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It is almost Easter. To make Easter a little more tasty, we have a delicious recipe ready for you. It is a simple recipe that you can easily make in the morning, and is therefore perfect for the Easter brunch! Who will you share these Easter cinnamon buns with?
100 gr of melted butter (cooled down)
200 ml of full milk
400 gr of patent flour
1 bag of dry yeast
50 gr of granulated sugar
Pinch of salt
75 gr of soft cream butter
1 tbsp cinnamon
100 gr of light caster sugar
• Put the butter, milk, sugar and yeast in a mixing bowl and mix briefly with a mixer. Add the flour, egg and salt on top and mix with the mixer for 5 to 10 minutes.
• Once the dough is nicely uniform and elastic, you can let it rise for 30 minutes in a covered warm place.
• Roll out the dough into a large rectangle on a lightly oiled surface. This will prevent the dough from sticking. Then spread a thin layer of soft butter over the dough. Mix the sugar and cinnamon and sprinkle on top of the butter until the dough is well covered.
• Roll the dough tightly along the long side into a large, long roll. Cut a small piece from each end. In that case the roll would be everywhere in the same size. And then cut the whole into 12 equal thick slices.
• You can make 2 Easter bunny ears with the cut pieces of dough. Knead this dough so that the ears get stuck on the roll.
• Grease a 20 x 30 cm baking pan with butter and place the Easter cinnamon buns in the baking pan with the open side up. Allow this to rise for another 30 minutes until it has doubled in volume.
• Bake the Easter cinnamon buns at 180° C in about 30 minutes or until golden brown. Let them cool slightly and serve them as fresh as possible! They are the nicest when they are still slightly warm.
For the finishing touch, you can add a few raisins, giving the Easter cinnamon buns a face.
Recipe: Gwenns Bakery
Photo: Babies Kitchen