Delicious, Yeast soft fragrant cinnamon buns. You know them well probably and probably not once did you do this, or very similar. The provisions for this type of muffin is very much, but today I propose is this. Simple, simple and very, so delicious. I did a lot of them already, many times and each time come out fine. This time it came out very fluffy, such a long time I did not eat good bread rolls:) I recommend a very!
The recipe comes from Gallery of Dishes.
Ingredients (about 20 – 24 small buns):
- 1 glass of warm milk
- 2 eggs, lightly beaten
- 4 glass of flour
- 6 tablespoons of sugar
- 100g butter (melted and cooled)
- 35g of yeast
- pinch of salt
For the filling:
- 50g butter
- half a glass of sugar (125ml) (gave brown cane)
- 2-3 teaspoon cinnamon ( depending on the preference)
Dissolve Butter, add sugar and cinnamon and mix thoroughly.
Pour into flour in a bowl. Make a hole in it and add crumbled yeast, fill up half of the sugar, Pour half the hot milk and mix with a little flour so, by the consistency of thick cream was. Let stand for about 20 minutes until the solution grows up. After this time, add the remaining component and form a smooth dough. Allow to ferment at room temperature 1,5 – 2 hours. The dough should double in volume. After this time, remove the dough on pastry board and once again to form, for degassing.
Divide the dough into two parts, roll each into a rectangle, spread with filling and roll up the roulade. Cut into roughly equal pieces. Arrange on a baking tray lined with baking paper to the bottom of the slit. Should be left between the buns fairly sizable gap, I grow a lot. Set aside, covered to the puffed up to about 15 – 20 minutes. Before baking, spread beaten egg or milk. This time I did not like greased.
Bake at 180 ° C for 15 – 20 minutes, depending on size of rolls (I keep baked 17 minutes). After removing from oven to cool on a wire rack. The best are still warm and sincerely say, that I'm almost never withstand a much longer. Disappear is not known where and when.
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