shokupan
cinnamon buns.
Sweet, tender, warm cinnamon rolls. Traditional cream cheese frosting and spiced-brown sugar filling. Using the tangzhong method to provide an ever softer, spring-like texture.
Tang zhong, 湯種: Aka, “water roux” this process involves pre-cooking a small portion of the recipe’s flour and water/milk which is then re-added. When the mixture of flour and liquid is heated, the starch gelatinizes, this allows the dough to absorb more water which in turn allows a higher level of hydration yielding a softer texture.
Ingredients:
500g bread flour.
275g whole milk, (115°F).
60g sugar.
1 egg.
1 egg yolk,
12g active dry yeast.
14g kosher salt.
70g unsalted butter, softened.
tangzhong:
20g bread flour.
80g whole milk.
filling:
110g unsalted butter.
120g dark brown sugar.
80g demerara sugar.
12g ground cinnamon.
pinch, ground black cardamom.
pinch, ground nutmeg.
pinch, ground allspice.
3g kosher salt.
(Optional: 80g roasted peanuts, chopped)
glaze:
150g cream cheese, softened.
125g powdered sugar.
30g heavy cream (35%).
1 vanilla bean, insides scraped, or 2 tsp vanilla paste/extract.
(Optional: 6g white miso & 1/4 tsp 5-spice.)
Equipment:
stand mixer.
scale.
thermometer.
9x13” baking dish.
whisk
mixing bowl.
spatula.
offset spatula/butter spatula.
parchment paper.
rolling pin.
small saucepan.
Yield:
12 rolls.
Execution:
tangzhong.
Add tangzhong ingredients to a saucepan, over medium heat, bring to 150°F or until it becomes a thick gel paste, while constantly mixing.
Place in a container and let cool to room temperature.
2. kneading.
As the tangzhong cools, bloom yeast in milk for 10 minutes, until frothy.
Meanwhile, in a stand mixer bowl, combine flour, salt and sugar.
Set the mixer on low speed, add the bloomed yeast mixture, once incorporated add the tangzhong.
Increase speed to medium then add eggs, one at a time, then add the yolk. Continue to knead for 2-3 minutes or until smooth and all the ingredients have become homogenous.
Increase the speed to medium-high and incorporate all of the butter 1 tbsp at a time. Continue to knead for 5-6 minutes or until the dough is smooth, silky and does not stick to the sides of the bowl.
3. proof #1.
Form the dough into a tight ball and place in a greased bowl, cover with plastic wrap and let rise in a warm environment for 1 hour. Place into the fridge to proof for 4 hours.
4. filling.
Brown butter; place cubed butter in a saucepan over medium heat let cook until it starts to boil and foam.
Whisk until the foam starts to subside.
The butter should be golden brown with a sweet, rich nutty aroma. The best way to tell if its perfect is the smell, if its burnt it will smell burnt and acrid.
Place the browned butter into a heat-proof container, add the cinnamon, cardamom and nutmeg.
Once the butter has reached room temperature, add the salt, brown and demerara sugar. Mix until emulsified, using a hand blender here is recommended.
5. shape and proof #2.
Place dough onto a lightly floured work surface, roll the dough into a 30x60cm rectangle, at about 0.5cm thickness.
Evenly apply the filling across the surface of the dough leaving a 1” gap between the border and the filling.
Roll the entire sheet into a tight log. Using a serrated knife, slice the dough into 12 rolls.
Spray a baking dish with non-stick, place the rolls into the dish, let proof at room temperature for 30 minutes.
6. glaze.
Whisk vanilla and cream cheese until light and fluffy.
Sift and whisk in powdered sugar in increments, add cream and keep at room temperature.
7. baking.
Preheat a convection oven to 375°F.
Bake for 25-30 minutes, until golden brown.
Let cool for 10 minutes, remove and place onto a wired rack.
Spread glaze evenly across all the rolls.