Cinnamon Buns

Name: Cinnamon Buns
Cook time: 35 min
Total time: 170 min
Yield: 8
Ingredients: 140 g unsalted pecans; 500 g wheat flour; 7 g dried yeast; 45 g unsalted butter or margarine; 110 g fine cristalsugar; 2 tl sea salt; 4 medium sized egg; 250 ml tap water handwarm; 4 el ground cinnamon

A tasty recipe. The brunch contains the following ingredients: medium-sized egg.

Ingredients

Kitchen Stuff

1 cling film
1 baking paper
1 baking tray

Directions

Chop the nuts coarsely. Put the flour, yeast, butter, 2 tsp crystal sugar, salt, egg and water in a bowl.
Knead by hand in 10 minutes to an elastic dough. Or use a mixer with dough hooks and mix for 6 minutes at low speed.
Form a ball from the dough and put in a greased bowl. Cover with cling film and let the dough rise until it has doubled in volume. This takes about 1 hour.
Knead the dough briefly and divide into 8 equal pieces. Roll each strand 3 strands of 10 cm long and place on a baking sheet covered with parchment paper.
Separate the eggs and beat the egg yolks with 1 tsp water in a bowl (the egg white is not used).
Brush the strands of dough around with the egg yolks with the baking brush.
Mix the rest of the sugar with the cinnamon.
Spread 6 tbsp of the cinnamon sugar over your work surface and roll the dough strands through. Place them on a griddle covered with parchment paper.
Attach the ends of 3 dough strings together. Press well.
Place the right strand over the middle and then the left over the middle one. So braid to the end and press firmly. So braid 7 more rolls.
Cover loosely with cling film and let rise for another hour.
Preheat the oven to 200 ° C. Remove the foil and sprinkle the top of the braid rolls with the rest of the cinnamon sugar.
Fry the bread rolls in the middle of the oven for about 15 minutes until golden brown and done. Remove from the oven and allow to cool on a rack.

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Nutrition

465Calories

Sodium11% DV260mg

Fat31% DV20g

Protein26% DV13g

Carbs19% DV56g

Fiber16% DV4g

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