The other interesting thing about this recipe is the usage of low protein flour. Pastry flour to be exact. It's supposed to make the buns super light and fluffy. I was a bit skeptical but gave it a try anyway. I didn't have pastry flour, so I made my own using 2/3 all-purpose flour and 1/3 cake flour, by weight.
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| Deluxe Cinnamon Buns. Hubb's half had pecans on them :) |
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I cut the dough recipe in half and made it in the bread machine, using the dough cycle. The amount of cardamom sounded low, so I used more. I also used a combination of butter and oil in the dough. Since cardamom pairs really nicely with citrus, I added some grapefruit zest to the dough as well.
After the dough went through its first rise, I stuck it in the fridge for a few hours. Cold dough is always easier to work with than warm dough, especially when it comes to rolling up the dough.
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| Homemade pastry cream! |
Instead of making half a recipe of the pastry cream, I made the entire recipe, as some ABC bakers mentioned it wasn't enough cream. The homemade pastry cream for this recipe was amazing. I could eat the whole thing with a spoon (same for hubby). I made the pastry cream a little richer by using part cream, part milk. I decided to skip the cinnamon and let the vanilla flavor shine through.
I rolled out the dough into a 15" x 15" square. The plan was to use my 9" x 13" Pyrex pan to bake them and make 12 cinnamon buns.
After schmearing the pastry cream on the dough and sprinkling the brown sugar on top, it was time to distribute the raisins, or in my case, the craisins, on top.
It didn't seem like enough, so I added a little bit more. Rolled up the dough and used floss to cut the dough into 12 pieces.
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| After the second rise |
After a one hour rise, they went into 375 F convection oven for about 22 minutes.
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| So light and fluffy. Bon Appetit! |
Final thoughts/tips:
- Hubby liked how soft the buns were. His only objection were the craisins. "They don't belong in here". The crunch from the pecans was welcome. All in all, he gave it an 8 out of 10 rating.
- I couldn't wait to dig in so I ate mine slightly warm. It was amazing! The bun's texture was really soft and light. The vanilla in the pastry cream came through really well and made the bun nice and moist. I personally liked the sweet/tart flavor from the craisins, every other bite or so. They had just the right amount of sweetness. Would definitely make these again!
- Changes to consider for next time:
- Maybe add the raisins/craisins inside the dough (like you would with raisin bread),
- Or, leave them out all together.
- Some tweaks to the recipe were made (surprise, surprise). You can find them at the bottom of this post.
- The original recipe can be found HERE.
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Deluxe Cinnamon Buns
(adapted from Deluxe Cinnamon Buns on Weekend Bakery)
Ingredients (dough):
- 300 gr all purpose flour
- 150 gr cake flour
- 8 gr salt
- 6 gr yeast
- 150 gr milk
- 115 gr water
- 15 gr butter
- 10 gr oil
- 25 gr sugar
- 12 cardamom pods, grind only the seeds with a Tbsp of sugar
Used the dough cycle of the bread machine.
Ingredients (pastry cream):
- 100 gr heavy cream
- 150 gr milk (1%)
- 20 gr cornstarch
- 60 gr sugar
- 50 gr egg yolk
- 15 gr butter
- 1 packet vanilla sugar (8 gr)
- some vanilla extract
Follow the instructions for the pastry cream on the Weekend Bakery blog.
Ingredients (add-ons to pastry cream):
- 75 gr craisins
- 50 gr brown sugar
Follow the instructions for the rolling up the dough, rising and baking, on the Weekend Bakery blog.
Now that's another blue ribbon winner! Just beautiful. Look so delicious.
ReplyDeleteI'm glad to hear that the double amount of pastry cream did it. I might give them a try again.
ReplyDeleteGood readding
ReplyDelete