Friday, May 1, 2015

Cinnamon Bun Pie

I think I have a little obsession with the recipes in the Momofuku Milk Bar book.  The best cake I have ever made is their chocolate malt cake, and the liquid cheesecake is amazing, not to mention the cereal milk or the cornflake crunch. 

Lately I have been loving all things cinnamon, so this seemed like the perfect time to try the cinnamon pie.  The original cinnamon bun pie was created using dough leftover from making cinnamon rolls, but I made the dough specifically for this pie. I am quickly finding out that I love any Momofuku recipe that has liquid cheesecake in it!

3 1/2 cups bread flour  
1 tbsp salt
3.5 g active dried yeast
1 3/4 cups) room temperature water
grapeseed oil

In the bowl of an electric mixer, add in the flour, salt, yeast and water.  Mix with the dough hook for about 5 minutes, until smooth.  Brush a large bowl with oil, transfer the dough to the greased bowl, cover with cling film and leave to rise for 45 minutes, until doubled.

Liquid cheesecake:
8 oz cream cheese
2/3 cup sugar
1 tbsp cornstarch
1/2 tsp salt
1 1/2 tbsp milk
1 egg

In the bowl of an electric mixer, add the cream cheese and beat for 2 minutes, until smooth.  Add in the sugar and beat to combine.

In a small bowl, whisk together the egg and milk.  Add in the cornstarch and salt and stir together.  Pour into the cream cheese mixture and beat for a few minutes.

Grease a 6 inch round cake pan, pour in the liquid cheesecake and bake for 15 minutes, until the edges are set but the middle still jiggles.

Cinnamon streusel:
1/4 cup flour
1/4 cup rolled oats
1 tsp cinnamon
1/4 tsp salt
2 tbsp brown sugar
2 tbsp butter, melted
1/8 tsp vanilla extract

Mix together the flour, oats, cinnamon, sugar and salt.  Pour in the melted butter and vanilla and mix until small clusters form.

Cinnamon bun pie:
1/2 recipe of dough
3 tbsp flour
1/4 cup brown butter
1 recipe liquid cheesecake
1/4 cup light brown sugar
1 tsp cinnamon
1/4 tsp salt
1 recipe cinnamon streusel

Preheat oven to 350.

Roll out the dough on a floured surface to around 11 inches in diameter and 1/3 inch thick.  

Place the dough into a pie pan.  Pour half the brown butter over the dough, spread on half the liquid cheesecake, followed by the remaining brown butter.  Add the brown sugar, cinnamon and salt.  Carefully spread the remaining liquid cheesecake over the pie, then top with the streusel.

Bake for 40 minutes, until the dough is baked through but the center still jiggles slightly.

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