Cinnamon rolls 'Skillingbolle'

For 20 pieces
  • 1/4 l milk
  • 1 cube (42 g) fresh yeast
  • 50 g + 450 g + some flour
  • 7 egg yolk (size M)
  • 80 g + 100 g + 2 tbsp sugar
  • 100 g + 100 g soft butter / margarine
  • 1 Pinch Salt
  • 1 pinch Cardamom
  • 3 TL Cinnamon
  • baking paper
150 minutes
easy
1.
Warm the milk slightly. Crumble in the yeast and dissolve. Mix with 50 g flour until smooth. Cover the pre-dough and let rise in a warm place for about 30 minutes
2.
Mix 6 egg yolks, 80 g sugar and 100 g fat. Mix 450 g flour, salt, cardamom and 1 teaspoon cinnamon. Knead everything with the pre-dough to a smooth dough. Cover and let rise for about 30 minutes
3.
Melt 100 g of fat. Mix 100 g sugar and 2 teaspoons cinnamon. Knead the dough and roll it out into a square (approx. 45 x 45 cm) on a little flour. Brush the dough with fat and sprinkle with cinnamon sugar
4.
Roll up, cut into approx. 20 finger-thick slices and place on 2 baking sheets lined with baking paper. Whisk 1 egg yolk. Brush the snails with it and sprinkle with 2 tablespoons of sugar. Cover and let rise for approx. 30 minutes
5.
One after the other in the preheated oven (electric oven: 225 ° C / fan: 200 ° C / gas: level 4) 8-10 Bake until golden brown for minutes
1 piece approx.:
  • 230 kcal
  • 960 kJ
  • 4 g protein
  • 11 g fat
  • 27 g carbohydrates

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