Cinnamon Sugar Morning Buns

In a small bowl, mix ⅓ cup (80 grams) hot water, yeast and ½ teaspoon (2 grams) granulated sugar until it is well combined. Leave to rest until it is foamy, from 5 to 10 minutes.

In the bowl of a support mixer equipped with a palette attachment, beat the bread flour, salt and the remaining 5 tablespoons plus 2½ teaspoons (70 grams) of low speed sugar until they are combined. Add 6 tablespoons (84 grams) cold butter; Beat until the mixture resembles coarse crumbs, about 2 minutes. Add the remaining 1 cup (227 grams) cold butter; Pulse mixer between low speed and “off” until the butter is covered with flour.

Add the cold milk to the yeast mixture; While pulsating a mixer between low speed and “off”, add the mixture of yeast to the mixture of flour in a slow and constant flow until a ruffled mixture joins. (There will still be large pieces of butter.)

Lightly dust work surface with flour for all uses. Turn off the dough on the prepared surface and shape in a 7 -inch square. (The dough will be soft and slightly sticky.) Winning in a plastic casing and freezes for 30 minutes.

Lightly dust work surface with flour for all uses. On the prepared surface, roll the dough into a rectangle surface, slightly sprinkled with 18×9 inches and the upper part of the dough with flour for all uses, if necessary. Fold the dough in the middle of the short sides meet. Pat Fold on Mark Center. Explain the dough and pull a short side in the center. Pour the opposite side to the center so that the short sides are touching. Pinch the seams together; Fold the dough along the central seam, how to close a book. Rotate the dough of 90 degrees; Repeat the rolling procedure and folding once again. (The dough will start soft, rough and a little sticky, but will meet; turn the dough if necessary, so that the edges are launched as uniformly possible.) Rolormed plastic and freezing envelope for 15 minutes.

Repeat the rolling procedure and folding once again. (If the dough resists or feels too soft, wrap in a plastic casing and blocks for 10-15 minutes before continuing.) Wrapped in a plastic and freezing envelope for 30 minutes or refrigerated for 1 hour.

Spray 9 wells of 2 (6 wells) Popover pans or 2 (6 cups) muffin pans with oven spray with flour.

Lightly dust work surface with flour for all uses. On the prepared surface, roll the laminated dough in a 20 x18½ inch rectangle. (If the dough or butter are too soft, they wrap the plastic casing and freeze for 10-15 minutes before continuing.) Using a cutting cutter or a sharp knife, cut ¼ inch from all sides of the dough to make a 20 camera rectangle.

In a small bowl, beat cane sugar, flour, cinnamon and salt together.

Using a pastry brush, brush the melted butter on the dough. Sprinkle the mixture of cane sugar on the butter evenly. Using a sharp knife or a pizza cutter, cut the dough into rectangles of 27 (6x2ally).

Place 1 strip of pasta on the work surface. Top with another strip of pasta, thus disconcerting ½ inch of the short end of the strip extends beyond the first strip. Top with a third strip of pasta, disconcerting another ½ inch, then the third strip extends beyond the second strip. Starting from the lower strip, gently roll the strips together in a trunk, pushing about ⅛ inch access to the center of access. Placed in a prepared well. Repeat the stacking and rolling procedure with remaining dough. Cover vaguely with a piece of greased plastic casing. (Do not fix a plastic wrapping. You do not want to put weight or press on the test test.) Let yourself be increased in a hot and pit -free place (75 ° f/24 ° C) until they escape slightly touched when it is shaken, from 1 to 1 and a half.

Preheat the oven to 425 ° F (220 ° C).

Place the sandwiches in the oven; Immediately reduce the oven temperature to 180 ° C (350 ° F).

Cook until golden and an instant reading thermometer inserted in the central registers of 210 ° F (98 ° C), from 20 to 25 minutes. Leave the pans to cool for 5 minutes. Remove from the pans and leave to cool on a wire rack for 10-15 minutes.

In a shallow dish, beat together granulated sugar, brown sugar and cinnamon. Dragare the sandwiches in the mixture of sugar to completely cover. Serve hot or let it cool completely on a wire rack. Keep in an airtight container for a maximum of 3 days.