I Baked my Best Cinnamon Buns скачать в хорошем качестве

I Baked my Best Cinnamon Buns

Cinnamon Buns – High-Absorption Flour Method This recipe is written exactly as made, for strong / high-absorption flour. Hydration is intentionally high and adjusted to how the flour behaves, not to a fixed percentage. Ingredients 500 g strong bread flour (high absorption) 450 g water 45 g melted butter (cooled) 20 g sugar 10 g salt 2 teaspoons instant dry yeast Zest of 1 orange For finishing Cinnamon icing sugar (for dusting before bake) Icing sugar + water (simple glaze, after bake) Method Activate the yeast In a bowl, mix all the water with the yeast and about 2 teaspoons of flour. Rest for 10 minutes until lightly active. Initial mix Add the remaining flour, sugar, salt, and orange zest. Mix until fully combined. The dough will be very soft and sticky. Butter incorporation After 15 minutes, add the melted butter. Mix until absorbed. Rest 15 minutes, then mix again. Repeat once more if needed until the dough tightens slightly and becomes elastic. Bulk fermentation Cover and rest for 30 minutes at room temperature. Shaping Shape the buns and place them into a baking tin. Pre-bake dusting & final proof Dust the surface generously with cinnamon icing sugar. Final proof for about 1 hour, until relaxed and well risen. Bake Bake at 190°C for 25 minutes, until deeply golden. Icing Let the buns cool. About 1 hour after baking, ice with a simple glaze made from icing sugar and water only. Notes This dough relies on flour absorption, not percentages. If your flour cannot handle this hydration, reduce the water slightly. The result should be soft, aromatic buns with a caramelised crust and tender crumb. This is a dough built by feel, not theory.