Cinnamon-rolls - norwegian-style
These are GOOD!! Langsam, sorry it took so long, but finally get ready to pig out!
Garanteed to make you gain one kilo per serving. Not kidding.
150 gr margarin/butter
6 dl milk
2 eggs
75 gr yeast (I only use 50 gr dry yeast, and it works just fine)
2 dl sugar
1/2 teaspoon salt
1 kg white flour (wheat)
cardamon (a pinch or so)
225-250 C in the oven for ca. 10-15 minutes
Filling:
soft margarin/butter
cinnamon
sugar
Garnish:
whipped egg
chopped almonds(if you like)
some granulated sugar to sprinkle on top
Melt the butter and add the milk, heat until fingerwarm(?)(37C)
Add sugar, salt, yeast and eggs, and then the flour. Work the dough until it´s nice and smooth and dough pulls away from the sides of bowl.
Cover it and let it let rise until double the size, ca 30-60 minutes.
On lightly floured surface roll dough (or half of it at a time) into a rectangle.
Spread with filling. (You can mix the filling beforehand, or do as I do: I first spread the butter thinly all over the rectangle, then cover, -thinly again, with sugar and at last drizzle cinnamon all over, as much as you like. The easy way for lazy people ;)) Roll tightly from long side. Cut into finger-thick slices.
Place the slices on a baking-plate, brush over some whipped egg and drizzle some granulated sugar on top, then cover and let rise until double the size. Preheat oven to 225-250 C and let bake for 10-15 minutes, or until light to medium brown, fluffy-yummi-looking cinnamon-rolls. Enjoy!
They should look something like the ones in the lower left corner of this pic:
OBS: can be put in the freezer. Just make a double portion....
Some don´t understand the metric stuff here. Go to the unit converter where all your metric and celsius problems can be solved.
Garanteed to make you gain one kilo per serving. Not kidding.
150 gr margarin/butter
6 dl milk
2 eggs
75 gr yeast (I only use 50 gr dry yeast, and it works just fine)
2 dl sugar
1/2 teaspoon salt
1 kg white flour (wheat)
cardamon (a pinch or so)
225-250 C in the oven for ca. 10-15 minutes
Filling:
soft margarin/butter
cinnamon
sugar
Garnish:
whipped egg
chopped almonds(if you like)
some granulated sugar to sprinkle on top
Melt the butter and add the milk, heat until fingerwarm(?)(37C)
Add sugar, salt, yeast and eggs, and then the flour. Work the dough until it´s nice and smooth and dough pulls away from the sides of bowl.
Cover it and let it let rise until double the size, ca 30-60 minutes.
On lightly floured surface roll dough (or half of it at a time) into a rectangle.
Spread with filling. (You can mix the filling beforehand, or do as I do: I first spread the butter thinly all over the rectangle, then cover, -thinly again, with sugar and at last drizzle cinnamon all over, as much as you like. The easy way for lazy people ;)) Roll tightly from long side. Cut into finger-thick slices.
Place the slices on a baking-plate, brush over some whipped egg and drizzle some granulated sugar on top, then cover and let rise until double the size. Preheat oven to 225-250 C and let bake for 10-15 minutes, or until light to medium brown, fluffy-yummi-looking cinnamon-rolls. Enjoy!
They should look something like the ones in the lower left corner of this pic:
OBS: can be put in the freezer. Just make a double portion....
Some don´t understand the metric stuff here. Go to the unit converter where all your metric and celsius problems can be solved.