ELSABIE’S CINNABON
Ek het my gewone veelsydige wit deeg resep gebruik (jy kan ook brooddeeg by jou bakery koop as jy lui is)
Versatile white dough (for bread, rolls, sweet or savoury buns, cinnamon buns, Chelsea buns, vetkoek)
{from “Art of Cooking” by Carolié de Koster}
- 1 x 25 g cube fresh yeast OR 1 x 10 g sachet instant dry yeast (I prefer fresh yeast, more flavour)
- 200 ml luke warm water
- 200 ml luke warm milk
- 1 egg
- 30 ml butter, margarine or sunflower oil
- 15 ml sugar
- 15 ml salt
- 280 g/500 ml cake flour
- ± 280 g/500 ml extra cake flour
- Glaze (optional):
- 1 egg
- 30 ml water
- sesame or poppy seeds
If fresh yeast is used crumble the yeast into a mixing bowl, add all the ingredients except the extra cake flour and beat well (or blend in your Kenwood etc machine with the dough hook). If instant yeast is used, mix the yeast with the 500 ml flour and add to the bowl with all the remaining ingredients except the extra flour and beat well.
Add sufficient of the extra flour gradually to form a soft dough. I found that mixing in my machine I add all the flour as its a very soft dough and too little flour makes it unmanageable and too soft. Turn out the dough onto a floured surface and knead for about 5 minutes until smooth and elastic. I just keep the machine on for about 5 minutes to knead the dough without turning it out and doing by hand.
Flour the bowl and return the dough to the bowl, sprinkle with flour, cover and place in a mildly warm spot to rise until doubled in volume (about 30 min to an hour depending on how warm it is). Knead down, shape and use.
For baking breads:
Divide the dough into 2 or 3 portions, enough to fill 2 medium loaf tins (about 280 x 110 x 65 mm or 225 x 125 x 80 mm) or 3 small loaf tins (220 x 90 x 70 mm). Grease the tins well with margarine or suitable lard and shake out with cake flour.
Roll each piece on a floured surface to a thickness of about 25 mm and wide enough to fit the length of the tin. Roll up the dough neatly, tucking the ends in and place in the tin with the seam side underneath.
Leave the loaves plain or beat together the egg and water for the glaze and brush lightly. Sprinkle with seeds if preferred. Allow to rise in a mildly warm spot until doubled and bake in preheated oven at 180 º C for about 25 minutes or until golden brown and cooked right through.
Tap the crust with the knuckles. If the bread is done it will sound hollow.
Cool the loaves in the tins for a few minutes, knock once on a hard surface and shake from side to side to release the loaves.
Turn out to determine whether the loaf is firm and golden at the base and side. If not, return the loaves to the tins and bake for another while longer. When the loaves are perfectly baked, place on a cooling rack to cool.
Note:
Remember to adjust the time for the size of the loaves.
Vir die cinnabons:
Ek het die deeg in twee stukke gedeel en elkeen uitgerol tot redelik dun (kyk na my fotos), met sagte botter gesmeer, kaneel gestrooi, sagte bruin suiker gestrooi, korente oorgegooi en stukkies marzipan opgesit. Die deeg nie te slap opgerol soos ‘n lang rolkoek, 2 cm stukkies gesny met skerp mes en dit in gesmeerde oondpan gepak (nie teenmekaar nie want hulle moet nog rys). Laat rys vir nog ‘n uur, verf met geklitste eier en bak by 180ºC vir so 20 – 25 min (afhangende van jou oond, ek bak in gasoond so effens langer). Wanneer dit ligbruin en gaar is, haal uit en gooi die sousie oor.
- Maaskaas en versiersuiker sousie:
- 1 houertjie gladde maaskaas
- 1 koppie gesifte versiersuiker
- so ¼ na ½ koppie sagte botter
- 2 eetlepels suurlemoensap
Meng die botter met versiersuiker tot geen klonte, voeg die suurlemoensap by en vou die maaskaas in.
Smeer oor die warm cinnabons sodra hulle uit die oond kom.
NOTA:
Volgende keer sal ek bakpapier in die oondpan sit, met die bruin suiker wat effens uitbak onder sit die cinnabons bietjie vas… al het ek my panne goed uitgesmeer.
Foto’s: Elsabie Templeton
