Easter cake "Cinnabon"
482 300 минут 8 порции
Our family is indifferent to the rolls "Cinnabon" and in preparation for the next Easter holiday was invented to bake their cake recipe. What "magic" the aroma spread throughout the apartment when it was baking, mmm... fantastic! It is very difficult to wait for the holiday, and then another, and be limited to one piece, despite a rich stuffing, and even does not stop the fact of approaching beach season ;). Join us!
Ingredients for Easter cake "Cinnabon"
- Milk - 100 ml
- Yolk egg - 4 PCs
- Butter - 90 g
- Yeast - 1 package.
- Salt - 0.33 tsp
- Sugar - 4 tbsp
- Vanilla sugar - 1 package.
- Flour - 500 g
- Sugar - 2 tbsp
- Walnuts - 50 g
- Peanuts - 50 g
- Raisins - 100 g
- Cinnamon - 0.5 tbsp
- Cheese curd - 140 g
Step by step instruction of cooking Easter cake "Cinnabon"
To prepare the necessary ingredients for making dough. Butter should be at room temperature.
Milk (100 ml) to warm to a little hot, dissolve in it, salt (1/3 tsp), sugar (4 tbsp), vanilla sugar Dr. Oetker (1 Pak. - 9 g). The resulting mixture is cooled to a temperature comfortable for the activation of yeast Dr.Oetker, add (1, pack. - 7 g) and dissolve.
In the resulting mix add the egg yolks of chicken (4 pieces) and a spreadable butter (90 g). Knead with a whisk until smooth.
Wheat flour (400 - 500g) pre-sift and stir in the liquid portion of the first half portions. For several reasons it may need a different number, so do not add the whole volume. Adding small pieces in remaining flour, knead very soft, elastic and not stick to hands dough.
Capacity test, tighten with cling film or cover with a lid and leave for proofing in a warm place for 1.5–2 hours. Its volume in the allotted time will increase by 1.5 - 2 times.
Meanwhile, prepare the filling. To prepare this cake needed cottage cheese cream cheese spreadable. Granulated sugar (2 tbsp) mixed with ground cinnamon (0.5 St. l.).
Walnuts (50 g) and peanuts (50 g) rinse and roast in a pan or microwave them to disclose in baking your flavor. Allow to cool and cut them with a knife into small pieces, removing optionally separating the shell.
To sort out the raisins from the stems, wash and steam Bay with boiling water. Then dry them in a colander or on a towel.
Coming up the dough on the covered with a thin layer of wheat flour the surface (in the case of stickiness) stretch in the seam length of 30-40 cm and a width of 12-13 cm do Not make the layer very thin, otherwise when delay may be undesirable ragged holes on the surface. Without going to the edge of the seam (as pictured), spread an even layer of cheese (140 g).
On top of the cheese layer to distribute the nut mixture, sprinkle with cinnamon sugar.
Evenly spread the drained raisins, gently press down the filling with his hand. Rolling the blank into a roll, immediately gameplay the ends. Gently take the edge and tuck the ends inside the roll.
The bottom and sides of the form for the cake (my diameter — 16 cm) lay a parchment to bake. Put the roll in the form of the seam down. Cover with cling film and leave for proofing in a warm place for 1.5–2 hours. Bake until done in preheated oven to 180 - 190°C for 1 hour. Better to focus on the parameters of their equipment. If the top was browned and the cake is not ready, cover with parchment paper or foil to not burnt.
Cool the finished cake, wrapped in a towel.
Important! When laying rolls in the form of if he was slightly longer than its diameter, when it is compressed by the principle of bunching can happen that such relief marusechka.
If important smooth round top, it is not worth the layer of dough to make broader form. Or when laying do not squeeze the accordion, and lay on the principle arc, turn the edges of the roll down. A fully cooled cake to cover with favorite frosting and decorate to your liking.