welcome friends welcome back to the
kitchen so today i'm gonna i'm gonna
take one for the team and we're gonna
make cinnamon buns but instead of using
water or milk as the liquid for the
cinnamon bun i'm gonna use coffee
i've got these i've got a bunch of ideas
of how to get different flavors into
breads or bread like things
and i'm trying to work out
how much flavoring should be in the
liquid in order to impart that flavor
into the bun or the roll
so today we're going to start with
coffee now i don't drink coffee
um i could never stomach drinking a cup
of coffee we don't have coffee in our
house we don't have a coffee maker
anything like that
but i love the flavor of coffee in
things so we're going to make coffee
flavored cinnamon rolls today now in
this in this bowl for the stand mixer
i have 500 grams of flour to that i'm
going to add sugar
and i hear you you don't want to weigh
anything i've also given in the
directions um volume measurements in
cups in order to make this today i'm
using instant yeast it's a very fine
instant yeast you don't need to bloom it
ahead of time to that i'm going to add
the salt and i'm going to make sure that
i mix that really well get them all
mixed together there look at that salt
and yeast together in the same bowl
fantastic
okay so now i'm going to take the salt
and yeast i'm going to put it in with
the flour and the sugar it's going to be
fine it's going to be okay don't worry
i've got some butter and i've
i've cut the butter up into little cubes
i'm going to put that in
and i've got two eggs and i'm gonna
crack the eggs in
one egg
and two eggs
that one's got a little bit of a blood
spot that'll be okay
now to this i'm going to add the coffee
this is one cup of coffee
and it is
it's body temperature
you want it to be body temperature
or cooler you don't want it to be hotter
than body temperature and a lot of
people get really freaked out by this
don't get freaked out by it if you can
hold it and it doesn't feel warmer than
you
it's fine it'll be okay it'll even be
fine if it's room temperature or right
out of the fridge
liquid right out of the fridge it's
going to take a little bit longer to
rise so when they say
one hour in order to double in bulk it
may take an hour and a half or two hours
to double in bulk
and part of that also is the temperature
of your kitchen will also affect that so
the only critical point to think of when
you're dealing with the liquid is not
hotter than body temperature other than
that it'll be fine so in that goes
now put this on the stand mixer
with the dough hook and this first mix
i really just mix it together until i
get like a ragged ball of dough
and that's where i stop it now i'm just
going to walk away for 15 minutes i'm
going to leave that ragged ball of dough
in the mixer and
there's a very technical term for what's
happening here although this is a
modified version of it um there's
something called an autolyze rest
where if you were doing a true idolized
rest you wouldn't add the salt or the
or the yeast
until after the rest was done i put them
in ahead of time i know that it's not a
true autolyze rest
but it really does help the flour to
rehydrate to grab up all of that
moisture and then when you go to knead
it the kneading is a lot easier and you
get a better end result so i leave it
for 15 20 minutes
i've gone 25 or 30 minutes if i get
distracted by something before i come
back to knead it
about 20 minutes has gone by and you're
going to look in the bowl and you're
going to say it hasn't changed and it
hasn't changed it looks pretty much
exactly the same but
we're now going to start to need it so
i'm going to put it on
i'm going to put it on the third notch
for this particular mixer
and i'm gonna let it go for about 10
minutes until we get a nice smooth
elastic ball of dough
[Music]
now this is a fairly sticky dough so
i think it looks pretty good the way it
is and you don't need to um you don't
need to use a stand mixer
you could definitely do this out on the
counter top
by hand all of that kneading process but
the problem is because it is such a
sticky dough
kneading it is a little bit more
difficult now
i just leave it in this
container i'm going to put a lid over it
i'm going to set it aside
it's kind of chilly here in the studio
today so i'm going to say at least an
hour and a half for it to double in bulk
so i'm just going to stick it on the
back counter and do something else in
the meantime
okay the dough is looking pretty good
we're just about ready with that so i'm
going to make the filling um pretty easy
i've got a pot i'm just going to put it
on sort of a low heat
i've got a whack of butter
and
to that i'm going to add brown sugar
and cinnamon
and the idea is you just want to melt
the butter
mix in the brown sugar get it all melted
together and you don't need to have the
heat too high
so while that's melting together in the
pot
we'll get our dough out onto
the bench
and it looks pretty good
now i don't put flour out on the bench
anymore there was a time
i put flour out
you know everybody tells you flower the
bench lightly flower your work surface
and i did it but i found that that added
too much flour into the mixture
and also
it
made it harder to shape this is kind of
sticky now and so it sticks a little bit
to the countertop
which makes it easier to pull it out
because you pull it out and it kind of
sticks
so we're looking for something that's
more rectangular than i currently have
it
and about a quarter inch thick so
don't be afraid
to pull it
and shape it
you're not going to harm it by pulling
it and shaping it at all
and after you get a get the hang of it
it'll become so much easier
okay
that looks pretty good
maybe not as rectangular as it should be
but
i think that's fine okay i've got a
glass baking dish that i'm going to put
these in and we've got our filling here
and you want to spread
the filling
evenly
over the top
and it could get a little messy there's
a lot of butter here
even even-ish now
i've got some currants i'm just going to
spread those in
generally i don't plump raisins or
currants before i use them in a dish and
we should talk about that at some point
it really has to do with how they're
processed today versus how they were
processed you know 50 70 100 years ago
and moisture content
let's talk for another time so i put in
some currents you could put in
anything you want you put in raisins you
could put in nuts pecans
peanuts if you like peanuts
next we're just going to roll this up
seen this a million times nothing really
new about
it and
the filling will run out a little bit so
we're going to cut this into 12.
okay so that process was a little
sloppier than i had hoped for
i had the butter and brown sugar mixture
a little bit too warm i should have let
it i should have melted it together let
it cool down to room temperature i got
impatient i moved a little too quickly
if you let it cool down a little bit the
butter won't be so runny
and it'll spread easier and it won't run
out as you're rolling it up and it won't
make a mess like this but the good thing
about making a mess like this is that
it's going to taste fantastic no matter
what it just might not look too pretty
so at this point i'm just going to cover
this with a clean tea towel
i'm going to let it sit on the counter
for maybe about an hour until they bulk
up again
i'm going to preheat the oven so come on
back and we'll bake them
okay
looking good taking these to the oven
hey glenn hey friends you're
concentrating very hard well
if i if i was doing this i would
actually tip them all out
right and then you tear them off okay
i'm trying to leave these
relatively intact now
that looks pretty good
not uniform
no but that's okay i know on the paper
on the baking show it would be those are
not uniforms at home um this
so what i is that for toast that looks
really good yeah so this is the filling
right and so when i put the filling on i
put it on too warm it should be like
this when you spread it on so if you let
it cool
it hardens but i saved some behind
which would be great to smear on the top
if you need to
cut another piece there just to make it
easy
okay
let's give it a go
uh the actual bun part looks really good
okay
there's something
this is keeping it from being a sweet
yes special treat for me it's the coffee
oh that would explain it for me
so
i don't taste coffee
but i taste that it's not
it's somehow cutting the sweetness it's
cutting the sweetness
because this is this the filling is
well you saw it it's just sugar and
butter like it is pure sweet
so the coffee is kind of dialing that
back a little bit interesting well
coffee is a bit of a bitter
flavor to me it's not something i
inherently like so
but i don't taste it like it's not like
i taste it
okay that's what i was getting too so
it's not this is not bitter there's no
bitter flavor no but it's no coffee
flavor either no but it's it's somehow
taking away it's not the sweetness that
i expected so it's dialing back the
sweetness somehow
now if you
now when you tell me there's coffee
and when i breathe in the flavor breathe
in the
flavor yep it's like okay
i can i can tell that there's coffee
because you said it it was because i was
inhaling the scent not because i was
eating because you're tasting no yeah
but i think if you liked coffee
they're they're well you know i've got
some coffee eating friends i'll have to
uh so they're gonna they're gonna give
they're gonna give it a go i have some
coffee drinking friends
so i think
i think as an experiment
adding coffee worked out i might not do
it again because i'm not a huge coffee
fan but if you are a coffee fan
this
introduces a very subtle
subtle flavor so what other flavors
could you add
like
what about if it was
no talking
don't give it away oh there's going to
be more
well what what the next flavor try is
i've got a whole bunch of ideas in my
head
how many cinnamon buns
little bits of different types of flavor
that i think go with cinnamon sugar
that i think would work in this
i think there's lots of things yes so
cinnamon sugar and sugar so we're just
going to keep on going with this with
this theme every once in a while i'm
going to pull out that dough and and
that's good to use it every once in a
while because i don't think it's
probably a good idea to do this three or
four days in a row it's it's not and
it's not money to eat not even every
week so i think i think
for coffee lovers this would be great
not a huge coffee flavor but some sort
of deep undertone that changes how you
interact with what is a sweet bun
thanks for stopping by see you again
soon
you