This recipe is best with
Recipe Ingredient
- (A):
- 300g high protein flour
- 100g plain flour
- 75g sugar
- 2 small eggs
- 1/4 tsp salt
- 1/4 tsp bread improver
- 1 1/2 tsp instant yeast
- (B):
- 160ml UHT milk
- 80ml water
- 80g butter
- Filling:
- 1 egg, lightly beaten
- Cinnamon sugar (mix):
- 4 tbsp icing sugar
- 1 tsp ground cinnamon
- 75g raisins
- 20g pecans, coarsely chopped
- 20g almonds, coarsely chopped
Instructions
- Combine ingredients (A) and (B) in a mixing bowl and knead with a dough hook in the electric mixer on slow speed for two minutes. Continue to knead on medium speed for two more minutes.
- Add butter and knead on slow speed for two minutes and on medium speed for six to eight minutes until the dough is smooth and elastic.
- Place dough on a lightly-floured basin. Cover with cling film and allow to prove for one hour.
- Place dough out onto a lightly-floured surface. Flatten with a rolling pin into a 22cm x 25cm rectangle. Spread beaten egg on top and sprinkle cinnamon sugar. Add the raisins and chopped nuts. Roll up tightly.
- Cut into 5cm slices. Place in a greased round tin. Cover and allow to rise in a warm place for 30 to 45 minutes until double in size.
- Bake in a preheated oven at 180°C for 20 to 25 minutes or until golden brown.
- Remove the cinnamon rolls from the tin and brush them on top with butter. Cover with a tea towel and leave aside to cool. If you like, you can sieve icing sugar on top.
