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Cinnamon Bun Loaf

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Cinnamon Bun Loaf

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Cinnamon Bun Loaf Recipe Cinnamon Bun Loaf Recipe

This bread has the glance of a vintage Russenzopf, however the style and decadence of a cinnamon roll crossed with a sticky bun. We’ve baked the loaf in our new Emile cloche since the contained warmth is helping to bake the loaf extra calmly. If you should not have a cloche, a sheet pan and parchment along side shut tracking will paintings wonderful.

At a look

Prep
Bake
Total
Yield
One 10″ loaf.

Nutrition knowledge

Ingredients

Dough

  • 1 cup lukewarm water
  • three cups King Arthur Unbleached All-Purpose Flour
  • 6 tablespoons unsalted butter, at room temperature
  • 1 teaspoon Buttery Sweet Dough Flavor, non-compulsory; for enhanced taste
  • 2 half teaspoons rapid yeast, SAF Gold rapid yeast most popular
  • three tablespoons sugar
  • 1 1/four teaspoons salt
  • 1/four cup Baker’s Special Dry Milk or nonfat dry milk
  • 1/four cup potato flour or half cup rapid mashed potato flakes

Filling

  • half cup Baker’s Cinnamon Filling*
  • 2 tablespoons water
  • *See exchange in “pointers,” underneath.

Topping

  • 2 tablespoons Sticky Bun Sugar* or granulated sugar
  • half cup diced pecans, non-compulsory

Dough

  • eight oz lukewarm water
  • 12 three/four oz King Arthur Unbleached All-Purpose Flour
  • three oz unsalted butter, at room temperature
  • 1 teaspoon Buttery Sweet Dough Flavor, non-compulsory; for enhanced taste
  • 2 half teaspoons rapid yeast, SAF Gold rapid yeast most popular
  • 1 1/four oz sugar
  • 1 1/four teaspoons salt
  • 1 ounce Baker’s Special Dry Milk or nonfat dry milk
  • 1 half oz potato flour or rapid mashed potato flakes

Filling

  • 2 7/eight oz Baker’s Cinnamon Filling*
  • 1 ounce water
  • *See exchange in “pointers,” underneath.

Topping

  • half ounce Sticky Bun Sugar* or granulated sugar
  • 2 oz diced pecans, non-compulsory

Dough

  • 227g lukewarm water
  • 361g King Arthur Unbleached All-Purpose Flour
  • 85g unsalted butter, at room temperature
  • 1 teaspoon Buttery Sweet Dough Flavor, non-compulsory; for enhanced taste
  • 2 half teaspoons rapid yeast, SAF Gold rapid yeast most popular
  • 35g sugar
  • 1 1/four teaspoons salt
  • 28g Baker’s Special Dry Milk or nonfat dry milk
  • 43g potato flour or rapid mashed potato flakes

Filling

  • 82g Baker’s Cinnamon Filling*
  • 28g water
  • *See exchange in “pointers,” underneath.

Topping

  • 14g Sticky Bun Sugar* or granulated sugar
  • 57g diced pecans, non-compulsory

Instructions

  1. To make the dough: Mix and knead all of the components in combination — via hand, mixer, or bread system set at the dough cycle — till you may have made a clean dough.
  2. Allow the dough to upward push, coated, at room temperature, till it is just about doubled in bulk — about 60 to 90 mins. Rising would possibly take longer if you have not used SAF Gold yeast, or when you’ve kneaded via hand; give the dough sufficient time to develop into rather puffy.
  3. Transfer the risen dough to a flippantly greased paintings floor, and pat or roll it right into a 24″ x 10″ rectangle.
  4. Mix the Baker’s Cinnamon Filling and water in combination till they are smartly mixed. Spread the mix calmly over the skin of the dough.
  5. Roll the dough right into a log the good distance, then pinch the seam closed as absolute best you’ll.
  6. Using a bench knife (or massive chef’s knife), minimize the log in part lengthwise.
  7. Twist the 2 halves in combination, looking to stay the minimize aspects going through up up to conceivable. It is helping to start out via crossing the 2 strands within the center, after which twisting them to the ends, so that you’ve got smaller strands with which to paintings.
  8. Form the twisted log into a decent coil and position it at the base of a spherical baking cloche. Sprinkle the Sticky Bun Sugar and pecans on best.
  9. Cover the loaf with the cloche lid, and let upward push till it is noticeably puffy, about 45 mins to one hour. Again, this will take longer if you have not used SAF Gold yeast; the loaf will have to unfold to nearly fill the bottom of the cloche.
  10. While the loaf is emerging, preheat the oven to 400°F.
  11. Bake the loaf for 35 to 40 mins, till it is well golden with darkish brown cinnamon streaks; the loaf’s interior temperature will have to learn between 190°F and 200°F on a virtual thermometer. Remove the quilt of the cloche five to 10 mins from the tip of the bake, to permit a slight crust to shape.
  12. Remove the loaf from the oven, and switch it to a rack to chill.
  13. Yield: one 10″ loaf.

Nutrition Information

  • Serving Size1 slice (59g)
  • Servings Per Batch16
Amount Per Serving:
  • Calories190
  • Calories from Fat70
  • Total Fat8g
  • Saturated Fat3g
  • Trans Fat0g
  • Cholesterol10mg
  • Sodium190mg
  • Total Carbohydrate26g
  • Dietary Fiber1g
  • Sugars6g
  • Protein4g

* The diet knowledge supplied for this recipe is made up our minds via the ESHA Genesis R&D tool program. Substituting any components would possibly trade the posted diet knowledge.

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