Cinnamon conchs, cinnamon rolls or cinnamon rolls They are a delight regardless of the name they adopt. They are laborious, yes, but if at Christmas you are going to enjoy a few days off, preparing this sweet seems like a great plan. Imagine them together with a chocolate for breakfast, mmmmm.
With a chocolate, with a coffee or a good glass of milk. The cinnamon and raisin filling of these snails is one of those that can be savored even after a while. And the kind that leaves an intense smell in the kitchen while it bakes; Open the kitchen and your whole house will smell like Christmas.
Prepare them It is not difficult, although it is laborious. These masses must rise twice until they double their volume and the time may vary depending on the temperature. Prepare them, therefore, on a day when you are relaxed, when you feel like being at home and enjoying cooking.
The recipe
- 500 g. strength flour
- 1 sachet of instant dry yeast
- 90 g. of sugar
- 1 egg
- 60 g. melted butter
- 255 ml. semi-skimmed milk
- A pinch of salt
- 170 g. brown sugar
- 15g. cinnamon
- 65 g. melted butter
- a cup of raisins
- Sugar glass
- Water
- We introduce all the dough ingredients into the kneading robot bowl and we work the dough until it is soft and elastic, about 10 minutes. If we decide to do it by hand, however, we first knead, mix the milk with the yeast and then add the lightly beaten egg, butter, salt and sugar to mix everything. We add this mixture to the flour and mix well until we get a dough that comes away from the walls. Then we turn it onto a counter and knead for a few minutes until we get a smooth and elastic dough that is almost not sticky at all. Do not knead for more than three minutes in a row without resting for five so that the dough does not get too hot.
- Once the dough is elastic and not sticky, we make a ball and place it in a bowl lightly greased with oil. Cover with a cloth or plastic wrap and let it rest in a draft-free place (in the slightly open oven) until it doubles in volume, between an hour and an hour and a half later.
- Once achieved we stretch the dough on the work surface and form a rectangle approximately 28 x 36 centimeters, placing the widest side in front of us.
- We paint with the butter The entire surface of the stretched dough is melted, except for a centimeter of margin on the side closest to us.
- Then sprinkle the sugar and cinnamon over the butter and distribute the raisins.
- We roll the dough Starting with the side furthest from us, pressing lightly. At the end, we seal the roll by pinching the joint with our fingers.
- Then with a sharp knife We cut the roll into 9 equal parts and we place the rolled ones in a mold so that they can be separated from each other by about two centimeters or in individual molds.
- We cover with plastic wrap and we let it ferment for the second time until they double their volume.
- Preheat the oven to 190ºC and place the molds on a rack in the lower third of the oven. We bake for about 20 minutes or until golden.
- We remove the rolls from the oven and glaze them immediately with sugar diluted in a little water