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RECIPES
57
RECIPES
56
Carolyn’s Cinnamon Rolls with Creamylicious Frosting
Cinnamon Rolls
Default Mode and Temperature: Pure Convection
™
/325˚ F
Suggested Time: 20-25 minutes
Tips: Use cookie sheet. Use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1,3, and 5.
For multiple racks, add 5-10 minutes
Path to reach this function: DACOR GUIDE-BAKERY-BREADS 1-#2 Cinnamon Rolls
Types of Cinnamon Rolls: This function will work for frozen uncooked, refrigerated, and homemade cinnamon rolls.
CINNAMON ROLLS
1
1
⁄
2
cups milk, scalded
1 cup melted margarine
1 package dry active yeast dissolved in
1
⁄
2
cup warm water plus 2 teaspoons sugar
1
⁄
4
cup granulated sugar
2 teaspoons salt
2 large eggs
5 cups all purpose flour
Adjust oven rack to position 2. Preheat oven on Proof mode at 100˚. In a large mixing bowl, combine scalded milk, melted margarine,
yeast mixture, sugar, salt and eggs. Add flour 1 cup at a time until dough forms. Knead dough for about 10 minutes. Cover in plastic
wrap and place in oven Proof mode for about 1 hour, or until doubled in size. In Dacor Guide, select Cinnamon Rolls. Allow oven
to preheat. Remove dough to flat surface and roll to
1
⁄4" thick. Spread with softened butter, then sprinkle with brown sugar and
cinnamon. Add nuts and/or raisins. Roll dough into jellyroll. Slice into 1-inch cinnamon rolls. Place on lightly greased cookie sheet
and smash lightly with hand. Place in oven and set timer for 20-25 minutes. Bake until golden brown and puffed.
After Baking: Remove from cookie sheet and cool on wire rack. For frosting, combine all ingredients in a large mixing bowl.
Using an offset spatula, spread a generous amount of frosting on top.
Makes about 3 dozen rolls.
Croissants – Basic Recipe
Croissants
Cooking Guide Default Mode and Temperature: Pure Convection
™
/350˚.
Suggested Time: 10-15 minutes
Tips: Use cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack
positions 1, 3, and 5. For multiple racks, add 5-10 minutes.
Path to reach this function: DACOR GUIDE-BAKERY-BREADS 1-#3 Croissants
Types of croissants: Use either canned refrigerated crescent rolls or homemade croissants for this cooking guide function. Depending
on the size of the homemade croissants, more time may need to be added.
4 cups milk
1 Tablespoon dry active yeast
1 Tablespoon granulated sugar
6-7 cups bread flour
1 Tablespoon salt
6 Tablespoons unsalted butter, soft
2 cups unsalted butter, softened
Egg wash: 1 egg, beaten
In a small saucepan, scald milk. Allow to cool to lukewarm and dissolve yeast. Add sugar. Allow to bubble for 5 minutes. Add bread
flour, salt, and 6 Tablespoons butter. Stir until dough comes together and forms a smooth mixture (do not knead). Roll dough out on a
floured surface into a large rectangle that is about
1
⁄2 inch thick. Spread 2 cup softened butter onto dough, covering up to the end.
Fold the dough widthwise into thirds (into a book). Cover with plastic wrap and refrigerate for 30 minutes. Repeat “book” process
three times by rolling out into large rectangle, then folding into thirds and refrigerating dough.
Adjust oven rack to position 2. Press PROOF on wall oven. After the last “booking,” roll the dough into a large rectangle and brush
with egg wash. Proof in oven for about 1 hour. Remove dough and cancel proof setting. Select Croissants in Dacor Guide. Allow
oven to preheat. Slice the dough into half lengthwise. Using a pizza cutter, cut dough into large triangles by cutting from one corner
diagonally up, then diagonally down. Continue this zig-zag cutting pattern across the entire rectangle. To roll the individual croissants,
roll from the wide end to the point. Stretch the dough slightly as you roll. Bend the roll into a crescent shape and tuck the point
underneath the roll. Place on a baking sheet. Brush with egg wash. Place in oven and set timer for 10-15 minutes. Bake until golden
brown in color.
After Baking: Remove croissants from pan and cool on a wire rack. Croissants can be frozen in an airtight bag for up to
1 month.
Variations: Chocolate Croissants: Sprinkle 1
1
⁄2 Tablespoons bittersweet chocolate chips on triangles before rolling them. Bake as
instructed above.
FILLING
1 cup butter, softened
1 cup packed brown sugar
1 Tablespoon ground cinnamon
1 cup nuts or raisins (optional)
CREAMYLICIOUS FROSTING
1
⁄
2
cup unsalted butter
(1) 8 ounce package cream cheese
dash of salt
2 teaspoons vanilla
3 cups powdered sugar
2
⁄
3
(5 ounce) can evaportated milk,
more if needed