Cinnamon Wheels

Ingredients:

Dough

  • 50 g fresh yeast
  • 250 ml milk at room temperature
  • 250 g Lurpak butter
  • 125 g granulated sugar
  • 4 beaten eggs
  • 1 kg strong white flour

Cinnamon filling

  • 250 g Lurpak butter
  • 250g granulated sugar
  • 6 tsp ground cinnamon or you could try ground cardamon

Method:

You have to do this:For coating use beaten egg, egg yoke, cold black coffee or creamAfter the pastries have been cooked and cooled down decorate with Glaze Icing (using icing sugar and boiling water only) and cherriesCream yeast with milk in a mixing bowl.

Put flour, sugar and butter into a large mixing bowl, rub in the butter, then add egg and yeast mixture. Gather into a ball and turn out on the table and knead gently. Return to the bowl and cover with cling film or damp cloth. Leave to prove till it has doubled in size either in a warm place or overnight in the fridge. Note – the dough takes longer to prove than bread dough.

Prepare filling and when the dough has risen knead it again and roll it into shape.For the cinnamon filling: Roll to approx. 45 cm x 30 cm and spread the filling on leaving a 2.5 cm gap at the top, then roll up as a Swiss roll and divide into 14 (or less) slices (circles).

Arrange in groups of 7 on a greased tray or 2 sandwich tins. This recipe makes 8 x 7 = 56 individual wheels. Leave to prove again – 20 min approx. Brush with beaten egg, egg yoke, black coffee or cream.

Bake in preheated oven – Mk 6, 200 degrees C or 400 degrees F for 10 to 15 minutes.

Put icing sugar in a bowl, always holding some back, Add tiny amount of boiling water till you get a consistency that you can almost write with. Drizzle over the cooled down pastries or simply dust a little icing sugar over the pastries and decorate with cherries and perhaps Danish flags.Delicious eaten whilst still warm. Freezes well.

If you choose to freeze your pastries wait and decorate them till you have defrosted and gently heated them up, they will be as good as the first time out of the oven. Great for breakfast, too.

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1 Response

  1. reddi-tfm-admin says:

    OMG! So yum!!

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