…just the right amount of sweetness and cinnamon flavor.
INGREDIENTS
1/2 cup (250 ml) warm whole milk
1/4 cup plain kefir (or yogurt)
1/4 cup (125 ml) warm water
4 tbsp plain sugar
2 1/4 tsp (7 gr) yeast (granular)
1 slightly beaten egg
1 tsp salt
1/3-1/2 cup (about 80 gr) very soft room temperature butter
450 gr bread flour (for example Manitoba or “braid” type flour)*
a little warm milk for brushing rolls before baking
*In Switzerland Zopfmehl – Farina per treccie with a small percentage of spelt flour
Filling
Mix the following ingredients thoroughly:
1/3 cup soft butter (80 gr)
1 1/2 tbsp dark brown sugar
1 1/2 tbsp cinnamon powder
pinch of salt
PROCEDURE
1. Mix 1/4 cup tepid water, the yeast and a tbsp of the sugar in a mixing bowl. Stir and let sit 5 minutes.
2. Add the rest of the sugar and salt and continue stirring until dissolved.
3. Beat together egg, kefir and milk. Stir this mixture into the water/yeast mixture.
4. While the mixer is running on medium/low add 2 cups (about half) of the flour to form a very soft dough. Then gradually add the he rest of the flour in small amounts until dough comes together in a ball.
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5. On low speed now add the soft butter a tsp at a time until fully incorporated.
6. Remove dough from bowl and knead it on a lightly floured board for about 5 minutes until dough is smooth and elastic. Then place it in a clean greased bowl to rise double in size. Cover with parchment paper and a clean tea towel.
SHAPING
1. When dough is risen about 2 hrs* punch it down and pat it into a rectangle (14×9 inches or 35×25 cm)
2. In the meantime mix the filling ingredients (butter, sugar and cinnamon) until smooth.
3. Dab spoonfuls of this mixture all over the dough, then spread it out evenly.
4. Now start rolling up the dough from a narrow end to form a long roll.
5. Cut the roll in half, then each half into two pieces forming four pieces. Now cut each piece evenly into three to form a total of twelve rolls.
6. Place the rolls almost touching each other on a buttered and parchment lined baking pan.
7. Brush the rolls with a little tepid milk, cover with parchment paper and a clean tea towel and let rise until almost double in a warm place.
8. Bake in a preheated 180 deg static oven for 25-30 minutes. Leave rolls in oven with door slightly ajar for 5 minutes before removing to a cooling rack.
9. When cooled but slightly warm gently pull apart the rolls with the help of a knife and store them covered in a closed container.
*To test if dough has risen properly poke it with a finger. If the imprint remains it means the dough has risen correctly.