See the cinnamon roll in the photos? It's made in the microwave, in under 5 minutes with the simplest of ingredients. I love cinnamon rolls but most of the time I'm waaay too lazy to make a whole batch and this you guys, this recipe has answered all my woes. You guys, I'm SOOOO excited about this one. Vegan Cinnamon Rolls for day 2 of mug cake week! (gluten free option) This version is made with spelt flour. Don’t store these in the fridge, or else they will become dry and stale.This single serving microwave vegan cinnamon roll in a mug is incredibly quick and easy to make without any kneading, rising or baking! Moist, fluffy and made with healthy ingredients. When you want to eat them, just bake in the oven at 350☏ (180☌) for about 6 minutes and it will be as good as when it's fresh. If you are not eating these on the first day, I would recommend storing them in the freezer once they’re cool in order to maintain the best texture. However, if you are not a fan of ginger, you can also try raisins, dried cranberries, or even some nuts like pecan or walnut, which will all work beautifully. In Zingerman's baking class, they add chopped candied ginger in the cardamom buns and I absolutely love this combination! You should definitely give it a try. I used this OXO kitchen scale that’s recommended by Cook’s Illustrated, but any cheaper one will work just fine! Variation Making Asian buns/breads requires a higher accuracy than normal bread, and it is how I developed this recipe. It’s important to weigh your ingredients with a scale instead of using a measuring cup, since the cup of flour I measure will easily be different than the cup of flour you measure due to differences in how we handle the measurement. This is why the instructions in the recipe box includes this resting step. Using the Autolyse method is almost like cheating on your (windowpane) test, as it really makes developing the proper dough for this recipe nearly fool-proof. This method simply consists of allowing the dough to rest for 30 minutes for the gluten to develop right after forming the dough and before adding salt and butter. I highly recommend trying the Autolyse method. I learned this technique relatively recently from some professional bakers in Taiwan, and it really leveled up the texture of the Asian breads that I make. That’s why we want to start with using a cold liquid. If the dough ever gets too warm, then (1) the flavor of the resulting bread will suffer, the bread itself will (2) have a rougher texture and will (3) be prone to getting stale quickly. Kneading generates heat, and we don’t want our dough to become too warm (ideally never going above 82☏) during the kneading process. We need to knead the dough until the surface of the dough is smooth and the can pass the windowpane test (meaning that you should be able to stretch the dough into a smooth and nearly see-though membrane). In order to achieve a dreamy bun texture, a lot of kneading is required. I highly recommend using Saf instant yeast, as I was surprised by how much better my bread tasted after I began using it. It doesn’t need to be pre-activated with warm water, just adding it directly into the mixture with other ingredients will do. When you are making bread, instant (rapid-rise) yeast is your best friend. I know many of you may be skeptical with this one - aren’t we supposed to use warm water to activate the yeast? Will the dough rise if I use cold liquid? Let me explain. Here are some tips for this recipe: Start with cold liquid After several tweaking and testing the recipe several times, I found that the best result came from using my basic Asian bread dough with a bit of modification. Since I make it quite often, I felt that I need to come up with a healthier version of it. I think this is because, not only are those buns super yummy, they're also easy and fun to make! Since that baking class ended, I've found that, out of the three dessert breads, the cardamom bun is the only one that I continue to make regularly after I came home. We made chocolate Babka, Povitica and Swedish cardamom buns that afternoon, and all three of them were super delicious. I remember my first time trying Swedish cardamom buns was when I attended a baking class at Zingerman's bakehouse.
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