INGREDIENTS
- For the mass:
- – Flour 0000 500 g.
- – Sal 5 g.
- – Milk 60 g.
- – Sugar 80 g.
- – Yeast 30 g.
- – Eggs 4 models.
- – Butter. 150g.
- Cinnamon cream:
- – Butter 100 g.
- – Brown sugar 100 g.
- – Cinnamon 2 heaping tbsp.
- – Egg 1 unit.
- – Walnut powder 100 g.
- – Corn starch 20 g.
- – Chopped walnuts c/n.
- Additional:
- – Impalpable sugar for sprinkling or icing.
- – Candied walnuts.
Learn to put together cinnamon rolls, with walnuts and cinnamon cream
PROCEDURE:
For the mass:
1. Place the flour with the salt in a bowl. Make a gap and place the eggs, sugar and yeast.
2. Mix the central components, including the milk little by little. Knead till forming a ball. Lastly, add the butter little by little, rolling continually, till the dough comes off the counter.
3. Obtain a really gentle dough. Work till easy.
4. Form right into a bun, place within the bowl, cowl and let it stipple.
5. Degas and reserve within the fridge.
5. Stretch the dough once more to three mm to assemble the rolls.
Cinnamon cream:
1. Combine the gentle butter with the sugar and cinnamon.
2. Add the hole and beat
3. Add the walnut 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 your entire floor and sprinkle with chopped walnuts. Roll into itself and reduce 1.5 cm extensive.
6. Organize on a baking tray and canopy with movie. Let it rise till its quantity will increase by fifty %.
7. Preheat the oven to 190 levels. Prepare dinner till golden brown, roughly quarter-hour. Sprinkle with powdered sugar or royal icing.
8. End with the hardly chopped walnuts.
