inspiration — palettes — method
Total Active Time: 1 hour and 15 minutes
Total Cook Time: 1 hour and 4 minutes
Total Rest Time: 33 hours
Prep: 25 - 30 minutes
Ingredients
Starter:
1/2 cup sparkling water (60 F)
1/4 cup and 1 tbsp bread flour
1/4 cup and 1 tbsp buckwheat flour
1 and 1/2 tbsp acorn starch
1 tsp birch bark
1/4 tsp active dry yeast
Brine:
1/4 cup and 2 & 1/2 tbsp Montepulciano D'Abruzzo Red Wine (60 F)
1/4 and and 2 & 1/2 tbsp Almond Flour
1/4 cup and 1 & 1/2 tbsp Graham Flour
2 tbsp Greek Style Yogurt
1 tbsp dried rose hips
1 tbsp tangy birch syrup
Dough:
2 eggs
2 and 1/3 cup bread flour
2/3 cup buckwheat flour
3/4 cup pumpkin purée
1 cup heavy whipping cream
2 tbsp - 4 tbsp whole milk (60 F)
1/2 cup unsalted pecans
1 tsp baking soda
1 tsp baking powder
1/2 vanilla bean
2 and 3/4 tsp dried grapefruit peel
2 tsp marshmallow root
3/4 tsp cassia cinnamon
1/2 tsp elderflower root
1/2 tsp la baleine salt
Paste {Interior}:
1 cup and 2 tbsp brown sugar
1/2 cup and 1 tbsp unsalted butter
3 tbsp Cassia cinnamon
2 tbsp semisweet miniature chocolate chips
3/4 tsp Callebaut cocoa powder
1/4 tsp cloves
1/8 tsp nutmeg
pinch of salt
Glaze:
1 and 1/4 cups powdered sugar
1/2 cup mascarpone
1/4 cup and 2 tbsp buttermilk
1/4 cup unsalted pistachios
4 tbsp unsalted butter
2 tbsp Pistachio Creme Liquor
2 tsp mexican vanilla extract
Method
Prep—
1. PrepHeat: Roast the Nuts — Preheat the oven to 375 degrees F. Spread the pistachios and pecans upon a clean baking sheet and place them into the oven for a total of six minutes. Shift the baking sheet 180 degrees, and heat for a remainder of six minutes totaling twelve minutes of baking time. Remove the baking sheet from heat and let the nuts cool.
2. Prepare your palette boards: grind, and measure the following ingredients and place them on a blank slab:
Starter:
sparkling water
bread flour
buckwheat flour
acorn starch
birch bark
active dry yeast
Brine:
Montepulciano D'Abruzzo Red Wine
Almond Flour
Graham Flour
dried rose hips
tangy birch syrup
3. In two separate bowls or containers, pour the ingredients that make up both the starter and the brine
and stir each of the variants gently with a wooden spoon until all ingredients are fully incorporated.
4. Cover both capsules with a secure lid to ensure proper hydration maintenance during the ensuing resting period of fifteen to eighteen hours, respectively.
Dough:
1. Prepare your palette board: grind and measure the following ingredients and place them on a blank slab:
eggs
bread flour
buckwheat flour
pumpkin purée
warm whole milk
whipping cream
unsalted pecans
baking soda
baking powder
vanilla bean (half)
dried grapefruit peel
marshmallow root
cassia cinnamon
elderflower root
la baleine salt
2. Place the flours, spices, ground pecans, baking soda, baking powder and salt into a medium sized mixing bowl. Lightly toss the bowl with one hand in order to ensure that the dry ingredients mix together. 3. Include the wet ingredients: pour in the pumpkin purée, the starter and the brine into the bowl of dry ingredients. Next, add the eggs and using your fingers carefully and thoroughly integrate all of the wet ingredients into the dry counterparts so that the genus of a sticky dough begins to emerge.
4. Finally, add the liquids: one half of the heavy whipping cream in addition to the whole milk should be added one by one to the mound of ingredients in order to balance the wet and dry parcels and form an elasticized rounded dough ball.
5. Kneading and Stretching: Once the dough becomes workable, use the steady grip of your palms to gently begin to stretch the top portion of the dough as far outside of the bowl as you possibly can, allowing for gravity to hold the majority of the dough deep inside of the crater. 6. After stretching the dough to its maximum elasticity without breaking it, carefully drop the exposed portion of the dough back in upon itself in order to regain its initial huddled position and secure it with your hands back into a circular mass.
7. Continue this series of stretching the top portion of dough outside of the container several times in a row with the goal of extending its stretch capacity each time until a strong tensile strength within the dough’s character has been acquired by way of this repetition.
8. When secure and firm to the touch and totally manageable without excessive dough sticking to one’s fingers, carefully place the newly formed dough into a clean bowl and cover the bowl so that it can rest for an initial period of forty - five minutes unperturbed.
9. Stretch & Fold Sequence 1: Carefully remove the dough from its contained and covered habitat and place it upon a clean, well floured work surface. For the first stretch & fold sequence, form the dough into a large rectangle. Horizontally fold the dough over upon itself either beginning from left to right or right to left and follow this with a vertical sequence of folds from bottom to top or top to bottom. With the palms of your hands, gently reform the dough into a rounded ball, being sure to tuck the sides beneath itself in order to firmly reestablish its round circular form. Replace the dough back into its container and rest it for an additional forty-five minutes.
10. Stretch & Fold Sequence 2: As before, remove the rested dough from the container, and place it once again upon the work surface. Repeat the fold sequences from step 9 from left to right or right to left, followed by from bottom to top or top to bottom and then replace the dough ball back into its enclosed habitat for another forty-five minute segment.
11. Stretch & Fold Sequence 3: Repeat the instructions from steps 9 and 10 for a third and final stretch and fold sequence and then replace the dough back into its covered resting place for a third resting time of forty-five minutes.
Paste {Interior}:
1. Prepare your palette board: measure the following ingredients and place them on a blank slab:
brown sugar
unsalted butter
Cassia cinnamon
semisweet miniature chocolate chips
Callebaut cocoa powder
cloves
nutmeg
pinch of salt
2. PrepHeat: In a small saucepan, add the chocolate chips, butter and brown sugar. Turn the heat on low/simmer and watch the ingredients as they slowly melt, while lightly stirring in order to ensure no sticking of the ingredients to the bottom of the pan. Two-three minutes. Next, add in the spices one by one, followed by a pinch of salt in order to spark the essence of the newly added ingredients. Continue to stir the liquid on low/simmer until a balanced consistency has started to develop. One to two minutes. Heat off. Let cool.
3. Stretch & Roll: Remove the rested dough ball from its contained resting place, and place it upon a well-floured surface. With your hands, once again stretch the dough out into a rectangle. Take a rolling pin, and roll out the dough as long and as wide as you possibly can without breaking the dough aiming for a thickness of 1 cm.
4. Using a spreading knife or spoon, spread the cooled interior paste from top to bottom and from left to right so that the rolled out dough is completely overlaid with the interior paste.
5. Next, starting from one side, roll the dough over upon itself so that it begins to form a tube and continue to roll the dough until the tube is complete from side to side.
6. Slicing with a String: Using a musical instrument string, thin wire or segment of unscented dental floss, carefully slip the thin piece beneath the tubular dough and with two hands, circulate the tube with the wire until either side crosses over the other and gently pull the string in opposite directions until the wire completely cuts through the dough creating a separation between the rest of the tube and the roll just cut. Repeat this step until the entire tube of pasted dough is sliced into miniature versions of itself.
7. Butter two cast iron skillets or round cake pans and then one by one, carefully place the rolls of dough into each completely filling the vessels.
8. Using plastic wrap or a pair of muslin cloths, cover the containers and set them into the refrigerator to rise for an additional twelve to fifteen hours at the cooled temperature. Heat—
Dough:
1. Preheat the oven to 375 degrees F and let the vessel come to homeostasis for one hour. {*If baking two pans of dough simultaneously (as this recipe calls for), then be sure to place one oven rack on one of the mid-upper rungs and the second oven rack on one of the lower third rungs of the heating unit}. 2. Remove the contained rested dough from its cooled environment and allow for it to rest at room temperature for twenty five minutes before the bake. 3. Just before submitting the pans of dough into the oven, pour the remainder of the heavy whipping cream over each of the slices of rolled dough, submerging the rolls in the cream for a final proofing at an increased temperature before the ultimate bake.
4. Lower the temperature to 200 degrees F and place the two pans into the oven on separate oven racks for fifteen minutes. Swap the pans midway through and continue to proof for an additional fifteen minutes.
5. Remove the pans from the oven and let the rolls cool at room temperature while preheating the oven for their final bake at 375 degrees F. 6. Once again place the pans on separate racks into the oven at this new temperature and cook for ten minutes.
Glaze:
1. While the rolls are baking, prepare your palette board for the glaze: Measure and grind the following ingredients and place them on a blank slab:
powdered sugar
mascarpone
buttermilk
unsalted pistachios
unsalted butter
Pistachio Creme Liquor
mexican vanilla extract
2. In a small mixing bowl, whisk together the mascarpone and butter until smooth. Add the sugar, buttermilk, liquor and vanilla extract and continue to mix until a balanced consistency is achieved. Dough: {continued}
7. Remove the pans from the heated environment. {*Test for a proper bake by placing a candy thermometer into one of the dough rolls and gauging whether it has met a temperature of 190 degrees F}.
8. Pour the glaze over the rolls followed by the ground pistachios in whatever fashion suits your fancy and allow for them to cool for at least thirty minutes.
Taste & Enjoy!
Music to the Method—
C. Goulding - A Mid-Day Snack: A Reflection on the Cinnamon Roll
Color to the Method—
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