- No. : 492
- Date : 29-11-2018
- Category : Dessert
- Level : Average
- Estimated Duration : 30 Min.
- Persons : 7
To prepare the dough:-
1- Mix sugar, milk and yeast using the Manuel beater then leave it to proof for 2 minutes.
2- Add the rest of the ingredients then beat it all using the electrical beater.
3- Add the flour gradually while you are beating until you get smooth dough.
4- Leave the dough to proof for 2 hours.
5- Spread the dough then add the stuffing and roll the dough and seal the edges.
6- Chop the dough using knife the leave it to proof for 20 minutes.
To prepare the caramel sauce:-
7- In a pan, add butter and sugar until you get the butter melted.
8- Pour the mixture in the baking tray.
9- Add the walnut the 1/2 of dough quantity.
10- Bake it in an 180C oven for 15 - 20 minutes.
11- Bake the upper part for 5 minutes.
12- Leave to cool down for 5 min before serving.
1- To get soft dough, leave the yeast for 2 minutes in the liquid Ingredients before adding the dry ingredients.
2- In Dount and cinnabon dough we advise you to leave to proof before frying or baking.
3- To have the same size for all of you cinnabon, we recommend to spread the dough in one go
4- Good quality Brown sugar looks wet and clumsy when you open the pack.