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Cinnamon Rolls

Has anyone tried a Cinammon Roll yet? You can't stop, it's a one-way trip.

Has anyone tried a Cinnamon Roll yet? You can't stop it, it's a one-way trip: an incredible pump, a super-soft dough with a filling of brown sugar and cinnamon covered by a spectacular glaze. It's richer than a bill. And let's not forget that the recipe we are going to make is that of the genius of Osvaldo Gross. Let's go to the recipe that has a couple of steps, but don't panic. Dough: Potato boiled, mashed as a 200 gr, milk 240 cc, butter 70 gr, salt ½ cdita. (5 gr), sugar 120 gr, fresh yeast 30 gr, wheat flour 0000 500 gr, egg 1, lemon zest 1. Stuffing: Ointment butter 150 gr, cinnamon 3 tbsp, brown sugar 200 gr. Glazing: Butter 60 gr, icing sugar 200 gr, vanilla essence 1 tbsp., milk cream 60 cc. Procedure: Heat the puree with half of the milk, butter, salt and sugar until the latter is dissolved. Warm at room temperature. Dissolve the yeast with the remaining milk and a little flour. Let it foam. Place the flour in the crown and in the centre add the yeast mixture, the purée mixture, the egg and the grated rind. Knead well until a super tender roll is formed. Add a little flour on the counter if necessary so that it does not stick. Leave it in warm place until it doubles its volume. Stretch the dough in a rectangular shape up to a thickness of 1 cm. Stuffing: Spread the dough with the ointment butter. Mix the cinnamon and sugar and sprinkle on top. Roll up tightly (there should be a roll about 60 cm long) and cut the portions with a sharp knife (rolls about 2.50 cm wide each, come out about 16 rolls). Take the tip of the outer dough of the roll, stretch and pass to the base so it does not stick in cooking with the sugar. Place the rolls on a buttered plate, separated because they will grow and join. Let them leaven until they are joined. Bake at 180ºC for about 30 minutes. When removed, cover with the glaze and return to the oven a few minutes to dry the glaze. Remove and remove from the mould before it cools completely so that it does not stick underneath. If this happens, pass the plate through the stove and when heated, it will soften the hardened sugar and allow the rolls to be removed. Glaze: Mix the ointment butter, the icing sugar, the essence and the cream.

Publication Date: 10/10/2018

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