My second installment of Peter Reinhart's The Bread Baker's Apprentice.
Just imagine the smell of bread and cinnamon baking in the oven.... All our senses will be awaken by the gorgeous aroma permeating and teasing us... hmmmm....
We couldn't wait to get our hands on and gobble up these beautiful cinnamon rolls. It has a tinge of lemon... fresh and crisp .... and the fondant ..ooh so yum... I could go on and on raving non stop about them.
Peter's book and his thorough thoughts ... easy to understand methods has made me a 'brilliant baker'...... lol
- 3 1/2 cups of unbleached flour or bread flour
- 2 teaspoon yeast
- 6 1/2 tablespoon granulated sugar
- 1 teaspoon salt
- 5 1/2 tablespoon unsalted butter or margarine - at room temperature
- 1 teaspoon grated zest of 1 lemon
- 1 - 1 1/4 cups of milk - at room temperature
- 1 large egg - at room temperature
Cinnamon sugar: 5 tablespoon sugar mix with 1 1/2 tablespoon ground cinnamon
Fondant : 1/2 cup icing sugar mix with 1 tablespoon lemon juice and 1 tablespoon milk. Mix well..
Cream the sugar, salt and the butter. Whip in the egg and lemon zest until smooth. Then add flour, yeast and milk. Knead on medium speed for 10 minutes (using KitchenAid or Kenwood mixer), or until the dough is soft, supple and not sticky! Must pass the window pane test!!
Lightly oil a large bowl ...transfer and roll to coat the dough. Cover the bowl with plastic wrap.
Ferment at room temperatute for 2 hours or the dough doubles in size.
Roll out the dough onto a lightly floured surface into a 2/3 inch thick and 35cmx30cm rectangle. Sprinkle over the Cinnamon sugar. Roll the dough into a cigar shape with the seamside down.
Cut the dough into 8-12 pieces. Proof at room temperature for 75-90 minutes.
drizzle with fondant ... while the buns are still warm not hot...let it rest 20 minutes before serving..