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2 tablespoons of butter (30g)
50g of sugar
175ml of milk
1 free-range egg
2 pieces of toast
butter, to grease
325g of plain flour
7g of dried yeast
a pinch of salt
40 grams of butter
20 grams of cinnamon
80 grams of sugar
In Spain you get this delicious sweet cinnamon rolls in the morning with your coffee. Are you in Holland than you bake them yourself, they are best eaten fresh. The recipe is easy, it just takes a while to rise. But kids love them and find them super fun to make themselves. We use a baking tin which is 24 cm in diameter.
How to make Bollitos dulces con canela
Melt the butter and sugar in the milk.
Sieve flour, yeast and salt in a bowl.
Take the pan from the heat and whisk the egg.
Add the egg and beat it.
Make a hole in the flourmixture.
Pour the milk mixture in it.
Stir from the middle while you pour.
Keep on stirring firmly.
Until all the flour blended in.
Sprinkle some flour on your workplace.
Knead the dough 10 minutes.
When the dough feels supple and elastic you place it back into the bowl. Take a clean tea towel, make it wet under the hot tap en wring it out. Cover the bowl with it and put it aside for an hour to let the dough rise.
The baking tin should be 24 cm diameter.
Rub the toast together into fine crumbs.
Sprinkle the tin with the crumbs.
The dough has doubled in volume by now.
Melt the butter on low heat.
Grease the baking tin.
Make 16 balls and roll them in the butter.
Stir sugar and cinnamon until combuined.
Than roll the balls all around in the cinnamon sugar.
Place the balls a little apart from each other in a circle around the edge of the baking tin.
Preheat the oven to 190 degrees Celsius, while the doughballs are halfway through rising.
The baking tin fits exactly 16 dough balls.
Cover the tin again with the warm tea cloth.
Then place the tin in the oven.
After 20-25 minutes in the oven the Bollitos are nicly browned.
Pry the bread from the tin, it's a bit sticky because of the sugar.
Cool a little on a wire rack then eat them outside in the sunshine!