- Flour: 550 g
- Dried baker’s yeast: 5 g
- Milk: 240 ml
- Sugar: 60 g
- Melted butter: 75 g
- Salt: ½ teaspoon
- Eggs: 2
- Melted butter: 45 g
- Sugar: 100 g
- Cinnamon: 2 teaspoons
- Icing sugar: 120 g
- Vanilla extract: ½ teaspoon
- Milk: 20 ml
To prepare the dough, the dissolve yeast in warm milk. Leave to rest for 5 minutes and stir.
Put the flour in the stainless bowl and pour the milk-yeast mixture. Add warm melted butter, salt, eggs and sugar.
Fit the stainless steel bowl, the kneader and the lid. Start the appliance on speed 1 for 30 sec, and then increase the speed to 2 until a smooth ball of dough is formed.
Take out the dough, sprinkle lightly with flour as needed, deflate it with your fist and place it on a floured work surface.Divide it into 2 equal portions and leave to rest for 10 minutes.
Make 2 rectangles with the dough portions by rolling them out.
Then prepare the garnish. Brush the rectangles with melted butter.
In a small bowl, mix sugar with cinnamon and sprinkle over the dough.
Roll up each rectangle tightly starting from the long side and pinch the dough so that the rolls are firm.
Cut 6 slices from each roll with a smooth knife.
Line a baking sheet with parchment paper and place your rolls upright. Leave the rolls to rise again in a warm place until they almost double in size.
Preheat the oven to 190°C and bake the rolls for 20 minutes, or until golden brown.
Leave them cool slightly, and then place them on a grill and make the icing.
Finally, prepare the icing. Combine the icing sugar, vanilla extract and 10 ml milk.
Add the remaining 10 ml milk to get an icing with a runny consistency and drizzle over the rolls while still warm.
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