Diary, day twenty-two – cinnamon rolls

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My first youtube video where instead of talking, I actually show you something…. (& not talking at all)

& I completely blew it.

I should have known it was going to go this way. The gods of baking were against me from the beginning. This morning just as I was ready & all set up, my laptop died (as you know, I use my laptop as my video camera), & of course, of COURSE, I couldn’t get it to charge. So precious time with perfect lighting was slowly ticking away… & my cinnamon roll dough was still rising.

Now of course, my next dilemma is I decided to pre-mix the filling… instead of what I usually do which is to spread the butter over the dough & the dust the surface with the cinnamon, sugar & xanthan (yes, I add it to keep the filling in place so it doesn’t ooze out)… & it turned into a thick glob. Guess who’s out of butter & can’t make any more filling!?!?! Yea, you guessed it. Me. I had to pipe it onto the dough instead (as you’ll see in the video & you’re probably going “WHY?!?!”)

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Too late to back out now. So the lighting is off. The rolls don’t have a nice even spread. I couldn’t get them to cut into round shapes. I mean, my skills as a chef look as amateur as my ability to make a video.

I’m ashamed. My head is hung low. I’m determined to show you my failings though. Learn from my mistakes. Yada yada yada

Let’s not even get into a debate about my ability to use iMovie to piece it all together….

Any way, I’m putting it out there for the world to see. I’ve decided that it’s a learning experience. Here is the recipe shown in the video. I made some tweaks, such as using pistachios instead of almonds (which I list in the recipe), it makes the dough green which isn’t that visually appealing, but man does it take good.

Ingredients, dough: (makes 16)
– 50g sugar
– 250g raw, blanched almonds (or raw pistachios)
– 250g buttermilk
————–
– 1 tsp powdered gelatin
– 60ml cold water
————–
– 1 tbs instant yeast
– 110g oat flour
– 200g tapioca starch
– 125g potato starch
– 1 tsp xanthan gum
– 1 tsp salt
– 1 tsp sodium bicarbonate
– 30g unsalted butter, melted
– 2 large egg whites
– 1 tsp vanilla

Directions, dough:
1. combine the sugar & pistachios in your blender or food processor & process until fine. Add the buttermilk & continue to process until it is a smooth paste. Set aside.
2. In a small, microwave safe bowl, place the gelatine & cold water & put it in the fridge. Allow it 10 minutes to bloom. Once bloomed, microwave in 10 second bursts until all the gelatine has dissolved. Set aside.
3. In the bowl of your stand mixer, add all the remaining ingredients as well as the gelatine mix & pistachio paste. Use a dough hook or a K beater & mix until thoroughly combined. Remove the beater & wrap the bowl tightly in clingfilm. Leave in a warm place & allow to rise for 12 to 24 hours.
4. Once risen, cut a pieces of parchment paper approx. 40cm x 50cm. Dust with oat flour & transfer your dough onto the parchment. Roll the dough out to the size of the parchment.

Ingredients, filling:
– 60g unsalted butter, melted
– 2 tbs ground cinnamon
– 50g brown sugar
– 1 tsp xanthan gum
– zest of 1 orange

Directions, filling:
1. pre-heat the oven to 50C
1. brush the rolled out dough with the butter until it has a nice even coating.
2. combine the cinnamon, brown sugar, orange zest & xanthan gum together & then sprinkle it evenly across the dough, on top of the butter.
3. pick up one edge of the dough (the length closest to you) & fold over about 1cm onto itself. Continue to lift the edge of the parchment to encourage the dough to roll into a long tube & then cut into 12 to 16 slices.
4. place your rolls in a large baking dish that has been lined with parchment paper. Wrap your baking dish tightly with cling film & place it in the oven on the centre rack. Place a pot of boiling water on the bottom of the oven & allow the rolls to rise for an hour. The steam from the water & the heat from the oven should be plenty.
5. remove the rolls from the oven when they are double in size & remove the cling film,  pre-heat the oven to 175C. Place the rolls back into the oven & bake for 16-20 minutes or until golden brown. Remove from the oven.

Ingredients, glaze:
– 1 tsp vanilla
– 40g unsalted butter, melted
– 45ml buttermilk
– 250g icing sugar

Directions, glaze:
1. place all the ingredients in a bowl & beat with a mixer to combine. Drizzle over the cinnamon rolls as soon as they emerge from the oven. Allow them to cool slightly before eating!

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