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Cinnanon Rolls

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Cinnanon Rolls

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

4 hour(s)

Porções

12 servings

Renata Andrade

@adocandoasexta
  • Ingredients
  • Recipe
  • Wheat flour535 g
  • Sugar75 g
  • Butter50 g
  • Eggs75 g
  • Organic Dry Yeast10 g
  • Salt05 g
  • Milk241 g
  • Butter80 g
  • Sugar80 g
  • Cinnamon powder10 g
  • Water1 cup
  • Sugar1/2 cup
  • Cinnamon raw2 unit(s)
  • Corn starch1 dessert spoon
  1. Mix the flour, salt and sugar. Dissolve the yeast in the warm milk. Lightly beat the eggs and mix with the milk. Pour this mixture over the flour and knead to develop the dough. Add the butter, and continue beating until the butter is completely added to the dough. After kneading the dough well, separate it into two parts of 500 g each and let it ferment until it doubles in size.
  2. Then make a butter paste with sugar and set aside at room temperature.
  3. Once the dough is fermented, transfer to a floured worktop, roll out and spread the butter mixture with sugar and cinnamon. Roll up like a roulade, cut into slices of +or- 4cm in height. Place in a greased form with butter or mold release agent and let it ferment again until the rolls grow and completely occupy the form that should be 25 cm in diameter.
  4. After fermenting, take it to the oven, preheated and with steam (can be done by placing a container with water inside the oven) and bake 2/3 of the time with steam. Remove the steam and finish baking with dry heat. The average time is 35 to 40 minutes.
  5. I prepare the shine gel, putting the water, starch, sugar and cinnamon to boil until it has a syrupy consistency. As soon as the bread comes out of the oven, apply this syrup with the help of a brush. Wait for it to cool before packing, otherwise it creates water vapor and quickly molds the bread.

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