This is one of the most fabulous pastries we’ve ever made! Inspired by a recent trip to New York City, this recipe is a MUST if you’ve got a little bit of time to spare!
What You’ll Need:
150 Mils (11/2 cup +2 tablespoons) warm milk, can heat in microwave
1 package yeast
75 grams (1/4 cup +2 tablespoons) caster or extra fine sugar
2 eggs at room temperature
500 grams (4 cups) unbleached flour
1/2 teaspoon fine salt
Filling
250 grams soft butter (1 cup + 2 tablespoon)
200 g castor or fine sugar (1 cup)
4 – 5 tablespoons cinnamon
1/2 teaspoon salt
Pastry Cream
3 large egg yokes at room temperature
1 cup whole milk
1/3 cup sugar
11/2 tablespoon cornstarch
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1 tablespoon heavy cream
Glaze
2 cups powdered sugar
1 teaspoon vanilla
1/4 cup milk
Yield 2 cinnamon swirl cakes
What to Do:
Dough
Using a food scale place a large glass bowl on top of scale and measure out milk. warm milk in microwave. Add yeast and let rest 10 minutes or so until milk and yeast are foamy.
Add two eggs and whisk until thoroughly blended. Add castor sugar and whisk until thoroughly blended.
Place mixing bowl on top of scale and measure out 500 g of flour,
Using the dough hook on the electric mixer slowly add the egg mixture to the flour. Mix for about 5 to 6 minutes until dough is smooth and elastic. Lastly add 1/2 teaspoon of salt and mix for another minute.
Place dough in a bowl that is buttered, cover with saran wrap and let rise until double in size about 1 to 1 1/2 hours. I have a proofing feature on my ovens and use that. I also recommend putting the dough on top of your dryer and running the dryer so the warmth can help the dough rise.
While dough is rising, make the pastry cream and the filling
Pastry Cream
Using an electric mixer fitted with the paddle attachment beat the egg yolks and sugar on medium high for about three minutes until the mixture is light yellow and has thickened. Lower the speed and beat in the cornstarch
Bring the milk to a boil in a large sauce pan, with the mixer on low, slowly pour the boiled milk into the egg mixture then pour the mixture back into the sauce pan.
Cook on medium heat, stir constantly with a wooden spoon or whisk until the mixture has thickened about 10 minutes. Let boil and cook on low heat for an additional two or three more minutes. Remove from heat and mix in the butter, vanilla and cream.
Pour pastry cream into a bowl and cover with saran wrap and refrigerate until ready to use.
Filling
In a medium sized mixing bowl mix add soften butter, fine sugar and cinnamon, stir well until you have a smooth paste. The softer the butter, the better!
Once dough has doubled in size punch down to get all the air bubbles out.
Sprinkle flour on your countertop.
Cut dough in half and with a rolling pin, roll into a rectangle that is 1/2 inch thick, about 15 x 13 inches.
Carefully spread cinnamon filling on the entire rectangle from edge to edge. Save remaining filling for second cake.
Take half the pastry cream and spread it over the cinnamon filling until it completely covers the dough.
Tightly roll dough from the longest point into a log. Just as you would if you were making cinnamon buns. Fold edges under the log
Place log on baking sheet lined with parchment paper
Repeat this process with the remaining dough.
Take a very sharp knife and slice each log 1 inch apart but do not go all the way through. This is very important. The dough logs should have multiple slices that are not all cut all the way through. Carefully pull 1 slice to the right and the next slice to the left and keep repeating until you are at the end of the log. This creates the swirled effect.
Do the same thing with a second dough log.
Cover cakes with a clean towel and let rise again until double in size about another hour.
Preheat oven to 350°
Once cakes have doubled in size generously brush with egg wash until completely covered. Bake for 20 minutes until golden brown.
While cakes are baking, make the glaze.
Glaze
Cream powdered sugar, milk and vanilla together. You may need to add more milk or more powdered sugar to get the right consistency. Place glaze in a pastry bag. Once cakes have cooed for about 15 minutes drizzle the glaze over the cakes.
Totally worth the effort for this delicious dish!
