substantiality
it's been quite long since i worked on a peter reinhart recipe... today it's a rainy day, but thank goodness there are these warm, cosy cinnamon buns. and it's not as if i made them because it was rainy today: i had already prepared the pre-doughs yesterday night. i suppose i was destined to make these on a rainy day today.
the biga and the soaker. both were whole-wheat, so the buns were completely whole-wheat. i was afraid they would turn out tough and dense compared to the transitional cinnamon buns, as the whole-wheat challah did compared to the transitional challah, but all the milk in the biga and soaker tenderised the dough completely.
within one hour, the pre-doughs became assimilated into the final dough, risen and rolled out dreamily.
this was my favourite part: sprinkling the cinnamon sugar over the dough, rolling it up into a tight loaf, then slicing into the buns. i had to work faster though, because the sugar began drawing moisture out of the dough, making it a little tacky.
i did feel the recipe had an error though. it said to roll the dough to a 9-inch square, whereas the one for the transitional buns said to roll to a 9-x-12-inch rectangle. i think 9-x-12 might be better, because it would result in a thinner dough, which translates to a more swirled bun. you can see that these buns had very thick walls, with only a little more than one circle of cinnamon sugar swirl. if you look at these transitional ones, you'll see they had thinner walls and longer swirls.
nevertheless, they baked up pretty, and in the stormy afternoon - on a laptop and listening to the rain, chatting with sam about random things - the scent of cinnamon emanating from the kitchen was just so warm and comforting.
i made the fondant glaze to go along with the buns, which was easy enough. half cup icing sugar, one tablespoon milk, half teaspoon corn syrup and quarter teaspoon vanilla, and whisk away. this gave a good drizzling consistency, and on they went onto the buns hot from the oven.
yummy bun. the bread was really soft and tender, and i tried the thick bready parts: without the cinnamon sugar or fondant icing, the bread was tasty in itself. success! but it could be even better if the dough was rolled bigger and thinner.
so this is it. i just follow recipes, do what i'm told.
the biga and the soaker. both were whole-wheat, so the buns were completely whole-wheat. i was afraid they would turn out tough and dense compared to the transitional cinnamon buns, as the whole-wheat challah did compared to the transitional challah, but all the milk in the biga and soaker tenderised the dough completely.
within one hour, the pre-doughs became assimilated into the final dough, risen and rolled out dreamily.
this was my favourite part: sprinkling the cinnamon sugar over the dough, rolling it up into a tight loaf, then slicing into the buns. i had to work faster though, because the sugar began drawing moisture out of the dough, making it a little tacky.
i did feel the recipe had an error though. it said to roll the dough to a 9-inch square, whereas the one for the transitional buns said to roll to a 9-x-12-inch rectangle. i think 9-x-12 might be better, because it would result in a thinner dough, which translates to a more swirled bun. you can see that these buns had very thick walls, with only a little more than one circle of cinnamon sugar swirl. if you look at these transitional ones, you'll see they had thinner walls and longer swirls.
nevertheless, they baked up pretty, and in the stormy afternoon - on a laptop and listening to the rain, chatting with sam about random things - the scent of cinnamon emanating from the kitchen was just so warm and comforting.
i made the fondant glaze to go along with the buns, which was easy enough. half cup icing sugar, one tablespoon milk, half teaspoon corn syrup and quarter teaspoon vanilla, and whisk away. this gave a good drizzling consistency, and on they went onto the buns hot from the oven.
yummy bun. the bread was really soft and tender, and i tried the thick bready parts: without the cinnamon sugar or fondant icing, the bread was tasty in itself. success! but it could be even better if the dough was rolled bigger and thinner.so this is it. i just follow recipes, do what i'm told.
posted by ivan at 4:27 PM
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