Sourdough cinnamon roll bread

Category: Sourdough bread
Sourdough cinnamon roll bread

Ingredients

Dough 100% 200 BC
Wheat flour 550 BC
Milk (warm) 180 BC
Sugar 0.5 tbsp.
Eggs 2 squirrels + 1 yolk
Vegetable oil 40 g
Salt 0.5-1 tsp (taste)
Vegetable oil for lubricating formations)
Yolk for greasing the top of the products) 1 PC.
SPRAY:
Sugar 2 tsp
Cinnamon 1 tsp
Cocoa 1 tsp

Cooking method

  • Knead the dough.
  • Ferment in warm until doubled in volume.
  • Upon completion of the process, we divide the kolobok into two equal parts.
  • Each must be carefully, with your hands (without using a rolling pin) stretched into a layer, about 1 cm thick. (Of course, it will not work evenly, but this is not critical))
  • Lubricate the layers with vegetable oil (NOT abundantly), sprinkle both surfaces with a dry mixture (sugar-cinnamon-cocoa).
  • We roll up in the form of a roll (we pinch the ends). We put the workpieces in greased forms. I bake this bread in "brick" forms.
  • Now we leave all this farm for proofing, for 60-90 minutes.
  • Before planting in the oven, grease the bread with egg yolk.
  • We bake at T = 180 * C 35-40 minutes (depending on the nature of the oven)
  • You can also bake in a multicooker. In this case, we make the roll more authentic and loop it in the MV bowl. We bake for 1 hour on one side + 20 minutes on the other.


Masinen
ANGELINA BLACKmore, beautiful bread !!
I love pastries
ANGELINA BLACKmore
Maria, I also love ..... just a pity that the hviguru is badly affected ..... I mean my own)))
Masinen
Yes, on the figure, not good, but for that delicious !!
In the morning you can eat pastries)
ANGELINA BLACKmore
Quote: Masinen
In the morning you can
I know. I live on the Minus-60 system.

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