Chimney Cakes

食材

250g (8.8oz) white bread flour

100g (3.5oz) milk

50g (1.75oz) butter

1 medium egg (50g; 1.75oz)

3g (0.35oz) salt

20g (0.7oz) honey

4g (0.14oz) instant dry yeast or 4.8g (0.17oz) active dry yeast or 12g (0.42oz) fresh yeast

1 lemon worth of zest

5g (0.17oz) vanilla paste or essence

For the cinnamon sugar –

150g (5.3oz) caster sugar

7g (0.25oz) cinnamon

步驟

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

If you are curious about why the dough contains butter, egg, and sugar, click the links to learn more about the effects those ingredients have on bread dough.Whole Wheat Subs

Method

In a large bowl combine the milk, yeast, salt, egg, meted butter, lemon zest, honey, and vanilla. Mix well. Add the flour and mix to a dough. *Desired dough temperature 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust fermentation time accordingly.

Cover and ferment for 45 minutes.

Fold.

Ferment for 45 minutes.

Roll the dough out and cut it into thin strips. Wrap around the aluminium cans and roll flat. Brush with water or a glaze and roll in cinnamon sugar or some other topping.

Bake at 160C (320F) fan on for 20 minutes. Turn to get an even bake.

Enjoy whilst warm and fresh!