Loading ...
Loading ...
Loading ...
22
PAge heAder.....
RECIPES
CINNAMON SCROLLS
Makes 12
INGREDIENTS
1 ½ teaspoons dried yeast
¼ cup warm milk
¼ cup caster sugar
2 ¼ cups bread flour
½ teaspoon cinnamon
¼ teaspoon salt
3 x 60g eggs, lightly beaten
125g butter, softened and cut into cubes
Cinnamon filling
2 tablespoons soft brown sugar
1 tablespoon caster sugar
1 ½ teaspoons cinnamon
25g butter, softened
METHOD
1. Preheat oven to 200°C no fan (180°C
with fan). Grease a L cup capacity
muffin tray.
2. Combine yeast, milk and sugar in a
small bowl; stir to combine. Allow to sit
in a warm place for 5 minutes or until
frothy.
3. Combine flour, cinnamon, salt, eggs
and yeast mixture into a bowl. Using
the dough hooks mix on speed 1 until
almost combined. Add the butter in
a few cubes in at a time until mixed
through (approx 3-4 min).
TIP
If some of the butter does not combine
then stop the mixer and scrape butter
onto dough then mix a little more.
4. Turn dough out onto a floured surface
and lightly knead until combined. Place
in a floured bowl; cover with plastic
wrap and allow to rest in a warm place
for about 45 minutes or until doubled
in size.
5. Meanwhile to make cinnamon sugar,
combine the sugars and cinnamon and
set aside.
6. Once rested, place dough onto a floured
surface and roll out to rectangle shape
approximately 25cm x 45cm. Using
your fingers or a spatula spread the
softened butter over the dough. Sprinkle
the cinnamon mixture over the dough
leaving 1 tablespoon for the tops.
7. Starting from the long side, roll the
dough up to form a log.
8. Trim ends of roll then cut into 12 equal
size portions. Place each scroll, cut side
up, into the greased muffin pan. Sprinkle
with remaining cinnamon sugar.
9. Bake in oven for 20 minutes. Serve hot.
TIP
If the dough is sticking as you are
trying to roll it use a spatula or flat
knife to lift it off bench. The dough
should be very soft.
Loading ...
Loading ...
Loading ...