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Cinnamon Roll

Cinnamon Roll
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Servings - Prep Time - Cook Time -
Ingredients

INGREDIENTS

  • 1000 gr GOLDEN EAGLE Flour
  • 140 grams of sugar
  • 10 gr Instant Yeast
  • 3 gr Bread Improver
  • 40 gr Milk Powder
  • 1 egg
  • 14 gr salt
  • 30 gr Butter
  • 400 gr ice water
  • 500 gr Pastry Margarine

 

FILLING INGREDIENTS

 

  • 300 gr Instant Vla
  • 500 gr Ice Water / Cold UHT Milk
  • 300 gr raisins
  • 20 gr Cinnamon Powder
How to Make
  • Mix all dry ingredients in a bowl, stirring until blended. Pour the liquid ingredients, stir until they become lumpy.
  • Add salt and butter, stir until 1/3 smooth. Rest the dough in the refrigerator for 1 hour.
  • Thin the dough, put the pastry margarine, cover the pastry margarine with dough (like making an envelope)
  • Thin the dough to a thickness of 5 mm. Fold the dough in double folds.
  • Let the dough sit for 15 minutes in the refrigerator. Then thin it again and double fold again.
  • Thin the dough with a thickness of 0. 3 mm, polish with the stuffing and sprinkle raisins on top.
  • Roll the dough up tightly, cut 2-3 cm thick, arrange in a baking sheet.
  • Let the dough rise for 60 minutes, brush with evavorated milk.
  • Bake at 200⁰ C for 15 minutes or until cooked.
  • Remove and chill.
  • Ready to be served.
Tips

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