Here’s a recipe from my new ‘bread god’. As I may have mentioned, I’ve finally (how did I miss out on him for so long??) discovered Peter Reinhart. If you don’t know who he is, and are at all interested or into baking bread, then you must seek his books out. This guy knows what time it is when it comes to bread and baking.

Anyway, last week I spent a few days with Anesthesia (docs and nurses) training to increase my IV skills (I’m now doing Pediatric Critical Care Transport, and want to become a stellar IV starter). You may think that that has nothing to do with cinnamon buns, but actually it does. I like to bake for people as a thank you, and I had such a wonderful first day with everyone, that I wanted to thank them with some goodies the next day. Plus, the Anesthesia doctor that was on the second day training me is a major foodie, so I know he’s appreciate it.

Needless to say he ate 4 and brought 2 home. Soooo funny.

These are beautiful buns, with a hint of lemon both in the dough and the icing. These babies popped out of the oven and I was like, ‘holy crap, these are REAL cinnamon buns’. You know, the big plump ones? These are even better than the ones you buy from, say, IKEA, or a mall.

Yeah, and you can make them at home.

Seriously. They’re heavenly.

Ok, so I will post this recipe because I think it’s one that you should all make. But I do think everyone needs to get a copy of Peter Reinhart’s Baker’s Apprentice. It’s the bread book of all bread books. I’ve been baking quite a bit from it, and most likely will post a lot of things from it…but it’s not fair for me to pretty much publish the whole book of recipes on here. I’ll be nice…and post this recipe on here, and perhaps a few more. But some of them I won’t. You’ll have to get your hand on the book for them. It’s really worth it, and he deserves the credit. That’s how much I think he’s a bread PIMP.

Oh, and here’s Peter talking about bread on TED tv (you’ve gotta be a big-wig to speak at TED…and he’s the bread big-wig).

Now on to the cinnamon buns…

Ingredients:

• 6 1/2 tablespoons (3.25 ounces) granulated sugar
• 1 teaspoon salt
• 5 1/2 tablespoons (2.75 ounces) shortening or unsalted butter or margarine
• 1 large egg, slightly beaten
• 1 teaspoon lemon extract OR 1 teaspoon grated zest of 1 lemon
• 3 1/2 cups (16 ounces) unbleached bread or all-purpose flour
• 2 teaspoons instant yeast*
• 1 1/8 to 1 1/4 cups whole milk or buttermilk, at room temperature OR 3 tablespoons powdered milk (DMS) and 1 cup water
• 1/2 cup cinnamon sugar (6 1/2 tablespoons granulated sugar plus 1 1/2 teaspoons ground cinnamon, or any other spices you want to use, cardamom, ginger, allspice, etc.)
• White fondant glaze
• (at the end of the recipe.)

*Instant yeast contains about 25% more living cells per spoonful than active dry yeast, regardless of the brand. Instant yeast is also called rapid-rise or fast-rising.

Step 1 – Making the Dough: Cream together the sugar, salt, and shortening or butter on medium-high speed in an electric mixer with a paddle attachment (or use a large metal spoon and mixing bowl and do it by hand).

Note: if you are using powdered milk, cream the milk with the sugar, and add the water with the flour and yeast.

Whip in the egg and lemon extract/zest until smooth. Then add the flour, yeast, and milk. Mix on low speed (or stir by hand) until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

Step 2 – Fermentation: Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

Step 3 – Form the Buns: Mist the counter with spray oil and transfer the dough to the counter.

To shape the buns: (A) Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to the pin. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Don´t roll out the dough too thin, or the finished buns will be tough and chewy rather than soft and plump. (B) Sprinkle the cinnamon sugar over the surface of the dough and (C) roll the dough up into a cigar-shaped log, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 8 to 12 pieces each about 1 3/4 inches thick for larger buns, or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.)

Step 4 – Prepare the Buns for Proofing: Line 1 or more sheet pans with baking parchment. Place the buns approximately 1/2 inch apart so that they aren´t touching but are close to one another.

Step 5 – Proof the Buns: Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size. You may also retard the shaped buns in the refrigerator for up to 2 days, pulling the pans out of the refrigerator 3 to 4 hours before baking to allow the dough to proof.

Step 6 – Bake the Buns: Preheat the oven to 350°F (175°C) with the oven rack in the middle shelf. Bake the cinnamon buns for 20 to 30 minutes , or until golden brown.

Step 8 – Cool the buns: cool the buns in the pan for about 10 minutes and then streak white fondant glaze across the tops, while the buns are warm but not too hot. Remove the buns from the pans and place them on a cooling rack. Wait for at least 20 minutes before serving.

Toppings for the Buns:

White fondant glaze for cinnamon buns

Cinnamon buns are usually topped with a thick white glaze called fondant. There are many ways to make fondant glaze, but here is a delicious and simple version, enlivened by the addition of citrus flavor, either lemon or orange. You can also substitute vanilla extract or rum extract, or simply make the glaze without any flavorings.

Sift 4 cups of powdered sugar into a bowl. Add 1 teaspoon of lemon or orange extract and 6 tablespoons to 1/2 cup of warm milk, briskly whisking until all the sugar is dissolved. Add the milk slowly and only as much as is needed to make a thick, smooth paste.

When the buns have cooled but are still warm, streak the glaze over them by dipping the tines of a fork or a whisk into the glaze and waving the fork or whisk over the tops.

You can also find my recipe linked here.