Скачать или смотреть Sourdough cinnamon buns (with tangzhong and stiff starter)

Cinnamon bun with stiff starter (vegan optional)

50g starter
66g water
120g flour
20g sugar

Tangzhong
60g preferred milk
60g water
23g AP flour

Dough
400g bread flour
50g avo oil
50g sugar
25g milk powder (optional)
130g water
All of tangzhong
All of sweet stiff starter
5g salt

Cinnamon sugar
100g sugar
1 ½ tablespoons ground cinnamon
75g butter, softened and divided in 50/25

Icing
1c icing sugar
2-3tbsp milk
1tsp vanilla
Pinch salt

1. At around 8am, mix sweet stiff starter ingredients and place in a warm environment.

2. At 8pm, mix ingredients of tangzhong on medium heat and stir until thickened to pudding-like consistency. Remove from heat and allow to cool.

3. Mix all dough ingredients EXCEPT avocado oil. Knead until cohesive, then add avocado oil and knead for 15-20 minutes (either in mixer or by hand - I mixed this dough by hand). Cover and place at room temperature overnight.

4. Next morning, knock back and roll dough to 15” x 20” rectangle. Spread 50g of softened butter and fold in thirds. Turn dough lengthwise and roll out to 24”. Spread with 25g butter, sprinkle with cinnamon sugar and slice in two lengthwise. Roll one length up (loosely!). Continue to roll the second length around the first roll until to have one large cinnamon bun. Prepare square pan with butter or oil. Place cinnamon bun in 9”x9” square pan. Place in 79F environment for 4hrs. The dough should be poufy and airy.

5. Preheat oven to 325F and bake for 45 minutes or until internal temperature measures 195F).

6. Cool on wire rack. While cooling, mix icing ingredients.

7. Slice cinnamon bun, drizzle with icing and enjoy!