Scalding ensures that the dough absorbs more moisture, and you get juicier buns that stay fresh for a long time.
INGREDIENTS
Scalding
100g oat flour
3 dl boiling water
INGREDIENTS
Scalding
100g oat flour
3 dl boiling water
Basic dough
- 400g scalding
- 1000g wheat flour
- 3 dl cold milk
- 7g salt
- 50g fresh yeast
- 200g sugar
- 8g cardamom
- 2 eggs
- 165g cold butter
- Cinnamon mixture
- 200g butter (room temperature)
- 200g sugar
- 4 tsp finely ground cinnamon
PROCEDURE
Scalding
For best results, it is recommended to make a scald.
- Start by putting 100g oat flour in a regular bowl.
- Then pour 3 dl of boiling water over the flour and beat this into a smooth porridge by hand.
- Cool the scald for 1 hour in the fridge or 30 minutes in the freezer before using it in the base dough.
Basic dough
- Put the scalding and all the ingredients, except butter, in the baking bowl and mix with the kneading hook at speed 20% for 2 minutes.
- Then increase the speed to 60% and knead the dough for 6 minutes.
- To ensure that the dough has been kneaded enough, it is recommended to do a gluten test where you should be able to stretch a "bubble-gum-thin" membrane into the dough without it cracking. If the dough does not pass this test, it should be kneaded for 1 - 2 more minutes.
- Divide the butter into cubes and knead the butter at speed 60% for approx. 2 minutes until the dough is smooth again.
- Leave the dough covered until it has doubled in size (approx. 1 hour)
- Roll out the dough about 40 x 60 cm and spread the cinnamon mixture on the dough.
- Roll up and cut 1-2 cm thick strips.
- Place the rolls on a tray covered with kitchen towel and raise them over hot water until they have doubled in size (approx. 0.5 – 1 hour).
- Brush the cinnamon rolls with egg yolk and sprinkle sugar on top.
- Bake in the middle of the oven at 210°C for approx. 12 minutes.
Cinnamon mixture
Add room temperature butter and sugar to the baking bowl and stir with a flexi whisk for 5 minutes at 100%.
Then run the machine at 10% speed and mix in cinnamon.
Please leave the cinnamon mixture at room temperature so it is easy to spread on the dough.