If you are planning to join the session 30 minutes afterwards, some pre-prep will be required as follows. The dough can be prepared the evening before we make the cinnamon scrolls.
Ingredients required for the Dough
3 Tbsp Butter
1 Packet or 2 1/4 Teaspoons of INSTANT/RAPID RISE YEAST
1 Cup Milk of your choice
1-2 Tbsp of Cane Sugar
1/4 Tsp of Salt
3 Cups All Purpose Flour (unbleached preferred) / King Arthur Gluten Free Flour
How to prepare the dough:
Heat the milk (1 cup) and butter (3 tbsp) in a microwave-safe bowl in 30-second increments, until warm and melted, never boiling.
Remove from the microwave, and allow it to cool to bath-water temperature (around 110 F). The temperature shouldn't be too hot or it will kill the yeast.
Pour the mixture into a large mixing bowl and stir in the yeast (2 1/4 tsp). Allow 10 to 15 minutes for activation. Then stir in 1-2 tbsp sugar (as per your preference) and salt (1/4 tsp).
Next, gradually add 1/2 cup (68g) of flour in increments, stirring after each addition. The dough is going to be incredibly sticky.
When the mixture is too thick to stir, place it on a surface that has been lightly dusted with flour and knead it for about a minute, or until it forms a loose ball (be careful not to overmix).
Rinse and coat your mixing bowl with avocado or olive oil. Reintroduce your dough ball.
Cover with plastic wrap and leave in a warm area for 1 hour, or until doubled in size.
Refrigerate the dough overnight, then bring it out 10 minutes before class to bring it to room temperature.
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