Whisk the sugar and cinnamon together in a small bowl.
3. Turn prepared dough onto a floured work surface and press, then roll into 10-by-18-inch rectangle, with a long edge facing you.
4. Spread the softened butter evenly over the surface of the dough, leaving about an inch border on the side opposite you.
5. Evenly scatter the cinnamon-sugar over the butter. Starting from the long side facing you, roll the dough up into a tight cylinder. Lightly brush the clean edge of the dough with water. Press the open long edge to the dough to seal the cylinder.
6. Slice the rolled dough. I find it easier to do it with dental floss. Place the rolls cut-side-down in the prepared pan, leaving 1 inch of space between them. Cover the rolls loosely with plastic wrap. Set aside in a warm place to rise until rolls double in size, about 1 hour.
7. Position the rack in the center of the oven and preheat to 170 degrees C.
Bake buns until golden brown and the tops of the buns spring back when pressed lightly, about 30 minutes. Cool in the pan for 10 minutes.
To make the glaze:
1. Sift the confectioners' sugar into a medium bowl.
2. Whisk in the condensed milk, butter, and lemon juice to make a smooth, slightly loose icing. Add the vanilla and cinnamon.
3. Drizzle the icing over warm buns. Serve.
*Cook's Note: These may be refrigerated or frozen after forming. If refrigerated overnight, allow buns to come to room temperature for about 1/2 hour, then proof fully (until doubled in size) before baking, about 2 hours. If frozen, allow buns to come to room temperature, about 1 hour, and then proof fully (until doubled in size) before baking, about 2 hours.
Storage: Though the buns are best eaten on the day they are baked, they will keep, covered, for a day. They freeze well.
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