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
Pastry dough
Filling
Icing
How it's done
Pastry dough
Mix the flour, salt, sugar and yeast in a bowl. Add the milk, knead into a soft, smooth dough. Knead the butter in well. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Filling
Mix the nuts with all the other ingredients up to and including the cinnamon.
To shape
Roll out to a 35 x 45 cm square. Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll the pastry up from the long side, cut into 12 pieces, place on a baking tray lined with baking paper, cover and allow to rise for about another 30 mins.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the pan.
Icing
Mix the icing sugar and the lemon juice, brush onto the rolls while they are still hot, and leave to cool on a wire rack.
| Tip: | The yeast and cinnamon rolls are best eaten fresh. |
|---|
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