Cinnamon rolls recipe

If you're a fan of simple and quick desserts of puff pastry, then this is the right thing for you. Pretty simple, sweet yeast dough with an enriched aroma of cinnamon and cardamom with a little touch of orange. I always use cardamom seeds in recipes. If you do not have seeds or ground cardamom they can be omitted in the recipe. Maybe someone will find the amount of the sugar too high, but combined with spices and dough nothing in this recipe is too predominating, but a number of ingredients for stuffing can always be customized to suit your taste.

Ingredients:

• 200 ml milk
• 50 g butter, melted
• 400 g white flour
• 40 g fresh yeast (1 cube)
• 50 g sugar
• 1 packet of vanilla sugar
• Pinch of salt
• 1 egg

Filling:

• 2 tablespoons melted butter
• 6 tablespoons sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cardamom
• Grated rind of 1 orange

Preparation:

1. In a pot heat the milk, add 1 teaspoon of sugar, a little flour and crumbled cube of yeast, cover and leave it aside.
2. In a bowl sift the flour, add the remaining sugar, salt, vanilla sugar, and the melted butter; add lightly scrambled egg and the prepared yeast. Knead smooth but not too soft dough. Cover with a cloth and put it in a warm place to rise until it doubles in volume.
3. Meanwhile, preheat the oven to 175°C.
4. In another bowl mix sugar, cinnamon, and grated orange.
5. Knead again the dough on lightly floured work surface and roll it out to get a thickness of 5 mm. Coat the dough with melted butter and sprinkle with a mixture of sugar and spice. Tightly roll the dough starting with its long side.
6. Cut the dough into 1 cm thick slices and arrange them on the prepared sheet lined with parchment paper. Cover and leave it in a warm place to rise for about 30 minutes. Bake in the oven for about 20-25 minutes until the rolls are lightly golden brown.

Enjoy!

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Recipe for black and white cookies

Ingredients:

• 6 eggs
• 80 g sugar
• 4 tablespoons oil
• 60g plain flour
• 15g cocoa (2 tablespoons
• 1 teaspoon baking powder
• 80g toasted chopped hazelnuts

For the light cream:

• 80 g cornstarch
• 100 g sugar
• 1 Vanila sugar
• 800 ml milk
• 250g butter

For the dark cream:

• 500ml whipping cream
• 300 g of chocolate

For the glaze:

• 150g chocolate

Instructions:

1. Mix 50 g butter, eggs and sugar until the mixture becomes foamy, add the oil, flour mixed with cocoa and baking powder. In the end stir in the hazelnuts.Divide the mixture into two parts.
2. Bake the biscuits at 180 ° C for about 18 minutes in the pan with size 32x18cm lined with baking paper.
3. Mix corn flour with sugar, vanilla sugar and a little milk.
4. Heat the remaining milk to boiling.
5. Stir in the cornstarch and cook with stirring for several minutes until it is prepared.
6. Cool the cream with stirring and in the end stir in butter mixed on room temperature.
7. Heat the cream and add the melted chocolate and stir until chocolate is melted.
8. Over the biscuits into pan, apply the cream, cover with the other biscuits and pour the warm dark cream.
9. Cool the cake and pour the chocolate glaze.

Serving: Serve the cake cut into cubes.

Preparation time: 55 minutes including the cooling time.

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