Raisins and Almond Cinnamon Roll

Sejak buat cinnamon sugar pullapart bread hari tuh...satu family dah boleh telan roti yang ada cinnamon neh..dulu2 semua pakat tak lalu...bagusss....buleh la buat selalu bread yang bercinnamon neh...neh pun rasanya dah craving  cinnamon sugar pullapart tuh...eee sedap laa...hehehe..tq kat shidah sudi share resepi tuh...

Kali neh buat cinnamon roll...actual resepi tak de la letak raisin and nuts..tapi seperti biasa saya neh kalau tak derhaka tak sah...derhaka jadi sedap tak apa...

Saya suka sebab adunan doh sikit jer...so cukup la makan anak beranak dan bawak bekal gi kerja, jamu kawan2 sekali...

Resepi dari sini Happy Home Baker...saya potong nipis2 jer...senang nak makan...tuh agaknya saya dapat banyak untuk satu adunan doh...

Saya CnP jer dari blog beliau...tq 

Ingredients:-tang zhong (water-roux)

25g bread flour

125ml water

bread dough:

210g bread flour

56g cake flour

20g milk powder

42g caster sugar

1/2 tsp salt

6g instant yeast

30g egg, lightly beaten (about half an egg, reserve the leftover for egg wash)

85g water

84g tang zhong (water-roux)*

22g unsalted butter

filling:

1 teaspoon cinnamon powder 

30g sugar < saya guna brown sugar

25g unsalted butter, melted

> saya tambah almond cincang dan raisins

Method:

to make tang zhong (yields about 90g tang zhong):

Place 25g bread flour in a saucepan. Add 125ml water, mix till smooth, making sure there are no lumps of flour. Cook over medium to low heat, stirring constantly with a hand whisk to prevent it from burning. Within 1 to 2 mins, the mixture will start to thicken, stop when you see traces in the mixture for every stir you make with the hand whisk. The 65degC tang zhong is ready. Immediately transfer the hot tang zhong into a bowl and cover it with a cling wrap, making sure the cling wrap sticks onto the surface of the mixture. This is to prevent a film from forming on the surface. Leave to cool completely before using it. 

to make dough:

Mix all the dry ingredients in a mixing bowl. Make a well in the centre and add in the egg, water and tang zhong. Mix to form a rough dough. Transfer dough to a lightly floured work surface. Knead the dough till smooth. This should take about 10mins. The dough is quite wet and sticky, it helps to have a dough scraper on hand to scape up the dough as your knead.

Knead in the butter. Continue to knead the dough until it no longer sticks to your hand, becomes smooth and elastic. This should take about another 20 to 30 mins. Do the window pane test: pinch a piece of the dough, pull and stretch it. It should be elastic, and can be pulled away into a thin membrane without tearing/breaking apart easily.

Place dough in a lightly greased (use vegetable oil or butter) mixing bowl, cover with cling wrap and let proof in room temperature (around 28 to 30 degC) for about one hour, or until double in bulk.

Mix cinnamon powder and sugar together. Reserve about 1 teaspoon of the mixture.

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.

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. With a sharp knife, cut the roll into 9 equal pieces, about 3cm each. (To get even rolls, use a dental floss to slice the log. Position a long string of dental floss under the log, hold the two free ends, criss-cross over the top of the log, pull the two ends to cut the roll. 

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 and once cool store immediately in an airtight container.