Sweet Dough Products

Note: Many sweet dough products may be glazed with Clear Glaze (p. 922) and/or iced with Flat Icing (p. 956) after baking. Flat icing is drizzled over the cooled products without covering them completely.

(e) A baked large brioche.

(d) For large brioche, separate the two parts of the dough. Place the large ball in the tin and make a hole in the center. Form the smaller ball into a pear shape and fit it into the hole.

(e) A baked large brioche.

Cinnamon Rolls

1. Scale dough into 20-ounce (600-g) units. On a floured board, roll each piece of dough into a rectangle measuring 9 x 12 inches and about 14 inch thick (23 x 30 x 12 cm).

2. Brush with butter and sprinkle with 2 ounces (60 g) cinnamon sugar.

3. Roll up like a jelly roll 12 inches (30 cm) long, as shown in the illustration.

5. Place cut side down in greased muffin tins or on greased sheet pans. One full-size pan, 18 x 26 inches (46 x 66 cm),holds 48 rolls placed 6 by 8.

For variations on the basic cinnamon roll shape, see Figure 30.16.

Figure 30.16

The filled dough roll is the starting point for a variety of sweet dough and Danish products.

Figure 30.16

The filled dough roll is the starting point for a variety of sweet dough and Danish products.

(b) Roll up like a jelly roll.

(a) Roll the dough into a rectangle. Brush with butter and sprinkle with cinnamon sugar, or spread with desired filling.

(b) Roll up like a jelly roll.

(c) For cinnamon rolls and similar products, cut off pieces 1 in. (2.5 cm) in length.

(d) For combs or bear claws, make the roll thinner and cut it into longer pieces. Flatten slightly and cut partway through each piece in 3 to 6 places as shown. Leave straight or bend into a curve to open the cuts.

(e) For figure-eight cinnamon rolls, cut the rolls almost through as shown. Open them and lay them flat on the baking sheet.

(f) To make a wreath-shaped coffee cake, join the ends of the dough roll to make a circle.

(g) Cut partway through the dough at 1-in. (2.5-cm) intervals as shown.

(h) Twist each segment outward to open the cuts.

Figure 30.17 Spiral Danish rolls.

Figure 30.17 Spiral Danish rolls.

(a) Roll the dough into a rectangle 16 in. (40 cm) wide and less than V4 in. (0.5 cm) thick. (The length of the rectangle depends on the quantity of dough.) Brush the dough with

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