| |
Baker’s % |
American |
Metric |
| |
| Water (cool) |
62% |
15.5 # |
7.03 kg |
| Yeast (compressed) |
3% |
.75 # |
340 g |
| |
| King Arthur Special Flour |
80% |
20 # |
9.08 kg |
| King Arthur Round Table Pastry Flour |
20% |
5.0 # |
2.27 kg |
| Non-Fat Dry Milk |
5% |
1.25 # |
570 g |
| Salt |
2% |
.50 # |
230 g |
| Sugar |
10% |
2.5 # |
1.15 kg |
| Shortening |
10% |
2.5 # |
1.15 kg |
| |
| Cinnamon |
|
3 oz |
86 g |
| Sugar |
|
1 # |
460 g |
| |
| Total |
|
48.0 # |
21.8 kg |
- Calculate water temperature needed to arrive at final dough temperature of 74°-78°F.
- Crumble yeast and add to water.
- Mix to full development.
- Bulk fermentation 2.5 hours. Give one fold at 1.5 hours.
- Divide into 18 oz. pieces for 1# strap pans. Bench rest 20 minutes, covered.
- Roll out as for cinnamon rolls. Wash with water; sprinkle generously with cinnamon sugar mixture (mixture = 3 oz. of cinnamon/1# sugar).
- Roll up, pan and give full proof.
- Bake at 385° for approximately 35 minutes. Watch for excessive browning.
Note: If raisins are to be added with cinnamon sugar mixture, make sure raisins are conditioned and drained.
Adapted from King Arthur Flour http://www.kingarthurflour.com/pro/recipe-formulas.html#a5