INGREDIENTS
Cinnamon rolls :
- 175 mL of vegetable milk (here soya)
- 350 g of T55 flour
- 53 g of vegetable margarine
- 1 tbsp of sugar
- 1 pinch of salt
- 6 g of dehydrated baker's yeast (see note above)
Garnish :
- 3 tbsp of sugar
- 1 tbsp ground cinnamon
- 1 tbsp of 4 spices.
Frosting :
- 2 tbsp of margarine
- 2 tbsp of agave or maple sirup
PREPARATION
- Dissolve the baker's yeast in the lukewarm milk and leave for about 10 minutes. (see notes above)
- By the hand or in a mix processor, mix the flour, sugar, salt and the milk + yeast mixture (without contact with sugar and salt).
- Gradually add the margarine and knead continuously. Count 10 minutes with the robot, 15 by hand. The dough should be smooth
- Cover with a clean damp cloth and let stand for 1:30 to 2 hours (in an oven at 30 – 35 ° C for example, or near a radiator).
- Degass the dough, flour your work surface well and flatten your dough using a rolling pin to 1/2 cm. Spread the sugar + spice mixture on the dough and roll it lengthwise.
- Cut the blood sausage into slices of 4 to 5 cm and place them in a mold.
- Cover with a tea towel and leave for 45 minutes under the same conditions.
- Preheat your oven to 180 ° C, static heat. Heat the margarine with the maple syrup (or agave) and brush half the syrup on the rolls
- Bake for 25 to 30 minutes, supervising the cooking. Halfway through cooking, add the rest of the syrup on the cinnamon rolls
- Let cool and Enjoy !
Recipe By @clara.primi
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