Cinnamon rolls - Cinnamon rolls
Classic cinnamon rolls, or inverted cinnamon rolls.
The inverted cinnamon buns with caramel nuts are a bit like a French tart - Tarte Tatin. I think the caramel topping on the bottom of the tatin was the inspiration for making upside down buns.
TAPE - TANGZHONG
- 15 g of wheat flour, type 500
- 25 ml of milk
- 25 ml of water
- 125 ml of lukewarm milk
- 15 g of fresh yeast
- 450 g of 500 g wheat flour
- 2 g of salt
- 2 large eggs
- 40 ml lukewarm water (if needed)
- 50 g softened butter
- 80 g butter
- 100 g cane sugar
- 60 g honey
- 150 g roasted, crushed walnuts or pecans
- 60 g of melted butter
- 100 g of cane sugar
- 5 g of ground cinnamon
- pinch of ground allspice
- a pinch of freshly grated nutmeg
Tangzhong - in a saucepan, heat the flour, milk and water over medium heat. Stir with a whisk until a thick paste is formed. Put them into a bowl, cover with foil and set aside to cool.
Cake - Stir the milk and yeast, cover and set aside for 10 minutes.
In the bowl of a blender, mix flour, salt and sugar. We add yeast mixture, tangzhong, and mix at slow speed. Add the eggs and knead at low speed for 3 to 5 minutes or until the dough is smooth and elastic. When we find that the dough is too dry, gradually add water, maximum 40 ml.
We increase the volume to medium and gradually add butter piece by piece. Mix until the dough is well absorbed, about 5 minutes. Form the kneaded dough into a ball, cover the bowl with foil and leave it to rise for 1 or 2 hours or until the dough doubles in size.
Topping - dissolve sugar in the pan, add honey and butter. We heat it, stir it all the time until all the ingredients combine well. We take it off the heat and put it aside.
Roll out the dough on a floured worktop into a square with a side of about 50 cm. Prepare filling : smear the dough with melted butter and sprinkle with mixed sugar, cinnamon, allspice and nutmeg. We roll the dough tightly into a roll.
Grease a square form with buns of about 23 cm or line it with baking paper. We divide the rolling pin with a sharp knife or thread into 9 equal slices. Put the glaze at the bottom of the mold and sprinkle with nuts. Put the slices of dough on top at equal intervals, cover and leave to rise for about 45 - 60 minutes or until the volume is doubled.
Preheat the oven to 180 ° C and bake the cake for about 35 minutes or until it is browned. Leave the baked cake to cool for 10 minutes. Carefully put the rolls turned upside down onto the plate. We serve it warm, but when cooled down, it tastes equally delicious.
The recipe for these delicious scones comes from the book "Absolute Cuisine" by Joshua Weissman. Joshua used pecans in his recipe, and I added walnuts. For the dough, we can use any nuts that you like or have at home. Pecans or other nuts, as well as cinnamon and nutmeg, can be purchased in online stores, among others. in Cuisines of the World .
Absolute Cuisine - Joshua Weissman
" Cooking is an art form. Expression. One of the things that sets us humans apart from animals..." - Chef Joshua Weissman
Joshua Weissman charismatic and rebellious chef. He runs a YouTube channel, where in his original series "But Better" he hacks, rolls, folds and marinates for his audience of millions. A definite opponent of instant dishes to be prepared in just a few minutes.
The book Absolute Cuisine is directed not only to novice home cooks. It is a great guide, full of inspiration, also for the more experienced.
Absolute cuisine - great cuisine must be absolute. Joshua Weissman will help us jump to the next level of cooking, improvise and put together dishes the way we like, from what we like. In his book, he includes over 100 delicious recipes that can change our culinary experiences so far.
I would like to thank the Znak publishing house for the reviewer