05 June 2015

Soft and Fluffy Sultana Cinnamon Rolls 葡萄干糖浆肉桂面包卷


Today I dig my hands into bread making again! My son asked for more Cranberry Cream Cheese Bread but I want a change on my breakfast table, what come to my mind was Cinnamon Rolls, a sweet bun that I love to eat...and it doesn't contain so much fat as in the cream cheese bread! The soft, moist and fluffy cinnamon bread texture with its distinctive cinnamon's fragrance is why it is my favourite.  I baked some breads using cinnamon before, one of it was Cranberry Cinnamon Rolls in Oct 2012. 

This round is a totally new attempt. I used 65C Tangzhong 汤种 to make the softness of the bread more lasting. That's mean the bread will remain soft for a few days. In the bread filling, I stirred together butter with sultana, cinnamon powder and sugar. One kg of cranberry is selling at QR50~QR55, so golden sultana or normal raisin will be more economical for homemade bread. 

After a few days of testing and baking something I seldom eat for fundraising, finally baking something I love, it is so comforting.^^ Hahh, this soft, moist and fluffy cinnamon rolls will not disappoint you.  









Ingredients:
Tangzhong/ starter:
30g bread flour
150ml water

bread dough:
500g bread flour 
55g pastry flour (top flour)
30g milk powder
5g instant dry yeast
60g fine sugar
1/2 tsp salt
~110g Tangzhong
150~200ml water (add gradually)
20g golden syrup
60g butter, chop in small pieces
extra flour for dusting hands and bread dough

Filling:
100g golden sultanas
25g cinnamon powder (can add more if you like cinnamon)
60g sugar
50g butter, hot melted

Glaze:
1 tsp of golden syrup
1 egg, beaten



Method:
1. Prepare Tangzhong: Mix together ingredients in Tangzhong, cook under medium heat, keep stirring until the mixture thicken, not boiling. Remove from heat and set aside until cool.
2. Prepare filling: In a small bowl, mix together all ingredients for filling. Set aside.
3. Prepare bread dough: In the electric mixing bowl, add all bread dough ingredients except water and butter. Gradually add water (set aside 50ml for slowly add in) and mix with KitchenAid speed 2 for a min before change to speed 4. Slowly add more water. 

When the mixture form rough dough or able to pull away from the mixing bowl, add in butter. Continue to let KitchenAid knead the bread dough until elastic film stage. It means the bread dough is able to stretch open on your palm without tearing. 

Cover the dough and let it proof to double its size. Punch out the air in the bread dough, use the rolling pin to flatten the dough into 60cm x 30cm rectangle (As the bread dough is very soft you may need to dust your hands and worktop with flour for easy handling the dough, use the dough scraper to help handling the bread dough without adding too much addition flour). Place the filling on top of the bread dough. Sprinkle more cinnamon powder as you wish. 

Roll up the dough into a log, slice the dough into 12 portions (depends on you baking pan). Place the dough into greased baking pan, cover and let it proof until it double its size. Brush with glaze.

Bake in a preheat oven at 180C for 18~20mins. or until the top of the bread turned slightly brown.