Danish Cinnamon Swirl Rolls


They are flaky and buttery, which took me almost all day to complete, but the results are worth it. Zann’s fav. 


Recipe (adapted from Devoted to Bread)

high protein flour 280g
low protein flour 120g
active dry yeast 8g
sugar 40g
salt 7g
milk powder 16g
eggs 80g
water 160g
butter 40g

unsalted butter (to roll in) 240g

Make the butter roll in first. Shape the butter into a rectangular shape. Set aside in the fridge. Do no let the butter reharden, else it will be difficult to roll out.

Make the dough. Combine all ingredients except butter into a dough. Rub in the butter and continue to knead into a elastic and smooth dough. Roll out the dough into a rectangle. Place the butter in the centre and fold the dough like a book. Turn 90degree and roll out into rectangular shape. Fold the dough in thirds again. Wrap the dough in plastic wrap and set aside in the fridge for 30mins. Do the previous steps for 3 more times. Chill the dough for an hour after the last turn. Roll the dough out into a long rectangular log shape.Place cinnamon sugar and roll up. Cut the dough into 12-15 pcs (depends on your preferred size). Proof for an hour. Bake in preheated oven for 200d until the dough rise up and adjust to 180d, total time of 20mins.


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