Ingredients
All purpose flour - 350 g
Sugar - 3 tbsp
Salt - 1 tsp
Yeast - 3 tsp
Water - 1/2 cup
Egg - 1 large
Milk toned - 1/4 cup
Butter - 3 tbsp
Filling -
Cinnamon ground - 1 tbsp
Butter - 3 tbsp ( Melted)
Sugar - 1/4 cup
Dessicated coconut, walnut and raisins chopped - 2 tbsp each
Coffee glaze -
1 cup sugar, 1 tsp vanilla essence, 3 tbsp coffee,
2 tbsp milk/cream
Method -
For the dough-
1. In a small bowl, dissolve yeast and 1 tsp sugar in
1/2 cup warm water and set aside for 10 minutes.
2. Remove half cup of flour from 350 g and keep it
for later use.
3. In a large bowl take rest of the flour and put the
remaining sugar and salt in it.
4. Heat the milk and butter together until the butter
is melted. Stir the butter mixture into the flour
mixture and mix it evenly.
5. Add the egg and mix it thoroughly with your
palms to make a soft dough until it is pliable and
has an elastic consistency. Use the reserved 1/2
cup flour gradually if the dough is wet.
6. Knead the dough for about 3-4 minutes, on a lightly
floured surface. Replace it in a lightly greased bowl,
cover and let rise until doubled in size, usually 1 to
1 1/2 hours.
7.When doubled in size, Take out the dough. Roll out
and shape on a floured surface into a 15 by 9-inch
rectangle. Spread melted butter all over the dough.
8. Mix sugar and cinnamon and sprinkle over buttered
dough. Sprinkle walnuts, dessicated coconut and
raisins.
9. Roll up dough tightly and pinch the edges together
to seal. Cut into 12 to 15 slices.
10.Take a 9 inch baking dish and grease the bottom
with butter. I used an oval dish.
11. Place cinnamon roll slices close together in the pan,
loosely cover it with aluminium foil and allow to
rise in a warm, draft-free place for 60-90 minutes or
( heat the oven to (93°C).Turn it off. Place the baking
dish inside oven and allow to rise.)
11. After the rolls have doubled in size, remove it from
the oven, preheat it to 190°C. Bake for 25-30 minutes
until lightly browned. .
12. Cover the rolls with aluminum foil after 15 minutes to
avoid heavy browning.
Make the glaze -
1. Mix the sugar, vanilla, milk/cream and coffee together
in a pan over medium heat until smooth. Drizzle over
rolls. If it seems too thick, add 1 more Tablespoon
of cream.
2. Enjoy the freshly baked home made rolls, it stays fresh
and soft in a covered container at room temperature
or in the refrigerator for 5 days.
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