|
FERNA CINNAMON ROLL
DOUGH
| Ingredients |
Quantity |
| Bread flour |
560 grams |
| Bread improver |
2.5 grams |
| White sugar |
100 grams |
| EAGLE INSTANT DRY YEAST |
5 grams |
| FERNA IODIZED SALT |
8 grams |
| FERNA PRIMERA EGG YELLOW POWDER
COLOR |
As desired |
| Vegetable oil |
50 grams |
| Water or milk |
320 (+/-) grams |
| Egg yolk |
2 pcs. |
| Whole egg |
2 pcs. |
FILLING
| Ingredients |
Quantity |
| Brown sugar |
100 grams |
| FERNA BUTTINA
BUTTER SUBSTITUTE |
100 grams |
| Raisins |
60 grams |
| Cinnamon powder
|
10 grams |
| FERNA LIGHT CORN
SYRUP |
100 grams |
PROCEDURE
1. For the dough: combine all dry ingredients
in a mixing bowl. Mix for 3-5 minutes at speed
1 while gradually adding the vegetable oil and
90% of the water.
2. Shift to speed 2 and knead for 8-10 minutes
or until gluten is fully developed. (note: add
the remaining water if the dough needs more
water).
3. Rest for 1 hour or until double in bulk.
4. Generously brush baking pan with FERNA LIGHT
CORN SYRUP. Set aside.
5. Dust working table with flour. Flatten dough
into a 12"x22"x1/4" rectangle.
Dust dough with flour from time to time to prevent
dough from sticking to the rolling pin and working
table.
6. Spread FERNA BUTTINA BUTTER SUBSTITUTE on
top of the dough, then sprinkle with brown sugar
, cinnamon powder and raisins. Roll tightly
into a scroll and cut into approximately 1 inch
thick pieces.
7. Place in prepared baking pan. Do not crowd
nor have them too far apart so that the pieces
may rise evenly.
8. Proof for 45 minutes or until double in bulk.
9. Bake at 190°C (375°F) for 16-20 minutes
or until golden brown.
10. Remove from pan. Best served hot.
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