EXP Hawaiian Cinnamon Bread

EXP Hawaiian Cinnamon Swirl Version

Makes 14-slices

Calories: 295

Carbs: 46 g

Fiber: 1 g

Protein: 6 g

Grade: C-

Cost: $0.51

55% (940g) 

13. 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

14. HAND KNEAD about 1 minute

15. DOUGH HOOK KNEAD for 8 minutes (5 min: REST 5 min: 3 min)

16. PROOF BOX 90 minutes, to nearly double [@9:15 PM]

17. ****SOFT KNEAD, SPREAD SUGAR MIX BELOW, then ROLL into LOAF and SEAL SEAM****

18. PROOF BOX for about 75-minutes until 1-inch above rim [@11 AM]

19. EGG WHITE WASH, SEED (8 g), then BAKE at 350 degrees for 40-45 minutes, to at least 190 degrees [@ NOON]

20. BRUSH with butter

    • • 1 T butter, last 5-minutes baking

21. LET REST in pan for 20-minutes

22. STEAM COOL then SLICE

BEFORE FINAL ROLL-UP

1.  BRUSH DOUGH

   • 2 T milk/egg white, brushed on

2. MIX then TOP DOGUH

   • 100 g brown sugar

   • 1 T cinnamon

   • 1/8 t allspice

   • 1/4 t cardamom

Cream Cheese Spread

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)