Recipes for Steam Cooking

cakes, pastries and desserts
123
CINNAMONPECAN ROLLS
INGREDIENTS
Dough
1 cup (235ml) milk
1 tbsp. active dry yeast, 1
1
⁄2 packets
1
⁄4 cup (55g) brown sugar
1 tsp. (5g) kosher or sea salt
1
⁄2 cup (115g or 1 stick) unsalted butter, melted
3
1
⁄4 cup (400g) all-purpose our
Cinnamon Filling
1
⁄2 cup (115 g or 1 stick) unsalted butter, melted
1 cup (200g) brown sugar
1
⁄4 cup (50g) granular sugar
2
1
⁄2 tbsp. ground cinnamon
1 cup (100g) pecans, chopped
Icing
4 oz (110g) cream cheese, at room temp.
1 cup (115g) confectioner’s sugar
2 tbsp. milk
SETTINGS
PROOFING MODE
1 hour
Wire Rack Accessory
on Rack (Level 1)
STEAM-CONV, 300 F
20 Minutes
Baking Pan – Full Size
(Level 2)
Gently warm the milk to 110°F (lukewarm bath temp). Pour milk into a bowl (dough can be
mixed in a stand mixer with a dough hook or mixed by hand) with the yeast, sugar, and salt.
Stir to combine and dissolve yeast. Stir in the melted butter.
Mix in the our until a soft dough forms. You may have to add a little extra our if
dough is too sticky. Should be slightly tacky but not overly sticky. Add our a
couple tablespoons at a time until you reached the desired tackiness.
Turn the oven knob to Proof Mode. Cover bowl and place it on the wire rack
accessory on rack to rise for about an hour or until doubled in volume.
(continued on p. 124)
22
11