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
To shape
Glaze
Utensils
One springform pan (approx. 26 cm in diameter), base lined with baking paper, sides greased.
How it's done
Yeast dough
Mix the flour, sugar, salt and yeast in a bowl. Add the butter, milk and water, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
To shape
Combine the butter, jam, sugar, cinnamon, raspberry crumble and almonds. 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 up the dough from the long edge. Without exerting pressure, cut into approx. 3 cm slices using a bread knife, place in the prepared tin, cover and leave to rise at room temperature for a further 30 mins.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 220°C. Remove, allow to cool slightly.
Glaze
Mix the icing sugar, lemon juice and jam, spread the glaze over the cinnamon rolls and leave to cool on a rack.
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