You will need a mixer or strong arms to make this recipe because it requires a lot of kneading to develop the gluten.
If you have a scale use the weights, they are more accurate than the volume measurements.
Yields: (6) 2 inch thick sweet rolls or (12) rolls cut 1 inch thick
Bake: 350 degrees F. for 30 to 40 minutes depending on how thick you cut them
Ingredients of Tangzhong
25g hard white flour (2T. +1tsp.)
125 g milk (1/2 c.)
Method of making Tangzhong:
(picture at bottom of recipe)
- Mix flour in water until there are no lumps. Cook over medium-low heat, stirring constantly with a wooden spoon, whisk or spatula to prevent the mixture from burning and sticking.
- The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture with every stir you make with the spoon it’s done. Use a thermometer to check the temperature it should be 149 degrees F.
- Transfer into a clean bowl. Cover with a cling wrap sticking it onto the surface of Tangzhong to prevent it from drying up and let cool. The Tangzhong can be used right away once it cools down to room temperature. Just measure out the amount you need. (Note: The chilled Tangzhong should return to room temperature before adding into the other ingredients).
150 g milk (1/2c. +2T.)
45 g whisked egg (1 lg. egg)
100 g Tangzhong (1/2 c.)
40 g sugar (1/4 c.)
1 tsp. salt (5g)
200 g Hard White bread flour (1 c.+1T)
150 g Spelt flour (2/3 c.) or 150g Hard White
6 g instant dry yeast (2 tsp.)
40 g unsalted butter, chopped into small pieces and put into the freezer (3T.)
Did not add the butter until later, in small chunks cold.
56 g melted butter (1/4c.)
175 g brown sugar (3/4 c.)
1 T. cinnamon
1/2 T. xantham gum or guar gum
- Add all ingredients (except butter) into the mixer bowl, first the wet ingredients (milk, egg,Tangzhong), then followed by the dry ingredients (sugar, salt, flour, yeast).
- Using your paddle attachment mix, when all ingredients come together, (after a couple of minutes) let the dough rest 10 minutes. After the autolyse or rest, take your cold small pieces of butter and poke holes in the dough with your finger and put the butter into them knead again until all the butter disapears into the dough. Let the dough autolyse again, 10 minutes. The dough should be elastic and you should be able to get a window pane. Since this recipe has spelt you must be careful not to over knead it. Spelt is more fragile, and the gluten can not take heavy kneading.
- Note: I have a large 7 quart mixer and the kneading times will be shorter than for example if you have a smaller kitchen aid mixer. Just knead until the dough is stretchy and will give you a window pane, it may be slightly sticky.
- Proof at 80 degrees for about 45 minutes or until double in size. Do the finger poke technique.
- Transfer the dough to a clean floured surface. Do the flower peddle technique and round the dough. Let the dough rest 5 minutes and repeat.
- Roll out the dough into a rectangle with the thickness of the dough 1/4 of an inch. Spread the filling onto the dough and roll up like a jelly roll. The dough will be easy to handle at this point. Get a piece of dental floss about 12 inches long and slide the floss under the log and with each end of the dental floss cross them and it will give you a clean cut without smashing the dough. Cut into 1-2 inch lengths the entire roll.
- Bake in a pre-heated 350 degree F. oven for 20 to 25 minutes. Remove from the oven and let them cool. Ice with powder sugar mixed with a bit of melted butter and milk, drizzle this over the sweet rolls.Transfer onto a wire rack and let cool completely.