How to make rolled bread on holidays

Are you a bread lover and especially sweet bread dishes? As Tet comes near, if you want to make delicious bread for guests but don't know where to start, read how to make delicious cinnamon roll bread for Tet holiday that BMQ shares below!

Raw materials for cinnamon roll bread

The cake crust
300g bread dough (chewy flour / flour No. 13)
5g instant yeast (dry yeast without activation)
180 ml of fresh milk without sugar
7ml lemon juice
45g unsalted butter (unsalted butter)
50g raisins
30g sugar
3g salt
2 large eggs (about 60g)
3ml vanilla (optional)
Cinnamon sugar
50g unsalted butter (unsalted butter)
50g brown sugar
2g cinnamon powder

NOTE:
You can use all-purpose flour instead of bread dough, but you will need to use slightly more flour than a recipe as all-purpose flour will generally absorb less water. Absolutely do not use flour for cake or number 8 because the dough will be very dough and the bread will not taste good.

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The taste of the butter will largely determine the flavor of the cake, you should use animal butter as this is the best butter. However, if you prefer the taste of margarine, you can substitute as you like.
If you do not eat much sweetness, or lose weight, you should reduce the amount of sugar in each mixture.
Each powder absorbs water differently, so your powder can be dry or wet. You need a dough that is flexible, easy to stuff, easy to pull out but not too sticky. If this is not the case, adjust yourself: if the powder is too wet, add dry powder and the powder is too dry, add milk.
If machine-stuffed, you should stuff at low speed for the right time, avoiding too much stuffing spoiling the gluten of the dough.

How to make delicious cinnamon roll bread for Tet

Step 1: Take 80ml of milk (from the milk in the cake crust) mixed with lemon juice, let stand for about 10 minutes for the milk to precipitate due to the action of acid in lemon juice.
Step 2: Mix well yeast and bread dough
Step 3: Add the remaining milk with unsalted butter, heat in a water bath until the butter is melted. Then turn off the heat and add sugar, salt and eggs and stir well
Step 4: Next, add the precipitated lemon milk. Finally, add vanilla extract if desired.
Step 5: Add half of the mixed yeast flour to the custard mixture in step 2. Stir until the ingredients blend. For the rest of the dough, stir until the ingredients blend into a fine mass.
Step 6: Apply a little dry powder to prevent sticking on the table and then pour the powder out. Stuffed gently for about 10 minutes until the dough is smooth, without stuffing to the point where the dough can pull the film thin without tearing. By the end of the time when stuffing, you can smash the dough to get a smooth surface.
Step 7: Apply a thin layer of cooking oil in the baking mold, put the dough into the mold, and flip the dough so that the cooking oil sticks to the outside of the dough to prevent the dough from drying out for a long time. Use a damp towel to cover the mold, incubate at normal temperature for about 40 - 60 minutes until the dough doubles, hot weather, the dough will expand faster.
Step 8: While waiting for the dough to brew, melt the unsalted butter in the cinnamon sugar ingredients, then mix the sugar and cinnamon powder.

Step 9: After incubation, the dough will be pressed flat to release the air and then gently knead to squeeze the steam out. Place the dough on a flat covered with dry powder to prevent it from sticking, spread it into a small rectangle, cover with a towel or nylon, let the dough rest for about 5 minutes, helping the dough relax so that rolling will be easier.
Step 10: Apply a thin layer of butter in the mold to prevent sticking, then apply a thin layer of dry powder, rotate the mold to stick evenly over the mold.
Step 11: Roll the dough into a rectangle of about 20 x 30 cm size. Roll gently, do not press too hard, roll while using coat powder so that the dough does not stick to the table because it will be difficult to roll beautifully.
Step 12: Sweep the melted butter over the thinly rolled dough pieces. Sprinkle cinnamon sugar evenly over the dough, leaving about 1cm at the top horizontal edge of the dough. Sprinkle more raisins on the dough.
Step 13: You roll the dough slowly along the length, the dough left out without sugar will be the bottom edge of the roll.
Step 14: Use a knife to cut two small pieces at the ends of the dough roll. Use a ruler to measure and mark the dough into desired equal numbers. Use a knife to cut the dough with movements like gentle saws, don't press down because it will distort the dough.
Step 15: Carefully arrange the rolls of dough into the mold.
Step 16: Use a damp cloth to cover the mold, incubate at room temperature until the flour is about 80%.
Step 17: Turn on the hot oven at 180 degrees C for about 10-15 minutes.
Step 18: Before you put the cake in the oven, you should spray water on the oven wall and space on the cake. Then put the cake to bake at 180 degrees C for 20 - 225 minutes, do not bake too long will make the cake easily dry.

The cake used while still warm is very delicious. If you want to leave it on, keep the cake in a sealed container, in a cool place. Or you can store it in the refrigerator, and reheat it in the microwave when eating.