Cinnamon Bites Recipe

Recipe by: Dorothy Ferreria
Ingredients: Serve 20
Sweet Dough
2 tablespoons instant yeast
2 tablespoon caster sugar
½ cup lukewann water
¾ cup lukewarm fresh milk
1 whole egg, graded extra large
1 egg yolk
½ cup melted butter
½ cup + 2 tablespoons caster sugar or granulated sugar
1 teaspoon fine salt
5 ¾ cups sifted all purpose flour, + ½ cup all purpose flour, for dredging

Procedures:

  • Grease with lard the sides and buttom of a round 15 inch pizza pan or a 16 x 4 inch rectangular cookie sheet and a 4 inch round baking pan that is 3 inches high.
  • In a large mixing bowl, combine yeast, sugar and lukewarm water. Mix well with a spoon and cove with a sheet of plastic wrap. Set aside for 10 minutes.
  • After 10 minutes, the yeast should have some scum formation on the surface. Similar to beer froth. Otherwise, repeat the proofing procedure or the dough will not rise.
  • To the proofed yeast add luke warm milk, egg, egg yolk and melted butter. Mix well with a rubber scraper. Add salt and the 5 ¾ cups flour. Mix until a soft dough has formed. Transfer the mixture to a work surface and knead until smooth and elastic. Use th additional ½ cup flour for dusting as necessary.
  • Form the kneaded dough into a ball and transfer to a greased mixing bowl. Cover with a sheet of plastic wrap and let rise for 1 hour.
  • Meanwhile make the filling( recipe follow)
  • After dough has risen, punch down the dough. Divide dough into 4 equal portions. Form each into a ball and allow to rest for 5 minutes.
  • Working with a piece at a time, flatten the dough into a rectangle. Using a rolling pin, roll out each dough as thinly as possilbe, about 6 x 20 inches. Brush the surface of eachdough with 1 portion of the butter filling, leaving the top edge(about an inch) free of butter for easy sealing. Sprinkle 1 portion of the sugar filling on the dough.
  • Grease the other side of a 4 inch round baking pan and place it in the center of the pizza pan or large cookie sheet.
  • Begin arranging the cinnanmon roll slices around the cake pan, to resemble a wreath. Let rise for 30 minutes or until double in bulk. Meanwhile, preheat oven to 350F.
  • Bake dough for 30 minutes. Remove the small round pan and continue to bake for 5 minutes more. Immediately invert ot a rack or large pan and unmold from the baking pan. Let cool.
  • When the cinnamon roll has cooled make the glaze (recipe below) and prepare the toppings.
  • Drizzle the prepared glaze on top of the cooled bread. While the glaze is still wet, arrange the toppings of dried fruits and walnuts all over.

Filling ingredients:
½ cup softened butter
4 teaspoons cinnamon powder
1 cup dark brown sugar

Procedures:

  • Divide the butter into 4 equal portions and set aside.
  • Combine the cinnamon powder and sugar. Divide into 4 equal portion as well. Set aside.

Glaze and toppings ingredients:
2 to 2 ½ tablespoons water or rum or milk or apple juice
3 cups sifted powdered sugar
1 ½ cups assorted dried fruits
½ cup whole walnuts

Procedures:

  • Combine desired liquid and sugar using a wire whisk or rubber scraper. This has to be used immediately.
Cinnamon Bites Recipe

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