{"id":5673031,"date":"2024-05-07T14:08:22","date_gmt":"2024-05-07T12:08:22","guid":{"rendered":"https:\/\/www.sixtyfivespoons.com\/?p=5673031"},"modified":"2024-05-07T14:17:10","modified_gmt":"2024-05-07T12:17:10","slug":"twisted-cinnamon-buns","status":"publish","type":"post","link":"https:\/\/www.sixtyfivespoons.com\/en\/2024\/05\/07\/twisted-cinnamon-buns\/","title":{"rendered":"Twisted cinnamon buns"},"content":{"rendered":"[vc_row css=”.vc_custom_1610365627683{padding-top: 50px !important;}”][vc_column width=”1\/4″]
\n\t\n\t\n\t\n\t

\n\t\tIngredients\t<\/h3>\n\n\t\n\t\t\t

\n\t\t\tFor 8 buns\t\t<\/p>\n\t\t\n<\/div>

\n\n\t

Brioche dough<\/span><\/strong><\/p>\n

290g flour<\/span><\/p>\n

30g sugar<\/span><\/p>\n

4g instant yeast<\/span><\/p>\n

2g salt<\/span><\/p>\n

120g whole milk<\/span><\/p>\n

1 teaspoon vanilla<\/span><\/p>\n

1 egg, lightly whisked<\/span><\/p>\n

60g unsalted butter, at room temp<\/span><\/p>\n

Cinnamon filling<\/span><\/strong><\/p>\n

70g unsalted butter, at room temp<\/span><\/p>\n

105g brown sugar<\/span><\/p>\n

1 tbsp flour<\/span><\/p>\n

3 tbsp cinnamon<\/span><\/p>\n

pinch of salt<\/span><\/p>\n\t\n<\/div>[\/vc_column][vc_column width=”3\/4″]

\n\t\n\t\n\t\n\t

\n\t\tA delicious bun for any occasion !\t<\/h3>\n\n\t\n\t\t\t

\n\t\t\t\t\t<\/p>\n\t\t\n<\/div>

\n\n\t

In just a few steps, make these delicious cinnamon buns for the perfect snack or breakfast.<\/p>\n\t\n<\/div>[vc_empty_space][vc_single_image image=”5673025″ img_size=”500×800″ alignment=”center”][vc_empty_space][vc_single_image image=”5673027″ img_size=”500×800″ alignment=”center”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1610365799045{padding-top: 50px !important;}”][vc_column css=”.vc_custom_1610365780072{border-top-width: 3px !important;border-right-width: 3px !important;border-bottom-width: 3px !important;border-left-width: 3px !important;border-left-color: #c69f73 !important;border-left-style: solid !important;border-right-color: #c69f73 !important;border-right-style: solid !important;border-top-color: #c69f73 !important;border-top-style: solid !important;border-bottom-color: #c69f73 !important;border-bottom-style: solid !important;border-radius: 2px !important;}”]

\n\t\n\t\n\t\n\t

\n\t\tMethod\t<\/h3>\n\n\t\n\t\t\t

\n\t\t\t\t\t<\/p>\n\t\t\n<\/div>[vc_empty_space]

\n\n\t

1. Place all the ingredients except for the butter in a medium bowl or stand up mixer . Knead for 8 minutes.<\/span><\/p>\n

2. Add the butter in the bowl and knead for another 2-5 min.<\/span><\/p>\n

3.<\/span> Leave the dough to rise on the counter with a cloth on top for 20 minutes. It will kick start the rising process.<\/span><\/p>\n

4. After 20 min, transfer to the refrigerator for min 2h or up to overnight. (needs to be taken out 1H30-2h before assembling).<\/span><\/p>\n

5. In another bowl, combine all the cinnamon filling ingredients.<\/span><\/p>\n

6.<\/span> Roll out the dough in an even rectangular shape and spread the cinnamon filling on the entire surface.<\/span><\/p>\n

7.<\/span> Fold the dough into thirds like a business letter then cut out 8 even strips. Chill in fridge for 15 min for a better hold for next step.<\/span><\/p>\n

8.<\/span> Shape the cinnamon buns. Working with one piece of dough at a time, cut the strip of dough into 3 pieces, leaving an end intact. Braid the strips of dough together to form a single braid. Starting with the clean joined end, roll the whole braid up into a ball. Place into one of the cavities of the Silpat mold. Leave on counter for 45 min to finish rising the dough before baking.<\/span><\/p>\n

9.<\/span> Brush the top of the buns with egg wash (not too much).<\/span><\/p>\n

10.Bake for 15 min at 190C\/375F.<\/span><\/p>\n\t\n<\/div>[vc_single_image image=”5673029″ img_size=”” alignment=”center”][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

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