February 16, 2020 - 8:40pm
Company's Coming
and I made a big fat sesame semolina long batard @1000g, and placed a full sized apple in the photo for size comparison.
And a tray of Cinnamon Buns, alfanso style. These are made with laminated croissant dough, and I haven't been able to locate elsewhere where such dough is used for these buns. Therefore these are alfanso style.
If you look carefully, you can see the laminations
And whilst visiting the Old Spanish Monastery today I happened across my namesake, so for the first time since signing on to TFL I've decided to change my avatar.
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They are not going to want to leave, Well done Alfonso
I figure if I grease down the door jambs they can glide right through with not much more than a moderately firm nudge from behind ? .
Lovely bakes, Alfonso.
I’m trying to imagine the consistency of the cinnamon rolls. If they had baked so that they didn’t touch each other, they’d probably be a lot like croissants. Baked in a pan as they were means they won’t have that crispy shell...
How did they turn out?
Paul
post-bake. However, in the consumption department my cousin's husband gobbled down 4 of them at breakfast. They were really tasty and quite delicate in structure. However, the golden raisins and walnuts that I wanted to add were left out because my cousins have some level of aversion to such add-ins.
I ended the laminations at three sets of folds instead of four due to the ever more delicate surface of the dough. If I had a sheeter, and I'd be nuts to invest in one due to cost, usage and space - not to mention sanity, the fourth fold certainly would have been a fair option. But rolling out by hand, while still in my nascent laminated dough tenure, is not something for my immediate horizon and this end product.
Pros:
Cons:
thanks, Alfosno VII
Your Alfanso rolls have been sometimes called morning buns. I have made them before and so does Tartine. In fact, they are one of the most popular sellers at Tartine, which means you were on to something! I have found, after using a sheet pan for them, that muffin tins are a better way to bake them, to my taste. If you search "morning buns," you will see the funny shape they make: tall croissant logs proof on end in the tin, and when baking, the "muffin tops" expand into each other. The pan is inverted and the buns are served cup-side up, which is kind of fun, and the edges get crispy all the way around.
You are so right. All of the recipes and formulas that I checked out (for Cinnamon rolls) in advance, and for some guidance, just used non-laminated dough. I'd heard of morning buns before, probably even eaten them too. I guess not all are laminated, else I might have remembered that. I've also never been to Tartine for all the many trips that I've taken to SF over the years. Nor even seen a Tartine book. Whichever volume/edition it is in, was unknown to me. But just watched a handful of videos and see that my standard muffin tins will do the trick.
The timing is also quite on the money, as I'm traveling to see my in-laws in a few days and my wife suggested that I make a batch. Will do.
Thanks, alan
I am sure they will turn out awesome! My number 1 advice is to butter the whole pan, including the cups and also the top part of the pan, as the rolls grow over the whole surface area. And if you can have someone else wash the pan when you are done, that is also a great help!
Trying to imagine laminated cinn. rolls upside down and such. Croissants on end.... what about croissants cut in half after shaping and sticking the cut side down into the muffin pan holes? On a bed of chopped nuts would let any wonderful sticky goo dance with the nuts. Muffin pan liners might save on clean up. I could imagine a towering swirled roll. Hmmmm.