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Receta Caramel Cinnamon Rolls
by Global Cookbook

Caramel Cinnamon Rolls
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  Raciónes: 12

Ingredientes

  • 15 gm freshyeast or possibly 7g driedyeaset
  • 115 ml lukewarm water
  • 3/4 tsp salt
  • 50 gm butter diced
  • 50 gm sugar
  • 280 ml warm water (about 66C/I50F)
  • 680 gm unbleached white bread flour
  • 1 x egg beaten
  • 85 gm butter softened
  • 1 Tbsp. grnd cinnamon
  • 85 gm light or possibly dark muscovado sugar
  • 200 gm light or possibly dark muscovado sugar
  • 115 ml double cream

Direcciones

  1. Mix the yeast with the lukewarm water and a tsp. of sugar.
  2. Leave in a hot place till it begins to froth.
  3. Put the salt butter and sugar in a large mixing bowl pour over the warm water and stir till the butter melts.
  4. Add in 230g flour and beat till very smooth.
  5. Pour in the yeast mix add in the egg and beat for 1 minute.
  6. Cover with a damp tea towel and leave for 10 min.
  7. Gradually knead in 230g of the remaining flour to make a soft dough.
  8. Turn out on to a lightly floured work surface and knead for 10 min gradually working in sufficient of the remaining flour to give a soft but not sticky dough.
  9. Place in a clean oiled bowl turn to coat in oil.
  10. Cover with a damp tea towel and leave at room temperature till doubled in bulk approx about I hour.
  11. Knock back the dough cover again with the cloth and again leave till doubled in bulk approx another hour or possibly so.
  12. Knock back again then knead briefly on a lightly floured work surface.
  13. Cover with the upturned bowl and leave for 10 min.
  14. Meanwhile cream the butter with the cinnamon and sugar for the filling till light and fluffy.
  15. Roll out the dough to a 35x50cm rectangle.
  16. Spread the filling over and roll up from one long side like a Swiss roll.
  17. Cut into I5 even slices.
  18. Arrange one cut side up in a 30x22.5cm roasting tin so which they almost touch.
  19. Cover with a damp tea towel and leave to rise at room temperature till doubled in size approx about 45 min.
  20. Be warned if the room is too hot the filling will ooze out.
  21. Bake for about 30 min at 180C/350F/Gas Mark 4 till golden.
  22. Meanwhile mix sugar and cream for topping.
  23. Turn the buns out in one great slab on to a baking tray.
  24. Wipe out the inside of the roasting tin pour in the topping then slide the buns upside down back into the tin on top of the mix.
  25. Bake for a further 10 min.
  26. Leave to cold in the tin for 6 min then turn out on to the baking tray so which the caramel is back on top.
  27. Cold then pull off and serve hot.
  28. Makes 15 rolls