Cimet je u Evropu stigao sa Šri Lanke još pre par hiljada godina. Stari Rimljani počeli su da ga koriste da bi naglasili aromu vina. Pekari diljem Evrope odgovorni su za nastanak različitih vrsta peciva od kiselog testa koja se filuju šećerom i cimetom. Šveđani su prisvojili cimet rolne kao svoj tradicionalni proizvod i zovu ih Kanelbullar. Slična peciva prave se u celoj Skandinaviji, Franzbrotchen u Nemačkoj (Hamburg), štrudla sa cimetom u Vojvodini... U Americi, doseljenici iz Evrope, ovom divnom pecivu dodali su još i kremasti preliv.
Meni su podjednako omiljene i verzije bez preliva - Franzbrotchen, ali i ova prelivena varijacija.
U 400ml mlakog mleka dodati 100g šećera i rastopiti 40g svežeg kvasca. Odmeriti 850g mekog brašna i 2/3 te količine izručiti u vanglu za mešenje, a 1/3 ostaviti sa strane (to se naknadno dodaje, po malo, da bi se fino podesila struktura testa). Zatim u brašno dodati 2 jaja, 12g soli, 100g otopljenog putera (ili 6 kašika ulja), izručiti mleko i rastopljen kvasac pa umesiti testo, uz pažljivo dodavanje preostale 1/3 brašna. Ne mora da se utroši celokupna količina brašna, bitno je da se dobije fino, glatko, ne suviše tvrdo testo, koje se odvaja od zidova posude. Testo pokriti čistom krpom, ostaviti na toplom mestu da naraste - udvostruči se zapremina.
Napomena: Probala sam i varijantu sa puterom u testu i za premazivanje razvučene kore, ali i varijantu sa uljem u testu a mast za premazivanje... Iskreno, ukus cimeta je toliko dominantan da je nepotrebno koristiti puter, a samo testo je fino i vazdušasto u oba slučaja. Zaključak - ako biste da uštedite, slobodno eliminišite puter u ovoj fazi pripreme, za testo i filovanje nepečenih rolnica.
Napomena: Probala sam i varijantu sa puterom u testu i za premazivanje razvučene kore, ali i varijantu sa uljem u testu a mast za premazivanje... Iskreno, ukus cimeta je toliko dominantan da je nepotrebno koristiti puter, a samo testo je fino i vazdušasto u oba slučaja. Zaključak - ako biste da uštedite, slobodno eliminišite puter u ovoj fazi pripreme, za testo i filovanje nepečenih rolnica.
Dok testo narasta, pripremiti filove.
Fil 1: 150g smekšalog, penasto umućenog putera ili 100g rastopljene masti.
Fil 1: 150g smekšalog, penasto umućenog putera ili 100g rastopljene masti.
Fil 2: pomešati 200g šećera (beli ili smeđi) sa 20g cimeta i 2g muskatnog oraha (može da se izostavi, ali se onda malo poveća količina cimeta). Umesto muskatnog oraha može da se doda kardamom i sa njim treba biti vrlo pažljiv da se ne pretera u količini.
Fil 3 - krem za premazivanje pečenih rolnica: Umutiti u fini krem 120g krem maslaca (ili neki bolji krem sir glatke strukture, bez grudvica) sa 120g putera na sobnoj termperaturi, 1 kesicom vanil šećera i 120g prah šećera. Pažljivo dodavati po kašiku mleka i mutiti, tako dase dobije preliv koji nije suviše redak, nego da može lepo da se razmaže preko vrućih rolnica, recimo da ima gustinu majoneza. Staviti u frižider. Ovde je obavezno dodati puter, margarin ne dolazi u obzir.
Kada je testo lepo naraslo, premesiti ga, izručiti na radnu površinu lagano posutu brašnom, podeliti na dva dela (formirati dve "lopte"). Oklagijom rastanjiti jednu loptu u pravougaonik debljine oko 0,5cm, premazati sa pola količine putera ili masti (Fil 1), preko toga posuti pola količine cimeta i šećera (Fil 2). Nafilovano testo čvrsto srolati i seći "pužiće" debljine oko 2-3cm - slagati ih u pleh obložen papirom za pečenje. Rolnice se mogu slagati gušće, pa će prilikom pečenja lepo napuniti tepsiju, a mogu se slagati sa većim razmakom da bi komadi bili odvojeni. Isti postupak ponoviti i sa drugim delom testa. Od polovine testa bude oko 12-15 rolnica.
Rolnice ostaviti u plehu, na toplom, da odmore pre pečenja još 15-20min. Peći u prethodno zagrejanoj rerni na 180०C, oko 15-20min - zavisi od rerne i od toga da li volite više ili manje reš. Gotove su kada porumene odozgo.
Vruće rolnice premazati kremom (Fil 3) od putera i krem sira. Mogu da se posluže i vruće, i kasnije kad se ohlade. Naravno, svako kiselo testo najlepše je toplo ili u toku dana kada je pečeno, mada su rolnice vrlo ukusne i sutradan.
Sastojci: 400ml mleka, 100g šećera, 40g svežeg kvasca, 850g mekog brašna (+za posipanje), 2 jaja, 12g soli, 100g putera (ili 6 kašika ulja), Fil 1 - 150g putera (ili 100g masti), Fil 2 - 200g šećera (beli ili žuti), 20g cimeta, 2g muskatnog oraha (opciono kardamom), Fil 3 - 120g krem maslaca (ili neki bolji krem sir glatke strukture, bez grudvica), 120g putera, 1 kesica vanil šećera, 120g prah šećera, malo mleka.
Cinnamon Rolls
Cinnamon is brought to Europe from Sri Lanka a few thousand years ago. The ancient Romans are responsible for the spreading of the spice, using it to accent the aroma of wine. Later, bakers across Europe started to make different types of sourdough pastries that are sprinkled with sugar and cinnamon. In Sweden, cinnamon rolls - Kanelbullar - are considered their traditional product. Similar rolls are made throughout Scandinavia, Franzbrotchen in Germany (Hamburg), cinnamon strudel in Vojvodina... Immigrants from Europe brought cinnamon rolls to America, with another twist to this wonderful pastry - a creamy frosting. I like both versions, with and without frosting (Franzbrotchen).
Add 100g of sugar and 40g of fresh yeast to 400ml of warm milk. In a kneading bowl measure 850g of all purpose flour, leave about 2/3 of these quantity in a mixing bowl, and 1/3 set aside (this amount of flour is added at the end of the kneading process, to finely adjust the dough structure). Then add to the flour - 2 eggs, 12g salt, 100g melted butter (or 6 tablespoons oil), pour milk with dissolved sugar and yeast, knead the dough carefully adding the remaining 1/3 of the flour. It is not necessary to use the whole amount of flour - the dough should be fine, smooth, not too hard, it separates from the walls of the bowl. Cover the dough with a clean tea towel, leave it to rise in a warm place until double the volume.
Note: For the dough I tried both versions, with oil, lard and butter... Honestly, the cinnamon aroma is so dominant that it is unnecessary to use butter, and the dough is fine and airy in each case, so make your own choice.
Note: For the dough I tried both versions, with oil, lard and butter... Honestly, the cinnamon aroma is so dominant that it is unnecessary to use butter, and the dough is fine and airy in each case, so make your own choice.
Meanwhile, make the fillings.
Filling 1: 150g of softened butter at room temperature, or 100g of melted lard.
Filling 2: mix 200g of sugar (white or brown) with 20g of cinnamon and 2g of nutmeg (may be omitted but then slightly increased the cinnamon quantity). Some cardamom can be added instead of nutmeg, but be very careful with the quantity.
Filling 3 - Creamy frosting: Mix until fluffy 120g cream cheese (with smooth texture) with 120g butter at room temperature, 1 sachet vanilla sugar and 120g powdered sugar. Carefully add some milk, one tablespoon at a time, and continue to mix until the texture is mayonnaise like - not too runny but to be easily spread over the hot rolls. Leave it in the fridge. For the frosting use high quality unsalted butter, do not use margarine as a cheaper substitute.
When the dough has doubled the volume, knead it again, transfer to a work surface sprinkled with flour, split into two (form two "balls"). Roll one ball of dough into a rectangle about 0.5cm thick, spread half the amount of butter or fat (Filling 1), then sprinkle half the amount of cinnamon and sugar over it (Filling 2). Roll the dough tightly and cut the loaf into 2-3cm thick rolls - place them into a baking tray covered with baking paper. The rolls can be placed more thickly, so they completely fill the pan when baking, or they can be placed with more space between, to keep each piece separate. Repeat the same procedure with the other dough ball. One half of the dough makes about 12-15 rolls.
Leave the rolls in the pan, in warm place, to "rest" before baking for another 15-20 min. Bake in a preheated oven at 180०C for about 15-20 min - baking time depends on the oven and of the preferred degree of baking. They are done when brown on top.
Frost the hot rolls with creamy frosting (Filling 3). They can be served warm or later when cooled. Of course, any sour dough is best to be served the day it is baked, but these rolls are very fine the next day too.
Ingredients: 400ml milk, 100g sugar, 40g fresh yeast, 850g all purpose flour (+ for sprinkling), 2 eggs, 12g salt, 100g butter (or 6 tablespoons oil), Filling 1 - 150g butter (or 100g lard), Filling 2 - 200g sugar (white or brown), 20g cinnamon, 2g nutmeg (optionally cardamom), Filling 3 - 120g quality cream cheese (with a smooth texture), 120g butter, 1 sachet vanilla sugar, 120g powdered sugar, some milk.
