Sunday, January 29, 2012

Cinnamon Roll recipe for Bawo


This is Bawo:
(pronounced Bow-uh)


These are my cinnamon rolls:


These two are about to meet and fall in love.

This recipe looks really long, but it's not. I just added my own bits of advice from some of the stupid mistakes I've made.
Dough:
1/2 c scalded milk
1/3 c butter
1/2 c warm water
1/4 oz package of active dry yeast (usually comes in one envelope)
1/4 sugar
1 t salt
1 large egg
3 1/2-4 c bread flour (this is different than all-purpose flour)
Very thin thread or dental floss

Filling:
(this one is difficult to gauge, because it depends on how much you roll out your dough)
1/2 c melted butter
1/4-1/2 c brown sugar
1 c mixed cinnamon and regular sugar

Glaze:
3 spoonfuls of cream cheese
1/4 c melted butter
1-3 t milk
2-3 c powdered sugar

Mixing the dough:
First, scald the milk and butter in a saucepan on the stove. On our electric stove, I usually put it on medium-high heat and stir constantly. You want the milk to get all bubbly and frothy on top. I don't know why, but this really affects the taste of the dough. Don't skip this part. I have made this mistake.

Turn your oven on its lowest setting. Mine is called 'keep warm'.

Pour the still-hot scalded milk into your kitchen aid stand mixer. In a separate bowl or measuring cup, combine the warm water and the yeast. DO NOT POUR INTO KA YET. Let the yeast "proof". After five minutes of sitting in the warm water, it should be a frothy mixture and smell like beer. If it does not froth, throw it out and use a new envelope of yeast. Your water might have been too hot or not hot enough.

While the yeast is proofing, use the regular mixer attachment thing to combine the scalded milk, sugar, egg, and salt. Add one cup of the bread flour to this mixture. Remove mixer attachment and attach the bread hook. If the yeast has proofed, pour it into the KA now. Add the remaining flour 1/2 cup at a time while bread hook is mixing.

Kneading the dough:
Once you've mixed the dough together, "unlock" your KA. This is a little knob on the right hand side of your mixer. If you leave it locked, it could ruin your motor while kneading the dough. I let the hook knead the dough for about fifteen minutes total, usually stopping it every five minutes and rotating the dough around with my hand. Add more flour if the dough is sticking to the sides of your mixing bowl. Add more warm water if the dough is kind of flaky and crusty looking. You want your finished kneaded dough to be soft and smooth, like a baby's head. You should be able to stick two fingers into the dough and not have dough sticking to them. Your KA will kind of bob up and down when it is almost done kneading.

Rising:
Use your largest, tallest mixing bowl and grease it with Pam spray or butter. Pull your kneaded dough out of your KA and shape it into a ball and place into separate mixing bowl. If you don't have a separate bowl, just pull your dough out of your KA mixer bowl and grease it and then put the dough back. Soak and ring out a clean hand or kitchen towel, and cover the top of the mixing bowl. Turn off your oven that was on the warm setting, and place bowl inside. Mine usually takes about 1-1/2 hours to rise. Don't panic if it doesn't make rapid progress. The slower the dough rises, the softer the bread's outcome. Do not leave your oven on while the dough is rising. It will kill the yeast and you will have very flat bread. I have made this mistake.

Rolling out the dough:
Before pulling your risen dough out of the oven, melt the butter and blend with the brown sugar. It should create a thick, drizzley concoction. Set aside.

This is the fun part. Remove kitchen towel. Cover your fist and hand with flour and punch the dough, straight down the middle. This releases the buildup of gas in the dough. Gather the dough together and split into halves. Leave one half covered in the bowl while you work on the other half.

Use a rolling pin to roll out the dough on a very floured surface. Push out any big gas bubbles you see. Don't roll the dough too thin, usually about 1/2 inch thick is best. Try to make it into a rectangular shape. (I can never get this shape) Pour half of the brown sugar/melted butter mixture over dough. Spread with a spatula or butter knife around the dough until it is covered. Sprinkle the cinnamon-sugar mixture on top of this. If you can't cover the entire piece of dough, make more brown sugar mixture. Start on the longest edge and roll dough into a cylinder shape. It's okay if it leaks a bunch of gunk, mine always does. Use your finger and pinch the edge together once it is rolled.

This is the weird part - but so effective.
Use about 18 inches of thin thread or dental floss to cut the cinnamon rolls like this.

I cut mine about one inch thick, but you can make them as big or little as your would like.

Grease a glass dish. Place cut cinnamon rolls in dish about 1/4 inch apart from each other, cover, and let rise again until the edges are touching each other(about 25 minutes). Bake at 350 degrees for 12 minutes or until golden brown.

Glaze:
Use the whisk tool to mix all of the ingredients for the glaze, adding powdered sugar until you get desired consistency. Pour over cooked rolls.

Have a love affair with the best cinnamon rolls ever.

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