Method
For Dough:
- Place all the ingredients in a mixing bowl. Use a spiral mixer to mix on a slow speed for 4 minutes and then mix on a fast speed for 6 minutes.
- The dough temperature should be maintained between 26°C to 28°C. Bulk fermentation for 15 minutes.
- Flour a rolling pin and roll the dough to about a 24"×15" rectangle (the size of the rectangle can vary).
- Use a rubber spatula to spread the cinnamon filling over the whole dough rectangle. Starting on the long end, roll the dough up tightly. Cut into slices and place in a greased baking tray.
- Final proof for 30 minutes to 45 minutes at 28°C under 85% relative humidity.
- Spray with milk wash. Bake at 220°C for approximately 30 to 35 minutes or until light golden brown.
For Cinnamon Filling:
Put CRÈME PATISSIERE W40 and add water in a mixing bowl. Whip it together for 4 to 5 minutes on high speed or until a smooth texture is achieved. Add cinnamon powder and mix it again for 1 minute. Refrigerate for a minimum of 30 minutes.
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