Cinnamon mini toast in winter 🍞 requires no complicated steps, yet you can have a warm and comforting bread! The warm aroma of wheat, wrapped in the sweet spiciness of cinnamon, mixed with the rich fragrance of brown sugar, the crust is slightly crispy, and the inside is soft like cotton wool. Every bite is a heartwarming taste, as if the winter sun has been kneaded into the bread.
Materials
Winter Limited Edition | How to Make Warm and Fragrant Brown Sugar Cinnamon Mini Toast
Except for the butter and salt, put all the dough ingredients into a stand mixer and knead. Add the tangzhong (water roux) that you prepared the night before. Since flour absorbs water differently, and temperature and humidity also vary, beginners can reserve a little milk and add it as needed, depending on the dough's consistency.
After kneading to the extended stage, add butter and salt and knead until fully developed.
Roll the kneaded dough into a ball and place it in a proofing box. Cover and let it rise in a warm place at 25-28 degrees Celsius. Let it rise until it is about 1.5 to 2 times its original size, or until a hole poked with a floured finger does not shrink back or collapse.
After the first rise, deflate the dough, gently pat and press out the large air bubbles, divide it into 6 portions, round them, cover them and let them rest for 10 minutes in an environment of 25-28 degrees Celsius.
Add the melted butter at room temperature to the brown sugar and mix well (the brown sugar should be finely sifted and without large granules).
After mixing well, add cinnamon powder and chopped walnuts (the walnuts should be roasted in advance and then chopped in a food processor, so there should be no large pieces).
After mixing everything well, set aside. The finished filling should be soft and easy to spread.
Take a relaxed dough ball and roll it out into an oval shape.
Gently flip it over, turn it in the same direction, and then roll it out into a small rectangle with a rolling pin. Press the bottom edge thin, and then spread the brown sugar and cinnamon filling evenly, leaving a little bit at the bottom untouched.
Fold it twice first, then gently roll it up.
After rolling it up, pinch the ends tightly to seal.
Stretch the dough a little longer, then flatten it slightly.
Leave a finger's width in the middle, and make two cuts on each side to divide it into three strips.
Then place them upwards, with the white dough facing up on both the top and bottom strips, as shown in the picture.
Roll it up starting from the bottom.
This is what the surgery looks like~ If you're not sure, you can watch the video to see the technique.
Once all the shapes are formed, place them into the small bathtub mold.
Place the dough in a proofing box for the second proofing, setting the temperature to around 32 degrees Celsius and the humidity to 80%. If you don't have a proofing box, you can use an oven for the second proofing. If your oven doesn't have humidity control, you can place a bowl of warm water inside to maintain the appropriate humidity. Proof until the dough is about 90% full, smooth, and elastic; when you press the dough with your finger, it will slowly spring back.
Spray a little water on the surface of the risen dough, then place it in a preheated oven at 175°C (top heat) and 190°C (bottom heat) for about 20 minutes. The time and temperature are for reference only; adjust according to your own oven.
Baking in progress ~ mini toast with a bursting top.
After baking, unmold and place on a cooling rack to cool. When it has cooled to a slight residual temperature, pack it into bags and seal for storage.
The warm aroma of wheat, combined with the spicy sweetness of cinnamon and the rich fragrance of brown sugar, creates a slightly crispy exterior and a soft, fluffy interior. Every bite is a comforting experience.
So cute!
This bread is perfect for autumn and winter; it's warm and cozy, like sunshine being kneaded into the dough.
Crispy on the outside and soft on the inside, with a soft, stringy texture like cotton wool.
This bread is perfect for autumn and winter; it's warm and cozy, like sunshine being kneaded into the dough.
Winter Limited Edition | Tips for Warm and Fragrant Brown Sugar Cinnamon Mini Toast
Many friends have asked: "I followed the recipe exactly, why is mine too wet? Why is mine too dry? Why... why..." When making bread, you must be flexible with the amount of liquid in the recipe because flour absorbs water differently, and the climate, temperature, and humidity vary from north to south. You must observe the state of the dough and add liquid accordingly. This is a well-worn topic! Adjust the time and temperature according to your own oven. There is a big difference between large and small ovens, and even two identical ovens from the same brand will have temperature differences.
