Cinnamon Rolls
INGREDIENTS:
| Gather the following ingredients |
| PRODUCT |
QTY |
UNIT |
| Flour |
200 |
Gr |
| Yeast |
25 |
Gr |
| Milk |
200 |
CC |
| Dough: |
| Flour |
800 |
Gr |
| Salt |
15 |
Gr |
| Sugar |
200 |
Gr |
| Eggs |
4 |
U. |
| Milk |
200 |
CC |
| Butter |
100 |
Gr |
| Filling: |
| Butter |
80 |
Gr |
| Muscovado sugar |
120 |
Gr |
| Cinnamon powder |
25 |
Gr |
| Raisins |
100 |
Gr |
| Glazed: |
| Apricot jam |
1 |
Cup |
| Impactable sugar |
200 |
Gr |
| Water |
50 |
Cc |
| TOTAL (Mass) |
1,890 GR |
PROCESS:
Dough...
- Make a volcano with flour and mix with salt.
- Place the baking powder in the center.
-
Add sugar, eggs one at a time and add half of the milk as necessary.
Continue kneading from the center towards the edges: integrate the
flour.
-
Add the butter in cubes and continue kneading until you get a
uniform texture.
-
Incorporate the rest of the milk little by little and continue the
kneading until achieving a texture that is detached from the work
table.
-
Form a ball with the dough and place in a slightly greased metal
bowl. Cover with plastic wrap and reserve in a warm place until the
dough doubles its volume.
-
Flour the work table and form a regular rectangle 1 cm high in dough
with the help of a rolling pin.
Filling...
-
Spread the softened butter over the dough and sprinkle the mixture
of mashed sugar and cinnamon. Spread the raisins.
-
Roll up regularly and cut into pieces 6 cm long. Place each piece
with the snail upwards in a mold greased with butter and reserve for
10 minutes before baking.
Glazed...
- Bake at 170 ° C for approximately 25 minutes.
-
To make it look more appetizing, paint with apricot glaze. Also
prepare a little white glaze, mixing impalpable sugar and water.
Apply on the loaves.