Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 10 | 60 minuti |
Ingredients
| 600 g | 00 flour |
| 120 g | Whole Milk UHT Microfiltered Sterilgarda |
| 120 g | water |
| 80 g | butter |
| 5 g | dry brewer's yeast |
| 1 | Egg |
| 160 g | sugar |
| 15 g | cannella |
| 200 g | powdered sugar |
| 5 cucchiai | water |
Preparation
- Melt the butter in the microwave or in a saucepan and leave to cool.
- Mix sugar, 00 flour, dry brewer's yeast and a pinch of salt.
- Separately, mix together one egg, the Sterilgarda whole milk, and 120 g of room-temperature water. Combine everything with the previous mixture and work the dough by hand.
- Leave to rise at a temperature of around 25° for about an hour covered with cling film.
- Meanwhile, mix 100 g of sugar and 15 g of cinnamon.
- Roll out the dough with a rolling pin into a rectangle. Brush it with melted butter and sprinkle with powdered sugar and cinnamon.
- Roll it up like a sausage and then cut it into fairly thick slices.
- Place the slices, spaced apart, on a greased baking sheet. The cinnamon spiral should be facing up.
- Sprinkle everything with more sugar and let it rise for another 30 minutes.
- Bake at 180° for about 30 minutes and then decorate everything with a sugar glaze prepared by mixing 200 g of icing sugar with about 4-5 tablespoons of water.
Prendere un tegame e metterci il Latte Intero Sterilgarda con lo zucchero semolato e lo sciroppo alla menta. Mescolare con un cucchiaio di legno e portare ...
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