Ngliat penampakan cinnamon rolls dari dapurnya Dita, yaoloo…bikin ngiler banget. Tergoda saya buat nyobain resep dari Jaden “Steamy Kitchen”. Apalagi ini ga perlu di uleni seperti roti pada umumnya. Kalau nguleni adonan roti secara manual, tau sendiri kan?? gempor boww..:P :))
Ketika membuat adonan roti ini, yang saya ingat intruksi dari Jaden adalah seruan sexy: STIR, BABY STIR!!! hahahha..jadi sepanjang mengaduk adonan, saya seperti mengucapkan mantra sexy itu..Dan in minutes, adonan saya udah jadi. Saya biarkan adonan hang out di fridge saya sampai 2 hari. Katanya sih kalo di biarkan di lemari pendingin lebih dari 1 hari rasanya lebih enak..
Dua hari setelahnya, sore, pulang kerja saya udah sibuk nyiapin bahan topping dan filling. Dan tidak lama, jadi dehh…olala makk…yummyy…
from Artisan Bread in Five Minutes a Day
The book contains several master dough recipes, and this is an enriched, sweet dough, perfect for a loaf of Challah (the braided dough) and the Sticky Rolls. You start by mixing the master dough first, Let that rest
overnight in the refrigerator, then the next day, pinch off a cantaloupe sized hunk-o-dough to make your Sticky Pecan Caramel Cinnamon Rolls! Return the rest to the refrigerator to use for another day.
1 3/4 cups lukewarm water
1 1/2 tbl instant yeast
1 1/2 tbl kosher salt (or 1 1/2 tsp table salt)
4 lg eggs, slightly beaten
1/2 cup honey
1/2 cup unsalted butter, melted
7 cups unbleached all-purpose flour
In a large bowl, mix together the eggs, water, honey, melted butter, yeast and salt. Stir well with a wooden spoon. Add in the flour. Stir until you don’t see any more dry bits of flour (about a minute). Cover (not
airtight) and stick it in the refrigerator overnight, or up to 4 days. The longer you let
it fart around in the refrigerator (literally!), the better tasting the dough will be.
If you want, you can let it rise for 2 hours on the counter, pinch off the dough that you need to make your rolls. Still good, but definitely not as good as if you had let it sit 1-4 days in the refrigerator.
NOTE: When you let the dough hang out in the refrigerator, it’s not going to “rise” like a normal dough
The Gooey Sticky Caramel Topping
6 tbl unsalted butter, softened
1/2 tsp salt
1/2 cup brown sugar
30 pecan halves ( I used mix nuts )
The Heavenly Sweet Cinnamon Butter Filling
4 tbl unsalted butter, softened
1/4 cup sugar
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/2 cup chopped and toasted pecans
pinch of freshly ground black pepper
9″ square or round cake pan
The first thing you need to do is take that master dough out of the refrigerator, grab a small cantalope sized chunk of dough. Return the rest of it to the refrigerator to use another time.
Generously flour your hands and the dough. Shape the dough into a ball by stretching the surface of the dough and tucking it to the bottom all around, rotating hte ball a quarter-turn as you go. This creates a taut, smooth surface. Let the dough rest, covered with a towel to take the chill off while you prepare rest of ingredients.
While the dough is unchilling, mix the topping and the filling.
FOR THE TOPPING: Cream together the butter, salt and sugar. Spread this topping evenly on the bottom of the cake pan. Scatter with pecan halves ( I used mix nuts )
OR THE FILLING: Cream together all ingredients except the pecans. Set aside.
Dust your counter with flour and roll out the dough with a rolling pin to 1/8″ thick rectangle. Try to get it 13″ x 17″. Spread the sweet butter filling evenly on the surface. Scatter chopped pecans all over.
Roll it up, starting with the long side.
Flour your serrated knife and cut roll into 9 even pieces (square pan) or 8 pieces (round pan).
Set it in the pan on top of the caramel, cover with towel and rest for 1 hour.
Preheat your oven to 350F. The book says to bake for 40 minutes, or until golden bro
wn and well set in the center. But take a peek at the rolls around the 35 minute mark.
While still hot, run a knife round the edge of pan and invert immediately onto a plate. If you
wait until it cools, the caramel will harden and it will be difficult to turn out.
Yum Yum!! Soft, pillowy dough. Sweet cinnamon and nutmeg butter dribbling dow
n your chin. Sticky, gooey caramel. Crunchy nuts.
I am loving it!