Cinnamon and cocoa nests
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ingredients
700 g plain flour 100 g sugar 1 pk vanilla sugar 1 pk egg white 300 ml milk 100 ml cooking cream 50 ml oil 1/2 yeast 2 tsp baking powder Dr.Oetker 1 pinch salt 150 g butter to spread
Cinnamon filling:
2 pk cinnamon sugar 2 tbsp ground cinnamon 1 pk vanilla sugar
Cocoa filling:
4 tbsp cocoa powder 3 tbsp granulated sugar
Filling:
2 tbsp lemon juice 150 g caster sugar
progress
Excellent breakfast scones that will make the whole house smell good and get the septuagenarians out of bed. Cocoa and sweet cake these were the classic Sunday breakfasts of my childhood. Now we indulge in them not only on Sundays.
1.
Place sifted flour, sugar, vanilla sugar, salt, baking powder in a bowl and mix everything together. Mix the yeast in the milk and pour into the bowl, add the cream, oil and make a smooth dough. You can add the milk gradually, but I find it more effective to add all the liquids at once and when the dough is thin, add the flour. A thinner dough is not a bad thing. Especially with cakes, they are lighter, softer after baking. Cover the kneaded dough and let it rise for 1-2 hours. Turn the risen dough out onto a board and roll out into a rectangle, about 8 mm thick. Brush the dough with melted butter. Don’t skimp and rub it well coarsely.
2.
Sprinkle the cinnamon or cocoa filling over the dough. Put cinnamon filling on part of the dough and cocoa filling on part of the dough. You can prepare the sprinkles in a bowl or sprinkle the ingredients directly on the dough.
3.
Roll the dough. Brush with melted butter each time you turn it. Cut the roll into 3-4 cm pieces and place them cut side down on the baking sheet. The individual pieces can be narrower, but it is important that they are all more or less the same height so that they bake equally. Let the rounds rise for about 20-30 minutes. Then brush them with egg yolk mixed with a teaspoon of milk or water.
4.
Bake in a preheated oven at 180°C for about 30 minutes. Spread hot on a wire rack and leave to cool.
5.
Cover the cooled nests with lemon glaze. Frosting: stir the lemon juice and icing sugar until a smooth, glossy frosting forms. Add sugar as needed so that the icing is not thin but not too thick.
