Description
In fact, it's the same classic Cinnabon only "pumped" with caramel and toasted pecans. Well, if spontaneously, then you can do walnut, as it is the closest relative of the pecan. The buns are very tender, flavorful, soaked in caramel and cream. It is impossible to resist!
Ingredients
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Milk
200 мл
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Flour
520 г
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Yeast
12 г
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Powdered sugar
80 г
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Chicken egg
2 шт
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Butter
80 г
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Salt
-
Butter
120 г
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Mascarpone
300 г
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Powdered sugar
150 г
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Butter
60 г
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Cinnamon
30 г
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Sugar
160 г
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Flour
1 ч. л.
-
Butter
20 г
-
Sugar
180 г
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Cream
100 мл
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Walnuts
130 г
Cooking
Sift the flour, add a pinch of salt and mix well.
Separately mix sugar, yeast, oil and warm milk, mix well. Add beaten eggs, mix well.
To make a hill of flour deepening, pour the mixture and knead soft and elastic dough. Cover the dough and leave to rise for 2 hours.
Then roll the dough out into a rectangular formation. Grease with soft butter and sprinkle with filling (mix cinnamon with sugar).
Wrap a tight roll, cut into equal segments. The form to lay baking paper and put the buns. Hold the buns about 20 minutes to get warm under the towel. Bake in a well preheated oven 30 minutes at 180*.
At this time, prepare the cream:Beat butter with powdered sugar, gradually adding marscapone. Whisk 3-5 minutes.
Make topping:on a dry pan fry the flour until Golden brown. Then add the oil. When the butter is completely melt, add the sugar and cream. Constantly stir until the sugar is dissolved. Remove from the heat. Strain the topping through a sieve. that was not a lump. The topping add 4st. l of cream and mix well.
Grind the pre-prepared nuts (roast in the oven for 10-15min at 180*).
Top of the cream, hot cross buns, then topping. Sprinkle the top with nuts. These homemade caramel Ekanban serve warm if they has cooled, preheat them in the microwave or oven.
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