Fluffy and sweet bread dough rolled in cinnamon sugar and baked.To finish, top with coffee icing and roasted nuts as desired.
Ingredients
Bread dough
- Buttermilk premium raw bread mix 260g
- Water 55g
- Milk 90g
- Instant dry yeast 3g
- Unsalted butter 20g
Cinnamon sugar
- Cinnamon powder 2g
- Granulated sugar 15g
Finishing
- Whole egg 1 teaspoon
- Milk 1/2 teaspoon
Topping
- Powdered sugar 30g
- Cafeline Espresso 1g
- Milk 5g
- Dice roasted almonds as needed
Instructions
- Place the bread dough ingredients other than unsalted butter in the home bakery and start the dough making course.
- After 10 minutes, add the butter and knead for another 10 minutes until the dough is smooth.Once the dough is kneaded, take out the dough without turning off the switch.
- Remove the feathers, spray the bread case with oil, roll the dough neatly, return it to the bread case, and let it rise for the first time.
- Estimated completion of primary fermentation.
- Remove the dough onto a bread mat.Press it with your hands to release the gas, then roll it out with a rolling pin to about 18cm wide x 30cm high.
- After rolling, leave about 2cm of cinnamon sugar that you made in the preparation and sprinkle it all over.
- Roll the dough from the back and pinch the end of the roll to close it.After binding, use a dredge to mark 6 equal parts.Cut at the marked place with a knife.
- Place the cut dough on a baking sheet lined with baking paper and let it rise for a second time in an oven or fermenter set at 35℃ until it becomes slightly larger.*To prevent the dough from drying out, spray some mist inside the oven to prevent it from drying out.
- When it gets a little bigger, brush it with egg wash.
- Preheat the oven at 200℃, lower the temperature to 190℃, and bake for 11 to 12 minutes.
- While the bread is cooling, make the coffee icing.Add powdered sugar, cafeline espresso, and milk to a container and mix.
- Put it in a piping bag, squeeze it out, top with diced almonds, and it’s done.The almond dice can easily fall off, so be sure to press them into the icing.
