Tuesday 3 May 2016

Cinnamon Toast





IngredientMethod



300g high protein flour
100g low protein flour
90g sugar
1 tsp salt
2 tsp instant yeast + 210ml water
35g butter

cinnamon sugar:  (each mix well)
A:
30g soft butter
15g honey

B:
45g light brown sugar
2g cinnamon powder
                                                                                                                                                                                                                                                                                                     
FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND:
1. Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 20-30 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment.

2.  Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes.

3. Divide the dough into 2 portionsand roll it into 10-15mm thick, Spread 3/4 of the dough with the soft butter honey, sprinkle the cinnamon sugar over the dough. Roll it up like swiss roll and place in a greased loaf tin. Repeat for the next portion.

4. Leave to proof for second time (about 1-2 hrs). Bake at 180 degree Celsius for 55 minutes. Remove from oven and cool on wire rack.



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