How to learn how to cook delicious puff pastry cinnamon rolls

Kitchen appliances and utensils:

• oven;
• a baking sheet;
• sieve for flour;
• large mesh strainer;
• 2 deep bowls;
• culinary whisk;
• culinary brush;
• kitchen knife;
• cooking rug;
• kitchen scales;
• beaker;
• cling film;
• parchment paper.

Ingredients

Step cooking

How to make a dough

1. Finely crush 50 grams of pressed baker's yeast into a deep bowl. Plus fresh yeast - baking quickly and actively rises. The fermentation dough increases approximately twice in volume, do not forget about it when choosing a container for its preparation. Pour the yeast crumbs with warm milk, heating it to a temperature of 35-36 ° C. Add 2 tablespoons of granulated sugar and 1 teaspoon of salt without a hill.
   
2. Stir the contents of the bowl until the yeast, sugar and salt are completely dissolved. Place the bowl in a warm place so that the yeast activates and fermentation begins. The rise time for the dough is approximately 15-20 minutes. You can cover the bowl with a towel or wrap.
   

Cooking dough

1. In another deep bowl, sift 600 grams of premium wheat flour. Sifting enriches the flour with oxygen, baking is more fluffy and lush. Add 200 grams of room temperature oil to the flour. Grind the butter and flour with your hands until oil flakes form. Oil must be removed in advance (approximately 40-60 minutes) from the refrigerator to soften the product.
   
2. Add the “grown” dough to the butter flakes. Stir the composition with a spoon. Put 4 tablespoons of sour cream in a bowl. Remove sour cream from the refrigerator in advance; by the time of cooking it should have room temperature.
   
3. Break 2 chicken eggs into a deep plate. Beat the eggs with a whisk until the protein combines with the yolk. Pour the egg chatter onto the dough.
   
4. Stir the dough with a spoon until smooth. It turns out sticky, fairly liquid dough. Sift another 200 grams of flour in portions into the dough. When the mass becomes so thick that stirring with a spoon will be inconvenient, transfer the dough to a surface dusted with flour (from 200 grams) and knead with your hands.
   
5. Knead the dough until it becomes elastic, soft and resilient, stops sticking to your hands and work surface. While mixing, add flour from the remaining 100 grams. Look at the consistency of the dough - the amount of flour going into the batch may vary slightly from the recipe. It depends on the quality of the flour and its characteristics (gluten, starch content). Transfer the dough into a bowl with high sides (bowl, pan), sprinkling flour on the bottom of the bowl in advance. Tighten the top with cling film and refrigerate for 2 hours.
   

How to make a filling

Rinse with cold water 100 grams of raisins. Hold it in boiling water for 20 minutes, dry it. Put in a deep plate 2 tablespoons of sugar (with a slide) and 1.5 tablespoons of ground cinnamon. Mix sugar well with cinnamon.

Forming and baking buns

1. After 2 hours, remove the dough from the refrigerator.Put on a work surface dusted with flour (100 grams). Divide into two parts. Roll a rolling pin one part into a layer with a thickness of 5-6 mm.
   
2. Lubricate the surface of the formation with softened butter (40 grams). You can do it by hand, or you can use the culinary brush. Sprinkle the whole surface of the dough with a mixture of sugar and cinnamon. For convenience, use a coarse strainer.
   
3. Spread raisins on top of cinnamon sugar. Try to evenly distribute it throughout the area.
   
4. Roll the layer into a loose roll. Place the seam down on the work surface (you can gently pinch the seam).
   
5. Cut the roll into pieces with a length of about 4-5 cm. Put each piece into a cut, open the layers with a “rose” on top. Repeat all steps with the second half of the test.
   
6. Form snail buns from all pieces of roll. Transfer the items onto a baking sheet covered with parchment paper. Leave to approach for 20 minutes in a warm place, covered with a kitchen towel.
   
7. With a culinary brush, grease the top and sides of the approached buns with a beaten egg (1 piece). Bake rolls in the oven, heated to a temperature of 180 ° C, for 25-30 minutes.
   

Ready buns can be sprinkled with powdered sugar.

Video recipe

See how an experienced hostess bakes these delicious snail buns. The video shows the preparation of fragrant baked goods in steps, giving detailed and understandable explanations.

We hope that the knowledge gained will help you bake rosy fragrant buns with raisins without any difficulties. Prepare homemade cakes for tea, delight your loved ones with delicious muffin!

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