In the classic version, known, probably in every corner of the world, "Cinnabon" buns represent the insane aroma of cinnamon, delicate crumb and creamy taste. Today, the fillings of this popular pastry are expanding their assortment, each of which finds its own admirers. They can be nutty, chocolate, poppy, caramel, and even combined.
This recipe presents a variant of cinnabons with poppy seeds, the taste and aroma of which is replaced by the classic cinnamon. But the molding method, tender pastry and creamy filling remain unchanged in the classics.
Cook for fun and for fun!
Ingredients
For the test
- Wheat flour - 400 gr.
- Dry yeast - 8 gr.
- Vanillin - 1 gr.
- Cream 20% - 100 ml.
- Chicken yolk - 4 pcs.
- Butter - 90 gr.
- Sugar - 80 gr.
- Salt - 0.33 tsp
For filling
- Poppy - 160 gr.
- Drinking water (boiling water) - 150 ml.
- Cane sugar - 50 gr.
- Creamy curd cheese - 140 gr.
Additionally
- Cream 20% - 50 ml.
- Powdered sugar - 50 gr.
Making buns, like any dish, starts with preparing the necessary ingredients. Cream can be used with any fat content. But do not forget that the higher it is, the more high-calorie baked goods and the harder it is to rise the dough. It is possible to replace them with milk.
We can completely replace creamy curd cheese with cottage cheese of a pasty consistency, which can be obtained using a blender / sieve, adding a little sour cream or cream.
To knead the dough in hot cream, melt cold or room temperature (but not ice cold) butter and dissolve granulated sugar, salt and vanillin. In the resulting creamy cocktail (it must be cooled enough), stir in the chicken yolks, and then add the dry yeast and dissolve them.
First add half the volume of wheat flour to the resulting mixture, which must be sifted first, and mix thoroughly. Depending on gluten and many other factors, you may need less or more of it.
Adding the remaining volume of flour in portions, knead a tender, non-sticky dough. It should not be steep, but it keeps its shape perfectly, otherwise, when baking, the blanks will spread over the baking sheet.
Tighten the bowl of dough with plastic wrap. Leave in a warm place for proofing for 2 hours.
This recipe allows (when using reliable working yeast) the absence of the usual increase in the volume of the dough by 1.5-2 times, since it is "heavy" due to fats.
Prepare pastry poppy while proving the dough. Rinse it with cold water, if required by the instruction, pour boiling water over it and leave for 1 hour.
In the allotted time, the water should be completely absorbed. If this does not happen, then boil, stirring, over medium heat until excess moisture evaporates. Be sure to cool before shaping the buns.
Knead the finished dough (even without a visual increase in volume, you can feel its airiness when kneading) and stretch it with your hands or roll it out with a rolling pin into a rectangular layer 0.5 cm thick. Apply cream cheese with an even layer on it.
Spread the prepared poppy evenly on top and sprinkle with cane sugar.
Roll from the wide side into a tight roll, pinch the edge of the juicy gently along the entire length. Roll the workpiece along the roll, compacting and slightly stretching to the sides. Using a thin knife with a sharp blade or using dental floss or fishing line, cut it into 8-10 visually equal parts.
Lay out the baked goods, not tightly, slightly receding from each other, with the cut upwards on a baking sheet or in a baking dish of sufficient diameter. Cover with a towel or tighten with cling film and leave to proof for 40 minutes.
Bake the pastry in an oven preheated to 180 degrees for 30-40 minutes. It is better to focus on the parameters of your technique and the beautiful ruddy appearance of the finished baked goods.
While the buns are baking, beat the cream with a mixer with powdered sugar until it dissolves and doubles in volume. In this case, the sauce should remain fluid and not become an airy foam.
As soon as the buns are baked, immediately apply the entire volume of the cream sauce to them. Leave to soak for 30-40 minutes.
Serve ready-made Cinnabon buns with poppy seeds in the company with your favorite drinks. These may include: coffee, tea, cocoa, milk, or plain drinking yogurt.
Bon appetit and may it be delicious!