Apple Cinnamon Rolls
21-029
Group Dough
Ingredient
KG
%
All Purpose Flour
0.500
100.00
Sugar
0.100
20.00
Salt
0.008
1.60
0.002
0.40
0.010
2.00
0.005
1.00
Water
0.150
30.00
Evaporated Milk
0.100
20.00
Egg Yolk
0.060
12.00
0.080
16.00
Total Weight: 1.015
Group Filling
Ingredient
KG
%
Brown Sugar
0.100
-
Cinnamon powder
0.009
-
Cashew Nuts (optional)
0.060
-
0.300
-
Total Weight: 0.469
Total Weight: 0.450
How to do it:
- Mix the dry ingredients in a spiral mixer on low speed for 30 seconds.
- Add the wet ingredients (evaporated milk, water and egg yolks) and mix for 5 minutes on low speed.
- Add the Bakels Dairy Blend and mix for 10-15 minutes on high speed until well developed.
- Divide dough into 2 equal portions (approximately 500g each).
- Round the dough and cover. Rest for 10 minutes.
- Sheet dough into a rectangular shape until it becomes ½ inch thick.
- Spread 150g of Les Fruits 50% Apple for every 500g dough.
- Sprinkle sugar-cinnamon mixture and cashew nuts (optional).
- Roll dough from the longer side and seal the edges.
- Cut the formed log into 8 equal portions using a dough cutter or a kitchen thread.
- Arrange the dough pieces in greased muffin pans.
- Proof for an hour. Brush with egg wash.
- Bake at 180°C for 15-20 minutes until golden brown.
Assembly
- Lay the bread roll in the bench.
- Heat the Pearl Wet Fondant and pour onto the Apple-Cinnamon Rolls.
- Top with Les Fruits 50% Apple.
- Decorate.
Yield: 24pcs
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