Cast-Iron Skillet Spelt Cinnamon Rolls

Składniki

DOUGH:

½ cup (120 ml) whole milk

1 cup (120 g) spelt flour

¼ cup (60 ml) barely warm water

1½ teaspoons (5 g) active dry yeast

1 cup (120 g) unbleached all- purpose flour

4 tablespoons (60 g) unsalted butter, cut into 4 pieces, at room temperature

1 large egg, at room temperature

1 tablespoon granulated sugar

2 teaspoons kosher salt

FILLING:

½ cup firmly packed (105g) light or dark brown sugar

2 teaspoons ground cinnamon

¼ teaspoon kosher salt

3 tablespoons unsalted butter, very soft

FOR BAKING:

1 tablespoon unsalted butter, very soft, for the pan

¼ cup (60 ml) heavy or whipping cream

FROSTING:

½ cup (60 g) powdered sugar

3 ounces (85 g) cream cheese, at room temperature

¼ cup (60 ml) heavy or whipping cream

Wskazówki

MAKE THE DOUGH: Whisk together the milk and 2½ tablespoons of the spelt flour in a small saucepan. Cook the mixture over medium heat, whisking occasionally, until it boils. Whisking constantly, boil the flour paste until it's thick and starts to pull away from the bottom of the pan, about 30 seconds. Transfer the paste to a bowl, cover the surface directly with plastic wrap so a skin doesn't form, and let cool to room temperature.

When the flour paste is cool, put the warm water and yeast in a small bowl and let sit for about 5 minutes to hydrate the yeast In a stand mixer fitted with the dough hook, combine the flour paste, the yeast mixture, remaining spelt flour, all-purpose flour, butter, egg, granulated sugar, and salt.

Knead on low speed for a few minutes until all of the ingredients are combined scraping down the sides of the bowl as needed. Switch to medium speed and continue kneading until the dough is smooth and springy, about 8 minutes, again scraping the bowl and the hook as needed Scrape out the dough from the mixer and shape into a ball with your hands. Place the dough in an oiled bowl and cover with plastic or a damp towel. Let rise at room temperature until doubled, about 1½ hours, and then pop into the refrigerator for an overnight rest

A couple of hours before you want to serve the cinnamon rolls, take the dough from the refrigerator.

MAKE THE FILLING: Mix together the brown sugar, cinnamon, and salt in a small bowl.

Lightly flour your work surface, transfer the dough to the work surface, and roll into an 18 × 12-inch (46 x 30 cm) rectangle .

Spread the softened butter evenly over the dough, taking care not to tear the dough; dot the butter rather than spread it. Sprinkle the brown sugar mixture evenly over the surface, all the way to all the edges.

FOR BAKING: Beginning on a long side, roll the dough into a cylinder 18 inches (46 cm) long (it will be soft; just work gently and do your best) © and cut crosswise into •. (Tip: Cut the 9 even pieces dough cleanly with unflavored dental floss. Slide floss under the dough, bring both ends up, crisscross them, then pull taut.) Coat a 9- or 10-inch (23 or 25 cm) cast-iron skillet or cake pan with the 1 tablespoon soft butter and arrange the rolls cut side up in the pan •. Cover loosely with a cloth and let rise in a warm place until the rolls are puffy and touching one another, 1½ to 2 hours.

About 20 minutes before the rolls are fully risen (just guesstimate!), heat the oven to 375°F (190°C).

Once the rolls have risen, brush the surface generously with the cream (it will pool in the cracks, which is fine). Bake until medium brown and dry-looking on the top, with no "raw dough" look in the folds, 20 to 25 minutes.

WHILE THE ROLLS ARE BAKING, MAKE THE FROSTING: In a stand mixer fitted with the paddle, combine the powdered sugar and cream cheese and beat on low speed until smooth. Gradually add the cream and mix until smooth.

Frost the cinnamon rolls while they're still in the pan, warm but not piping hot (which would melt the frosting too much). Eat as many as your heart desires.

Notatki

Fresh-from-the-oven cinnamon rolls, their tops spread with creamy frosting just starting to melt and get gooey, are undisputed breakfast favorites. They do, however, take some planning, as the dough needs an overnight rise.

This dough gets its supremely tender crumb from a tangzhong, an awesome technique in which you cook flour and milk into a paste that's then added to the main dough. Tangzhong is originally Chinese, but many people know it from Japanese Hokkaido milk bread. Here it gives a classic American cinnamon roll a real textural advantage. If you don't have a cast-iron skillet, you can use any 9- or 10-inch (23 or 25 cm) round baking dish or heavy ovenproof skillet. The cast iron just looks so good! —Makes 9 cinnamon rolls