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| Completed cinnamon rolls... |
Enriched doughs are normal bread doughs but with the additional ingredients of melted butter and sugar. These doughs are used to make bakes such as Belgian buns, Chelsea buns, pastries, danishes and cinnamon rolls...
Making these doughs the easy way is to use a bread machine on its dough setting to mix the ingredients and give them their initial proving. It takes the time element required to mix and kneed the dough away and, as most people have a machine but seldom use the dough setting, it might help make more use of a semi redundant machine and your time.
By using a bread machine you can bypass much of the work, especially the kneading, by pouring the ingredients in a specific order into the machines pan. This order ensures that the mix is not jeopardised by having the yeast and salt too close together and also ensures that the dough is well kneaded and given its initial rising in a safe and warm environment
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| Covered for the second proving.. |
You can then decide what to make, a decision which don't I have used it to make a perfect cinnamon buns with a additional cinnamon and sugar added to the rolled out pastry here on the list of ingredients
Ingredients
150 mls semi skimmed milk
3 medium eggs beaten
75 grams butter, melted
450 grams strong white bread flour
2 tsp salt
50 grams caster sugar
1 sachet of fast yeast or 7 - 10 gms
100 grams of sultanas or raisins
50 grams of fine soft brown sugar
cinnamon powder to sprinkle over
Icing sugar and water to make glacé icing or use fondant icing
150 mls semi skimmed milk
3 medium eggs beaten
75 grams butter, melted
450 grams strong white bread flour
2 tsp salt
50 grams caster sugar
1 sachet of fast yeast or 7 - 10 gms
100 grams of sultanas or raisins
50 grams of fine soft brown sugar
cinnamon powder to sprinkle over
Icing sugar and water to make glacé icing or use fondant icing
Ok, the ingredients go into the bread pan in this order:
The milk, the whisked eggs, the melted butter, allowed to cool slightly, then half the flour.
Now add the sugar, the salt and the rest of the flour. Top of with the yeast and start the machine.
When the dough program has finished, remove the proved dough and knock it back before rolling it out on a lightly (bread) floured surface. roll it out gradually until it's about 1 cm thick and forms a nice rectangular shape - you are going to roll it swiss roll stylee later - and sprinkle it all over with the sultanas, sugar and cinnamon - you can be as frugal or as extravagant as you wish with this part.
Roll the dough up and cut the roll into sections - about 10 large buns to about 15 or 16 small ones.
Place on a tray and cover with oiled cling film and leave to rise until they are light and fluffy and sticking together.
Place into a pre-heated oven (190 - 200 degrees) and bake for about 20-25 minutes until they are well baked and a lovely golden brown colour.
Mix your icing sugar with just enough water to allow it to be barely drizzled over all the buns, thickly. Or warm up the fondant icing and pipe over the buns.
Enjoy.
