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Wednesday, June 29, 2011

Raisin Cinnamon Roll

Used to buy the walnut cinnamon rolls from Adventist Bakery during my previous job, when I am working and waiting for customers. I can't remember how much it costs. It comes in four in one box, and the price is not cheap.

Tried to make some today and ES loves it... She ate two of this when I put LS to sleep.

400 g high protein flour
46g fresh milk
30g butter ( melted )
1 egg
1 tbs dry yeast, dissolved in 120g warm water ( add in 1 tbs of sugar )
a pinch of salt

40g sugar
2 tbs of cinnamon powder
90g raisin

90g brown sugar
1 tbs of hot water

(1) Mix flour, yeast, sugar, salt with mixer. Add in milk, follow by egg and butter. Knead till it is not sticky, about 10 minutes.

(2) Proof for 1 hour.

(3)  Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. Roll the dough into a rectangle, about 30cm by 25cm, 1/2 inch thick. Brush surface with melted butter. Sprinkle the cinnamon/sugar mixture over the dough surface. Roll over the surface with a rolling pin, this is to make sure the fillings will stick onto the dough.

(4)From the longer end (30cm), roll up the dough to form a long log (ie 30cm in lengh). Pinch the edges to seal. Place the log seam side down, trim off the two ends.
(5) Arrange the rolls cut-side up in a greased (or lined with parchment paper) 20cm square pan or any suitable baking tray. Leave some space in between the rolls to allow them to expand. Cover with damp cloth or cling wrap and leave doughs to proof for the second time for about 45mins, or until double in size.Brush top with egg wash (mix leftover egg with 1 tbs water) and sprinkle the reserved cinnamon sugar mixture over the top. Bake in pre-heated oven at 180 deg C for 15-20 mins or until golden brown. Remove from oven;

(6) Mix ingredient (C) and pour on top of the raisin cinnamon roll .

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