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Cinnamon roll
🇧🇷Brazil
•View in original language
(Português)
35 min(s)
1 servings
Regina aparício
@salgadou_uu- Ingredients
- Recipe
- Wheat flour600 g
- Egg1 unit(s)
- Butter80 g
- Sugar80 g
- Milk240 ml
- Organic Dry Yeast10 g
- Pinch of salt1 to taste
- Pasta: In a refractory place the milk and dry yeast and let it rest for 10 minutes.
- Then mix the eggs, sugar and butter and gradually add the flour until you get the point of ungluing your hand.
- Knead the dough well for 10.15 minutes until it reaches the veil point, then let it rest for about 30 minutes.
- Pass it to a bench and open the dough with a very thin fool to a thickness of 1 centimeter in a rectangular shape take the 80 g of butter and spread it all over the dough and then mix the sugar and cinnamon and spread it all over the dough roll like a swiss roll squeezing so the dough adheres to the sugar and cinnamon.
- Then, with a serrated knife, cut pieces of approxi 3 fingers and place them in a greased and floured shape, one next to the other, leaving a space of a finger more or less between the slices to grow light to ferment for an hour.
- Thus preheated to 200° 35 minutes
- *Filling * 80 grams of butter 1/2 cup of sugar 4 tablespoons of cinnamon
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