Cinnamon And Walnut Buns / 肉桂核桃卷

Recipe Category:

Ingredients / 材料:

Dough:

Filling:

Icing:

面团：

肉桂馅：

糖霜：

Method / 做法:

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in sugar, butter and salt. Stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine the yeast mixture, milk mixture and eggs. Then add half of flour, stir well to combine. Stir in the remaining flour, ½ cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
While dough is rising, mix melted butter in a small pot, stir in the rest of filling ingredients and blend together.
Turn dough out onto a lightly floured surface, roll into an 12 x 10 inch rectangle. Sprinkle with filling evenly. Starting at long side, tightly roll up, pinching seam to seal. With a serrated knife, cut into 12 pieces. Place cut side down, on a greased or parchment-lined baking pan. Cover and let rise for 1 hour or until doubled in bulk.
Bake in a preheated 190C/375F oven for 28 minutes, until golden brown. Let cool in pan for 5 minutes. Sift the icing sugar into the milk and combine until thick and smooth. Spread over baked rolls and enjoy.

酵母洒入温水或牛奶，静置10分钟。小火加热牛奶至表面产生气泡，熄火移开。加入砂糖，牛油和食盐，拌至融化。晾凉。
另取一大盆，放入酵母水，牛奶混合物，和鸡蛋混合拌匀。然后加入1.5杯面粉，混合均匀，再继续添加剩下的面粉，每次添加1/2杯，每次都揉匀了，再继续添加。拌至面团成形。移到洒了少许面粉的台面上，揉搓大约15分钟，直至面团光滑有弹性。把面团放到一个抹了薄油的盆里，晃动一下，让面团完全都沾到油。盖上湿毛巾，放到温暖处发酵到面团膨胀为双倍，大约1小时。
面团发酵时，你可以备肉桂馅。把材料一并放到一个小盆里，调拌均匀既可。
发酵好的面团排气后放到洒上少许面粉的桌面上。揉擀成12x10寸长方块。均匀地铺上肉桂馅。从长的一边开始卷起成一长柱体，用锯齿刀将其匀切成12小块。切口朝下，将面团放到抹油或是铺油纸的烤盘上。醒发至双倍大，约1个小时。
入预热190C/375F的烤箱烘焙约28分钟直到金黄。原盘晾凉5分钟。糖粉筛入牛奶拌匀后洒在肉桂卷即可。

"Cinnamon And Walnut Buns / 肉桂核桃卷" is part of these categories:

Do not show Chinese text

Back to Angie's Recipes