Monday, March 21, 2016

Precious cinnamon rolls too pure...

These are the stuff of cozy daydreams and tearful Tumblr posts. Contrary to what those say, they are not too good for this world. In fact, it may be through making and consuming these that the world becomes a place good enough for them... :D
If you want these for breakfast, you'll need to start a day ahead; they rise well enough at room temperature but the dough is messy to shape if it's not cold.
1 ½ tsp dry yeast (7.5 g) 

2 oz  water (57 g)

1# ¾ oz all purpose flour (475 g)
1 tsp salt (5 g)
2 oz sugar (57 g)

8 oz butter (227 g)

4 oz milk (113.5 g)
2 oz starter (57 g)
1 tsp vanilla (5 g)
1 egg+ 1 egg yolk (85 g)

Shaping: 4 oz butter (113 g), 8 oz sugar (227 g) mixed with 2 tbsp cinnamon (15 g) and a pinch of salt and nutmeg
Icing: 4 oz (113 g) confectioner's sugar, 1 oz cream, 1/4 tsp. vanilla, pinch salt 

Have everything at cool room temperature; it makes for a more easily blended dough and a happier yeast environment if the dough is not too warm. 
In a measuring cup or medium bowl, sprinkle the yeast onto the water and let it sit. 
Combine the dry ingredients in a mixer bowl and add the butter; mix with the hook until it makes coarse crumbs. 
Add everything else to the yeast water and whisk together. Pour this mixture into the bowl of crumbs with the mixer going. 
Mix on low speed until the dough pulls away from the sides (and makes a satisfying fwap-fwap sound as it gathers around the hook and hits against the bowl).
Butter or cooking-spray a large piece of plastic wrap. Turn the dough out onto it, trying to get it into a more-or-less-even thickness. Use the greased wrap to enclose the dough in a rectangle, then open it up and re-wrap loosely.
Let rise in the fridge overnight. (As the dough gets cold enough, it will stop rising. It will take about 3 hours if you're counting, or doing this during the day.)
Without letting the dough fold over, turn it out of the plastic wrap onto a floured surface. Press and roll it out into a rectangle about 12x18 inches. 
Spread softened or melted and cooled butter all over (all the way to the edges, except leave an inch bare on one long edge) then heavily dredge with cinnamon sugar. (If you like, you can just mix everything together in a bowl and spread it on like that.) 
Roll up tightly toward that bare edge -- it will seal together better. Pinch up. Mark the roll into 4, then each quarter in 3. Cut where you've marked -- my favorite way is with dental floss. (For smaller ones that fit in a cupcake pan, cut in 18.)
Space them out, cut side up, in a buttered 9x12 pan, 3x4 rows. (you can also do 6 in a 8x8 pan, and freeze the other half of the rolls for another time.)
Cover with a towel or plastic wrap, and let rise until they look puffy and doubled in size.Bake at 350 until they look yummy and browned where they meet. Let cool slightly so they firm up a bit..
Smear with icing; it will fill in the spaces as it melts. NOmmmms.

Monday, March 7, 2016

Finally another baking post!! the quintessential roll.

There are few things nicer than a good dinner roll, but too often they are plain and flabby, no flavor just fluff. These have a bit of heft, and a toasty undertone from the brown sugar and eggs. The original makes 100, so this is just a tad more manageable quantity. They make a great slider bun as well.

Albert Kumin's Dinner Rolls 
makes 24 at 35 g, or (slightly bigger) 20 at 42 g.

227 g milk
7 g yeast + 5 g water
45 g. lt brown sugar
45 g butter
45 g eggs
45 g starter
454 g bread flour
8.5 g salt

 Either warm the milk and sand the butter into the combined dry ingredients or melt and cool the milk and butter together -- if you have more time, do the former for a cool dough that rises slowly with more flavor. Warmer dough means a faster rise.
Ferment; divide into 4 presses and round, then each into 5 or 6 and round tightly. Set 4x6 in a buttered 13x9 pan. (In the pix, there are 8 in a foil 4x7 pan...) Proof, brush with milk and bake without steam for about 20 minutes.