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Sugar Wheels- baked with cinnamon love
Tuesday, 8 November 2011 | posted by Simply bakes


To say the truth, I have never been comfortable with yeast or bread. To be able to get the temperature just right to activate the yeast or having the patience to allow it to ferment and proof is definitely not one of my virtues haha. It is not every time i am able to get the dough proofed up to twice its original size even with time and warmth. This time though, i finally got it right:). When i was kneading the dough, i made sure i put in all my love and care for it so that the gluten could form nicely and letting the bowl sit on my laps to provide warmth for it while it is proofing. In about half an hour, the dough magically proofed up to more than twice its original size! My confidence and ego grew so big, it could burst:D


I really love these cinnamon rolls. When they were baking away in the oven, the heavenly aroma of cinnamon filled the whole house. Sugar wheels are best right out from the oven because this bread will be crisp on the outside and really light, loose and pillowy soft on the inside. The sweetness of the brown sugar and raisins then bursts in your mouth blending also all the buttery goodness. The warmth from the bread is very comforting. The only down side though i feel is that often i find homemade breads possess a kind of a yeast-y flavour. Also, if i were to redo it all over again, i would increase the amount of brown sugar and cinnamon by maybe 70% because i would like it to be a bit sweeter haha.


This dough would be really wet and soft when you first combine all the ingredients together but don't give up just yet! Keep kneading because the gluten will form and eventually, the dough will stop sticking to the sides of the bowl and you will be able to roll it into a ball easily. :) 
Also, if there is extra melted butter, glaze it all over the rolls to encourage even browning before putting them in the oven.


Yeap, my dog craves it! :)



If you arent going to finish it soon right out from the oven, cool it slightly and sift some icing sugar over them. Mmm, true sugar wheels:D Enjoy it with a cup of hot coffee, get back to me soon! 

Recipe adapted from The golden book of patisserie 
Dough 
-7g dry active yeast/ 15g fresh yeast 
- 1/2 cup lukewarm milk 
- 2 cups all purpose flour (I used bread flour) 
- 1/4 teaspoon salt 
- 2 tablespoons castor sugar 
- 1/4 cup melted butter 
- 1 large egg beaten 

Filling 
- 1/3 cup melted butter 
- 1/4 cup packed brown sugar 
- 1 teaspoon cinnamon 
- 3/4 cups currants/raisins 

Glaze 
- 1 small egg, beaten 
- 1 tablespoon milk 

Method: 
Dough: 
1) Mix the yeast with the milk in a small bowl. Set aside for 10 minutes until frothy. 
2) Combine flour, salt ans sugar in a large bowl 
3) Add the yeast mixture, butter and egg. Mix to form a medium soft dough, adding a little more flour if needed. 
4) Transfer to a lightly floured surface and knead until smooth and elastic about 10 minutes or beat with a dough hook for about 5 minutes. 
5) Cover with a kitchen towel and set aside to proof for 60-80 minutes in a warm place. 
6) Punch the dough down and knead lightly. Roll out the dough into a rectangle (25x30cm). 

Filling: 
1) Use a pastry brush to glaze the dough with melted butter 
2) Mix the sugar and cinnamon together and sprinkle the mixture evenly over the dough. 
3) Scatter the currants all over and use the rolling pin to roll over the currants in the dough
4) Roll up the dough into a log starting from the longer side. 
5) Use a sharp knife to cut up the log into 12 slices, place the cut side up on the baking sheet. 
6) Cover with a clean kitchen towel and leave to rise in a warm place until puffed up about 30-40 minutes.
7_ preheat the oven to 200 degree celcius. 

Glaze: 
Just before baking, glaze the tops with a pastry brush with the mixture of eggs and milk. Bake for 12- 15 minutes or until golden brown. Serve warm or lightly dust with icing sugar.


With Love, Simply Bakes

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IAmABaker
I am a 16 year old living in Singapore. This blog is to document my entire baking endeavor and to share with you guys out there recipes and my baking experience. Feel free to ask me any questions, just click 'comment' below each post. Looking forward to the holidays!

Love, SimplyBakes

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