Ingredients
| Ingredients | Original |
|---|---|
| Cinnamon Rolls Mix | 1000 g(6 1/2 cups) |
| Instant Dry Yeast | 15 g(1½2 tablespoon) |
| Butter | 50 g(1/4 cup) |
| Water | 450 g (1½2 cups) |
Preparation Instructions:
- Mix all the ingredients together at low speed for 1 minute, then 8 – 10 minutes at medium speed until dough is firm.
- Dough Initial Resting : 10 – 15 minutes,
- Sheet out fermented dough about 1/2 cm thickness, brush the surface with melted butter or margarine.
- Sprinkle with cinnamon sugar mixture, then distribute evenly with raisins and nuts on the surface.
- Roll in Swiss roll style and cut into 2 cm thick slices.
- Arrange on greased baking sheet.
- Final Proofing : 30 – 45 minutes.
Baking Method:
- Bake for 15 -20 minutes at 180 – 200 °C.
(Depending on oven type)
Remove from oven,
