Seasons seem to be changing colours too fast these days. Feels like it was just yesterday that I had packed up our winter wears for the approaching summer. And when the summer arrived, I felt that the scorching heat would never end. This year we had a terrible summer around here, but inspite of that, I had somehow failed to notice the fall in temperature through the day and the breezy, pleasant evenings that had set in by the beginning of this month.
It was not until the other day, while taking a stroll by
Imprimer cette page Recipe type:
DessertNumber of serving: 4Preparation time:
2 Hour(s)Cook time:
All purpose flour - 4 1/2 - 5 cups
Yeast - 2 tsp
Sugar - 1/3 cup
Eggs - 3
Milk - 1 cup
Salt - 1/2 tsp
Unsalted butter - 1/3 cup
Cinnamon powder - 1 tbsp
Light Brown sugar - 3/4 cup
Flour - 1/4 cup
Unsalted butter - 1/2 cup/ 1 stick cold, cut into pieces
Light cream or half and half ( this can be made at home by mixing 210 ml whole milk with 2 tbsp melted, Unsalted butter. That's what I did)
Take milk, butter, sugar and salt in a saucepan and heat till just warm and butter has almost melted. Remove from flame, leave for a minute and then add the measured yeast into it. Wait till the milk mixture has fermented and is bubbly.
Place 2 1/4 cups of the flour in a mixing bowl. Pour the fermented milk mixture into the flour and using hand or stand mixer,whisk the two together on low speed.
Add one egg at a time and continue whisking on high speed for 3 mins.
Now add the remaining flour little by little and knead until you get a soft,elastic dough which is not sticky. You may need approx 2 1/4- 2 3/4 cups.
Shape the dough into a ball and place in a well greased vessel, turning over once. Cover using cling film and leave to double up in a warm corner. This might take 1-2 hours depending on the temperature of your kitchen.
Punch down the dough gently and let rest for another 10 mins.
Using a rolling pin roll out the dough into 1/4 inch thick , apprx 40 cm square on a floured surface.
Place all the ingredients for the filling, except half and half,in a bowl and using your fingers mix them till you get a crumbly mixture.
Sprinkle the filling evenly over the rolled out dough. Apply half and half on one edge of the dough, this is used to seal the edges well.
Now roll the dough from the side opposite to the one with half and half on it. Do not roll too tight as this can cause the centre of the roll to pop out while baking.
Roll the dough into a log, seal the edges with half and half and finally using a sharp knife cut the log into equal sized circular pieces. You should get nearly 8 to 10 pieces.
Arrange your rolls in a baking pan (I used a glass ware) , cover loosely with a cling film and leave to rise until doubled.
Break any air bubble with a toothpick,brush lightly with half and half and then pop the baking dish into your oven and bake at 190 degree C for 25-30 mins or until the surface of the rolls turn light brown and a toothpick inserted into the centre comes out clean.
Once removed from the oven, immediately brush on some more half and half and let cool for 5 mins.
This can be served right away.