Raccoon and Lobster

I got this “request” two days ago from a glutton friend

less computer, more kitchen!

and indeed, I had been slacking off of late. So much so that the boyfriend, starved for pastries, was forced to make his own sweet dough. Quelle horreur!

After making a few buns and rolls, he was finished and there was still a sizable quantity of sweet dough left. Two days later it was still there, so I did what any rational person would do and made it into cinnamon rolls.

This sweet dough is much easier to work with than the Rich Man’s Brioche because it has a much more reasonable flour:butter ratio. Sadly, this also makes it less fingerlicking rich.

Sweet Dough

1 cup plus 2 tablespoons whole milk, warm
1/2 oz fresh (cake) yeast or 1 (1/4-oz) package active dry yeast
1 lb 2 oz bread flour (about 3 3/4 cups)
1/2 stick unsalted butter, softened
3 tablespoons superfine granulated sugar
2 teaspoons salt
2 large eggs

Combine ingredients and work into a smooth, shiny dough ball using the french fold as shown in the video. Shape into a boule and let rest until doubled, about 1 hour.

Form into rolls or buns with desired fillings. A combination of cheese and deli meat makes a fantastic savory bun. I recommend salami and fourme d’Ambert.

Cinnamon Rolls

Roll dough into a flat sheet, approx 3/8″ thick. Pour on top and then dust very generously with sugar and cinnamon. Roll up into a tube and slice. Let rest 20 minutes and bake at 400°F until edges are golden but dough is still soft, about 10-12 minutes.

Cream Cheese Frosting

4 oz cream cheese, softened
1/2 stick butter, softened
sugar and vanilla to taste, I used about 4 heaping teaspons of sugar and just splashed in some vanilla.

Beat until smooth. Slather copiously over warm buns and serve immediately.

subbmitted to Yeastspotting