Total Time: 1 1/2 hours
Prep Time: 45 minutes
Serving Size: 1 Cinna Stix
Serves: 16
Ingredients:
1 1/2 teaspoons sugar
7 fluid ounces warm water
1 teaspoon rapid rise yeast
2 1/4 cups enriched flour
1 tablespoons vital wheat gluten 1 teaspoon salt
1 tablespoon soybean oil
1/2 cup cornmeal
Cinnamon Topping:
2 tablespoons soybean oil
3 tablespoons cinnamon
3 tablespoons sugar
- Instructions:
- In a medium-sized bowl, combine warm water, yeast, and sugar.
- Set the bowl aside for approximately 5 minutes until it begins to foam, or “bloom.”
- In a large bowl, mix the enriched flour, vital wheat gluten, and salt.
- Pour the wet ingredients into the flour mixture, then add the soybean oil.
- Knead the dough with your hands or use a dough hook in a standing electric mixer until it is smooth.
- Wrap the dough in plastic.
- Chill the dough in the refrigerator for at least 20 minutes and up to 24 hours.
- Preheat the oven to 450 F.
- Sprinkle cornmeal onto your work surface to prevent the dough from sticking to it.[5]
- Place the dough on your work surface and cut it into 2 pieces.
- Roll each piece of dough into a rectangular shape that measures approximately 8 x 10 inches.
- Place the dough on cookie sheets that have been lightly oiled or sprayed withcooking spray. Let the dough sit, or “rise,” on the cookie sheets for about 45 minutes.
- When you are ready to bake, brush the top and sides of the dough with soybean oil and sprinkle liberally with the cinnamon and sugar.
- Bake the Cinna Stix for approximately 10 – 15 minutes until the top is lightly browned.
- Place the dough on a cutting board and cut each rectangle into 1 ½ long strips.
- Serve immediately.