Our Kitchen Director Kareen’s two boys are wild about cinnamon rolls, but since she promised to bring a cake to the party, she had to think outside of the bun. Not a problem. With a bit of creativity and some simple recipe math, she brought to life an impressively bulked-up version of the soft, springy pastry classic.
Ингредиенты
- 1/2 cup (125 ml) milk, warm
- 1/4 cup (55 g) sugar
- 2 1/2 cups (375 g) unbleached all-purpose flour
- 1 1/2 tsp instant dry yeast
- 1/2 tsp salt
- 1 egg
- 1/2 cup (125 ml) plain mashed potatoes
- 1/4 cup (55 g) unsalted butter, melted
- 2 tbsp (30 ml) canola oil
- 3/4 cup (180 g) lightly packed brown sugar
- 2 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
- Milk for brushing
- 1/2 cup (65 g) icing sugar
- 1 1/2 tsp (7.5 ml) milk
Инструкция
- In a bowl, combine the milk and sugar. Set aside.
- In a stand mixer using the dough hook, or in a large bowl with a wooden spoon, combine the flour, yeast and salt. Add the milk mixture, egg and mashed potatoes. Knead vigorously until the dough begins to form.
- Gradually add the butter and oil. In the stand mixer or by hand, knead for about 5 minutes until the dough is smooth and slightly sticky. Place in a clean, lightly oiled bowl. Cover with a damp cloth and let rise in a warm, humid place for about 30 minutes or until the dough has doubled in volume.
