bake - May/June 2021 - 51

formula of the month
Carrot Cake
Cinnamon Rolls
YIELD: 12 ROLLS PREP TIME: 30 MINUTES BAKE TIME: 25 MINUTES
Bernice Baran, founder of Baran Bakery,
has spent years learning about all
things baking: what makes cakes grow,
how to make cupcakes dome perfectly,
why there are so many types of buttercream,
why a frosting recipe isn't coming
out correctly, how to salvage a broken buttercream
and so much more. She wanted
to know everything and, over the last few
years, she's learned more than she could
ever have imagined, and now she is sharing
what she's learned with bakers everywhere
with her new book, Frosted (published
on June 8). There are many ways to
put a smile on people's faces, but serving a
delicately frosted homemade dessert has
got to be one of the best.
Ingredients
* Brioche Dough
* 3 1/2 - 3 3/4 (420g - 450g) cup allpurpose
flour, spooned and leveled
* 2 1/4 tsp (1 package) instant yeast
* 1/4 cup (50g) granulated sugar
* 1/2 tsp salt
* 1 large egg, room temperature
* 1 large egg yolk, room temperature
* 1 cup (237mL) milk
* 1 tsp vanilla extract
* 1/2 cup (113g) butter softened
* Carrot Cake Filling
* 2 large carrots, peeled and sliced
* 2 oz walnuts
* 2 oz pecans
* 1/4 cup (50g) brown sugar
* 2 tsp cinnamon
* 1/4 cup (56g) unsalted butter,
softened
* Cream Cheese Icing
* 2 oz cream cheese, room
temperature
51 < MAY-JUN 2021 | bakemag.com
* 2 oz unsalted butter, room
temperature
* 1 1/2 cup powdered sugar
* 2 Tbsp heavy cream
* 1 tsp vanilla extract
Instructions
In the bowl of a stand mixer, combine 3
1/2 cups of flour, instant yeast, sugar and
salt until they're evenly dispersed. Using
the dough hook attachment, turn the
mixer up to medium-low speed and add
in the egg, egg yolk, milk and vanilla. Mix
until the dough starts to come together
and then let it knead for 5-10 minutes.
The dough is ready when it's pulled itself
away from the edge, forming a ball
around the hook. You can also remove
a piece of dough and stretch it between
your fingers. If you can see light through
it without it breaking, then it is done. Add
in 1-2 Tbsp of the butter at a time, mixing
until each piece is fully combined.
With the mixer on medium-low speed,
continue letting the dough knead for
about five minutes, until the dough feels
soft but not super sticky. If the dough is
still sticky, add in the extra flour, 1-2 Tbsp
at a time and knead until it's combined
and the dough is soft but not super sticky.
Place the dough to rest on a floured surface
for just 10 minutes. Grease a 9x13 inch
pan (or two 8-9 inch pans) and set aside.
Use a rolling pin to roll the dough out into
a 12x16 inch rectangle on a floured work
surface.
Grind the carrots. Place them in a bowl.
Use the chopper to grind the walnuts and
add them to the bowl of carrots.
Use the chopper to grind the pecans
and add them to the bowl of carrots
and walnuts. Add the sugar and cinnamon
to the bowl and mix until combined.
Spread the butter on the rolled out dough,
and evenly spread the filling on top of the
butter. Starting at the long edge of the
dough, use your hands to tightly roll it
into a log. Use a greased knife to evenly
slice the log into 12 large rolls.
Place the rolls in the prepared baking
pan and cover them with plastic wrap.
Place them in a warm environment (about
75°F or 24°C), for about 45 minutes, and let
the rolls rise until they've doubled in size.
Preheat the oven to 350°F (177°C) and
bake the rolls for about 23-25 minutes.
Remove them from the oven and set aside
to cool. With a hand mixer, beat the cream
cheese with butter until it is pale and
fluffy. Add the powdered sugar and beat
until smooth, then add the heavy cream.
BARAN BAKERY
http://www.bakemag.com

bake - May/June 2021

Table of Contents for the Digital Edition of bake - May/June 2021

bake - May/June 2021 - Intro
bake - May/June 2021 - 1
bake - May/June 2021 - 2
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