The best time to spend these days is to nurture our hobbies. What keeps me busy nowadays is Baking. I am not a professional baker but i love to bake. I haven’t tried baking not until i was 30 years old. Yes, it’s because in our cuisine culture, Baking is not common. We use a cooking stove to cook. In fact, even today in some provinces in my country (Philippines), ovens are not common, But more and more people are using them now.
And of course every weekend, I am really looking for something sweet and tasty. A Cinnamon Bread it is, But without a Frosting. It’s delicious even without Toppings and frosting.
I made the Dough using a Water roux technique or Tan Zhong in chinese.
For The water roux, combine the ½ cup milk and 40 gm All purpose flour - warm the milk over low fire then add the flour. It should come together like a very thick paste. Do not reach the boiling stage though. Turn off the heat once you achieve a thick consistency.
For the Dough
300gm All purpose flour
½ cup milk
1 large egg
2 tsp Instant yeast
4 Tbsp sugar
1 tsp salt
¼ cup butter
For the Filling
Brown sugar, ½ cup
Ground cinnamon, 1 Tbsp
Procedure
- Combine the brown sugar and the cinnamon then set aside.
- Combine the flour, instant yeast, sugar, salt, milk and egg. Mix well until combined.
Add the water roux mixture into the dough and massage until it becomes elastic.
Add the butter and massage again until it's not sticking into the side of the bowl or on your table top. Form it into a Ball.
Leave the dough on a greased bowl for proofing. About 1 hour.
After proofing the dough, Deflate air. Roll it into a Rectangle or circle shape.
- Spread the softened butter into the rectangle/circle dough
- Sprinkle the brown sugar and cinnamon into the dough.
- Roll it into a log. Then start to cut at the center and divide it into pieces.
- Place each dough into the greased pan for second proofing. Another 1 hour or until the dough becomes double in size.
- Bake it in a Preheated oven to 170 degree celsius for 20 - 25 minutes.
I don’t mind if they are not all equal in size, they are still delicious and Home baked. I am Glad i did it!
Note: If the dough is resisting when you roll, let it rest for 10 minutes then comeback for it. Originally, this recipe calls for Bread flour but i substitute it with All purpose flour. It's still perfect for me and that chewy consistency is just what we like.
You can mix this by hand or in a stand/hand mixer. This recipe is adapted from someone call Hermiezelda Shukor. Thank you for sharing your soft bread recipe.
Thank you and Happy Baking!
Stay safe my friends.