Place 80 g of wheat flour and 400 g of milk (4 dl) in a small saucepan over medium heat. Use a whisk or similar, and stir well until it starts to thicken (at around 65 degrees). The Tangzhong mixture should not boil. Cool the mixture to room temperature (preferably put it in the baking dish and grease it up the edges, so that it cools faster).
Place the rest of the wheat flour (approx. 820 g) and the milk (approx. 275 g/2.75 dl) in the baking bowl together with the tangzhong mixture, add the rest of the ingredients with the exception of butter, raisins and one egg (to be used for brushing) ), and run it in a food processor with a kneading hook. Run the dough first on low speed until everything is well mixed and then knead the dough at medium speed for ca. 10 minutes. Add the cubed butter and knead for another 10 minutes. You can check whether the dough has been kneaded by taking a small lump of dough and gently stretching it out. If you manage to stretch it so thin that you can almost read through it without it cracking, the dough has been kneaded.
Cover the baking bowl with a lid or plastic and leave to rise for at least 1 hour.
Roll out the dough to a large square and spread the butter mixture on the dough, and roll into a large “sausage”. Cut into about 16 pieces. Leave to rise for around 45 minutes.
Brush with an egg wash and bake for around 13 minutes at 225 C.
3 comments
**Tangzhong sweet dough:**
900 g wheat flour
675 g milk
1 egg
125-150 g sugar
25 g yeast
1 tsp cardamom
1/2 tsp salt
150 g butter, diced
**Filling, whip together:**
150 g butter
4 tbsp sugar
4 tbsp cinnamon
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Place 80 g of wheat flour and 400 g of milk (4 dl) in a small saucepan over medium heat. Use a whisk or similar, and stir well until it starts to thicken (at around 65 degrees). The Tangzhong mixture should not boil. Cool the mixture to room temperature (preferably put it in the baking dish and grease it up the edges, so that it cools faster).
Place the rest of the wheat flour (approx. 820 g) and the milk (approx. 275 g/2.75 dl) in the baking bowl together with the tangzhong mixture, add the rest of the ingredients with the exception of butter, raisins and one egg (to be used for brushing) ), and run it in a food processor with a kneading hook. Run the dough first on low speed until everything is well mixed and then knead the dough at medium speed for ca. 10 minutes. Add the cubed butter and knead for another 10 minutes. You can check whether the dough has been kneaded by taking a small lump of dough and gently stretching it out. If you manage to stretch it so thin that you can almost read through it without it cracking, the dough has been kneaded.
Cover the baking bowl with a lid or plastic and leave to rise for at least 1 hour.
Roll out the dough to a large square and spread the butter mixture on the dough, and roll into a large “sausage”. Cut into about 16 pieces. Leave to rise for around 45 minutes.
Brush with an egg wash and bake for around 13 minutes at 225 C.
source for dough recipe: https://trinesmatblogg.no/recipe/saftige-rosinboller-tangzhong/
I love cinnamon rolls, never done them using tangzhong, looks super fluffy!
What makes me fat , makes me happy either ☺️😍