Ingredients:
Dough:
20g fresh yeast
150g Damin
200g Mevalia
200 ml Pro zero or LP drink
50g brown sugar
50g butter
Pinch of salt
Egg Yolk for brushing the top of cinnamon twist wreath- optional.
Filling:
100g butter
90g brown sugar, 1x vanilla sugar and cinnamon sugar - as much as you like
Total weight of baked cinnamon twist wreaths: 760g, and without yolk, total phe calculation is - 0.117 per gram of 1 cinnamon roll
Mix yeast, 100 ml of warm milk and 10g of sugar.
In a bowl, prepare flour, rest of sugar, rest of a warm milk, and butter.
Mix everything together with yeast and form a dough.
Leave a dough to rest in a warm place to rise for about 1 hour.
After an hour of resting, roll the dough into a thin slice (don't forget to sprinkle the work surface with a flour). Add butter and sprinkle with vanilla and cinnamon sugar.
Make a wreath shape (video below) and leave to rest for another 20 minutes before baking.
Bake at 190 degrees using the program upper and lower heat for 20 minutes.
The full method on the video below:
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