Blackcurrant Cinnamon Rolls

Overview

How to cook Blackcurrant Cinnamon Rolls at home

Tags

• baking
• afternoon tea
• butter
• egg
• egg liquid
• high gluten flour
• rum
• yeast
• blackcurrant
• cinnamon powder
• coarse sugar
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Put milk, eggs, sugar and salt into the bread machine bucket

   

2. 2 Add high-gluten flour and yeast, start the bread machine and knead for 15 minutes

   

3. 3 Add softened butter and continue kneading for 15 minutes

   

4. 4 The kneaded dough is fermented until it doubles in size (the dough in the picture is a bit big! Sweat...)

   

5. 5 Take out the dough and deflate it thoroughly

   

6. 6 Black currants are soaked in rum beforehand. Prepare cinnamon powder

   

7. 7 Add cinnamon powder to coarse sugar and mix well. The spread butter melts into liquid

   

8. 8 Roll the dough into a rectangular shape and spread melted butter on the surface

   

9. 9 Sprinkle the cinnamon powder evenly on the surface, leaving a little space on both sides

   

10. 10 Soaked black currants cut into small cubes

    

11. 11 Sprinkle blackcurrant cubes on the surface and roll up from one end

    

12. 12 Rolled up bread rolls, cut with a sharp knife

    

13. 13 Place cut side up in the bread paper mold

    

14. 14 Put it in the oven and let it rise for a second time until it doubles in size

    

15. 15 Take out the fermented dough and brush it with a layer of egg wash

    

16. 16 Preheat the oven to 190 degrees. Place the bread paper mold on the grill and place it in the middle of the oven. Bake at 180 degrees for about 15 minutes. Turn off the heat when the surface of the bread turns golden.

    

17. 17 Please seal and store after cooling until no longer hot to touch.