Sunday, 3 October 2010

Apple and cinnamon rolls

I took pieces and bits from other recipes until I got what I wanted...
For the filling I took inspiration in a German cooking magazine, though I changed it a little bit and added a bit of rum.

Apple and cinnamon rolls

For the dough
500 gr flour
50 gr sugar
80 gr unsalted butter melted and cooled down
250 mL of lukewarm milk
1 medium egg
1 package of instant dry yeast (or the equivalent for the amount of flour used)
a pinch of salt

For the filling
2 apples chopped in small cubes
2 tablespoons of grounded cinnamon
1 tablespoon of rum
3 tablespoons of unsalted butter melted
3 tablespoons of brown sugar

Preparing the dough:

In a bowl mix the flour, salt and sugar. Dissolve the yeast in the warm milk. Add all together the beaten egg, melted butter and milk/yeast mixture to the flour. Mix well until the dough is fully hydrated. Knead the dough for some minutes until is homogeneous. Placed in a slightly greased bowl and cover, leaving to rise for until it doubles its size.
Roll the dough in a rectangular shape until it is around 1 centimeter thick.
Pre-heat the oven to 180°C.

Preparing the filling:

In a bowl, mix the butter, sugar, cinnamon, rum and chopped apples. Let it cool down totally.
Spread the mixture evenly over the dough.

Preparing the rolls:

Roll the dough from the largest side, pressing gently along the way.
Cut the roll in 5 cm pieces, and placed them in a greased backing tray, with around 1 cm distance between each other. Leave to rise one last time for about 20 minutes.
Bake the rolls for 10 minutes or until slightly golden on top.

And enjoy!

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