Wednesday, October 22, 2008

Mini Cinnamon Raisin Buns

Got this recipe from one of my favorite Cook Book, "Essentials of Baking" from William Sonoma. I added raisins to this recipe because my 2 girls love it. I also omit the vanilla icing on the top because the raisins already sweeten up the bread, a healthier version I guess. :)
I reduce the recipe to 1/3, because I like it better when it's freshly baked. Leaving it past 2 days won't taste that good anyway. My 2nd girl is already asking me when is mummy gonna make raisin bread again?!

For the Dough:
2 package (5 tsp) active dry yeast
1 cup (8 fl oz/250ml) whole milk, heated to warm
1/2 cup (4 oz/125g) vanilla sugar
3 large eggs
5 1/2 cups (27oz /845g) plain flour, plus extra for rolling
2 tsp salt
Grated zest of 1 orange (optional)
1/2 cup(4oz/125g) unsalted butter, at room temperature

For the filling:
6 tbsp (3oz/90g) vanilla sugar
2 tsp ground cinnamon
1/4 cup (2oz/60g) melted and cooled butter, for brushing
1 cup of raisins, soaked in warm water
1 egg, beaten

For Vanilla Glaze : (0ptional)
1/2 cup (2 oz/60g) confectioner's sugar, sifted
1/4 cup (2 fl oz/60ml) whipping cream
1 tsp vanilla extract (essence)

  1. To make the dough, dissovle the yeast in the warm milk and let it stand until foamy, about 5 minutes.
  2. Add to the milk mixture, vanilla sugar, eggs, 5 cups of flour (25oz/780g) 0f the flour, salt, orange zest (optional) and butter. Knead with hand or mix with your standing mixer until the dough is smooth, soft and not sticky. Using the remaining flour to knead if necessary. If using a stand mixer, the dough should come away from the bowl, about 5 to 7 minutes.
  3. Form the dough into a ball, transfer into a lightly oiled bowl and cover with a kitchen towel and let it proof for 1.5 to 2 hrs.
  4. To make the filling, in a small bowl mix together the vanilla sugar and ground cinnamon.
  5. Punch down the dough, turn it out on a lightly floured surface. Cut it into half.
  6. Roll out one-half of the dough into a 25cm by 40cm. (since I'm making minis, mine is 8cm by 25cm)
  7. Brush the rolled out dough with melted butter, then sprinkle evenly with half of the cinnamon sugar. Drain the raisins and tab dry on paper towels, and put half the amount on top of dough.
  8. Starting from the long side farthest from you, roll up the rectangle towards you into a log.
  9. Cut the log crosswise into 2 inches (1.5 inches if making minis). Place slices cut side up in a circle, barely touching, on half of the prepared pan, lined with grease proof paper.
  10. Repeat steps 6 to 9 for the 2nd half of the dough.
  11. Cover the rolls loosely with kitchen towel and let proof for another 30 to 40 minutes. Preheat oven to 180°C.
  12. Brush the rolls with beaten egg and bake for 20 to 25 mins. (Minis only need 16 to 20 mins).
  13. (Optional) Just before the rolls are ready, make vanilla glaze. Mix together confectioner's sugar, cream and vanilla essence until sugar dissolves and mixture thickens. Let rolls cooled slightly before drizzling the glaze over it.

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