Description
And simply put - twirl with cinnamon, cocoa, ginger, cloves and other spices. Under the snow "hat& quot; from butter glaze, with a hint of cranberry "sunset& quot;. This recipe I want to give a lovely lady, helpful and pleasant virtual friend - Ira (Iruna)! I warn you, it will be sweet!
Ingredients
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Milk
250 ml
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Chicken egg
1 piece
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Butter
65 g
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Water
3 Tbsp
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Flour
3.5 cup
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Sugar
3 Tbsp
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Salt
0.75 tsp
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Yeast
2 tsp
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Cream cheese
150 g
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Powdered sugar
150 g
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Milk
2 Tbsp
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Cranberry
0.5 cup
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Water
60 ml
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Powdered sugar
-
Butter
55 g
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Brown sugar
150 g
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Cinnamon
2 Tbsp
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Ginger
0.5 Tbsp
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Nutmeg
0.25 Tbsp
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Carnation
0.25 tsp
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Cocoa powder
2 Tbsp
Cooking
Prepare dough sponge method (I kneaded in the bread maker on the "Pizza", the program was cut after the first batch and left the dough for proofing for 45 minutes). Connect and mix thoroughly 1/2 of the milk, water, 1 tbsp sugar, yeast. Leave on for 10-15 minutes. To combine the remaining ingredients for the dough (add the flour gradually, starting with three glasses), the dough. Knead thoroughly. The dough should not be tight, but should not stick to hands.
Leave the dough for proofing for 45 minutes, before increasing in volume in 2-2,5 times. In this time, prepare the cranberry glaze
For the cranberry glaze, I used frozen cranberries. Berries pour half portion of water, put on fire and, pressing with a spoon, cook for 3-5 minutes, it is necessary to obtain cranberry juice. Then, strain the juice through cheesecloth, squeeze the cake. Repeat the procedure using the cake and the second portion of water.
To connect the liquid (cake can be used in cooking jams, juice). To combine cranberry juice with the icing sugar and whisk, the powder should dissolve. The amount of powder to add, at its discretion, focusing on the sweetness of the glaze and texture (I love sour glaze).
For the filling, used turbinado sugar Demerara FINE from TM "Mistral". All the spices are thoroughly mixed, you can use a whisk.
Approaching roll out dough into a rectangle (about 40*35) with a thickness of 0.5-0.7 cm (working surface lightly greased with melted butter or sprinkle with flour). Sprinkle with melted butter.
Sprinkle evenly stuffing, retreating 2 cm from the edges to Roll the dough into a loaf, being careful not to pull it strongly, but it is tight to turn.
Cut roll with sharp knife into pieces of 3-3. 5 cm (I got 12 pieces). Put the blank in the laid paper baking form with sides. Leave for proofing for 15 minutes. Meanwhile, preheat the oven to 180°C. Put the buns in to bake for 20-25 minutes (baking time depends on your oven). The readiness check wooden skewer, but I focused on the color, it should be Golden brown.
When baking the rolls, prepare the butter glaze. And it is quite simple - combine all the ingredients for the butter icing and beat with a mixer, the amount of milk to add according to preference of thickness of the glaze (the glaze should be the consistency of liquid sour cream, but you can make it thicker or more liquid to taste).
Finished rolls, after 5 minutes of baking, pour cream glaze and leave to cool.
Then arbitrarily apply a cranberry glaze using a teaspoon or a tablespoon. Leave the rolls to impregnate.
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