Another of our highly requested recipes was this cinnamon scroll with a twist! Any guess to what the twist is?
|Optional: Water Roux/TangZhong||5% replacement|
|Make up filling to the desired amount using 2 parts brown sugar to 1 part butter, add cinnamon to taste.|
CINNAMON SCROLL WITH A TWIST METHOD
Mix all ingredients and develop dough as usual. Ensure dough is cold ~26°C.
Let dough rest for 10mins.
Roll the dough out into a rectangular shape as this will need to be letter folded.
Spread butter then rub in cinnamon and brown sugar. Go generous as you roll it out later and it will thin out. Leave the ends from the filling as this is needed to seal the letter fold.
Letter fold. At this point, you want the aspect ration to be 3:2. With ‘open’ end longer than the ‘closed’ end. See here for guide:
Rest for 20mins.
Roll dough out slightly. You only need to extend the dough dimension 2cm, as this is to seal off the letter fold. Then slice the dough into 2cm strips parallel to the ‘open’ end. This will be the longest strip.
With the strip, you want to curl the dough by pushing left hand downwards while pushing right hand in an upwards motion.
Once you’re happy with the curl wrap, form a loop by forming a fist while holding the left side, wrapping with right hand around the left fist in clockwise direction. Then tuck the right end into the loop.
Once all done, proof the dough at ambient for 45mins to an hour before baking at 200°C.
Sprinkle with icing sugar or dip it in lemon glaze.