Summary

Ingredients

• 1 kg spelled flour, type 630
• 2 teaspoons, leveled salt
• 20 g yeast
• 20 g bakin malt
• 160 g butter
• 1 egg (s)
• 50 grams sugar
• 100 ml water
• 400 ml milk, lukewarm
• 100 g cinnamon suar, approx.
• 1 egg yolk
• 50 ml milk

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Instructions

1. Mix the water with the salt and the yeast, let stand for at least 1/2 hour.
2. Mix the flour with the baking malt and sugar. Warm the milk and dissolve the butter in it. Knead the flour with the liquids and the egg for 10 minutes with the food processor. The dough is soft but still kneadable. Let the dough rise for about 30 minutes.
3. Then divide into 30 pieces of dough. First shape each piece of dough into a round shape, then press it into a round flat dough or roll it out. Sprinkle the flatbreads with cinnamon sugar. Beat the edges of the dough all around from the outside in the middle and press firmly.
4. Let the rolls rise for about 30-40 minutes until they are about twice their size.
5. Mix the egg yolk with the milk, carefully brush the finished rolls with it and bake in the preheated oven for approx. 20 minutes at 200 ° C.