I adapted this recipe for bakers in the US and it worked out really well for me.
Makes 24 mini or 3 large breads.
Ingredients
Wet:
3/4 C + 1 tb cinnamon tea plus plant milk (to make the tea, boil water with whole cinnamon sticks-use canela mexicana or ceylon cinnamon, not cassia-add star anise, blessing seeds, and whole allspice to taste)
1/2 C aquafaba
4 tb orange blossom water
2/3 C margarine and/or shortening
Dry:
1 packet of yeast
2 pinches of salt
1/2 C + 1 tb sugar (turbinado, Zulka, or grated pilonsillo)
4 3/4 C AP or bread flour
Ground ceylon or mexican cinnamon to taste
Extra shortening to coat pans and tops; cinnamon sugar for dusting
Instructions:
Bloom yeast in warm tea/milk mixture.
Combine dry ingredients in a separate bowl.
Using a stand mixer (paddle attachment) or hand mixer, cream butter and sugar, then add aquafaba.
Combine well, then add yeast mixture and orange blossom water.
Switch to a dough hook or spoon, then add dry mix 1 C at a time.
When the dough ball comes together, machine or hand knead until you get windowpane.
Place dough in a greased bowl, cover with a damp towel, and proof until doubled.
Punch down the dough, then form shapes as desired or use molds.
Cover and proof for 1 hour.
Bake at 350ยบ F for 50-60 minutes, depending on their size. They should be crisp on the bottom and golden on top.
Leave them in the pans on the stovetop to cool for 30 minutes.
Un-mold, bathe in butter, and lightly sprinkle with cinnamon sugar.
Notes:
You can use whichever flavors you prefer. I don't like cloves, so I use allspice. Some people use ground spices instead of making the tea, but I like the cinnamon to be more subtle than the orange blossom water. You could also use orange juice and zest of you don't like orange blossom water. Sometimes sesame seeds or blessing seeds are used to top the finished bread.
I used molds with details for half my dough. They baked at the same time as the large shape and I lost the detail by covering them in cinnamon/sugar.
Make an extra test piece to check on doneness at 20 minutes. My breads passed the toothpick test at 20 minutes, but weren't done until 58 minutes total in the oven.
