French roll

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Heat up 100 ml of milk. Put the flour in a bowl, make a depression in the middle and crumble the yeast into it. Add 25 g sugar and lukewarm milk and mix with some flour from the edge to a thick paste. Cover and leave to rise for 15-20 minutes. Heat up 100 ml milk. Add 75 g soft fat in pieces, lukewarm milk, 75 g sugar and 1 pinch of salt to the pre-dough in the bowl and knead into a smooth yeast dough using the dough hooks of the hand mixer.

2. 2

   Cover the dough and let it rise again for about 40 minutes. Melt 50 g fat. Mix 75 g sugar and cinnamon. Separate the egg. Mix egg yolk and cream. Roll out the yeast dough on a floured work surface to a rectangle (45 x 30 cm). Spread the dough sheet with lukewarm, liquid fat and sprinkle evenly with the sugar-cinnamon mixture. Roll up the yeast dough firmly from the long side. Brush the edge of the dough with egg white and press down well. Cut the roll into 3-4 cm wide slices and press them in lengthwise with a spoon handle. Put the French rolls on a baking tray covered with baking paper and let them rise for another 15-20 minutes. Then brush with egg yolk.

3. 3

   Spread the dough sheet with lukewarm, liquid fat and sprinkle evenly with the sugar-cinnamon mixture. Roll up the yeast dough firmly from the long side. Brush the edge of the dough with egg white and press down well. Cut the roll into 3-4 cm wide slices and press them in lengthwise with a spoon handle. Put the French rolls on a baking tray covered with baking paper and let them rise for another 15-20 minutes. Then brush with egg yolk. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Let them cool down

4. 4

   On 12 pieces:

Nutrition Facts

KCAL
300 kcal

CARBS
45 g

FATS
10 g

PROTEINS
6 g