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Giant Cinnamon Bun

This is a “cake” you should definitely make if you like cinnamon buns. Plenty of gooey filling, which is balanced by a light and delicious bread that does not dry out too fast and topped with a dark chocolate icing makes this cinnamon bun a delicious treat, which will quickly disappear.

The recipe is made on a cold rise dough, so the bun just needs to be thrown in the oven in the morning and a little hour later there is warm cinnamon deliciousness.

GIANT CINNAMON BUN

DOUGH:
15 G FRESH YEAST
300 ML SPARKLING WATER
½ TSP BAKING POWDER
½ TSP. GROUND CARDAMOM
1 TSP. SUGAR
½ TSP. SALT
500 G FLOUR
75 G SOFTENED BUTTER

Stir the fresh yeast out into the water and add baking soda, cardamom, sugar and salt.

Mix in 450 g of the flour and knead it into a smooth dough.

Knead the soft butter into the dough, it will become very sticky and greasy. Then add the remaining 50 g of flour and knead the dough soft and smooth.

Turn the dough out on the kitchen table and roll it out to a rectangle as thin as possible, about. 55 x 35 cm.

CINNAMON FILLING:
100 G BUTTER
100 G MUSCOVADO SUGAR
50 G GRATED MARCIPAN, 60% ALMONDS
1 TBSP. GROUND CINNAMON
A LITTLE BIT OF MILK, MIXED WITH WATER FOR BRUSHING THE DOUGH

Make the filling from the melted butter, muscovado sugar, grated marcipan and cinnamon.

Spread it out on to the dough in a thin layer.

Roll the dough together into a long sausage from the wide length as tight as possible.

Cut with sharp knife, down through the middle of the sausage and bend the sides so that the filling turns upwards ala traditional cinnamon bun.

Roll the sausage into a large snail-like bun and place it in a 20 cm. greased spring mold lined with baking paper.

Cover the spring mold with a damp cloth and place the bun to rise overnight in the refrigerator … at least 8-12 hours.

Take the mold out in the morning, preheat the oven to 200 degrees celsius and brush the bun with milk water.

Bake it for about 60 min. It is done when a needle come clean out of the middle or the core temperature is 95 degrees celsius.

In order for the top not to burn, the mold is covered with aluminium foil after the first 30 minutes.

Turn it out onto a rack and let it cool before adding the icing.

ICING:
50 G ICING SUGAR
2½ TBSP. WATER
10 G COCOA POWDER

Mix all the ingredients together and decorate the giant cinnamon bun.

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