Swedish cinnamon brioche, ovvero i cinnamon rolls, the famous Swedish cinnamon brioche that at least once in our lives we all bought at Ikea.
Now the Swedish cinnamon buns have become a global sweet, and because Ikea has made them forcefully enter the homes of all Italians, both for their undoubted goodness. A little’ like the HOT CROSS BUNS, the Anglo-Saxon sweet rolls that are traditionally eaten at Easter.
I leave the original recipe of cinnamon rolls, prepared using, however, a strong flour (manitoba) and very little yeast. So, I left to rise for a long time the dough and also also increased slightly’ the dose of sugar, because I know that at home they love pretty sweet desserts. I decreased slightly the amount of butter in the filling, because I like a little’ less fat and added to stuffing the orange peel in my opinion with the cinnamon and cardamom goes well and gives these pastries an even Christmas aroma. I must admit I am delicious: I made the full dose and frozen breakfast pastries I countless future!
In addition, if you'd want to try your hand with breakfast brioche, I can not advise you to try one of the emblems of Sicily: the BRIOCHES COL Tuppo SICILY. And if you're greedy like me, adorerete the BRIOCHES VENETIAN WITH PASTRY CREAM. Have a good day!
BRIOCHES SWEDISH CINNAMON - CINNAMON ROLLS (doses for 30 rolls)Print This
- 500 ml whole milk
- 15 grams of fresh yeast or 5 grams of dry yeast
- 5 grams of diastatic malt (Optional)
- 130 grams caster sugar
- 800 grams of flour manitoba
- 150 grams soft butter
- 2 tsp cardamom powder
- half a teaspoon of salt
- FOR THE FILLING:
- 100 grams soft butter
- 120 grams of caster sugar
- 2 teaspoons ground cinnamon
- grated rind of two oranges
- AND STILL:
- 2 egg yolks
- 6 tablespoons cream
- granulated sugar as required
Per preparare i cinnamon rolls, Swedish cinnamon brioche, We must first dissolve the yeast in a little warm milk (not warm!). Put everything in the platenaria using the kneaders, and add the sugar, the malt, the butter, Salt, the cardamom powder and flour, mix everything with the hook until mixture is smooth, smooth, shiny and elastic. It will take about 15 minutes at low speed. Leave to rest until it doubles in volume the dough in a lightly greased bowl of butter and covered with plastic wrap so they don't crush the dough: I did bump up 5 hours in a room with heating, then at about 25 degrees. When the dough is well leavened, deflate it and spread it out with a rolling pin on a lightly floured surface into two rectangles (I say two because if you follow these doses the mixture will be quite) about half a centimeter thick.
Work the butter and sugar in a bowl, the cinnamon and orange zest so creamy and spread carefully over the entire surface of the rectangles until a centimeter from the edge. Roll them tight on themselves on the long side and cut of 2 cm thick swivels. Coat two or three baking sheets with parchment paper and arrange over the brioche cinnamon. You must have the cinnamon rolls well spaced, because with the increase of volume leavening. Cover with plastic wrap and let rise for at least an hour (I 2 hours) always in a warm place.
Preheat the oven to 180 degrees static. Whisk the egg yolks in a bowl with the cream mixture and brush with the cinnamon brioche, then garnish with sprinkles and bake for 8 minutes, then move on for 2 minutes at breezy function so that the cinnamon rolls remain clearly golden. Remove from oven and serve still warm brioche cinnamon. The cinnamon rolls you can safely freeze and heat in a 100 degree oven for breakfast. Bon appétit!