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Cinnamon Buns (Hani Inspired)

This document provides a detailed recipe for Malted Cinnamon Buns, yielding 12 bakery-style buns. It includes instructions for making a tangzhong starter, cardamom-orange brioche dough, citrus-cardamom filling, and brown butter malted glaze, along with assembly and baking steps. Pro tips are also provided to enhance the flavor and presentation of the buns.

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lagemem573
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426 views3 pages

Cinnamon Buns (Hani Inspired)

This document provides a detailed recipe for Malted Cinnamon Buns, yielding 12 bakery-style buns. It includes instructions for making a tangzhong starter, cardamom-orange brioche dough, citrus-cardamom filling, and brown butter malted glaze, along with assembly and baking steps. Pro tips are also provided to enhance the flavor and presentation of the buns.

Uploaded by

lagemem573
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Malted Cinnamon Buns

(Yield: 12 bakery-style buns)

Tangzhong Starter
(Makes 85g)

 25g bread flour


 125g whole milk

Method:

1. Whisk flour and milk in saucepan over medium heat


2. Cook 3-5 minutes, stirring constantly, until thick paste forms
(65°C/150°F ideal)
3. Cool to room temperature before use

Cardamom-Orange Brioche Dough


 Tangzhong (from above)
 350g bread flour
 100g all-purpose flour
 75g white sugar
 20g fresh yeast (or 7g instant)
 50g whole milk (30°C/86°F)
 4 large eggs
 10g salt
 2 tsp ground cardamom
 Zest of 1 orange
 170g unsalted butter, cubed

Method:

1. Combine tangzhong, flours, sugar, yeast, milk, eggs, cardamom, and


zest in stand mixer
2. Mix with dough hook 5 minutes until shaggy mass forms
3. Autolyse (rest) 20 minutes covered
4. Add salt, then butter cubes gradually (5 minutes between additions)
5. Knead 10-15 minutes until windowpane stage
6. Bulk ferment 1.5 hours at 24°C/75°F
7. Chill overnight (12-16h) for flavor development

Citrus-Cardamom Filling
 150g dark brown sugar
 25g AP flour
 2 tbsp cinnamon
 1.5 tsp ground cardamom
 170g browned butter (cooled)
 60g golden syrup
 2 eggs
 Zest of 1 orange

Method:

1. Brown butter: Cook 200g unsalted butter over medium heat until nutty
aroma appears (5-7 minutes)
2. Combine dry ingredients, then mix with 170g browned butter, syrup,
eggs, and zest

Brown Butter Malted Glaze


 115g browned butter solids (from 170g butter)
 225g cream cheese
 180g powdered sugar
 30g malted milk powder
 1 tsp vanilla
 Zest of ½ orange
 60-90ml whole milk

Method:

1. Brown butter as above, strain solids through cheesecloth


2. Beat butter solids with cream cheese until smooth
3. Gradually add sugar, malt powder, vanilla, and zest
4. Thin with milk to desired consistency
Assembly & Baking
1. Roll chilled dough to 14"x18" rectangle
2. Spread filling evenly, roll tightly from short end
3. Freeze 1 hour for clean slicing
4. Cut 12 pieces (1.5" each), proof 1.5 hours at 27°C/80°F
5. Bake at 175°C/350°F 25-30 minutes until 88°C/190°F internal temp
6. Glaze immediately with ¼ cup per bun

Pro Tips:

 Add 1 tsp orange blossom water to dough for floral accent


 Toast cardamom seeds fresh for maximum aroma
 Use thermometer for precise tangzhong (65°C/150°F)
 Chill glaze 30 minutes before piping for cleaner lines

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