The cinnamon roll ritual

Lesson 2 of 4

Develop, then enrich

Butter makes tender dough, but it is easier to incorporate after some gluten development.

Ingredients for this learning path

• 500 g bread flour, including 25 g for tangzhong
• 250 g milk, including 125 g for tangzhong
• 100 g ripe 50%-hydration stiff starter
• 1 large egg, about 50 g
• 60 g sugar
• 70 g softened butter
• 9 g salt
• Filling: 60 g soft butter, 100 g brown sugar, 10 g cinnamon

Equipment

• Scale
• Small saucepan
• Mixing bowl or mixer
• Rolling pin
• 9 × 13 inch pan
• Unflavored dental floss or sharp knife

The lesson

1. Knead the mixed dough until it begins to feel elastic. Add softened butter in small portions, incorporating each before adding more.
2. Use short mixing intervals and check dough temperature. Rest the dough if it becomes hot or starts smearing.
3. Continue until smooth and extensible. Ferment covered until aerated and visibly expanded. Sugar and butter slow fermentation, so a strong ripe starter matters.

The baker’s note

A rest can do what extra mixing cannot. Do not force an overheating dough through a long mixer cycle.

Practice

Stretch a small piece gently and note the improvement in elasticity.

Technique lessons may require a separate complete formula. Read the full path before mixing.