Ingredients:
Dough
370 g bread flour
50 g sugar
½ tsp cinnamon
6 g salt
185 g whole milk
1 large egg
12 g fresh yeast (or 6g instant dry yeast)
65 g unsalted butter, cubed and softened
Filling
75 g unsalted butter, softened
40 g white sugar
35 g dark brown sugar
8 g (1 tbsp) cinnamon
Vanilla pastry cream
40 g sugar
15 g corn starch
1 pinch salt
3 egg yolks
240 g whole milk
1 vanilla bean pod
15 g butter
+1 egg for egg wash and pearl sugar for topping
Instructions:
1. Prepare the dough:
•Add all ingredients, except butter, to the bowl of your stand mixer. Knead on low speed for 10 min. until the dough comes together. Add the butter.
•Knead for 10-20 min. at low-medium until the dough passes the window-pane test.
•Proof at 78F/26C for 90 min. or until doubled in size.
2. Meanwhile, make the pastry cream:
•Whisk together egg yolks, sugar, corn starch, and salt.
•Cut the vanilla pod in half and scrape off the vanilla beans.
•Add milk and vanilla to a pot. Heat up over medium heat until tiny bubbles form, almost to a boil.
•Take the pot off the heat and slowly pour it over the egg mixture a little at a time while whisking.
•Place a strainer over the pot and strain everything back into the pot. Heat up over medium heat while constantly whisking until it thickens.
•Remove from heat and mix in butter.
•Transfer to a bowl and cover with plastic wrap that touches the surface of the cream. Cool to room temp, then place it in the fridge.
3. Once the dough has doubled in size:
•Roll out the dough into a 12x18-inch rectangle.
•Spread filling on top.
•Fold in half and divide into 9 strips.
•Twist each strip and twirl it around 2-3 fingers twice. Seal the knot by tucking the end through the center.
•Proof for 30 min. or until nice and puffy.
•Use your fingertips to create an indention in the center of each bun and add the vanilla cream.
•Lightly brush with egg wash, sprinkle with pearl sugar, and bake at 350F/180C for 12-15 minutes.
