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
Puff pastry
Shape
Filling
Bake
How it's done
Puff pastry
Mix the flour, salt, sugar, vanilla sugar and cinnamon in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture, press out a hollow in the middle. Add the milk, yeast and egg, mix and quickly combine to form a smooth dough. Leave the dough to rise for approx. 1½ hours.
Shape
On a lightly floured surface, roll out the dough into a rectangle of approx. 1 cm thickness, brush one half of the dough evenly with the butter, leaving an uncoated rim of approx. 1 cm. Fold the other half of the dough over, press the edges down firmly, chill for approx. 30 mins. Roll out to a rectangle of approx. 1 cm thickness. Fold the narrow ends into the centre, then place one half on top of the other, to create 4 layers of dough. Cover the dough and chill for approx. 1 hr., roll out again, fold into four, cover and chill for approx. 1 hr.
Filling
Combine the butter with the remaining ingredients, mix well.
Rolls
On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 50 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll the dough up from the long edge and, using a bread knife and without exerting pressure, cut it into pieces approx. 3 cm wide. Arrange on a baking tray lined with baking paper, creating two rectangles. Leave to rise for approx. 30 mins.
Bake
For approx. 25 mins. in the centre of an oven preheated to 200°C.
Remove and allow to cool a little. Combine the icing sugar and lemon juice, brush the cinnamon rolls with the mixture and leave to cool on a rack.
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