Coffee Scrolls

Category: Yeast bread
Coffee Scrolls

Ingredients

Dough:
dry yeast 7 g
wheat flour c. from 450-480 g
milk 275 g
chicken egg 1 PC
powdered sugar 25 g
salt 1 tsp
ghee 50 g
raisins 150 g
Filling:
butter 50 g
ground cinnamon 2 tsp
brown sugar 3 tbsp. l
Impregnation:
water 80 g
Brown sugar 3 tbsp. l
Glaze:
espresso 20 g
powdered sugar 8 Art. l

Cooking method

  • Dough:
  • Rinse the raisins with cold water, pour boiling water over and leave for 10-15 minutes. Throw on a sieve, dry.
  • Mix yeast with flour, add warm milk, egg, powdered sugar and salt, start kneading. At the end of kneading, add ghee (room temperature) to the dough. The dough is very soft, a little sticky.
  • Let the dough rest for 10 minutes and add the raisins.
  • Grease the table a little with vegetable oil, lay out the dough. Knead the dough on the table by stretching and folding.
  • Return the dough to the bowl or to the bucket of the bread machine if the dough was kneaded in it. Let the dough rest for 10 minutes, then stretch and fold it again. Repeat this procedure again after 10 minutes.
  • Return dough to bowl or bucket. Fermentation for 90 minutes with one stirring in the middle of fermentation.
  • For the filling, melt the butter, add cinnamon and brown sugar, stir until smooth.
  • Dust the table a little with flour, lay out the dough and knead. Roll it into a rectangular layer about 1 cm thick, grease with filling.
  • Roll the dough into a roll on the short side and cut with a sharp knife into washers 2.5-3 cm thick.
  • Place the dough pieces in a lined baking sheet.
  • Proofing under the foil for 45-60 minutes.
  • Preheat the oven to 230C (convection 210C) degrees and bake with steam for the first 10 minutes, then lower the temperature to 210C (convection 190C) degrees and bring the rolls to readiness. The baking time depends on the oven, for me it was 37 minutes.
  • Hot buns soaked straight in the mold syrup: To do this, dissolve brown sugar in boiling water.
  • Glaze:
  • Gradually add the powdered sugar to the prepared strong espresso coffee, stirring so that there are no lumps.
  • Spoon the icing onto the cold buns with a teaspoon.
  • Coffee Scrolls
  • Coffee Scrolls
  • Coffee Scrolls
  • Coffee Scrolls
  • Enjoy your tea!

The dish is designed for

12 pcs

Cooking program:

oven

National cuisine

australian

Note

A source: 🔗

What can I tell you about these rolls? They are delicious! Delicate, airy, and the aroma of coffee and cinnamon, I hope, will not leave anyone indifferent.

PS Changed the syrup a bit in this recipe. In the original, it requires a quarter cup of powdered sugar and two tablespoons of boiling water. In my opinion, brown sugar syrup is much more flavorful.

Ksyushk @ -Plushk @
ABALDET! I'm just lying around.

Marina, these are rolls !!! I now know that I will bake for the New Year!
Scops owl
Marinych, the buns are awesome. And the icing on top is very appetizing
Tanyulya
Manyayaya, pastry shops are smoking nervously on the sidelines
For coffee or for kakaveeeee
Admin

Mash, how beautiful and tasty you have! Hochuuuuuuuu !!!
Twist
Marisha, these are rolls! Mmm ... yummy
Beckoning, pastry shops are smoking nervously on the sidelines
That's for sure!
Sonadora
Ksenia, Larisa, Tanechki, Marishathank you girls! Help yourself! I hope you enjoy it!
To be honest, I've been around this recipe for a whole month. The presence of coffee in the glaze was very embarrassing, I don't drink it at all, I even thought about replacing it with strong cocoa. In the end, I decided and did not regret it. The taste is very balanced.

Quote: Ksyushk @ -Plushk @

I now know that I will bake for the New Year!
NG is still far away, I propose to hold a rehearsal.

Ksyushk @ -Plushk @
Quote: Sonadora

NG is still far away, I propose to hold a rehearsal.

Marish, certainly. I in the sense - what will surprise on NG
Sonadora
Ksyusha, I do not know if it will be possible to surprise, but I hope it will be delicious.
Ksyushk @ -Plushk @
Marinewhat are you doing? It will be a BOMB!
SchuMakher
Manya, I'm yours forever! Coffee Scrolls
Sonadora
Ksyusha, I mean that the recipe is quite simple, raisins and cinnamon.

Mash!
Ksyushk @ -Plushk @
Quote: Sonadora

Ksyusha, I mean that the recipe is quite simple, raisins and cinnamon.

Eh, Marina, you are not romantic! Imagine: winter, a blizzard and a blizzard outside the window. And the house is warm. Decorated Christmas tree. Candles are burning. A small company is sitting at the table. On the table is coffee, some liquor and your cinnamon rolls.
My girlfriend will boil purr with pleasure. She loves cinnamon baked goods. I don’t have to prepare a gift for NG for her
Manna
Manyunya, I don’t know about the rolls, but the glaze ... my full delight I dragged the idea into the bins
Arka
Sanadorochka! When I saw such beauty, the dream disappeared like a hand! I can already imagine how I bite off such a bun in the morning with coffee!
Natali06
Yes ... The remains of the figure cannot be collected ... And what are you doing with us ?? !!
I'll take it to bookmarks, and I'll watch, watch, watch ...
Vitalinka
Manechka, gorgeous scrolls! The aroma of cinnamon and coffee is a mind blowing combination! I'm taking it!
Jefry
Wow! Super! Bookmarked it!
LyuLyoka
Fallback I smell the aromas Directly Oh, it's a pity my husband doesn't like cinnamon ... well, I’ll eat everything with him I’m taking it to the bookmarks, Manyunya thanks
MariS
Quote: Arka

I can already imagine how I bite off such a bun with coffee!

Eh, Manyasha, Manyasha... I again disturbed me with such tempting cakes (I can't call them buns)!
The recipe is super - I take it !!!
Thank you dear!
Sonadora
Arochka, Manna, Natasha, Vitalinka, Jefry, Lyulyoka, Marisha, Thank you! I would be glad if the recipe is ever useful to you and, most importantly, it tastes good to you.
Quote: Arka

I can already imagine how I bite off such a bun in the morning with coffee!
Arochka, and today I already took a bite. Vkusnaaa!

Quote: Natali06

Yes ... The remains of the figure cannot be collected ... And what are you doing with us ?? !!
I'll take it to your bookmarks, and I'll watch, watch, watch ...
Natasha, consider that this is revenge for all your rolls.

Quote: LyuLyoka

Oh, it's a pity my husband doesn't like cinnamon ... well, I'll eat everything with him myself
Yeah, I thought so too, and then mine flew like ...
Vilapo
Oh, Manya and what did you do to me, I baked buns and ate delicious, do not come off The smell of cinnamon hovered in the kitchen while the buns were baking awesome, as I like it: girl_red: The test was not sticky, the work was simply excellent Here the raisins had to be dark, and then the gold is not visible at all
Coffee Scrolls
Sonadora
Lenochka, stunned! How good they are, so lush! A little kefsrum did not choke with envy.
Thank you very much for your trust and such a beauty! I am very glad that it was delicious for you.
Quote: Vilapo

Here the raisins had to be bought dark, otherwise the gold is not visible at all
I always buy dark for buns. I add the light one only when the child suddenly "remembers" that he doesn't eat raisins at all.
LyuLyoka
Man, and what is the size of the mold?
Sonadora
Lyulek, baked a full portion in the form of 30x40, half (pictured) - 17x24.
olesya26
Coffee Scrolls
Baked last night, now there is a small stub left, gobbled up THANKS !!! DELICIOUS!!!!
But the fudge didn't turn out white, I put a little powdered sugar
Sonadora
Stunned! Olesya, gorgeous buns! Thank you so much for such beauty!
Quote: olesya26

But the fudge didn't turn out white, I put a little powdered sugar
If made on a coffee basis, it will not turn out white. I also had a light cream color.
Leara
Amazing baked goods! The dough floated a little, I had to add it, but decided not to clog it with flour (for some reason, according to all recipes, it takes more flour than indicated, and sometimes much more). I brewed more coffee, but that didn't hurt! I was just too lazy to take pictures
Thank you
Sonadora
Valeria, health and thank you so much for the tip! I am very glad that I liked the buns.
Quote: Leara

The dough floated a little, I had to add it, but decided not to clog it with flour (for some reason, for all the recipes, I use more flour than indicated, and sometimes significantly more
Did the dough float after stretching and folding?
Leara
Quote: Sonadora

Did the dough float after stretching and folding?

I would say that the dough was sticky ... To say that it was plastic and elastic, then no, but I try not to clog the butter dough with flour, otherwise the products become harsh. Maybe the flour is like that ... I found Starooskolskaya at our place, but at my house flour strongly gains moisture, so it goes more than indicated in the recipes. So I decided that I would once again dust the work surface better than clog it with flour. But one more interesting observation: very often during kneading it is seen that the dough is steep, and sticks to the hands and surface. It rarely comes out for me when a plastic, non-sticky dough is obtained, and at the same time it is not floured.
Sonadora
Quote: Leara

But one more interesting observation: very often during kneading it is seen that the dough is steep, and sticks to the hands and surface. It rarely comes out for me when a plastic, non-sticky dough is obtained, and at the same time it is not floured.
It's strange, of course. Usually this dough is made with the addition of whole grain flour. In this case, I would try to put the dough on the table, stretch and fold it several times.
Leara
Quote: Sonadora

It's strange, of course. Usually this dough is made with the addition of whole grain flour. In that case, I would try to put the dough on the table,

Yeah, that's strange to me too ... And not always after folding the dough becomes completely smooth, still some stickiness remains ... I don't know what to assume.
LyuLyoka
Manyun, I am again with questions And why does sah go to the dough. powder, is it important or sugar will come off and how much should you put? And yet you mean melted butter or just ghee?
Sonadora
Lyuleka, powdered sugar - because it was in the original recipe, like ghee. The recipe was translated from English, if you want, you can take a look yourself, there is a link to it. As for the powder, I think it's not important, you can take granulated sugar, 40 grams.
Ghee gives baked goods a creamier taste and a higher fat content than regular butter. I baked these buns with both melted and plain cream, it was delicious anyway.
LyuLyoka
Quote: Sonadora

Lyuleka, powdered sugar - because it was in the original recipe, like ghee. The recipe was translated from English, if you want, you can take a look yourself, there is a link to it. As for the powder, I think it's not important, you can take granulated sugar, 40 grams.

No, I'm not strong in English, I completely trust you
LyuLyoka
I'm reporting, Manechka, the rolls are very tasty. I have half with raisins, and the other half for my husband without raisins. Only I did not have dark raisins, I put a light large one, but somehow it is not very here In the next. since I will do without raisins at all and it's so good

Coffee Scrolls Coffee Scrolls

The dough is awesome both in work and in finished products - soft, fluffy and very tasty. Well, and the glaze in general
Man, you a huge merci, as always a great recipe
Sonadora
Lyuleka, oh yes, the rolls, were great! Lyulekochka, thank you, dear! It's so nice to read you and admire the gorgeous pastries!

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