ingredients (4 Serving)
For the dough
1 teaspoon of baker’s yeast
1.7 oz of warm water
3.4 oz of warm milk
3 tablespoons of melted soft butter
1 egg
2 pinches of salt
2 tablespoons of sugar
0.5 teaspoon of vanilla extract
For the filling
13.5 oz of flour
3.5 oz of soft butter
5 tablespoons of sugar
1.5 tablespoons of powdered cinnamon
0.5 teaspoon of nutmeg
0.5 oz of milk for brushing
For the icing:
4 oz of powdered sugar
3.5 oz of fresh cheese
1 oz of hot water
Equipment
An oven
A salad bowl
A clean tea towel
A whisk
A knife
A soup spoon
Ovenproof dish
Brush
Preparation
This pastry is so delicious that I wanted to share it with you.
For the dough
Dissolve the baker’s yeast in the warm milk and water mixture.
Mix all the dry ingredients in a bowl, and add the egg and the water-milk-yeast mixture.
Knead vigorously for 10 to 15 minutes (it makes the arms!), then let the dough rest at room temperature for 1 to 2 hours.
Shaping
On a floured surface, roll out the dough into a rectangular shape.
Mix the butter, cinnamon, nutmeg, and sugar.
Spread this mixture on the dough, then roll the dough lengthwise.
Cut out 10 small rolls, place them in an ovenproof pan, cover them with a clean tea towel and leave to rest for 1 hour at room temperature until they have puffed up.
Baking
Preheat oven to 200°c. Brush the rolls with the milk and bake for about 15 minutes (they should be golden brown).
The glaze
Mix the cream cheese, powdered sugar, and water and pour over the hot rolls.
GOOD TASTE!
