With the addition of cinnamon, this seemingly inconspicuous bun has a very high proportion of eggs and adds extra yolk to make it more flavorful. In addition, there are ingredients such as whipped cream, butter, brown sugar, honey, walnuts, etc. It is conceivable that it has a rich taste. In this cool season, roasting a soft buttery bread is enough for ordinary people to be warm enough. Reference component: 8
Ingredients for making bread, except butter and walnut, are all mixed into dough. In the beginning, the dough will be very wet and sticky, and you must be patient at this time.
As you continue to knead or beat the dough, the dough will gradually become flexible and elastic, not so sticky.
After the dough is smooth and gluten, add softened butter and continue to simmer until the expansion stage (the dough can pull out the thin but fragile film when the dough is opened)
After the expansion stage, add chopped walnuts to the dough and knead for 1 minute to distribute the walnuts evenly in the dough.
Put the kneaded dough in a bowl, cover with plastic wrap or damp cloth, and ferment at room temperature (25 degrees) for about 70 minutes until it becomes 2-2.5 times larger.
After the dough is fermented, the air in the dough is squeezed out by hand to make the dough smaller again. Divide the dough into 8 equal sizes, round into a circle and let it stand for 15 minutes at room temperature.
In the process of the dough being proofed, syrup can be made. Mix brown sugar, butter, honey, heat with water and keep stirring until the brown sugar and butter are completely dissolved, and it becomes syrup.
The dough that wakes up in the middle is rounded again. And drain into the baking tray. Leave enough space between each dough
Apply a thick layer of syrup to the surface of the dough. The syrup needs to be warm before brushing because it will become too thick after cooling. Dough the syrup and ferment it to 2 times (about 40 minutes to 1 hour) in an environment with a temperature of 35 degrees and a humidity of 80% or more.
The brown sugar, coarse granulated sugar and cinnamon powder for surface decoration are evenly mixed and sprinkled on the surface of the fermented dough. Put in a preheated oven, 200 degrees, about 15 minutes, until the surface is crispy
1. The bread dough is a French sweet bread dough. It is extremely versatile and can be used to make a wide variety of French sweet breads. The bread introduced today is one of the simplest. The surface of the dough absorbs the syrup and, after baking, becomes very crispy and delicious. 2. If you find that the dough is very moist and sticky at the beginning of the manual noodles, you don't need to worry. Except for a small number of special cases, the dough is very sticky after being smashed, and most of the dough becomes flexible and elastic after it reaches the expansion stage, and it is not so sticky. The dough is rich in water and is a key to the softness and breadiness of the bread. However, because different flours have different water absorption properties, if your dough is too soft and can't be formed at the beginning of the dough, you can reduce the moisture or add a little flour depending on the situation. Please grasp as appropriate. 3. After the syrup is done, keep warm. Otherwise it will be too thick and difficult to brush onto the dough. Another method is to load the syrup into the piping bag and squeeze it on the surface of the dough. Do not fill the syrup on the dough, just brush it at the top 1/2 position.