Description
This is perhaps the most famous popovers of my middle son. Cinnamon, caramel, crunchy and soft at the same time, sweetly melting in your mouth. The dough was dense, but the crumb is quite porous and soft. And the aroma filling the apartment, just great!
Ingredients
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Milk
150 ml
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Water
150 ml
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Flour
4 cup
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Yeast
1 tsp
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Chicken egg
1 piece
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Melted butter
2 Tbsp
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Vegetable oil
2 Tbsp
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Sugar
3 Tbsp
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Cinnamon
4 Tbsp
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Salt
1 tsp
Cooking
Sift the flour twice. Ghee to warm up. In the bucket of a bread machine pour the mixture of water with milk, put sugar, salt, beat the egg.
Pour the flour, add the yeast and turn the dough. At the end of the programme to deliver the re-kneading and letting dough rise.
To divide the prepared dough into small pieces, roll a piece of the cake and generously sprinkle with sugar and cinnamon-almost a continuous layer.
Roll tightly rolls and cut it lengthwise, a little before reaching the edge.
Both edges to twist the spiral, in opposite directions each.
Uncut to wrap around the base ring, with tucked edges.
Lay on a sheet covered with parchment, and give a time for 20 minutes. I do it once in the oven. Bake at 200 degrees until it will turn brown. Cool under a towel.
To serve tea, given that the rolls are covered with a layer of sticky caramel and a bit dirty.
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