Homemade Cinnamon Roll with Freshly Milled Flour скачать в хорошем качестве

Homemade Cinnamon Roll with Freshly Milled Flour

4 years ago my sister and I started our bakery, the Flour Barn, with one item; Cinnamon Rolls. I cherish our Brioche Cinnamon Roll recipe and still consider it my favorite recipe. I never thought I would be able to achieve a cinnamon roll recipe using freshly milled flour that would be worthy of sharing, however I finally have. These Homemade Cinnamon Rolls with Whole Grains are a true baking victory. If you are just starting out using freshly milled grains be sure to check out Nutrimill for electric mills, mixers and grains! We have used this brand for years and can't recommend it enough. Also use code "FLOURBARN" to get $20 off. https://nutrimill.com/FLOURBARN For the full recipe and walk through check out the blog post here: Homemade Cinnamon Rolls with Freshly Milled Flour Recipe For the Sponge: -200 g whole wheat flour -250 g warm milk -2 tablespoons of honey and -1 1/2 tablespoons of instant yeast. (I use bulk instant yeast and weigh everything, this is 15 g of yeast. If you buy quick yeast or instant yeast in the packets, this will be two packets) For the Dough: -All of the prepared sponge -300 g additional whole wheat flour -50 g sugar -2 eggs -1/2 cup cubed room temperature butter -1½ teaspoons salt For the Filling: -½ cup softened butter (this goes on first separately) -200 g brown sugar -2 tablespoons cinnamon -½ tablespoon cornstarch For the Frosting: -1/2 cup butter -1/2 cup milk -1 teaspoon vanilla extract -pinch of salt -3 3/4 cups of powdered sugar Make the Sponge 1. In a large bowl, mix the flour, warm milk, honyey and yeast until just combined. 2. Cover with plastic wrap and let sit at room temperature for 20 minutes or until bubbly. Make the Dough 1.In the bowl of a stand mixer fitted with a dough hook, combine the sponge with sugar, rest of the flour, eggs, butter, and salt. 2. Knead dough for 10 to 15 minutes on medium to high speed. Dough must pass the window pane test to ensure proper gluten development (see video for reference). 3. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1-1½ hours. 4. Degas your dough by pushing the air out and let the dough double in size again, about another 1-1 1/2 hrs. Shape and Fill the Rolls 1.While the dough rises, prepare the filling by brown sugar, cinnamon and cornstarch. Make sure your butter is soft enough to spread, if it is not place in the microwave for 10 second burst till spreadable. 2. Once the dough has doubled for a second time, turn it out onto a lightly oiled surface. Press it down gently to release the air. 3. Roll the dough into a rectangular shape, approximately 16×20 inches. 4. Spread the butter over the entire surface. 5. Then spread the cinnamon sugar over the dough leaving one inch at the side closet to you. 6. Starting from the long side (without the border), tightly roll the dough into a log. Pinch the seam to seal. 7. Using a bench scraper, cut the log into 8-12 equal pieces (depending on how big you want your rolls). 8. Arrange the rolls in a greased 9×13-inch baking dish, leaving some space between each roll. 9. Cover with plastic wrap and let rise for 45 minutes to 1 hour, or until puffy. They do not need to double. Bake the Rolls 1.Preheat your oven to 350°F. 2. Bake the rolls for 20-25 minutes, or until golden brown. Should reach on internal temperature of 200 F. Add the Glaze 1.While the rolls are baking, make the glaze by adding butter and milk in a bowl. 2. Melt and warm in the microwave. Then add vanilla and salt. 3. Add you powdered sugar and whisk until smooth. 4. Let the rolls cool for 10 minutes before drizzling the glaze over the top.