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NOV27 BAKERY › Sweet Dough

The Ultimate Yudane Cinnamon Knots

Japanese Water-Roux Technique with Freshly Ground Cassia Cinnamon and Hot Syrup Glaze

⏱️ Prep: 45m · Bake: 17m 🌡️ 180°C 📦 Base: 8 pcs
PIECE YIELD SCALER Scale ingredients by batch count
pcs

🌾 Scaled Ingredients

Batch: 8 pcs
Ingredient Amount
Yudane Water Roux (Bread Flour + Boiling Water 1:1) 100.0g
Bread Flour, chilled (W 280 / Tipo 00 / W 700) 250.0g
Whole Milk, ice cold (4C) 120.0g
Whole Egg, fridge cold 50.0g
European Butter, softened 50.0g
Caster Sugar 40.0g
Fine Sea Salt 5.0g
Instant Dry Yeast (osmotolerant preferred) 5.0g
Filling: Dark Brown Sugar plus Soft Butter 165.0g
Filling: Freshly Ground Cassia Cinnamon Bark 15.0g
Glaze: 1:1 Hot Simple Syrup 100.0g

METHOD & CRAFT SEQUENCE

The secret to bakery-quality sweet knots that stay pillowy for days lies in the Japanese Yudane method. Pouring boiling water (100°C) over high-protein bread flour at a 1:1 ratio instantly pre-gelatinizes the starches, trapping moisture that regular doughs would shed during baking.

Temperature Control Protocol

Machine friction during 20–30 minutes of kneading rapidly heats the dough. Above 26°C the butter emulsion breaks.

  • Keep dough strictly between 24°C–26°C
  • Use ice-cold milk, cold eggs, pre-chill bowl and hook
  • If bowl feels warm: pause, chill dough 15 min in fridge, then continue with butter

Method

1. The Yudane (Make 12–24h ahead)

  1. Pour 50g boiling water over 50g bread flour in a heatproof bowl.
  2. Mix vigorously until a thick, glossy paste forms.
  3. Wrap surface-tight in cling film. Cool to room temp, then refrigerate overnight (min 4 h).

2. Main Dough — Autolyse and Gluten Build

  1. Combine chilled flour, sugar, salt, yeast, ice-cold milk, cold egg, and torn Yudane in a chilled mixer bowl.
  2. Mix on low 2–3 min until shaggy. Rest 20–30 min (passive hydration).
  3. Knead on medium 10–12 min until a cohesive gluten network forms.

3. Butter Emulsion and Windowpane Test

  1. Add softened butter one tablespoon at a time on medium speed.
  2. Knead 10–15 min until dough clears the bowl walls and stretches translucent without tearing.
  3. Shape into a boule, cover, bulk ferment at 25°C–28°C for 60–90 min until doubled (or cold-retard overnight).

4. Cassia Filling and Lamination

  1. Shatter Cassia bark with a rolling pin, pulverize in a spice grinder, sift through fine mesh.
  2. Beat butter, brown sugar, sifted cinnamon, and a pinch of flaky salt into a smooth paste.
  3. Roll proofed dough to 30×40 cm.
  4. Spread filling evenly. Perform a letter fold (top third down, bottom third over).
  5. Roll gently to seal, then slice into 2.5 cm–3 cm ribbons.

5. The Twist Knot

  1. Hold both ends of a ribbon and twist firmly.
  2. Wrap twisted strip twice around two fingers, loop tail over the center, tuck underneath to lock.
  3. Place on parchment. Final proof 45–60 min until visibly puffed and springy.
  4. Bake at 180°C for 15–18 min until deeply golden.

6. Hot Simple Syrup Finish

  1. While knots bake, simmer 50g water and 50g sugar until dissolved.
  2. Brush knots generously with hot syrup the second they leave the oven. Seals moisture, creates a glassy bakery sheen.