Super berry cinnamon rolls
- 4 persons
- Preparation time
- 2 hours
600g cake flour
1 bourbon vanilla sugar
1 bag dry yeast
1 teaspoon salt
200ml lukewarm milk
4 filter bags Franck chokeberry tea
2 tablespoons cinnamon
100g butter (at room temperature)
1. Put yeast, a teaspoon of sugar, a teaspoon of flour and a little warm milk in a bowl, mix well and let the dough rise in a warm place.
2. Sift the rest of the flour into a deep bowl. Add sugar, vanilla sugar, salt, orange peel and chopped butter and work in the butter with your hands until you get a sandy mixture. Add the risen yeast, scrambled eggs and the rest of the lukewarm milk and knead till a smooth and pliable dough is formed. If necessary, add a little more flour.
3. Shape the dough into a ball, place it in a bowl, cover with a cloth and let it rise in a warm place for 60-90 minutes, or until it doubles in volume.
4. While the dough is rising, prepare the filling. Bring water to a boil in a small saucepan, add tea bags and steep for about 10 minutes. Drain the bags and dip the cranberries and raisins in the tea. In a bowl, mix the sugar and cinnamon, and add chopped butter. I if the butter is not soft enough - wait, then combine all the ingredients evenly into a paste-like mixture.
5. Roll out the risen dough into a square with the addition of flour. Coat the dough with butter paste, spread the soaked berries evenly and roll.
6. Cut the roulade into slices as thick as two fingers. Arrange them in a baking tray coated with butter and sprinkled with a tablespoon of flour and sugar. Let the rolls rise for another 20 minutes and in the meantime preheat the oven.
7. Bake the rolls first for 10 minutes at 200°C, then another 10 minutes at 180°C.
Addition: Pour the sugar syrup over the warm rolls. Add 50g of sugar to the rest of the tea in which the berries were soaked, and then simmer until it becomes slightly syrupy. Serve lukewarm. Or just sprinkle them with powdered sugar.
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