Cinnamon Rolls with Nuts and Sugar

Baking and Desserts • European

Time 1 hour

Ingredients 12

Servings 9

Description

The dough is enough for 2 small baking sheets (half a batch makes 9 rolls).

Ingredients

Wheat Flour 10 oz
Salt 0.3 teaspoons
Sugar 5 oz
Milk 1 cup
Water 1 cup
Dry yeast 0 oz
Ground Cinnamon 0 oz
Hazelnut 0 oz
Peanut Sprouts 0 oz
Whole egg 1 piece
Vegetable Oil 0.3 cups
Clarified Butter 5 oz

Step-by-Step Guide

Step 1

For the base, mix 10 g of yeast, flour, 1 cup of water, 1 cup of milk, 1/3 cup of vegetable oil, and 2 tablespoons of sugar, and let it sit for 15 minutes.

Step 2

Knead the dough, adding the minimum necessary amount of flour, until it reaches a 'non-sticky ball' consistency. Knead well.

Step 3

Cover with a towel.

Step 4

Preheat the oven (during preparation, I turned on the oven early; there are quite a few operations ahead—act based on experience).

Step 5

In a dry pan, toast the peanuts and hazelnuts, stirring constantly (I used pre-roasted nuts from the store and finished toasting them myself).

Step 6

Wrap the nuts in a towel and crush them with a rolling pin or a plate into small uniform pieces.

Step 7

In a separate bowl, combine 20 g of cinnamon with 80 g of sugar (or to taste) and the nuts. Mix well.

Step 8

Roll out the dough (I rolled out half) into a rectangular sheet about 5 mm thick.

Step 9

Evenly distribute the dry mixture over the rolled-out dough, leaving 10 mm of clean dough around the edges.

Step 10

Melt the butter in a non-metallic cup in the microwave.

Step 11

Evenly drizzle the melted butter over the dough.

Step 12

Roll the dough into a log from the wide side, gently pressing each layer.

Step 13

Cut the log into convenient portions with a sharp knife. There aren't many yeast, so the dough doesn't rise very much.

Step 14

Place parchment paper on a baking sheet. Arrange the pieces, holding them with a knife from below.

Step 15

Separate the yolk from the white in a cup.

Step 16

Brush the tops of the rolls with the yolk using a teaspoon. Sprinkle with the remaining dry filling or sugar.