Richard Bertinet's Cinnamon Buns: A Festive Recipe for Your Christmas Table 🎄

Guten Morgen everyone! Today I will show you how to... That's too much. Let me show you how to do it. Guten Morgen everyone! I'm here again with my friend Richard Bettinet who is going to show us one of his most non-favorite recipes right on the internet. I know, it's gone crazy. Cinnamon buns, everybody loves cinnamon buns so I want to share the recipe with you and see what you think. Yes, ok, let's go! Did you do it yet? I'm doing it again. So we've got some strong wheat flour, some sugar, some sea salt, fresh yeast, eggs, milk and butter. So it's quite rich with butter. The dough is not very soft, it's quite what we call bad batard in French, it's a bastard dough. So it's too soft, not too hard so we can roll it out and put the spread on top. So don't put any shell in there, yeah? Yeah, I've tried not to. I'm going to rub the yeast in my flour a little bit. That's good. Good. I'm going to add the milk on top, so I always put the liquid first. Yes, go with the milk. And then we're going to add the flour. Sugar and salt. Yeah. Don't use the paddle. No, not the paddle for those. So that goes on and we're going to put it on a slow speed for four minutes. Four minutes. So what I want you to do now is, the butter has been out of the fridge, it's squished like this. Ah, good. And this will take about 15-20 minutes to mix in a mixer. So if you do croissants, vinaigrette, it's very hard butter. Today we are not doing slapping and folding. No, but I'll show you how to finish the dough after... No, I can't see a bit of butter. We're not where I'd like to be. You can see my nightmare here in the link. So it's been four minutes now. I'll put the speed up a little bit, medium speed, like this. I'm waiting for the dough to come all together, nice and clean. So we're at four minutes on slow speed, and it's seven minutes now on medium speed. So it started to come off the side now. So that's nearly done now, but what I do is I usually, I stop it, take it down a bit, and then scrape the sides. Which scraper are you using? Mine. In this cup, it's even better. I'll give you one take-home note. How? That when you're back, you can think of me. You know? Ha ha ha. So you see now, another minute, and that's done. If you listen to the mixer, slapping no. So that's always a good sign the dough is not sticking anymore. The dough is done. You can see how nice and strong this is. I love the dough. It's beautiful. There's one thing I teach people. You can't take a dough like this and do this. Yeah, you can't do that. You have to give it some tension. There's always what I call the top and bottom. Okay? So what I do is just form a top, you know, just like this, so I get a nice smooth top in it. It's so easy. Do you want to try it? I'll put it back like it was for you. Okay. I'll show you my way. Yeah, it's good. There's many ways of doing things. The other way, it's not as good as mine, but it's not bad. And you rest this for an hour or two hours, dip it in warm or cold tea, and then we'll be ready to go. Okay, let me cover it, and I'll see you in a few hours. So Richard, here's the dough. It's already that long in size. You've just gone for one minute. A minute? Ah, that was an addition. Ah, here's still the after dough. Yes. Oh. Cut it. So that's been rested. You can rest it overnight also in the fridge. That will improve the taste. Well, you get the flavor also, but it's quite a nice flavor already. So I'm going to put a tiny bit of flour on the table, and I'm going to use a rolling pin. Are you touching my dough again? No, no. And then you're going to roll it. Me? Yeah. In a rectangle. In a rectangle? Okay. So the trick is to, if you want to roll, is to get your rolling pin there, roll it around, and then move it out. Okay. Almost there. Five millimeters. The cinnamon mix I've got in here is simply made with soft butter. You beat it in a mixer, you add your sugar with it, beat it very well together, and then you finish off with cinnamon powder. And I'm going to spread this over the top, but what you must not do is put too much. If you put too much, when you bake, it goes everywhere. Mm, smells incredible. Yeah, it's not too much. Everywhere you put far too much, and then also it spills out, you know? It's about the flavor. It's about less is more. This corner in here will reach in here. Hold that. Go. Ramone. One job yet to do. One job. And then we do the same over the top now. Okay. Then we equalize this. And the middle is always a bit bigger. So, push it down a bit. Does this dough, or the preparation, also works for rolls? Yeah, you can make rolls. You can make a, we can roll the dough and make some cinnamon rolls. Cinnamon rolls? Yeah. I'll fit two fingers there. Okay. Yeah. Big strip. What I do usually, that's my plain side there, I turn them over, flat it up, then do a cut, another cut. So, I cut three pieces. Three pieces? Stripes. Yeah. And then you flat them. Cool. So, you could leave them like that on the tray, put some pecan nuts if you want to. But what we do is roll it. So, as I roll it, I'll put it like this at the same time, like a little nut. This is already butter, yes? Right? Yeah, butter. We can put some spray on it, yeah? With sugar. But you can bake this on a tray, on a regular tray? Yeah, yeah. Or parchment paper. Yeah. You don't have to do more, you can put them in anything. So, now I'm going to proof them for one hour. Okay. Okay? Room temperature. Room temperature is fine. And then we'll glaze them. So, I'm going to show you how to make my glaze for that. And then it's the rest of it. Hey, wait a minute. There's something that I have to tell you. While we were recording this video with Richard, we also recorded something incredible that you can do at home. Yes, if you are a beginner or you are an expert in bread baking, you need to watch this class. In which you will learn everything, but everything about bread. Richard, as you might know, is one of the most influential bakers in the world. And then, there's me. Richard is going to unveil the secret to his all-purpose sweet dough. With it, he will teach you how to make the most incredible baguette vinoise, fruity tin loaves, donuts, and one of my favorites, the baked brie in brioche. And then, I am going to introduce you into the sourdough world. First, I will teach you how to build your own sourdough starter from scratch. And with it, we're going to bake the best country loaf and also the crispiest baguettes you've ever eaten. So, if you really want to learn, you don't have to miss this masterclass. Remember that the link is in the description and you can click it and start it right now. And now, you can continue with this video. It's very simple, Iglesias. It's the same recipe I've used since I was 14 years old in the bakery where I was in Brittany. So, if you break the eggs in there and put a very large pinch of salt into it. I'm an egg breaker. Whole eggs, yeah. You get a very big pinch of salt. A very big pinch of salt, like this. Go. That's too much. So, this is what's happened in a bakery in France where I was doing. We used to do the egg wash the day before. New for the day after. A big pot of it. And what's happened with the salt, you just cure your eggs and make it change color and make it fluid also. So, if you leave it for an hour or so, you don't have to put it through a sieve. You just put it in butter. Really interesting. And then, you see this one was done a bit earlier. It's another color. Next stage, our little bun has been proofing. Wow. That's mine? That's mine. I'm on diet, so that's mine. So, the eggs in here, you can see how fluid it is now. They're just really good quail eggs on top like that. Straight. How many of these did you bake at your bakery? That was five years ago. I've sold the bakery. I didn't do them. It's after I wrote my last book. I killed the recipe. So, for your new bakery? No, no more. No more bakery. In French, we say, Tu peux pas être au four et au moulin. It can't be in the oven and in the middle at the same time. Yeah, that's true. So, do this one. Thank you. Okay. And this is going to be at 180 degrees. Okay. And that will take about 20-25 minutes. Okay, let's go. Oof. I can smell you from kilometers away. Yeah, no, no. Not this. Smell me. Wow. Can I touch them? No. They need to cool down first, okay? Okay. So, when they cool down, it will be fine. Okay, yeah, yeah. What are you doing? Nothing. Cut the head yourself. Do you like to go to China? Try it. Oh, it's too hot. Oh. Man. So, final moment. Happy? Happy with them? I don't know. Yes? We'll try one when it's still hot. Do you remember? No, I don't think so. Just cool down a bit. Take a look at this. This is for you. But it's warm. Take it. No, it's fine. I'm on a diet. It's still too warm. I can't resist. It's soft. And the cinnamon. And the butter. Well, Richard, thank you again for having me for the third time in your kit. Baking again. And, you know, if you want to come here to his kitchen and learn. Most welcome. Well, they can find you the link in the description. And for more information, of course, of courses and whatever you want to learn. In the description are the links. So see you on the next video. Ciao! I hope you have enjoyed this video. And if you want to learn more about sourdough bread and sourdough starter, I encourage you to check the link on the description. And remember, this masterclass was specially designed for you.