Milk & Honey Cinnamon Rolls
50g flour
180g milk
Make roux.
Whisk together:
200g flour
5g instant yeast
5g salt
Add to flour along with roux:
60g honey
15g water
1 yolk
Knead in 4T butter (used three, as that was all that was thawed)
One 84*F rise, one refrigerated rise, final proof at 84*F.
Filling
4T butter, melted
30g brown sugar
10g cinnamon (Ceylon)
1 capful vanilla
1 egg white
65g chopped walnuts
20g currants
The filling was tasty, but very dry. Needed more butter and/or sugar, and/or less cinnamon. The rolls were great.
No comments:
Post a Comment