Cinnamon Roll

HOW TO MAKE

• mix and stir GOLDEN EAGLE Flour, sugar, instant yeast, bread improver, and salt until well blended.
• Add the eggs and water, stir until it forms a dough.
• Add butter, stir by increasing the mixer speed to medium for 5-6 minutes (not smooth).
• Remove and let the dough stand for 1-3 hours in the freezer.
• Thin the dough with a thickness of ± 8 mm.  Place the butter sheet, then fold it like an envelope.
• Roll lengthwise with a thickness of 5-7 mm, doing single folds.  Let the dough stand for 15 minutes in the freezer, then thin it again.
• Perform single folds.  Let the dough stand for 15 minutes in the freezer.
• Do steps like nos.  5-7 one more time.  Let the dough rest for 30 minutes.
• Thin the dough about 4 mm.
• Sprinkle powdered sugar and cinnamon and raisins on top.
• Roll the danish dough until it is tight and even.
• Cut the dough about 3 cm.  Arrange in the pan for 1 hour, and let it rise.
• Give the egg polish on the top and sides slowly.
• Bake at 190⁰C for 15 minutes or until cooked.
• Remove and ready to be served.