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baking · Recipe

楓糖肉桂捲

From a video by 厭世甜點店 · 15 min watch
楓糖肉桂捲
Source video — 厭世甜點店 on YouTube
From the creator
厭世甜點店
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Watch the full video on YouTube ↗
Total time
~3 hours 45 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~1 hourEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~12 servingsEstimated by Unreel from the complete recipe.
Difficulty
MediumEstimated by Unreel from the recipe steps — the creator didn't state this.
Cook this recipe
Extraction confidence: high

Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.

Ingredients

Ingredients scaled to 12 servings
  • milk
  • bread flour
  • maple syrup
  • unsalted butter
  • instant yeast
  • salt
  • nutmeg, pinch
  • egg
  • ground cinnamon
  • brown sugar
  • granulated sugar
  • unsalted butter
  • vanilla bean paste, some
  • walnut
  • unsalted butter
  • brown sugar
  • maple syrup
  • ground cinnamon
  • salt, pinch
  • walnut
  • water
  • egg wash, some

Preparation

  1. Step 1
    Toast the walnuts at 160°C for 20-25 minutes.
  2. Step 2
    Warm the milk to 40-50°C, add the instant yeast and stir well, then let it sit for 10 minutes.
  3. Step 3
    Combine the bread flour, maple syrup, salt, nutmeg, egg, and the milk-yeast mixture. Mix on low speed until it forms a dough (about 2 minutes), then on medium speed for 7-8 minutes. Add the butter and mix on low for 2-3 minutes, then on medium for 3 minutes until smooth.
  4. Step 4
    Let the dough ferment at room temperature for 90 minutes until doubled.
  5. Step 5
    Prepare the glaze: heat the butter, brown sugar, maple syrup, cinnamon, and salt over medium-low heat until smooth. Stir in the water to adjust consistency. Pour into a 23x34 cm baking pan and sprinkle with walnuts.
  6. Step 6
    Make the cinnamon filling: beat the butter, granulated sugar, and brown sugar on low until fluffy, then mix in the cinnamon and vanilla paste.
  7. Step 7
    Roll the dough into a rectangle, spread evenly with the cinnamon filling, and sprinkle with walnuts. Roll up tightly from the long side, slice into 12 equal pieces, and place cut-side up in the prepared pan. Let proof for 1 hour.
  8. Step 8
    Brush the tops with egg wash.
  9. Step 9
    Bake at 200°C for 20 minutes until golden.
  10. Step 10
    Cool completely, then store in an airtight container in the freezer for longer storage.

Notes