I wrote a cookbook! + 3 styles of cinnamon bun dough

Surprise! Over the past 2 years, I’ve been working on writing Dessert Course, my debut cookbook -

Just like my videos here, this book highlights the techniques and principles that underpin baking.

Creating videos that show you different ways to customize your favorite bakes has been such a joy, and I’m so excited to give you more of the same in Dessert Course.

Pre-orders start today! Link in bio.

Cinnamon Buns (yield: 12 rolls)
Dough:
¾ cup (170g) whole milk, cold
2¼ teaspoons instant yeast
4 cups (560g) bread flour
4 large eggs, cold
¼ cup (50g) granulated sugar
1¾ teaspoons table salt
2 sticks (227g) unsalted butter, cute in cubes and frozen

Filling:
¾ cup (150g) light brown sugar
1 stick (113g) unsalted butter, softened
1 tablespoon cinnamon
1 teaspoon vanilla extract
½ teaspoon table salt

1. Add all the dough ingredients except for butter to the bowl of a stand mixer. Mix on low speed until everything comes together.
2. Turn the speed up to medium-low and mix until the dough has medium gluten development (about 6 minutes).
3. Add the chunks of frozen butter and mix for one minute or until the butter is slightly broken but remains in large chunks.
4. Cover the dough and refrigerate overnight.
5. The next day, remove the dough from the fridge, roll into a rectangle, and fold in thirds. Rotate the dough 90 degrees and repeat. Wrap in plastic and refrigerate for one hour.
6. Roll the dough into a 12×16-inch (30×40cm) rectangle.
7. Combine all the cinnamon filling ingredients and mix until combined. Spread the filling evenly over the dough and roll up along the long edge. Cut into 12 equal pieces and place each roll in a baking pan that has been lightly greased with nonstick baking spray and covered with a parchment paper sling.
8. Cover the rolls loosely with plastic wrap and let rise at room temperature for 45 to 90 minutes or until puffy.
9. Preheat the oven to 350°F (180°C).
10. Bake for 30 to 35 minutes or until a light golden brown on top.

[giyuken]

Probably the only YouTuber cookbook i actually will consider buying.

[NakiaEvans-nz]

Omg I was more excited about seeing his the person behind the voice. I follow all your instructions

[f.ah.c]

Not only are your shorts perfectly explained and comprehensive, you go the extra mile by giving the full recipe on the description. I am a proffesional chef in Argentina and everyone I worked who could speak english watched and loved your content. I wont skip a beat before buying your book if I ever can.

[BM-yydb]

This might be the first cookbook I'm genuinely interested in

[iconicanemone]

I love what you’re doing too. Showing off the differences between different ways of baking the same thing, but not saying “this is wrong, this is right”, just explaining how to get there if you want it, and other ways if you don’t

[Synoh]

I genuinely love this guy's energy lol

[grems]

Incredible news!! I’ve been wanting a cookbook teeming with your baking wisdom for ages. Will definitely be purchasing!

[RamblinRick_]

After all the videos we've seen on this channel, we finally see our presenter. Also, buying the cookbook. He explains the WHY, not just the HOW. He is this generation's Alton Brown.

[mikeE]

What I love about your videos is that you present options. You don't say which is the best. You just explain the why and test it. Keep it up

[hywodena]

I'm living in poverty and wont be able to buy your cookbook, but I must say your cookbook is the only one so far Ive ever actually really wanted to buy. I can find so so many amazing recipes online for free, but this angle to cooking is so so valuable.

[mastrshok]

I pre-ordered on Amazon. One of the very few food content creators I trust especially as you have nice visuals on top of the presentation

[macindalou]

Benjamin the baker cookbook?

ADD TO CART, ADD TO CART!!

[lt]

Nice to see a face to put with the baker. Love your examples they help an oldtime cook and baker. Started helping Mom when I was 5 and made my first chiffon cake when I was 12 without help, Mom was a great instructor. Now that she is in Heaven, after 92 years, I learn new things from a younger generation. Thank you.

[shanewright]

You need to have it international. I'm a chef from Jamaica been subscribe 2+ years now I've Improve recipes through some of your tactics. If I want it moist fluffy or Creamier without spoiling the recipe I come to you and some others yes but I've never passed any of your vids random or otherwise. May Gods blessing be upon you. Gifted

[greyboxer]

This must have been a behemoth to put together. Definitely going to check it out.

[purpledoggy]

You’re the Alton brown of baking and shorts. I’ve learned more from you about the practical application of baking and the why behind the techniques than I even did in culinary school. Thank you for taking the time to come up with ideas, test and compare, and so concisely share your work with the world

[roualhoujeiri]

I fell in love with baking because of the science behind it too. The way the same ingredients can act differently just bc of the way they are incorporated amazes me. I love you channel for showing all of these!!!

[Dalmoon]

This is awesome man! Please please keep uploading content like this and don't gatekeep it behind your cookbook though! Ive seen others do this and it's been really annoying since I can't get a book here in korea!

[imTEWcynical]

The only good YouTuber cook book. I’ve never watched a cooking video and genuinely learn something. I always wondered why steps were necessary and I used to wing it all the time but my recipes were very inconsistent. Actually inspiring me to get back into baking.

[knifeturtle]

massive respect for all your knowledge about baking. it's incredible how little details can change a recipe so drastically. ive never bought a youtuber cookbook before but this would def be my first