Swedish cinnamon brioche

Procedure

Swedish cinnamon brioche

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. Let the dough rest until the volume doubles in a lightly ated bowl of butter and covered with a food film so that it does not crush the dough: I did it rise 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 dough will be quite) about half a centimeter thick.

Work the butter and sugar in a bowl, cinnamon and orange zest so as to obtain a cream and carefully spread it over the entire surface of the rectangles up to about one 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 food film and let rise 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!