Makes 14-slices
Calories: 295
Carbs: 46 g
Fiber: 1 g
Protein: 6 g
Grade: C-
Cost: $0.51
55% (940g)
STIR into MIXER BOWL [@9 AM]
115 g milk, scalded
115 g water, warm
54 g butter
2 egg yolks
1 t vanilla
25 g sugars
8 g instant yeast
420 g AP flour
30 g Einkorn flour
10 g wheat germ
10 g salt
HAND KNEAD about 1 minute
DOUGH HOOK KNEAD for 8 minutes (5 min: REST 5 min: 3 min)
PROOF BOX 90 minutes, to nearly double [@9:15 PM]
****SOFT KNEAD, SPREAD SUGAR MIX BELOW, then ROLL into LOAF and SEAL SEAM****
PROOF BOX for about 75-minutes until 1-inch above rim [@11 AM]
EGG WHITE WASH, SEED (8 g), then BAKE at 350 degrees for 40-45 minutes, to at least 190 degrees [@ NOON]
BRUSH with butter
1 T butter, last 5-minutes baking
LET REST in pan for 20-minutes
STEAM COOL then SLICE
BEFORE FINAL ROLL-UP
BRUSH DOUGH
2 T milk/egg white, brushed on
MIX then TOP DOGUH
100 g brown sugar
1 T cinnamon
1/8 t allspice
1/4 t cardamom
CREAM for about a minute with HAND MIXER
114 g cream cheese, brick-style, softened to room temperature
56 g butter, softened to room temperature
1 teaspoon vanilla extract
⅛ teaspoon salt
SLOWLY ADD on LOW-SPEED
160 g powdered sugar
(Lemon Zest optional)