Brown Sugar Cinnamon Walnut Toast

Overview

The toast with lots of ingredients is here, with a rich cinnamon aroma, and every bite is full of ingredients. This toast is very suitable for eating in winter. The aroma of cinnamon, brown sugar and walnuts is mixed together, which is super healing. The shape is nice and the method is not very complicated. It’s really worth a try for those who like toast!

Tags

• baking
• breakfast
• almond flour
• brown sugar syrup
• butter
• corn starch
• eagle brand toast powder
• egg
• high sugar tolerant yeast
• milk powder
• rose sea salt
• walnut
• whipping cream
• cinnamon powder
• fine sugar
• milk

Ingredients

Steps

1. 1 First prepare all the ingredients, weigh them and set aside.

   

2. 2 Place all ingredients except butter into the pasta bucket of the chef's machine.

   

3. 3 Start the mixer and mix the ingredients on low speed, then gradually increase the speed and beat the dough until it forms a rough texture.

   

4. 4 Add the softened butter and continue beating until a stronger transparent film can be pulled out.

   

5. 5 Gather it into a smooth shape and place it in a fermentation box to ferment until doubled in size. (Temperature 25~28 degrees)

   

6. 6 When the dough is fermenting, we make the filling and weigh the ingredients needed for the filling. Filling: Butter: 50g, fine sugar: 40g, corn starch: 10g, egg: 1, almond flour: 65g, cinnamon powder: 15g, walnuts: appropriate amount.

   

7. 7 Melt the butter into a small milk pot over low heat until it becomes liquid, add the fine sugar and cornstarch and mix well.

   

8. 8 Turn off the heat and let cool. Add the egg liquid in three batches and mix well. Then pour in the almond powder and cinnamon powder and mix well. The cinnamon almond filling is ready.

   

9. 9 Take out the fermented dough and deflate it. Simply roll it up and make it smooth, then divide it into two equal parts. Simply knead it into a round shape and let it rest for another 20 minutes.

   

10. 10 Take a piece of relaxed dough and roll it into a rectangular shape. If there are any small air bubbles, tap them out.

    

11. 11 Spread inside and sprinkle with chopped walnuts.

    

12. 12 Roll up along the long side and pinch to seal.

    

13. 13 After flattening slightly, cut the dough into thirds without cutting off one end.

    

14. 14 Braid the hair and pinch the ends tightly after braiding.

    

15. 15 Fold both ends of the braid inward, connect the two ends at the bottom, and then place it in the toast box.

    

16. 16 Put it in the oven and set it to 38 degrees for secondary fermentation until it is about eight minutes full.

    

17. 17 Then sprinkle some almond flakes on the surface and put it into the lower shelf of the preheated oven and bake at 180 degrees for about 35 minutes.

    

18. 18 After baking, take it out directly, shake it out of the mold and let it cool.