Buns with cinnamon and mascarpone

Description

Soft, flavorful, with a wonderful filling of mascarpone – these muffins are just perfect for any tea party!

Ingredients

Flour

250 g
Sugar

100 g
Ricotta

150 g
Butter

25 g
Milk

50 ml
Yeast

7 g
Vanilla sugar

2 tsp
Salt

1 tsp
Mascarpone

200 g
Cinnamon

1 Tbsp

Cooking

For the test I picked up a small brown sugar from "Mistral".

Dissolve the yeast in warm milk. Add 1 tsp sugar and let them stand for 5-10 minutes. Then add the melted butter, sugar, ricotta, flour and yeast. Knead the dough. Cover with a towel and leave in a warm place for 2 hours. If you do not have at hand the ricotta, you can use soft cheese pasta and 2 tablespoons of mascarpone.

Roll the dough in a rectangular layer and evenly grease 100 g mascarpone.

Fold the dough several times and roll it again. This is not easy, because the dough will crack under the rolling pin, mascarpone will jump out. To facilitate it, lightly sprinkle with flour.

Mix 1 tbsp brown sugar and 1 tbsp cinnamon and sprinkle this mixture into the rolled out layer of dough.

To roll the dough roll and cut into small slices with a thickness of 3-5 see

Pour into pan and allow the rolls to rise again for about 30 minutes. Then brush with beaten egg and place in a preheated 180°C oven. Bake until Golden brown about 25 minutes.

For potting mix 100 g mascarpone 2 tbsp sugar. Gradually add a little milk. The mixture should have the consistency of liquid sour cream. Finished rolls to cover the filling and fold break into a deep bowl. The bowl cover and allow buns to stand for 30-50 minutes.

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