Minggu, 14 Desember 2014

Dutch cinnamon buns or zeeuwse bolussen

This recipe for cinnamon buns Dutch strikes me as perfect to prepare and taste at any time. But now during this cold winter feel more kneading, baking and invite friends to tea. Are great freshly made (not hot) accompanied by a hot chocolate, coffee or tea.

Dutch Cinnamon Buns Recipe

I have already mentioned that every time I like kneading, is an activity that requires effort but it relaxes me, so for me these Dutch cinnamon buns are a double pleasure.

The only "problem" they have is that the smell of cinnamon, it overwhelms everything can cause your neighbors, "worried" call at your door and are interested in what is baked at home, and the way they bring the tupperware alone you have some rest for sharing.

Deluded. The table set, milk, hot chocolate and pastries prepared. ... I do not know that at home, as in many others, a good sweet is not forgiven.

The Dutch cinnamon buns are a classic Portuguese Sephardic Jews moved to Holland, in fact they are typical of the region Zealand, because in Amsterdam have a variant in using ginger to cover them. Like so much that organize their own annual competition dedicated to this bun in the best pastry chefs participating in the region and choose the best.

You may ask what is so special? Unlike other similar buns cinnamon rolls like me introduce a few months ago, these rolls are not stuffed with cinnamon, but covered. Fully coated brown sugar (preferably wet or muscovado) and cinnamon. In the process of leavening sugar and cinnamon fermented and a film when baked aroma fills your kitchen and your neighbors is formed.

Let the recipe, although there are easy to program it and takes a little time.

Preparation time: 60 minutes + 3 h of rest
Baking time: 10 minutes
Servings: 9 units

ingredients Dough

500 grams of bread flour
230g of milk at room temperature
80 g butter at room temperature
1 egg M
25g sugar
10g fresh yeast or baker
8 grams salt
Zest of half a lemon

Ingredients formed

100g brown sugar moist
15 g of cinnamon

Dutch Cinnamon Buns Recipe

Dough Preparation

1. In a bowl mix all ingredients of the dough. The result is slightly sticky mass. Let rest 10 minutes.

2. After this period of rest we can begin to knead for 10-15 minutes, folding the dough over itself by rolling on the table. The result is a thin, glossy mass. We left in a bowl resting for an hour and a half. A mass that results more or less double its volume.

3. After the time had weighed the dough on the table and desgasamos. To do this we fold the dough and knead with your hands. Divide the dough into portions of about 100 gr. I really have left me 8 100 gr and over 80 gr. Boleamos lots in the hands or on the table, it will depend on your skill. We must ensure that the surface is smooth balls. Let stand for 10 minutes balls

preparation formed

4. While the balls rest in a bowl mix sugar and cinnamon. We extend the mixture on the table.

5. Once past the idle time of the balls. We started to form. For this stretch hands, one by one the balls by forming a stick about 20 cm, and it rolled over the mixture of sugar and cinnamon. We continue stretching and twisting to double its length, about 40 cm. We do this so that the dough is permeated entirely from sugar. Once this is done, we wind spiral dough and have on a baking paper on baking. Crush hard using the palm of the hand. Sprinkle with sugar residues. When we have buns in the tray leave a distance of about 8 cm because when repose double its volume. During this levado you will observe as ferments the sugar and cinnamon and a film is formed, are imperceptible both sugar and cinnamon.

6. Let stand buns formed in the tray until doubled in volume, in my case an hour. Preheat oven to 220 ° C heat up and down. Bake for 10 minutes. After the baking time we leave them in the tray to cool slightly.

Speaking of the oven, say, it is important that the oven is monitored to prevent excessive browning.

It is a bun that is perfect for tasting accompanied by a cup of chocolate or coffee. In Holland they take together with butter. Should be consumed on the day.

I'll get my piece, I think I deserve it.

If you want you can leave your comments, I love to read, or write your doubts or questions by mail or my facebook. And you can see my photos and find photos that I like on Pinterest.

Share on Facebook
Share on Twitter
Share on Google+

Related : Dutch cinnamon buns or zeeuwse bolussen

0 komentar:

Poskan Komentar