Connies Health - Recipes.
Cinnamon scrolls/ Swedish recipe
50 gram compressed fresh yeast ( can be found at some Flanerys or maybe your local bakery such as Bakers delight, Brumbys Bakery If you can’t get the yeast you can use dry yeast.)
150 gram butter
500 ml of milk
150 ml white sugar
1 tea spoon salt (ground rock or seasalt)
800 to 900 gram of flour
100 gram of soft pure butter
50 ml of white sugar
Dutch cinnamon ( can be found at your local Woolworths or Coles)
Divide the yeast finely into you processor or mixer.
Melt the butter in a saucepan and pour in the milk warm to 37°celsius.
Pour the warm mix over the yeast to dissolve it.
Now put in the sugar and salt and about 600 gram of the flour mix until a firm dough I formed is should be nice to touch but not sticky. Put in more flour if needed.
Leave the dough to rest 30 to 40 min or until it is doubled in size.
Work the dough on a lithely floured table until it feels nice and soft not sticky.
Divide the dough in two parts.
Roll out one of the dough parts to an oblong size about 5 – 7 mm thick.
Spread half the soft butter on the whole dough and sprinkle on some of the sugar and cover with cinnamon, fold the dough double and cut it in 15mm wide strips twist and make a knot of the strips put them on a baking tray covered with baking paper.
Leave the scrolls to rest for another 30 min.
In the meantime whisk an egg to use to paint the scrolls with before putting them in the middle of the oven and bake for 5-8 min at 250°celsius.
If you have Swedish pearl sugar you can sprinkle some on top before baking If not you could use chopped nuts( this is mainly for locks it don’t do any difference on the taste.