This was a recipe/excuse to practice the french
kneading method, which I talked about in this bread recipe (in catalan) and of
which you can find many videos and information on the net which will help you
learning about it. I am still learning, waiting for the moment in which I will
be able to knead fastly and with some grace, but I start feeling devotion for
this man and I already have their books in my wish list.
I have adapted this recipe from here, which is
the cinnamon rolls recipe so famous in some countries, especially in the United States
This recipe is the last one of my “pendent to
publish” recipes list made during my Christmas holidays at home. Days go by,
and Christmas holidays are already far from here, but I still can remember the
taste and smell of all recipes I made during that days and I still can remember
the smell of the rosemary I picked up during the walks with my mother, which I
miss so much.
For the dough:
- 500g
flour
- 45g
olive oil
- 15g
fresh yeast
- 75g
sugar
- Salt
- 225ml
warm milk
- 2
eggs
For the filling:
- Cabell
d’àngel
- Cinnamon
Mix flour, yeast, sugar and salt in a bowl and
whisk it together. Add the eggs and milk and mix it up until well incorporated.
Pour on the board and start kneading the dough using French method until it is
perfectly done and soft. Let it rest for two hours.
Flour the board, pour the dough and roll it
out into a rectangle in which we will spread cabell d’angel all over the dough.
You can also sprinkle a bit of cinnamon over the dough and roll it up. Cut into
slices with the dental floss (not minty!) and let it rest for forty more
minutes before baking them during twenty or thirty minutes
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