Estonian Cinnamon Pastries
by Editorial Staff
An unusual way to make a cinnamon roll. The crispy crust goes well with the soft, tender dough. And the aroma of cinnamon is simply mesmerizing!
Cook: 3 hours
Serving: 2
Ingredients
- Dry fast-acting yeast – 8 Grams
- Flour – 300 Grams
- Sugar – 75 Grams
- Butter – 80 Grams
- Milk – 120 Milliliters
- Egg yolk – 1 Piece
- Ground cinnamon – 2 Teaspoons
- Salt – 0.25 Teaspoons
- Vegetable oil – 1
Directions
- Substitute bun dough. To do this, heat the milk, mix it with yeast and let it sit for 15 minutes. Melt half the butter and mix with the egg yolk using a whisk. Add flour, a pinch of salt and yeast milk. Mix and replace the dough.
- Then put the dough in a bowl greased with vegetable oil and leave for an hour and a half.
- For the bun filling, melt the remaining butter and mix with the sugar and cinnamon. Roll out the dough and brush with two-thirds of the filling.
- Then wrap the dough with the filling roll inward.
- Cut it lengthwise, not completely cutting it a little.
- And weave both halves of the roll together.
- Roll the braid around, brush with the remaining filling and bake in the oven for 25 minutes at 200 degrees. Sprinkle with powdered sugar before serving
Bon appetit!
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