SWEDISH CINNAMON ROLLS DOUGH

Warm, gooey cinnamon bun straight from the oven, covered with still luiquidy icing dripping all over the place.. Can there be something better for wintery breakfast?






Ingredients (for 2 big oven sheets):
  • 900g of flour
  • 150g of butter
  • 135g of sugar
  • 50g of fresh yeast
  • 500ml of milk
  • 1/2 tsp of salt
  • melted butter or egg to smear over buns before baking
  1. heat milk a bit and disolve butter and sugar in it
  2. to lukewarm (!) milk add crushed yeast, stir and leave in warm place for about 10 minutes so they soak some milk and start working
  3. put flour in a big bowl and mix with salt
  4. make hole in the middle of the flour, pour in milk with yeast and knead. At first dough will be very wet – after few minutes it should stop sticking to hand, be smooth and fluffy
  5. cover bowl with cloth and leave in warm place for 30 minutes to rise
  6. when dough is ready, knead it quickly, divide in half and roll to 2-3mm
  7. top with filling of your choice – you can spread over it butter and sprinkle with lots of cinnamon and sugar. Or use almond mass instead of cinnamon and sugar. You can also use fruit
  8. roll dough and cut into 2-3cm portions
  9. put them in cupcake tins or on oven sheet covered with baking paper
  10. cover with cloth again and leave in warm place for about 15-20 minutes to rise
  11. when they are ready, smear them with melted butter or egg, you can also sprinkle them with crystal sugar
  12. bake in 200ºC for about 10 minutes – they should rise even more and turn golden
  13. after taking them out of the oven, you can ice them (when they are still hot!). They are ready!

Bon appetit! 🙂

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