Extremely tender, delicious buns with cinnamon-sugar filling, soaked in a milk glaze.
|Cooking time 120 minutes||Number of servings 8|
100 g of butter to melt, mix with warm milk and 100 g sugar. Half of this mixture to dissolve the yeast and put them in a warm place until bubbles on the surface - this will take about 15 minutes.
Meanwhile sift the flour. Yeast ferment, add the yeast mixture to the flour, pour in the remaining milk mixture, beat the egg, salt and knead the dough. Next, put the dough to rise in a warm place for about 45-50 minutes.
The risen dough press down, divide into two parts.
Each roll out into the reservoir 25 to 35 cm.
To prepare the filling. Butter to grind with sugar and cinnamon.
Apply the cinnamon mixture on the dough sheets.
Then the long edges of the rectangles to wrap the loaf to the middle - on the one and the other. Cut the rolls into pieces about 4-4,5 cm and put them upright in form, with a Mat or paper, or a greased form.
To give the rolls a time for 15 minutes and send in a preheated 200 gr oven for 20 min.
While rolls bake, prepare the frosting - thoroughly mix milk with powdered sugar.
Hot cross buns pour the glaze. And let cool down.