Cuisinart SM55BC Instruction Manual - Page 16

loosely and let rise until doubled. Preheat oven to 375°F (190°C). When doubled, brush with egg wash - do not let dribble into sides of pan. Bake for 17 to 19 minutes, until they are a rich, deep golden brown, and sound hollow when tapped - baked brioche will register 200°F (95°C) if tested with an instant-read thermometer. Remove from pan and let cool 10 to 15 minutes on a wire rack before serving, or cool completely to room temperature. For one-pound (500 g) brioches, divide dough into 2 equal portions. Place dough in buttered 8" (20 cm) brioche molds. Follow shaping directions as for individual brioche, but smaller ball should be about the size of a golf ball. Follow rising and egg wash instructions. Bake in preheated 375°F (190°C) oven for 30 to 35 minutes. Remove from pans. Cool on a wire rack completely before slicing. For one-pound (500 g) loaves, divide dough into 3 equal portions. Shape into loaves and place in well-buttered 8½x4½x2½-inch (21.5 x 11 x 6 cm) loaf pans. Cover and let rise until doubled. Glaze with egg wash. Bake in preheated 375°F (190°C) oven for 30 to 35 minutes until deep golden brown and hollow sounding when tapped. Remove from pans. Cool completely on a wire rack before slicing. 30 cinnamon Swirl buns These cinnamon swirl buns are the BEST! cooking spray Buns: 125 ml ½ cup warm (105-110°F [40° - 45°C]) milk 15 ml 3 teaspoons active dry yeast 125 ml ½ cup granulated sugar 90 ml 6 tablespoons sour cream, at room temperature 90 ml 6 tablespoons unsalted butter, at room temperature 3 large eggs, at room temperature 3.75 ml ¾ teaspoon salt 1.5 L 6 cups unbleached, all-purpose flour, divided 125 ml ½ cup packed brown sugar 50 ml ¼ cup granulated sugar 35 ml 2 tablespoons + 1 teaspoon cinnamon 60 ml 4 tablespoons unsalted butter - at room temperature, very soft Cream Cheese Frosting (makes 2 cups [500 ml]): 115 g 4 ounces lowfat cream cheese, at room temperature 60 ml 4 tablespoons unsalted butter, at room temperature 15 ml 3 teaspoons milk 7 ml 1½ teaspoons pure vanilla extract 300 ml 1¼ cups powdered sugar, sifted Makes 24 buns Place warm milk and yeast in Cuisinart™ mixing bowl with a pinch of the sugar and stir. Let stand until foamy, about 5 to 10 minutes. Insert the flat mixing paddle. Add the remaining sugar, sour cream, butter, and eggs. Mix on speed 1 for 1 minute. Add salt and 3 cups (750 ml) of the flour. Mix on speed 1 until smooth, 1 to 2 minutes. Scrape the bowl and paddle. Remove the flat mixing paddle and insert the dough hook. Remove and reserve ½ cup (125 ml) of remaining flour. While mixing on speed 2 add the larger portion of flour, 1⁄3 cup (75 ml) at a time, allowing the flour to be almost totally incorporated before each addition. If dough is too sticky or does not form a "loose" ball that cleans the sides of the bowl, add enough of the remaining flour, 1 tablespoon (15 ml) at a time until it does. With the mixer on speed 3, set the timer for 8 minutes to knead the dough. Transfer to a large bowl and cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in volume, about 60 to 90 minutes. Place the brown sugar, granulated sugar and cinnamon in a small bowl and stir to combine. Punch dough down to deflate. Divide the dough into 2 equal pieces and let rest 10 minutes before continuing. Lightly coat two 10x2-inch ( 25 x 5 cm) baking pans with cooking spray. Flatten each portion of dough into rectangles about 15 inches (38 cm) long and 8 inches (20 cm) wide. Spread each with softened butter within ½ inch (1.25 cm) of one long side and to the edge of all the others. Sprinkle each evenly with half the sugar/cinnamon mixture. Roll as for a jelly roll, ending with the unbuttered side. Pinch along long side to seal. Cut each with a serrated knife into 15 equal portions. Arrange 15 cinnamon buns in each of the two prepared pans. Cover with plastic wrap and let rise until nearly doubled in volume. (See Note.) Fifteen minutes before baking, preheat oven to 350°F (180°C). Bake Cinnamon Swirl Buns for 25 to 35 minutes, until puffed with golden tops, and hollow sounding when tapped. While baking, place the cream cheese and butter in the Cuisinart™ mixing bowl. Insert the flat mixing paddle, and whip the cream cheese and butter on speed 8 until smooth, creamy and fluffy, about 1 minute. Scrape the bowl and paddle. Add vanilla and milk and whisk on speed 8 until blended. Add half the powdered sugar. Stir on speed 1 until sugar is incorporated. Add remaining powdered 31