1 dough, 3 pastries: cinnamon rolls, and two types of swirles
Channel: Taste from the Past
Date: 10/03/2024

Ingredients:

- 250 ml milk (or milk alternative)
- 1 teaspoon sugar
- 20 gram fresh yeast
- 500 gram plain flour
- 1 teaspoon salt
- 1 egg + 1 egg yolk
- 2-3 tablespoon oil
- (optional: 1 lemon zest)

Steps:

1. Activate the yeast in the lukewarm milk (approx 15-20 mins): In the lukewarm milk, mix 1 teaspoon of sugar. Crumble fresh yeast into it, stir, and set aside in a draft-free, warm place to rise. 
2. In a tall bowl, sift the flour, mix with a 1 teaspoon of salt. Add the egg and egg yolk, add the oil, and if you want a richer taste, add a zest of lemon too. Add the risen yeast-milk mixture and start kneading by hand or with a mixer.
3. When the dough is smooth and shiny, cover it with a clean kitchen towel and let it rise in a warm, draft-free place for about 45-60 minutes.
4. Carefully pour out the risen dough onto a thinly floured surface and cut it half. I made one half of the dough as a cinnamon roll. For this I rolled the dough into a rectangle shape, about 3 mm thick. I spread melted butter on it and evenly sprinkled a mixture of sugar and cinnamon powder. Starting from the longer side, I tightly rolled up the dough, then cut it into slices about 2 cm wide. I had approx. 11 pieces of cinnamon rolls
5. From the second part of the dough I made two types of swirles: one with some raisins and chocolate coins, and I shaped it into an ‘S’ shape. The other type I rolled up as a snail, and sprinkled it with sugar. I had 5 pieces of dough
6. Arrange the pasta slices on a baking sheet covered with parchment paper and let them rise for about 20-30 minutes. Meanwhile, preheat the oven to 180-185°C (approx. 356 °F / Gas Mark 4).
7. Bake the risen dough until golden brown in about 25 minutes and let them cool. 
8. Once the second half of dough (the swirles) are baked, I spread some melted butter on them, and sprinkled sugar on the top.


#CinnamonRolls
#BakingRecipe
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