I omitted the
glaze on purpose, "it's already too sugary and buttery", says the mom.
"No, it's not", says the sons.
I added diced walnuts and raise for the filling, and I hand split the walnuts. my son asked me, why did I just use
the food processor, first I didn't even thought about it, secondly then, I didn't
want to do the wash after use it and lastly, why don't I give my hands and fingers an
exercise of the day.
Dough
1 cup milk
2 envelopes active dry yeast
1 pinch of sugar and salt
1/2 cup brown sugar
1 sticks (8 ounces) unsalted butter
2 large eggs
4 1/4 cups wheat flour
1 cup milk
2 envelopes active dry yeast
1 pinch of sugar and salt
1/2 cup brown sugar
1 sticks (8 ounces) unsalted butter
2 large eggs
4 1/4 cups wheat flour
Filling
1/4 cup brown sugar
2 tablespoon of cinnamon
1/2 c Diced Walnuts
1/2 c raisins
some butter for spread the dough
1/4 cup brown sugar
2 tablespoon of cinnamon
1/2 c Diced Walnuts
1/2 c raisins
some butter for spread the dough
How To
In the bowl beat butter, sugar, eggs, and flour until
light and fluffy. Beat in the warm milk mixture.
Scrape the dough into a large bowl and cover tightly. Let the
dough stand in a warm place until it is doubled in bulk, about 1 hour.
Cut four 15-inch-long sheets of wax paper. Turn the dough out and
divide it into quarters. Working with 1 piece at a time, roll the dough to a
14-by-7-inch rectangle, about 1/4 inch thick. Roll the dough around the rolling
pin and unroll it onto a sheet of wax paper. Repeat with the remaining 3 pieces
of dough.
Meanwhile, in a medium bowl, blend well the filling except the
butter for spread onto the rolled dough.
Evenly spread 1 sheet of dough with one-fourth of the filling. Tightly
roll up the dough, cut the rolls of 1 inch thick. Arrange the cinnamon rolls,
cut side up, in concentric circles in the pan, starting from the edge and
working into the center. Cover the rolls with plastic wrap and let them rise in
a warm place for about 1 hour and 30 minutes, until puffy.
Preheat the oven to 350°F,
How To
Dissolve yeast in warm milk, add
sugar and salt and set aside for
10 minutes.
In the bowl beat butter, sugar, eggs, and flour until
light and fluffy. Beat in the warm milk mixture.
Scrape the dough into a large bowl and cover tightly. Let the
dough stand in a warm place until it is doubled in bulk, about 1 hour.
Cut four 15-inch-long sheets of wax paper. Turn the dough out and
divide it into quarters. Working with 1 piece at a time, roll the dough to a
14-by-7-inch rectangle, about 1/4 inch thick. Roll the dough around the rolling
pin and unroll it onto a sheet of wax paper. Repeat with the remaining 3 pieces
of dough.
Meanwhile, in a medium bowl, blend well the filling except the
butter for spread onto the rolled dough.
Evenly spread 1 sheet of dough with one-fourth of the filling. Tightly
roll up the dough, cut the rolls of 1 inch thick. Arrange the cinnamon rolls,
cut side up, in concentric circles in the pan, starting from the edge and
working into the center. Cover the rolls with plastic wrap and let them rise in
a warm place for about 1 hour and 30 minutes, until puffy.
Preheat the oven to 350°F,
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