INGREDIENTS
- I knead:
- – Flour 000 350 g.
- – Flour 0000 150 g.
- – Advantageous salt 12 g.
- – Sugar 60 g.
- – Recent yeast 15 g.
- – Milk 250 cc.
- Filling:
- – Butter 200 g.
- Cinnamon cream:
- – Butter 100 g.
- – Brown sugar 100 g.
- – Cinnamon 2 heaping tbsp.
- – Egg 1 unit.
- – Almond Powder 100 g.
- – Corn starch 20 g.
- – Impalpable sugar for sprinkling or icing.
- – Toasted sliced almonds.
For cinnamon followers comes this spectacular rolled !
PROCEDURE:
1. Combine all of the components, we don’t must knead an excessive amount of. The feel of the dough ought to be barely porous.
2. Reserve within the freezer, to convey the feel nearer to that of butter.
Filling:
1. Beat the butter till you get a rectangle the scale of half that we’ll stretch the dough.
2. We should reserve it refrigerated, because the essential factor is to attain the identical texture between the fats and the dough. If we freeze it, it’s going to break the gluten community.
Paston:
1. Stretch the dough right into a rectangle and organize the dough on one of many sides. Wrap with the dough and provides it a easy flip, stretching to five mm thickness.
2. Reserve within the fridge for six hours.
3. Stretch once more and do a double flip.
4. Reserve chilly for a day.
5. Stretch the dough once more to five mm to assemble the rolls.
Cinnamon cream:
1. Combine the smooth butter with the sugar and cinnamon.
2. Add the hole and beat.
3. Add the almond powder and starch.
4. Reserve within the fridge or at room temperature till used. It may be frozen tightly closed.
5. To assemble: stretch the laminated dough to three mm thick, forming a
rectangle. Unfold the chilly cream over all the floor. S Roll into itself and lower 1.5 cm large.
6. Organize on a baking tray and canopy with movie. Let it rise till its quantity will increase by fifty p.c.
7. Preheat the oven to 190 levels. Prepare dinner till golden brown, roughly quarter-hour. Sprinkle with powdered sugar or royal icing. You’ll be able to end with toasted slivered almonds.
