Summary

Ingredients

• 0.5 ½ cube yeast
• 1 tablespoon sugar
• 125 ml milk
• 250 g flour
• 1 pinch (s) salt
• 1 egg (s)
• 2 tablespoon rapeseed oil
• 60 g almond (s), whole with skin
• 100 g suar, brown
• 100 g butter
• 2 tablespoon honey, more liquid
• 75 grams sugar
• 1 teaspoon cinnamon
• Grease for the tin
• flour for rolling
• 12 paper cases

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Instructions

1. Mix the yeast with 1 tablespoon of sugar until it becomes liquid. Warm the milk lukewarm. Put the flour, salt, egg and oil in a bowl, all ingredients must be at room temperature. Add the yeast milk and knead everything into a smooth dough. Cover and let rise in a warm place for about 40 minutes.
2. Grease a 12-well muffin tin. Roughly chop the almonds. Melt the brown sugar with 50 g butter in a saucepan. Stir in the honey and spread the mixture on the bottom of the muffin troughs. Sprinkle with almonds.
3. Melt 50 g butter. Mix 75 g sugar and cinnamon. Knead the dough again and then roll it out in a rectangular shape (approx. 35 x 40 cm) on a little flour and brush with the melted butter. Sprinkle the cinnamon and sugar mixture on top. Roll up the dough tightly and cut into 12 rolls. Press the rolls a little flatter and place them in the hollows of the tray. Let rise for about 10 minutes.
4. Bake in a preheated oven at 175 ° C, fan oven 150 ° C, gas mark 2, for 20-25 minutes. Let cool and then arrange in paper cases.