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Hand-Kneaded Cinnamon Buns (No Mixer)
A step‑by‑step hand‑kneaded cinnamon bun recipe that requires no mixer. The dough rests multiple times, chills in the fridge, and is shaped using a simple book‑fold technique before baking at 190°C for a golden finish. Finished with an agave glaze and pearl sugar for extra shine.
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Critical Success Points
- • Perform the window‑pane test to ensure gluten development.
- • Cold retardation in the fridge for 3‑6 hours for flavor and easier handling.
- • Final proof at ~27°C for 2 hours to achieve proper rise.
- • Baking at 190°C for exactly 15 minutes to avoid over‑browning.
Safety Warnings
- • Handle hot oven trays with oven mitts.
- • Knife and dough cutter are sharp; cut away from your body.
- • Do not let the dough sit too long at room temperature if the environment is warm (risk of over‑fermentation).
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