Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Yeast dough
Filling
To fill
To bake
How it's done
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Yeast dough
In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter, milk and egg. Using the dough hook on a food processor, mix for approx. 2 mins. on the lowest setting to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs.
Filling
Mix the almonds with all the other ingredients up to and including the cinnamon.
To fill
Roll out to a 30 x 30 cm square. Spread the filling on top, leaving a border of approx. 3 cm all the way around. Roll up the dough, cut into 12 slices (each approx. 2 cm thick), place on a baking tray lined with baking paper. Brush the cinnamon rolls with a little egg.
To bake
Approx. 25 mins. in the bottom half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack. Combine the icing sugar, crème fraîche and lemon juice, coat the cinnamon rolls with the mixture.
| Tip: | These cinnamon rolls taste best fresh. Any leftover cinnamon rolls can be wrapped in cling film and stored in the freezer. Keep for approx. 2 months. |
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