Cinnamon buns

Difficoltà

Low

Tempo

100 min

Autore

Braun

Ingredienti

Porzioni: 8

Occorrente:

For the bread dough
60 grams caster sugar
615 grams type 00 flour
18 grams fresh yeast
5 grams fine sea salt
120 ml water, room temperature
120 ml milk, warm
80 grams unsalted butter, melted
1 egg

For the filling
100 grams dark brown sugar
5 grams ground cinnamon
15 grams unsalted butter, melted

For the glaze
115 grams cream cheese, softened
300 grams icing sugar
1 tsp vanilla extract
2-4 Tbsp milk, as needed

Istruzioni

FASE 1 /14

Combine the melted butter, warm milk, water and egg in a medium mixing bowl. Add the crumbled fresh yeast and stir, set aside for 5 minutes to activate the yeast.

FASE 2 /14

Add the flour and sugar and mix well until homogeneous.

FASE 3 /14

Transfer the dough onto the work surface, knead for 8-10 minutes until a smooth dough forms.

FASE 4 /14

Lightly grease a large mixing bowl with some butter, transfer the dough into the greased bowl, cover with cling film and allow to prove for 30 minutes, or until doubled in size.

FASE 5 /14

Meanwhile make the cinnamon sugar, combine the dark brown sugar and cinnamon into a small bowl, set aside.

FASE 6 /14

Transfer the dough onto a lightly floured work surface, use a rolling pin to roll out the dough into a large rectangle.

FASE 7 /14

Cover the surface of the dough with the melted butter using a pastry brush, sprinkle 3/4 of the cinnamon sugar over the top, making sure it is distributed evenly across the entire surface.

FASE 8 /14

Starting at the longest side, roll up the dough into a log, taking care not to crush the dough. To divide the dough evenly, use a knife to make a mark every 4 cm along the log shape. Cut the dough to create equally sized discs, then use your hands to shape each one neatly.

FASE 9 /14

Grease the drawer and sprinkle the remaining cinnamon sugar into it. Transfer the rolls into the drawer spaced 1 cm apart, facing the same direction.

Tip: Depending on the size of the rolls, you may be able to fit 5 or 8 of them into the drawer at once, if you have more to cook, cover and refrigerate them until the first batch is ready.

FASE 10 /14

Cover with cling film and allow to rise for 30 minutes, or until doubled in size, then remove the cling film. Insert the drawer into the air fryer.

FASE 11 /14

Select CAKE function, select 160°C, set 25 minutes and press the START button.

FASE 12 /14

Meanwhile, make the glaze by combining the softened cream cheese, icing sugar, vanilla and milk in a medium bowl.

Add a little more milk if needed, until your desired consistency is achieved.

FASE 13 /14

Transfer the baked cinnamon buns to a wire rack to cool slightly.

Repeat the cooking process with any remaining dough rolls.

FASE 14 /14

Drizzle the glaze over the warm cinnamon buns, serve warm.

If you have time to refrigerate the dough for 30 minutes once rolled up into the log shape, this will help preserve the spiral pattern when you cut the dough into sections.
You can also use unflavoured dental tape or floss to cut the dough into sections instead of a knife.

Cinnamon buns

Visualizza la ricetta

Difficoltà

Low

Tempo

100 min

Autore

Braun

Visualizza la ricetta

Porzioni:8

Occorrente:

Ingredienti

Questa ricetta è preparata con:

HF5050

Istruzioni

FASE 1 /14

Combine the melted butter, warm milk, water and egg in a medium mixing bowl. Add the crumbled fresh yeast and stir, set aside for 5 minutes to activate the yeast.

FASE 2 /14

Add the flour and sugar and mix well until homogeneous.

FASE 3 /14

Transfer the dough onto the work surface, knead for 8-10 minutes until a smooth dough forms.

FASE 4 /14

Lightly grease a large mixing bowl with some butter, transfer the dough into the greased bowl, cover with cling film and allow to prove for 30 minutes, or until doubled in size.

FASE 5 /14

Meanwhile make the cinnamon sugar, combine the dark brown sugar and cinnamon into a small bowl, set aside.

FASE 6 /14

Transfer the dough onto a lightly floured work surface, use a rolling pin to roll out the dough into a large rectangle.

FASE 7 /14

Cover the surface of the dough with the melted butter using a pastry brush, sprinkle 3/4 of the cinnamon sugar over the top, making sure it is distributed evenly across the entire surface.

FASE 8 /14

FASE 9 /14

Grease the drawer and sprinkle the remaining cinnamon sugar into it. Transfer the rolls into the drawer spaced 1 cm apart, facing the same direction.

Tip: Depending on the size of the rolls, you may be able to fit 5 or 8 of them into the drawer at once, if you have more to cook, cover and refrigerate them until the first batch is ready.

FASE 10 /14

Cover with cling film and allow to rise for 30 minutes, or until doubled in size, then remove the cling film. Insert the drawer into the air fryer.

FASE 11 /14

Select CAKE function, select 160°C, set 25 minutes and press the START button.

FASE 12 /14

Meanwhile, make the glaze by combining the softened cream cheese, icing sugar, vanilla and milk in a medium bowl.

Add a little more milk if needed, until your desired consistency is achieved.

FASE 13 /14

Transfer the baked cinnamon buns to a wire rack to cool slightly.

Repeat the cooking process with any remaining dough rolls.

FASE 14 /14

Drizzle the glaze over the warm cinnamon buns, serve warm.

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Preparazione cibi

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Cinnamon buns

Ingredienti

Istruzioni

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FASE 8 /14

FASE 9 /14

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FASE 12 /14

FASE 13 /14

FASE 14 /14

Cinnamon buns

Ingredienti

Istruzioni

FASE 1 /14

FASE 2 /14

FASE 3 /14

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Note

Scopri altre ricette su www.braunhousehold.com/it-ita/ricette

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