Elevate your Easter brunch with Cinnamon Braided Buns - soft, golden, and infused with warm cinnamon spice. Delicately braided and finished with a sweet glaze, they're a festive delight!
| INGREDIENTS | WEIGHT |
|---|---|
| Cinnamon Buns | |
| Mauri Bun Bread Mix | 1.250kg |
| Mauri Instant Dried Yeast | 0.018kg |
| OR | |
| Mauri Compressed Yeast | 0.056kg |
| Water (variable) | 0.625kg |
| Ground Cinnamon | 2.6g* (1tsp) |
| Cinnamon Filling | |
| Unsalted Butter (softened) | 0.080kg |
| Light Brown Sugar | 75g (6tbsp) |
| Ground Cinnamon | 5.2g* (2tsp) |
| * The cinnamon level can be adjusted to suit individual taste preferences. |
86002 Bun Bread Mix 12.5kg; 60695 Instant Dry Yeast 10kg (500g pack); 35874 Instant Dry Yeast 10kg (5kg pack); 10897 Compressed Yeast 12kg
Yield: Makes approximately 30 buns
Add Mauri Bun Bread Mix, yeast and water to bowl and mix in a spiral mixer for 2 minutes on 1st speed then 7-9 minutes on 2nd speed or until optimum dough development to achieve a finished dough temperature of 26-28°C.
Place the dough covered in a bowl and allow to rest for 20 minutes.
Roll the dough out into a long, thin rectangle, approx. 50cm x 20cm and 5mm thickness. Spread the cinnamon filling evenly over the top then fold the dough to be three layers thick. To do this, firstly fold one third (short end) over to halfway across the rest of the dough, then fold the other side over the top. The layered piece of dough will be roughly square.
Cut the dough into 6 even strips across the length of the piece, leaving them joined on either side and trimming slightly on either end if needed.
Then, lightly score each strip in the middle, careful not to cut all the way through.
Cut strips downwards to be 3cm in width and 20cm in length.
Cut each 3cm strip down the centre, leaving it attached at the top.
Take one 3 cm piece of dough and twist the two strips together. Then tie the dough in a knot and tuck the ends underneath the bun. Put each on the tray when done.
Repeat the process with the other pieces of dough forming knots, spacing them out onto a baking tray.
Proof for 40-60 minutes at 85% relative humidity, 38ºC.
Lightly brush each piece with egg wash and lightly sprinkle with castor sugar.
Bake for 10-12 minutes (no steam) until golden brown in colour at 180 -190°C.
Mix together the butter, sugar and cinnamon until light and spreadable.
When twisting and shaping the braided buns you may find it easier if the dough is slightly chilled before handling.
