Blackcurrant Cinnamon Rolls
by Meng Yue's small stove
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Put milk, eggs, sugar, and salt into the bucket of the bread machine
2. Add high-gluten flour and yeast, turn on the bread machine and knead for 15 minutes
3. Add the softened butter and continue kneading for 15 minutes
4. The kneaded dough fermented to twice its size (the dough fermented a little bit on the picture! Sweat...)
5. Take out the dough and fully exhaust
6. The black currant is soaked in rum ahead of time. Prepare cinnamon powder
7. Add cinnamon powder to coarse sugar and stir well. The spread butter melts into a liquid
8. Roll out the dough into a rectangle and spread the melted butter on the surface
9. Sprinkle the cinnamon powder evenly on the surface, leaving a little room on both sides
10. Soaked black currant, cut into small dices
11. Sprinkle black currant on the surface and roll up from one end
12. Rolled up rolls, cut with a sharp knife
13. Place the cut side up in the bread mold
14. Put it in the oven and ferment it to double the size
15. Take out the fermented dough and brush with a layer of whole egg liquid
16. Preheat the oven at 190 degrees, put the bread paper mold on the grill into the middle of the oven, and bake at 180 degrees for about 15 minutes. The surface of the bread is golden and can be turned off.
17. Please keep it tightly sealed after cooling to not hot to your hands.
Tips:There are fine granulated sugar and coarse granulated sugar in the materials, which are used for different purposes. Please pay attention to the difference.
