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I put the flour mixed with a little salt in a bowl and made a hole in the middle of it. I put the crushed yeast and a tablespoon of fructose, then I poured 100 ml of warm water. I left for 15 minutes. I gradually added the rest of the warm water and oil and kneaded a fairly soft dough that I left to rise for approx. 40 minutes.
From this dough I broke pieces that I flattened on a baking paper greased with a little oil. I brushed with a little melted butter, then sprinkled a little fructose and cinnamon. I cut the dough without completely separating the resulting strips. I sprinkled some black currants. I rolled the dough. I formed dough rolls. I baked at 170 degrees Celsius until they started to brown. When I took them out of the oven I put 2-3 tablespoons of milk for each roll and sprinkled a little brown sugar.
Cinnamon roll ingredients
- 500 grams of flour (I used the Hungarian white flour BL55)
- 25 grams of fresh yeast
- 4 yolks
- 100 grams of butter
- 100 grams of sugar
- 200 ml. of lukewarm milk (+/- a few tablespoons, depending on the absorption capacity of the flour used)
- 1 pinch of salt
- 1 teaspoon orange liqueur (optional)
- 1 teaspoon vanilla extract (or vanilla sugar)
- grated lemon / orange peel
- in addition: butter to grease the tray, a few drops of oil for the work surface
- 60 grams of soft butter
- 2 tablespoons grated cinnamon powder
- 4 tablespoons sugar
- 40 grams of butter
- 180 grams of vanilla powdered sugar
- boiling water (3-6 tablespoons)
Preparation of cinnamon rolls & # 8211 dough
1. Rub the fresh yeast in a bowl with 1 tablespoon of the total amount of sugar provided for the dough, until it liquefies, then set aside.
2. Put the 100 grams of butter provided for the dough in a saucepan and heat on the fire until the butter turns golden brown. Through this process, the proteins in the butter are caramelized and the brown butter will give a special flavor to the dough. Be careful, however, to pull the butter off the heat when it reaches the desired color, otherwise it will burn and become bitter. Allow the brown butter to cool.
3. Put the yolks, salt, sugar and spices in a bowl. Rub until smooth (no need to form a cream and not even completely dissolve the sugar). Add the warm milk and mix well.
4. Add the activated yeast over the milk with the yolks and then pour over the sifted flour in a large bowl (make a place in the middle of the flour where the fluid ingredients are poured).
5. Mix at the beginning with a spoon, until the liquids are incorporated into the flour, then knead. After a thick but sticky paste is formed, gradually add, in 4-5 slices, the brown butter. Knead vigorously for 15-20 minutes, until the dough (which should not be fluffy at all, rather mollusk) becomes smooth and comes off the hands and walls of the bowl. Wrap the bowl with cling film and let the dough rise until it doubles in volume, in a warm place, away from current, for 1-1: 30 h.
Roller modeling and second leavening
6. The well-raised dough is spread on the work surface greased with a thin film of oil in a rectangular shape, about 1 cm thick. The sugar for the filling is mixed with the cinnamon. Grease the dough with the 60 grams of soft butter on the entire exposed surface then sprinkle with the mixture of sugar and cinnamon.
7. Roll the dough tightly, with the filling inside, then place the rolls obtained in a pan greased with butter, with the cut up.
8. Place the tray in a warm place, cover with a clean, slightly damp kitchen towel, and let the rolls rise until they reach the picture below (yes, in the meantime I had to turn on the light bulb).
9. Preheat the oven to 180 degrees and when the desired temperature has been reached, place the tray with cinnamon rolls in the oven at a medium height. Bake for 20-25 minutes, until golden brown and when pressed with your finger, return.
10. While our cinnamon rolls are in the oven, mix the soft icing butter with the powdered sugar then add boiling water spoon by spoon, until you get a composition like a thick cream, but still fluid (I put 4 tablespoons of boiling water ). Even if the icing looks cut, mix it vigorously several times and sprinkle the hot rolls. When it dries, the glaze will acquire a consistency similar to fondant.
Eat them with pleasure, with a cup of milk, tea or simply. That these cinnamon rolls are very good, from the warm stage until they cool completely (if they can).
Kombucha with cinnamon
A kombucha fermented tea is a slightly sour probiotic drink with vague aromas of apple cider. In this version, the classic kombucha tea goes through a second fermentation that infuses it with aromas of cinnamon, cloves or sweet spices.
Quantity: about 1 liter (equivalent to 4 servings)
• 2 whole cloves
• 1 stick or cinnamon powder
• 1 teaspoon of grated ginger
• 3 tablespoons apple juice
• 1¾ cup of kombucha tea
Method of preparation
1. Place the cloves and cinnamon stick in a 0.5 liter sealed bottle.
2. In a large bowl, mix the grated ginger and apple juice with kombucha tea. Add the liquid ingredients in the glass with a tight lid, leaving a space in the glass of about 3 cm. Close the bottle, and place it in a warm place in the kitchen. Let the kombucha ferment for 5 days, then move to the refrigerator.
3. Carefully open the bottle over the sink, as it foams, then strain the kombucha through a fine sieve. Serve kombucha with ice.
Cinnamon helps in the fight with extra pounds
Observing the benefits of cinnamon in diabetes, it was easy to extrapolate and say: "Why not try the virtues of cinnamon in people who want to lose weight?". Therefore, the effect of "lowering the appetite" has been noticed, mainly when we feel the need for something sweet. Many nutritionists recommend using a small box containing cinnamon, vanilla, orange peel, coffee, which is enough to smell to remove the need to nibble. You can also add a drop of cinnamon oil and a drop of orange or tangerine oil. A little cinnamon powder added to tea will also diminish your appetite.
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
Retata de cinnamon rolls or cinnamon rolls is an extremely popular and popular in the United States. However, it has become extremely appreciated in Romania, as well as in Romania pancakes. Who doesn't like a hot and delicious roll made from a cake-like dough and flavored with butter and cinnamon? The cheese cream icing is usually added on top of the rolls. I omitted the icing because I don't like desserts that are too sweet, and the sugar in the filling is enough from my point of view. Of course you can glaze them to your liking.
I once again made the recipe for cinnamon rolls, at the beginning of the channel. But because the recipe was old, and the filming and presentation left something to be desired, I wanted to come back with a new version. Especially because you've been asking me for strength many times. The dough is simple and easy to make, you just have to knead it well so that it is no longer sticky. You can do this manually, as I did or with a mixer that has the option of kneading. After the dough has risen, it should be greased with a layer of butter mixed with brown sugar and cinnamon.
You can also use white caster sugar, but brown sugar has a slightly caramelized taste that goes perfectly in this recipe. In addition to these ingredients, you can also add ground walnuts, almonds or chocolate. You can even make a salty version, of course excluding sugar. These rolls with cinnamon or cinnamon rolls it is very easy to cut with a very sharp knife. This way the dough will not crush and cut easily. You can also cut the rolls with a thread that you put under the dough cylinder, cross it and pull so that it cuts the dough.
After you have cut them, leave them to rise again so that they double in volume and grow in each other. The best part is when you open the rolls, and the wonderful aroma floods the whole kitchen. As I told you, you can glaze them with honey, chocolate or icing with cream cheese, but as such they are great, both hot and cold with a cup of tea, coffee or hot chocolate. I sincerely hope you try this recipe for cinnamon rolls and enjoy them with your loved ones.
Cinnamon Ingredients With Cinnamon
- 550-600 grams of flour
- 200 ml. of milk
- 200 grams of butter
- 20 grams of fresh yeast
- 1 whole egg
- 3 yolks
- 100 grams of sugar
- 1 teaspoon grated lemon peel
- 1 teaspoon vanilla extract
- 5 tablespoons powdered sugar
- 1 tablespoon cinnamon (if you don't like cinnamon you can use cocoa)
- 1 pinch of salt
Preparation Cinnamon Crowns:
1. Rub the yeast in a bowl with 2 teaspoons of sugar (of the total amount) until liquefied.
2. Melt 100 grams of butter, leave the remaining 100 grams at room temperature to soften.
3. 1 whole egg and two yolks beat with a fork with salt, vanilla extract, grated lemon peel and the rest of the sugar, add the warm milk and mix well.
4. Mix the activated yeast with the egg milk.
5. Put the sifted flour in a bowl and knead, adding the milk and egg mixture little by little. Once the dough is formed, add the melted butter, but not hot, and continue to knead until the dough begins to form blisters and comes off completely from the hands and walls of the bowl. Be careful, depending on the type of flour used, it may be necessary to add 1-2 tablespoons of extra flour or vice versa, a few tablespoons of warm milk, if the dough is too hard.
6. Place the dough in a bowl greased with oil and wrap, then leave in a warm place until it doubles in volume.
7. Once well raised, the dough is turned over on the work surface greased with oil.
8. Mix the soft butter in a bowl with 2 tablespoons of powdered sugar and cinnamon (you can use cocoa instead of cinnamon or just vanilla sugar).
9. The dough is divided into 12 equal pieces (cut once in half, then each half is halved in turn and each of the 4 resulting pieces is divided into 3 pieces as equal as possible).
10. Each piece is flattened one by one on the work surface greased with oil, with the twister or with the palm (I did it with the palm) until obtaining an ellipsoidal shape.
11. Grease each piece thus flattened with 1 teaspoon of cream and butter and cinnamon and if you really can no longer crave sweets, so me, sprinkle with caster sugar (picture 1).
12. Cut with a sharp knife or pastry roll, on the longest part of the dough, strips-strips about 1 cm wide. My advice is not to cut right to the end, you will work easier (picture 2).
13. Starting from left to right, roll the dough obliquely (picture 3), holding the end of the roll formed on the left (picture 3).
14. Twist the roll obtained in the form of a spiral, forming a crown (the end is inserted underneath).
15. Place all the crowns in the tray covered with baking paper (picture 5), cover with a kitchen napkin and turn on the oven, setting it at 190 degrees Celsius. Until the oven heats up, the crowns will continue to grow.
16. Before putting them in the oven, beat the yolk with 1-2 teaspoons of water and gently grease the crowns on the surface.
Bake at 190 degrees Celsius until they grow and brown nicely and the house smells crazy.
Meanwhile, the remaining 3 tablespoons of powdered sugar are mixed homogeneously with about 1 tablespoon of cold water, poured drop by drop, until a cream-like consistency is obtained. As soon as they are taken out of the oven, the crowns are sprinkled with this glaze, while they are hot.
Good luck to everyone and especially to the impatient fans on Facebook, who said they are waiting for the recipe with yeast on the table :)). Good appetite!
- 2 kg of figs
- 1 kg of sugar
- 3-4 cinnamon bark (or a tablespoon of cinnamon powder)
I washed the figs and put them in a double-bottomed pot. I added 100 ml of water, sugar and cinnamon.
I put the pot on a moderate heat and mixed carefully so as not to crush the figs. After 10 minutes, enough syrup was formed in which to boil.
Froth when needed and cook for another 30-40 minutes, until the syrup decreases and thickens.
We put in washed and sterilized jars that we keep upside down, covered with kitchen towels, until they cool down. Enjoy!
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To start, prepare the dough: put all the ingredients in a bowl (the butter must be melted and the milk warm), add a pinch of salt and knead until you get a slightly sticky dough that comes off the walls of the bowl. Cover with plastic wrap and let it grow in a warm place, away from drafts, for an hour.
If you use fresh yeast, rub it with a teaspoon of sugar until it liquefies and add warm milk, then put it over the rest of the ingredients.
After an hour, the dough has risen nicely, it needs to double in volume.
Put some flour on a board and turn the dough upside down, spread it in a square sheet with a size of about 36 & # 21546 cm (as big as the board in my case) or with a thickness of 0.5 cm.
Grease it with plenty of butter then sprinkle with sugar and then cinnamon. I put less because I wanted to, but you put more, please.
Roll tightly and then with a knife passed through the flour cut rolls two fingers thick.
In a tray of size 25 & # 21530 cm put baking paper then place the rolls as in the picture with the distance between them. The tray of this size is perfect for the 13 pieces.
Let it rise hot for another 30 minutes then bake the rolls in the preheated oven at 180 degrees Celsius for 25 minutes.
2-3 minutes before the icing is ready, put all the ingredients in a bowl and mix lightly. It must be flowing like a pancake batter, you can tell from the pictures. If it is too thin it is not okay, so it is best to add the milk gradually until you get the desired consistency.
Remove the rolls from the oven and pour the icing over them hot. With the help of a spoon, place each roll in the center, then towards the edges.
Serve the cinnamon rolls warm! They are very very good!
And there is no point in telling you how it smells in the whole house :)
Pictures with a recipe tried by readers
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4. Hair mask to lighten the color
Have you ever thought about how much you spend in a month to lighten your hair color? You are probably investing a lot of time and money in this process. If you want to save money and protect your hair, try cinnamon recipes for healthier hair.
Frequently used, cinnamon lightens hair color. For faster results, mix a little vinegar in the composition. This mixture lightens the color of the hair and makes it easier to untangle.
Vinegar also helps restore shine, removing any residues left by chemicals or pollutants. And olive oil is supplemented with beneficial nutrients and fats, after cleansing the hair of toxins and chemicals.
- 1 tablespoon ground cinnamon (15 g)
- 1 cup vinegar (250 ml)
- 1 tablespoon olive oil (16 g)
Method of preparation:
- Mix and put the three ingredients in the microwave for 1 minute.
- Apply the mask on dry and clean hair.
- Cover with a towel or shower cap.
- Leave the mask on overnight, and wash your hair in the morning.
Before using these hair cinnamon recipes, make sure you're not allergic to cinnamon, applying a small amount on the inside of the arm.