Cinnamon Rolls (Skillingsbolle)

For 20 pieces
  • 250 ml milk
  • 1 cube (42 g) fresh yeast
  • 550 g flour
  • 7 Egg yolk (size M)
  • 1 80 g + 2 tbsp sugar
  • 200 g Butter or margarine
  • 1 pinch Salt
  • 1 pinch Cardamom
  • 2 TL Cinnamon
  • baking paper
  • flour
45 minutes
easy
1.
Warm the milk to lukewarm. Dissolve the yeast in it. Add 50 g flour and stir until smooth. Cover the pre-dough and let rise in a warm place for about 30 minutes. Mix 6 egg yolks, 80 g sugar and 100 g fat for about 3 minutes until creamy. Mix 500 g flour, salt and cardamom. Add egg mixture and flour to the pre-dough and knead well. Cover the dough again and let it rise in a warm place for about 30 minutes. Knead the dough well on a floured work surface and roll out into a square (45 x 45 cm). Melt 100 g of fat and spread on it. Mix 100 g sugar and cinnamon and sprinkle on top. Roll up the dough. Cut the roll into 20 approx. 3 cm thick slices with a sharp knife. Place the cinnamon rolls on 2 baking sheets lined with baking paper. Whisk the rest of the egg yolks, brush the snails with it and sprinkle with 2 tablespoons of sugar. Cover and let rise in a warm place for about 30 minutes. Bake trays one after the other in a preheated oven (electric stove: 225 ° C / fan oven: 200 ° C / gas: level 4) for 8-10 minutes. Let cool on a wire rack
2.
Waiting time approx. 1 1/2 hours
1 piece approx:
  • 240 kcal
  • 1000 kJ
  • 5 g protein
  • 11 g fat
  • 31 g carbohydrates

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