Description
Cinnamon rolls... it's just Ah!!!... and don't need any words! Believe me, if You prepare to stay in their eating will be very difficult! Checked not once!
Ingredients
-
Milk
270 ml
-
Sugar
275 g
-
Water
25 ml
-
Chicken egg
1 piece
-
Yeast
1 pack
-
Butter
160 g
-
Vanilla sugar
1 pack
-
Salt
0.5 tsp
-
Flour
550 g
-
Powdered sugar
200 g
-
Cream cheese
70 g
-
Cinnamon
20 g
Cooking
Prepare the dough: warm milk (40 degrees) add 75 grams of sugar and yeast. Gently mix everything together with a wooden spoon and put in a warm place without drafts, covered with a clean dry towel. Allow to stand for 20 minutes until the yeast "beanie"!
Prepare remaining ingredients. Sift the flour and mix well with a whisk, salt and vanilla sugar. Salt in any case do not add the yeast mixture because it retards the action of yeast!!! In my proposed variant of this reaction will not happen!
Butter (100 grams) melt in a water bath or in the microwave. Add water and egg. Gently whisk until a homogeneous emulsion.
Meanwhile, our dough came up and formed a "cap"! Join our the dough with oil emulsion and mix well with a wooden spatula.
In a number of techniques introduced a dry component from flour, salt and vanilla sugar. Knead a soft dough that is slightly sticky. But not I hasten to add the flour, after a while the dough will become soft and supple! Remove it in a glass bowl (not plastic!!! yeast dough is bad "works" in the plastic!!!), cover with a towel and put in warm, draft-free place for 1.5 hours.
Prepare our cinnamon filling. Mix thawed at room temperature butter with the remaining sugar and cinnamon.
Our dough came up and increased in volume by 2.5-3 times!
Roll out in rectangular layer thickness of 0.7 cm and evenly lubricates the cinnamon filling, leaving 1-2 cm to the brim! Turn into the loaf.
Cut the roll into portions "penechki" 3 cm in length! Very convenient to do this thread, because the knife will be to glue and deform the layers of soft dough.
Spread on a baking sheet, pre-zastelil his parchment and greased with butter. The distance between the rolls leave 2-3 cm, they will significantly increase in volume. Cover with a towel and leave in a warm place to rise for 30-40 minutes. Sent in a well-heated oven at 165 degree for 25 minutes!
Buns should be slightly browned!!! Remove from the oven and leave until cool.
Meanwhile, cook butter icing: icing sugar a good RUB with the remaining milk, adding it in 1 tsp Should get a dense homogeneous mass. Input to the cream cheese type Philadelphia and well interrupting the immersion blender until smooth.
Immediately apply the icing on the cooled buns and allow time it to harden.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.