Cinnamon buns (Richard Bertinier pastry)

Category: Bakery products
Cinnamon buns (Richard Bertinier's pastry)

Ingredients

Whole milk 250 grams (175 gram)
Fresh yeast 15 grams (10.5 grams)
Wheat flour, premium 500 grams (350 grams)
Butter br. temperature 60 grams (42 grams)
Sugar 40 grams (28 grams)
Salt 10 grams (7 grams)
Egg 2 pcs (1 piece large)

Cooking method

  • Kneading dough in a bread machine, 1 hour rise (Dough or Pizza program).
  • Next, roll the dough into a ball, let it rest for 15 minutes. Roll out into a layer, sprinkle with sugar and cinnamon (at the rate of 1 teaspoon of filling for 1 bun. That is, for 8 buns, take 7 teaspoons of sugar and 1 teaspoon of cinnamon).
  • Roll up. Pinch. Cut into portions. I baked in a bread maker (for this I counted the quantity), but you can bake in the oven at 220 degrees. Allow the cut buns to stand for 45 minutes before baking.

The dish is designed for

12 () buns

Time for preparing:

2 hours

Note

In principle, there is nothing new in these buns. But the dough according to the recipe of Richard Bertinier delighted me - tender, just silk. I just orgasm I got great pleasure working with him.

Plus, someone will find it useful to recount portions for baking 8 buns in Moulinex 6000 (given in brackets).

For owners of Mulinex 6000: It is better to form buns with snails, and high ones, otherwise they will stick together. We ate these buns in the evening, I baked the second portion and shaped them like hearts (low and rather wide). Delicious, of course, but the hearts stuck together and became square in shape, protruding. I didn't even take pictures.

According to my daughter, the main lover of cinnamon, this is the best pastry of all. Incredibly gentle. Does not have time to harden.
Bon Appetit!

Frost
Can't keep up with this test. And, in spite of the "indignant" cries of the family (their pants are not buttoned!) I drive on. I wanted something cottage cheese. And this is what happened:
Baguettes with cottage cheese.
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The dough is the same. Baked in KhP.
Filling:
400 grams (2 packs) low-calorie Blagoda cottage cheese. I really like this particular view. Super consistency - not liquid, but delicate and not gritty.
2 table. tablespoons of sugar (or to taste).
1 tbsp. spoon of starch.
1 egg.
4 baguettes made with cinnamon, 4 with raisins.
She formed it like this: divide the dough into portions, roll it into a thin layer, spread the filling, roll it into a roll and pinch it carefully. Before baking, make a cut half the thickness of the roll so that the filling opens.
Cook

Frost, please tell me, do you get a bun when mixing in HP? Or is the dough thinner?
Frost
Cook, sorry for the late reply. The dough is quite liquid, so to speak, "bun with a tail", and with circles under the mixers. But since baking takes place either in parts in Mule 6002, or in the oven, the consistency of the dough gives only tenderness and airiness.
Ask if something is not clear. I will try to answer quickly!
Holiday greetings!
kisuri
Hi, Vika!
I was looking for and looking for your buns to answer. I took your recipe from Fresh Bread. The "Test with Fillings" is full of different buns, including those with cinnamon, but yours are not. I already thought to write to you in a personal message, here they were found, Hurray!
I made them with cottage cheese, ground with yolk, sugar, vanilla and dried cherries. In shape - like buns (roll, cut and pinch on one side). The buns are just amazing, I've been making them for several Saturdays in a row - a nightmare! What will it be ?! Overweight!
But these are the most:

Cinnamon buns (Richard Bertinier's pastry)Cinnamon buns (Richard Bertinier's pastry)
5-7 minutes before taking them out of the oven, I grease them with sour cream, whipped with sugar and vanilla, and return them to the oven.
These are not buns, this is just a cloud in your pants !!!
Thanks for the recipe
Frost
Ira, are we like you?
Thanks for the tip, I and mine also really like this baking. Only yesterday, on the night of the cottage cheese baguettes, I started to drink - there is already one left ...

Sorry for the late answer!
Cook

Vika, so I crawled to your buns.

Today I baked 350 grams of flour for testing.

I diluted the yeast with warm milk (lately I always have old pressed yeast). No cap. I poured dry. I was scared that the dough would suddenly not rise. Kneaded in HP. After 1.5 hours I took it out. The dough is the most tender. Everything is bubbling (still so much yeast to swell.). The splashes rose on the baking sheet in just 15 minutes. They got hot in my 220-degree oven. A little fried. Next time I'll set the temperature lower. I tasted it. LIKED! I bake pies according to my recipe. Very tasty with savory filling. But I don't like sweets. Hard (lots of muffins). Now I have found a great option.

I dragged you a huge thank you.

No fotik. The daughter took it. If anything remains, I will definitely post a photo.

Thank you so much for the recipe !!!
Frost
Cook, this time I answer quickly.
Thanks for your feedback!

By the way, R. Bertine bakes savory filling in this dough. He has a cheese and bacon version. We must try, in my opinion, sweetish dough with cheese is very much combined.

Soooo ... The muse came. I'm going to the kitchen ...
Cook

Let me congratulate you on your birthday here too !!!

Cinnamon buns (Richard Bertinier's pastry)
Crochet
Quote: Morozik

I just orgasm I got great pleasure working with him.
It sounds promising !

Frost
Buns and baguettes are wonderful !!! As soon as I saw this recipe in the book, I caught fire to cook ... but somehow cooled down ... I saw your photos and caught fire again ... especially the baguettes interested. If I manage to overcome laziness, I will bake ... Special thanks for the baguettes with curd filling !!!
Cook

Here she is an orphan. Only one managed to get to the photo session.

Cinnamon buns (Richard Bertinier's pastry)
Frost
Cook, thanks for the compliments!!! And for a lonely bun !!! Lonely means delicious !!! I'm terribly glad your family appreciated it.

Crochet, my husband treated a colleague at work with such a baguette. The baguette was carefully wrapped up and taken away to the wife of a colleague, because no one bakes such a cunning shape, and this is very puzzling. So - bake to your health!
Morozko
Who has tried Cinnabon buns? I'd like to reproduce them at home. This recipe is just what you need! Maybe someone knows what kind of fill to pour these wonderful buns to make an exact copy?
Frost
Morozko, I looked at these buns. There the filling is much fatter than I make, with margarine, and quite a lot of it. And about three times sugar. The dough, it seems to me, is also much more oily.
And here is the glaze recipe for you:
1: 1 Philadelphia or Mascarpone cheese and butter (100-150 g each)
200-300 g (1-1.5 cups) powdered sugar.
1 teaspoon alcohol-free vanilla extract
a few drops of lemon extract.
The icing is applied to hot buns.
You can replace cheese with thick and fatty homemade sour cream.
As you can see, this is not a waist gut.
Morozko
Yes, a whole calorie bomb! I do not need these, I will bake yours! Thanks for the answer!
Frost
Morozko, look - on the previous page kisuri made buns with sour cream filling. I think to repeat everything. Super alternative to imported glaze in my opinion.
serebro
Cinnamon buns (Richard Bertinier's pastry)


Thank you for such a dough. The dough is great.
But I did it with the poppy
Frost
serebro, what a beauty!
Did you grease the dough with an egg? beautiful shine!
Frost
And today I have this form:
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Dough for 500 grams of flour, half cottage cheese with cinnamon, half marmalade. baked in a deep baking sheet, especially close to each other, so that they stick together in barrels.
serebro
Thank you
Yes, I mixed an egg with milk and smeared it with a brush. I really like it when the pastries are rosy.
Frost
serebro, I just want to eat your buns !!! and I'm too lazy to smear an egg.
serebro
And I'm not too lazy to grease with an egg, I just feel sorry for throwing it out later. You spend half, and you have to pour out the rest.
kisuri
Hi, Vika! Hi, serebro !
And I, when I want to grease with an egg, I simply shake those eggs that I put in the dough, and separate some of them in a glass. And with this I lubricate. How much is there for lubrication! Beat a little eggs, and even a little milk, and here's some grease. And I can't throw the egg away either.
serebro
kisuri , thanks for the advice, I will take note.

My cat sometimes eats the remaining egg. She is 20 years old, so she has no teeth left, so she sometimes approves of eggs
kisuri
Well then ... no problem at all
Is this the cat that you have in the picture?
serebro
No, this is a new pure black cat. He is only a year old.
kisuri
What a handsome man!
In short, you have someone to lick the rest of the eggs, and you can safely make such wonderful buns.
Ryazanochka
And what about milk in grams or milliliters?
Crochet
Quote: Ryazanochka

And what about milk in grams or milliliters?
Ryazanochka
It makes no difference, I checked, 250 ml. milk weighs 250 grams.
Ryazanochka
Baked. Vkusnotischaaaa !!! only for some reason during baking my layers exfoliated and the middle rose a lot. All the same, everything was eaten instantly.
HolyLel
and if you use dry yeast ?? then "how much to hang in grams?"))))
Basja
Quote: serebro

And I'm not too lazy to grease with an egg, I just feel sorry for throwing it out later. You spend half, and you have to pour out the rest.
And for this I keep a dozen quail eggs, one beaten egg with milk is enough for a baking sheet.
Crochet
Quote: HolyLel

and if you use dry yeast ?? then "how much to hang in grams?"))))
HolyLel
Fresh to dry yeast ratio 3:1, respectively, to convert fresh yeast into dry yeast, you need to divide the amount of fresh yeast by 3. If for a full serving, 15: 3 = 5 grams. dry, if according to the author's conversion 10.5: 3 = 3.5 grams, exactly 1 teaspoon of HP.
Dr. Lena
Morozik, I'm bringing my plus sign for the recipe for buns. I baked it many times, even without registering on the forum. And today I baked Cinnabon buns and remembered about yours. The dough is similar, but with that I had to be wise .... You have all the "tunic in the tunic". Thank you very much!
Freesia
I will make buns. Something I have with the scales probably !!!
I measure out salt, 10 grams in the recipe, the scales show 10 g, - 2 tsp. happened! Too much! In the tablets, 7 g of salt is 1 tsp.
Weigh, please, someone to decide
Vitalinka
Freesia , I also have 2 tsp.
Freesia
Vitalinka , Thank you!!!
Otherwise, I was already scared that all products were measured incorrectly. We must throw out that table!
New vitamin
Butter dough Bertinier - super-duper
korsar
Took thanks for the recipe !!! Delicious buns !!! I make it with a filling: cinnamon + sugar + chocolate, homemade will disperse instantly !! One of my favorite recipes !!! Thank you
I_Zhanna
Cinnamon buns (Richard Bertinier's pastry)
And here are my buns. Very airy, soft, melt in the mouth. Desire to eat more than one at a time. I smeared them with Cinnabon bun cream. True, the dough ran away in the bread maker, crawled out on the sides of the mold while I was walking with the child. And it was runny, I had to tinker to roll it out and wrap it up But the result exceeded all my expectations, now I think these buns will be my favorite
Thanks to the author for the recipe
Aprelevna
This one-to-one recipe for cinnabones
and I thought I was baking world-famous buns, but they are ordinary buns ..
I_Zhanna
Quote: Aprelevna

This one-to-one recipe for cinnabones
and I thought I was baking world-famous buns, but they are ordinary buns ..
I used to bake these Cinnabons before https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=163084.0, there is also a photo of my buns. The dough is different, it is thicker there and rolls out easily. Even in appearance, they are different. These are more fluffy and bleed easily when baked. I like both recipes. The taste is completely different.
KnadezhdaM
He baked the recipe repeatedly to everyone's delight.Yesterday it was necessary to speed up the process - I took a risk. Replacing milk with whey with the addition of a spoonful of dry cream. Kneading in Panasonic on the Pelmeni mode - 20 minutes, raising for half an hour - left in the bread maker and again kneading for 20 minutes. At the proofing, the buns were over the included oven. Guests at the door - buns oven. The result is well-fed and satisfied. It seems to me that there is still a difference. It is better to practice baking in peace and balance of the soul. But the children did not feel the difference.
Altusya
What goodies! : bravo: Dough, and how airy the dough
Baked in 20 minutes in email. mini oven at 180 * with convection

Delicious. I ate two at a time. She did not smear anything on top (it was lazy to get it out, smear it, put it back, etc.). Whipped sour cream with sugar and tore off pieces of buns dipping into this hammered mass. I relished each bite with tea with lemon mmm .....

Thank you for the author.
Light
I also carry my baguettes. Thank you very much! Delightful result.

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IN THE SECTION
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sweetka
In the new plushy Temko I have already checked in. Now I'm going here. Yesterday I baked this recipe. If in the case of Stella's buns, the dough came out steep, then in this one it was slightly sticky to the table. not critical - the dust saved with flour - but still the dough was thin, even taking into account that when kneading I added flour above the norm. people, when mixing in HP, should there be a comma under the mixer?
I really liked the dough when baking: airyeeeeeeee and with such threads - as I like. added nutmeg, but just didn't feel it at all. I guess she was greedy.
thanks for the recipe! Forev buns!
Crochet
Quote: sweetka

people, when mixing in HP, should there be a comma under the mixer?

I don't remember about HP, it seems like the consistency of the dough as on cake from Elena Bo, well, or something like that ...

Firefly, the dough according to this recipe turns out well, sooo soft, I love to mess with it! But!!! When working with this dough, I never dust the table with flour, here it is more appropriate to grease the paws with vegetable oil, etc.aYes atthis inAPCe gorgeous !!!

But from flour toanotwna a lot also depends, yes ... and if the dough is really quite straightforward - completely liquid-walled, then add some crumbs and add ...

I bake donuts, and buns from it, and just rich bread, well, esessna buns, but every day ...

Reine de Saba
Thank you very much! Buns are awesome! I didn't even expect that it would be so tasty!
Cinnamon buns (Richard Bertinier's pastry)
My buns. Do not judge strictly. It's almost a debut. Before that, I only baked buns according to the recipe Scarecrows
Dough in a bread maker, dry yeast. One and a half teaspoon. We don't have fresh ones, alas
spring
The baguettes are wonderful! Thanks for the recipe and curd idea.
Newbie
Thanks for the recipe! The first time I made the dough on my own (more and more in the wings, but I was engaged in artistic modeling). I was very worried - suddenly it won't work. Happened. I stuck the buns, and they poured them in breadth when baking - they filled the whole baking sheet. So soft, uku-oo-oo-oo!

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