Last
weekend I was invited to BBQ with friends. We spent amazing days in the
countryside, chilling in the sun, having good food and some drinks.
With this
in mind I had baked some cinnamon rolls. Easy to make, extra delicious and it
perfectly complemented the apple-poppy seed jelly, which my friend brought.
For the rolls
I just modified granny’s yeast "Gugelhupf" recipe a bit. I reduced sugar, added
cinnamon and formed rolls instead of filling the dough into a "Gugelhupf" mold.
Here are
the details:
I put 500g
of flour, one pack of dry yeast and two egg yolks in a big bowl and set it
aside. Then I slightly warmed up one cup of milk with 60g of butter and 30g of
sugar in a saucepan. It shouldn’t be too hot, just warm!!! As soon as the
butter is almost melted, you can pour it over the flour mix and kneat together
to a ball. Let the dough sit for about half an hour at a warm place. It should double in volume.
Afterwards
roll it out and spread a tiny little bit of melted butter and as much cinnamon
and raisins as you prefer onto the dough. Then roll it in carefully.
Take a sharp
knife, cut the entire roll in about 1cm slices and put each of them on a
lined baking tray. Make sure to leave enough space between each roll, because they
gonna double in volume again. Let them sit for another 30 minutes and then sprinkle with some more cinnamon and sugar crystals (or go for brown sugar). Bake your cinnamon rolls for about 20-25 minutes at 180°C until they are nicely golden.
You can
easily make them vegan as well.
Just replace
milk and butter with soy milk and vegan margarine and omit the egg yolks.
Everything else stays the same.
My special
tip: serve your cinnamon rolls warm and with jelly or Greek yogurt.
Enjoy
xo
Andrea
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