CINNAMON BUTTER
- Combine butter, sugar and cinnamon powder together and mix well.
- Add in whole eggs and mix well.
MAIN DOUGH
- Mix together Prima Superior Bread Flour and all ingredients (except butter,
sugar and salt), using low speed for 4 minutes.
- Change to medium speed and mix for 8 – 10 minutes until 80% gluten
development.
- Add in sugar and salt using low speed until well combined.
- Add in butter gradually and mix at low speed for 5 minutes. Change to
medium speed for 3 minutes and mix until gluten develops fully. Keep final
dough temperature at 22 – 23°C.
- Bulk ferment at ambient (28°C) for 50 minutes.
- Divide dough into 140g pieces, pre-shape to long stick and chill at 5°C for 30
minutes.
- Roll out the dough (45cm long X 6.5cm wide) by using a rolling pin. Spread
25g of cinnamon butter evenly on the dough and sprinkle 15g of roasted
walnut. Roll dough gently into a scroll and chill for 15 minutes.
- Cut them into half by using a sharp knife and place them into baking mould.
- Final proofing at ambient (28°C) for 60 – 70 minutes.
- Preheat oven. Baking options according to oven type:
A.Bake at 220°C (top heat) and 160°C (bottom heat) in oven for 14 – 16
minutes.
OR
B. Bake at 190°C in oven with fan for 11 – 14 minutes.