Saturday, March 9, 2013

Cinnamon bubble buns

Cinnamon bubble buns / Bubble buns de canela

One of my favorite things about cooking and baking is being surround by fantastic smells: freshly brewed coffee, onions and olive oil being cooked together, citrus fruits while being zested or squeezed... Delicious. And to that list I'll add cinnamon - one of my favorite smells and one impossible to hide in the kitchen: it's really evident when there's something in the oven made with cinnamon, like these wonderful buns - I've replaced the sour cream called for in the original recipe for yogurt, therefore you can indulge in these and call them healthy. ;)

Cinnamon bubble buns
slightly adapted from of the best cookbooks I own

Yogurt yeast dough:
2¼ teaspoons dried yeast
¼ cup (60 ml) warm water
3 tablespoons (42g) unsalted butter, melted and cooled
2/3 cup plain yogurt
3 tablespoons granulated sugar
1 large egg
1 teaspoon pure vanilla extract
320g all-purpose flour + a little for kneading, if necessary
¼ teaspoon salt
¼ teaspoon baking soda

Cinnamon-sugar coating:
65g light brown sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted

Dough: sprinkle the yeast over the water in the bowl of a stand mixer; set aside for 5 to 10 minutes until bubbly. Add the butter, yogurt, sugar, egg, and vanilla to the yeast mixture and stir to combine with a rubber spatula.
Attach the bowl to the mixer, and fit the mixer with the paddle attachment. Beat in 250g of the flour, the salt, and baking soda on medium-low speed until incorporated, 30 to 45 seconds. Add the remaining 70g flour and beat until a smooth, moderately soft dough forms.
Turn the dough out onto a lightly floured work surface and knead until smooth and satiny, about 3 minutes. At first the dough will be sticky. Add no more than 1 to 2 tablespoons additional flour during the kneading to combat the stickiness. Place the dough back in the bowl, cover tightly with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour. The dough is ready when a finger gently pressed into it leaves an indentation. Meanwhile, prepare the pan and make the cinnamon-sugar coating.

Generously butter a 12-cup standard muffin pan (1/3 cup capacity each cavity), then flour the cups, tapping out the excess flour.
Cinnamon-sugar coating: in a small bowl, stir together the sugar and cinnamon; set nearby. Place the melted butter in a small, shallow dish.
Gently punch the dough down to deflate it. Form it into a long cylinder, and divide it into 12 equal portions (each portion is about 1¾ ounces/50 grams). Divide each portion into 6 equal pieces, and then shape each piece into a ball. One at a time, roll the balls first in the butter and then in the cinnamon sugar. Arrange 5 balls next to one another in a circle in each prepared muffin cup, and then, using a fingertip, poke the sixth ball down slightly in the center.

Repeat with the remaining 11 dough portions. Loosely cover the buns with plastic wrap and set them aside in a warm place until puffy and doubled in volume, about 40 minutes. The dough is ready to bake when a finger gently pressed into it leaves an indentation – in the meantime, center a rack in the oven and preheat the oven to 180°C/350°F.
Bake the buns until golden, 20-22 minutes. Transfer the pan to a wire rack and let cool for 5 to 8 minutes. Then tilt the pan and gently tap it on a counter to release the buns. If necessary, slip a knife blade between the pan and the bun to release. Transfer the buns to a wire rack.

Makes 12

9 comments:

Holiday Baker Man said...

Just the perfect amount of sweetness!

Tesei said...

Hi Patricia! These look gorgeously yummy!!! Do you think I can do all the kneading with my kneading hook if I have a good kneading machine? I just don't see myself handling too well all that sticky dough with my bare hands (I know, I'm a wimpy baker) that's why I bought myself a great kneading tool a while back ;) Hope this works as well, I'm drooling already over these buns. Thank you, as always!

Patricia Scarpin said...

Tesei, of course! I love using my stand mixer to knead dough, in fact I did that with this recipe but forgot to write it down.
I hope you like these buns, dearie!
xx

Laura (Tutti Dolci) said...

I love bubble buns - irresistible!

Tesei said...

Ok, thank you dear, will try them soon!

Luv'n Spoonfuls said...

These looks so yummy, and I bet light and yeasty. I'm going to try subbing in some whole wheat and see what happens. There is always such great inspiration here on your site!

Kate Pop said...

Yum! Succulent buns with a hint of sweetness. Perfect!

zocomummy said...

You’ve been nominated for the Super Sweet Blogger Award!
http://teawitherika.wordpress.com/2013/03/09/award-cake-perfection/
Congratulations!

Lynna said...

I completely agree! I love and adore the smell and taste of cinnamon! These are calling my name!

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