Everything is perfect in these buns: a light airy crumb, spicy creamy, sugar and cinnamon filling, mouth-watering creamy glaze and sprinkles decorating them. Buns baked as twists rolled up by a snail. The yeast dough is first filled with filling, and then twisted to get a beautiful pattern, and formed bun. Ready buns immediately pour glaze from creamy butter and powdered sugar and garnish with a sprinkle. To do this, you can use large decorative sugar of any color, or colored confectionery topping, according to the mood. Share with friends: 
Time: 3 hours. 45 minutes Complexity: medium Quantity: 12 rolls The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Dough
- 2 tbsp. milk
- 1.5 tbsp. l active dry yeast
- 0.5 tbsp. vegetable fat
- 2 large eggs of category CO
- 0.5 tbsp. + 2 tbsp. l granulated sugar
- 0.5 tsp coarse salt
- 7 – 7.5 tbsp. flour + additionally for work
- Vegetable oil to grease
- 1 tbsp. l ground cinnamon
- 110 gr. butter, room temperature
Glaze
- 2 and 3/4 Art. powdered sugar
- 2 tbsp. l (30 gr.) Butter, room temperature
- A pinch of coarse salt
- Large or decorative sugar
Recipes with similar ingredients: milk, yeast, margarine, eggs, sugar, premium flour, cinnamon, butter, icing sugar
Recipe preparation:
- Knead the dough. In a small saucepan, heat the milk, until the steam goes. In a large bowl of 0.5 tbsp. warm water dissolve the yeast. Add milk, vegetable fat, eggs, 0.5 tbsp. sugar, salt and 7 tbsp. flour and mix with a wooden spoon. Lay out dough on a lightly floured surface and knead until it is will become smooth and elastic, gradually adding up to 0.5 tbsp. flour if the dough is too sticky. Transfer it to a smeared thin layer vegetable oil bowl and cover with plastic wrap. Put in a warm place so that the dough rises and doubles in volume, about 1.5 hours.
- Lubricate 2 baking sheets with a thin layer of vegetable oil. AT in a small bowl, mix cinnamon and the remaining 2 tbsp. l Sahara. Roll out the dough on a lightly floured surface in a rectangle measuring 30×60 cm, placing it with the long side to to myself. Spread the oil on the right half of the rectangle, 2.5 cm from the edges; sprinkle with sugar mixture on top.
- Fold the left half of the dough on top of the sugar filling, as if close the book. Cut the folded dough across 12 strips 2.5 cm wide. Take one strip and twist it several times, stretching the dough a little. Lay one end of the strip on a baking sheet and wrap it around like a snail, tucking the other end under the dough. Repeat with the remaining strips, placing the buns. on baking sheets at a distance of about 5 cm from each other. Free cover the baking sheets with plastic wrap and give the buns rise until they double in size, about 1 hour.
- Preheat the oven to 190 ° C. Peel off the baking sheet and bake buns until they are lightly browned, 25-30 minutes.
- Cook the icing. In a bowl with a mixer on moderately whisk powdered sugar, butter and salt in high speed within 3 minutes. Slowly stir in up to 1/4 tbsp. boiling water until the icing won’t get liquid enough. Sprinkle warm buns with icing and sprinkle with decorative sugar.
