Description
Chewy cinnamon sticks, perfect for a weekend morning.
Ingredients
- FOR THE DOUGH:
- 1-¼ cup Warm Water (115 Degree)s
- ¾ cups Sugar
- 1 teaspoon Salt
- 1 Tablespoon Rapid-rise Yeast
- 2 whole Eggs
- ½ cups Unsalted Butter, Softened
- 2 teaspoons Vanilla
- ⅓ cups Dry Milk Powder
- 2 cups All-purpose Flour
- 2 cups Bread Flour
- _____
- FOR THE FILLING:
- ½ cups Sugar (filling)
- ½ cups Brown Sugar (filling)
- ½ Tablespoons Cinnamon
- ¼ cups Butter, Softened And Cut Into Cubes (filling)
- ½ cups Blueberries (filling)
- ½ cups Sliced Almonds (optional)
- _____
- FOR THE EGG WASH/DUSTING:
- 1 whole Egg White
- 1 Tablespoon Sugar
Preparation
Line a baking sheet with parchment paper and set aside.
In a mixer bowl, mix warm water, sugar and salt until combined. Sprinkle yeast over the mixture and lightly whisk to break up yeast. Let stand for 3-5 minutes until mixture starts to foam.
Then briskly whisk in eggs, butter, vanilla, milk powder and most of the flours, blending well.
Attach dough hook and knead at the lowest speed for about 10 minutes, adding remaining flour to form a soft dough.
Remove dough hook and spray dough with non-stick cooking spray. Cover bowl with plastic wrap and let dough rise for 30-60 minutes or until it almost doubles in size.
Turn out the dough onto a lightly floured surface and gently deflate. Press dough out into a 20 by 10 inch rectangle.
Then work on the filling: Blend sugars and cinnamon and scatter over dough. Dot with butter and sprinkle blueberries and almonds over dough.
Roll dough into a log (starting with longer side, rolling toward you); then flatten the roll gently.
Using a sharp knife or dough scraper, cut the log into 12 sticks and place on them prepared baking sheets, stretching each a little bit and twisting.
Brush pastries with beaten egg white and dust with sugar.
Cover loosely with plastic wrap and let sticks rise 30-40 minutes or until almost doubled.
Preheat oven to 350F. Bake for 25 minutes or until golden brown. Let cool in baking sheets.
