Thursday, October 18, 2012

The cinnamon buns...

I'm not sure what I was thinking, but after rolling out the dough, putting the sugar mixture on the dough, rolling it into a cylinder and cutting the dough into buns, I neglected to take any pictures!  And once they were proofed, baked and out of the oven, I neglected then, too, to take pictures (I'm pretty useless, aren't I?).  My excuse?  I was hosting a breakfast morning at mine and was literally incredibly eager to make these suckers that I forgot all about telling you wonderful folks about it! 

So then, you'll have to trust me when I say that they came out AMAZING!  They flew off the table and were gone before I could blink.  Everyone did compare them to Gail's bakery cinnamon buns and said mine were better!  I think they were being nice, but they insisted they weren't.  I did like them and thought they came out quite well, but I thought they needed a bit more cinnamon.  No one else agreed!

So then, here's the 'Morning Bun' recipe (from the Art & Soul of Baking - Sur La Table) that I then used following Bo Friberg's croissant dough recipe:

1 recipe of croissant dough (see prior posts for this)
1 large egg
2/3 cup firmly packed light brown sugar
2 1/2 tsp ground cinnamon
1/2 cup granulated sugar

On a lightly floured surface, roll the dough into an 18 X 11 X 1/4 inch rectangle.  Position the dough with a long side parallel to the edge of your work surface.  Brush any flour from the surface of the dough.  Whisk the egg in the small bowl just to break it up, then brush the entire surface of the dough lightly with the egg. 

In a medium bowl, stir together the brown sugar and cinnamon until thoroughly blended.  Sprinkle evenly over the dough, leaving a 1-inch border along the long edge of the dough farthest from you.

SHAPE THE DOUGH: Beginning with the long side closest to you, roll the dough into a cylinder, gently tucking and tightening as you roll.  Finish rolling the dough onto the border.  Roll the dough cylinder backward so that the seam is facing upward and pinch all along it to seal the dough.  It should be 18 inches long.  If not, roll it gently back and forth until it lengthens.  Cut the cylinder into 12 equal pieces, each about 1 1/2 inches wide.  Generously butter the muffin pan and place each piece cut side up in a muffin cup.

PROOF THE DOUGH: Cover the pan loosely wiht plastic wrap and allow the buns to rise in a cool room-temperature spot until they have almost doubled in size (they will be slightly higher than the top of the muffin tin), 45 to 60 minutes. Don't try to rush the rise by warming the croissants - you don't want the butter to melt.

BAKE THE BUNS: Preheat the oven to 375F and position a rack in the center.  Chill the buns in the freezer for 10 minutes or in the refrigerator for 15 minutes.  This will firm the butter and create a flakier texture.  Bake for 25 minutes, or until the buns are deep golden brown.  Place the granulated sugar in a medium bowl.  Remove the tin from the oven and set it on a towel next to the bowl. Gently remove each bun with the tongs and drop it in the sugar, turning it to coat all sides.  Then transfer each bun to the silicone mat or parchment paper to cool.  Serve warm or at room temperature. 



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