How To Make Twisted Cinnamon Buns

1. For Yudane Dough:
1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
2. Cling film and place in the fridge for at least 4 hours or overnight.  
3. Take out from the fridge 30 minutes before using to return to room temperature.
2. Kneading Main Dough:
1. Put all ingredients together (except butter) and including yudane dough (tear into pieces) into the bowl of a stand mixer. Using the paddle attachment,  mix until all ingredients incorporated for about 2 minutes. Change to hook attachment and knead for about 3 minutes until the dough comes together.  Add in butter and continue kneading for another 10 minutes until the dough comes together, become elastic, tacky but not stick. I did not check window pane stage for this baking.  I noticed that it is harder to achieve a very thin window pane  with Yudane method dough. It could be due to the gelatinization of its starch.  It is fine if your window pane is not very thin as long as you have kneaded the dough long enough. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
3. 1st Proofing:
1. Let the dough rise in a warm place for 45 - 60 minutes or until doubled in size.  I usually left it in the same mixing bowl and covered the bowl.
4. For The Filling:
1. Combine butter, cinnamon powder and brown sugar in a mixing bowl. Whisk until slightly fluffy with a hand whisk.  Set aside.
5. Shaping:
1. When the dough doubled in size, punch it down.  Roll out on a floured surface into a rectangle roughly about 68cm x 38cm. 
2. Spread the filling evenly on the dough. 
3. Starting with the widest end, fold it into thirds like a letter. 
4. Trim both ends with a knife and cut into 17 sections about 4cm width. 
5. Cut each section with a knife twice down the length to get three strands.  Plait the strands and tuck in both ends to become a knot.  
6. Place the buns into muffin trays.  Please remember to grease your tray if it is not a non-stick tray. 
6. Final Proofing:
1. Let the buns rise in room temperature (my room temperature around 29 - 30C) for another 45 - 60 minutes or until about double in size.  
7. Baking:
1. Preheat oven to 200C (top and bottom heat) or 180C (fan-forced mode) about 10 - 15 minutes before baking.
2. Bake at preheated oven for 10 - 12 minutes.  I baked this bun for 10 minutes in my oven. Please monitor closely as we do not want the buns to be over baked. (I baked 12 minutes on my first attempt and the burns turned out a bit dry). 
3. Remove buns from oven and tray. Let the buns cool completely on a rack.  Sprinkle some icing sugar before serving (optional).

Filling

GENERAL NOTES:

KNEADING TIME

For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

OVER KNEADING

Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.  This happen especially to Yudane dough method.   I noticed that it is harder to achieve a very thin window pane  with Yudane method dough. 

FLOUR

The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

HYDRATION

The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

PROOFING

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:

1. First Proofing:
• Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
• If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
• If it bounces back just a little, then the dough is ready to be punched down and shaping.
2. Second Proofing:
• Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
• If the indentation stays and it doesn’t bounce back, it means it has been over proved.
• If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
• There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 

WRINKLE TOP OR SHRINKING

If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

BAKING

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.