Cinnamon sticks
- Preparing the dough;
- about 500 g of flour,
- 1 cup of warm but not hot milk, 6 tablespoons of which are for the leaven,
- butter 100 g,
- 3 - 4 tablespoons of sugar (to taste),
- vanilla sugar,
- egg,
- a pinch of salt,
- Preparing the leaven;
- warm milk 6 tablespoons,
- yeast 4 dkg,
- sugar 2 tablespoons with a tip,
- Additionally;
- cinnamon, preferably to your liking,
- brown sugar,
- powdered sugar for dusting the rolls - cinnamon,
- In a pot, heat a glass of milk. Remove 6 tablespoons of the warmed milk for the starter. Add the sugar and flour to the 6 tablespoons of milk, mix, and set aside in a warm place until the yeast begins to activate. Sift the flour with a pinch of salt into a large bowl, then add the sugar and vanilla sugar, egg, warm milk, and the already working starter. Knead to a smooth, uniform dough. The dough should be easy to handle. Toward the end of kneading, add the melted but cooled butter, reserving 2-3 tablespoons in the pot for brushing. Cover the kneaded dough with a cloth and set aside in a warm place to rise. Once the dough has risen, turn it out onto a floured surface and roll it out into a rectangle. Brush the top with the reserved butter and sprinkle with brown sugar and cinnamon (I use a generous amount because we all love cinnamon). Then, roll the dough lengthwise into a cylinder and cut into 1.5-2 cm discs (like puff pastry snails). Place them on a baking sheet lined with baking paper. Bake in the oven at 180 degrees Celsius for about 20-25 minutes, until golden brown and golden brown.
- Once baked and cooled, sprinkle the cinnamon rolls with powdered sugar. Enjoy!
Preparing the dough;
about 500 g of flour,
1 cup of warm but not hot milk, 6 tablespoons of which are for the leaven,
butter 100 g,
3 - 4 tablespoons of sugar (to taste),
vanilla sugar,
egg,
a pinch of salt,
Preparing the leaven;
warm milk 6 tablespoons,
yeast 4 dkg,
sugar 2 tablespoons with a tip,
Additionally;
cinnamon, preferably to your liking,
brown sugar,
powdered sugar for dusting the rolls - cinnamon,
In a pot, heat a glass of milk. Remove 6 tablespoons of the warmed milk for the starter. Add the sugar and flour to the 6 tablespoons of milk, mix, and set aside in a warm place until the yeast begins to activate. Sift the flour with a pinch of salt into a large bowl, then add the sugar and vanilla sugar, egg, warm milk, and the already working starter. Knead to a smooth, uniform dough. The dough should be easy to handle. Toward the end of kneading, add the melted but cooled butter, reserving 2-3 tablespoons in the pot for brushing. Cover the kneaded dough with a cloth and set aside in a warm place to rise. Once the dough has risen, turn it out onto a floured surface and roll it out into a rectangle. Brush the top with the reserved butter and sprinkle with brown sugar and cinnamon (I use a generous amount because we all love cinnamon). Then, roll the dough lengthwise into a cylinder and cut into 1.5-2 cm discs (like puff pastry snails). Place them on a baking sheet lined with baking paper. Bake in the oven at 180 degrees Celsius for about 20-25 minutes, until golden brown and golden brown.
Once baked and cooled, sprinkle the cinnamon rolls with powdered sugar. Enjoy.
