Cinnamon and apples have always been good friends, and when paired with brown sugar and coffee wine soaked in soft raisins, the aroma of the whole house is full of aromas when roasted.
"Cinnamon Apple Roll"
Preparation materials:
High gluten flour 400g white sugar 60g salt 5g eggs 58g yeast 4g
Water 185g brown sugar 80g cinnamon powder 8g apples 2 butter 25g
Raisins 100g coffee wine to taste
Preparation steps:
Prepare the ingredients, weigh them accurately and set aside.
In addition to the butter, the dough ingredient is put into the bread machine, and the liquid is first powdered.
Knead a dumpling dough procedure, the whole process takes 15 minutes. Then add the room temperature softened butter and knead a dumpling dough program.
You can pull out a nice glove film.
Cover plastic wrap to ferment to twice as large.
While waiting for the dough to ferment we prepare the filling. Mix the ground brown sugar powder and cinnamon powder together.
Raisins with coffee wine and an appropriate amount of water to soften in advance, drain and set aside. It is also possible to use rum, I have a lot of coffee wine left over from the tiramisu I bought before, so I take it to brew raisins, and there is a faint coffee flavor, which is also very good.
Peel and cut the apples into small cubes, add butter to the pan, add the diced apples and fry until the surface is browned, soft and waterless, and let cool and set aside.
After the fermented dough is pressed and exhausted, it is divided into two parts. Roll out rectangular flakes separately.
Spread with cinnamon sugar powder.
Spread over sautéed diced apples and raisins.
Roll up and cut into 8 evenly divided segments. Do both.
Arrange the cooking pan, put the baking tray into the oven and start the secondary fermentation.
After 1 hour the fermentation is completed, the surface is brushed with the recipe outside the egg yolk water.
Preheat the oven to 160 degrees And bake for about 20 minutes.
Serve the toast hot.
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