Enriched cinnamon roses — Natalia's home recipe, with the list and the method.
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Prepare the dough. Heat the milk until it is warm, but not too hot. Add yeast and sugar there. Let it rest for 5-10 minutes until the “cap” appears.
Then add salt, vanilla sugar, vegetable oil and gradually add flour. The dough should be soft, not clogged with flour. Mix well and leave in a bowl. Cover with a towel or cling film and leave for about 1 hour. During this time, the dough should increase at least 2 times. Knead again and the dough is ready!
Lightly grease the table and hands with vegetable oil. Divide the finished dough into 4 parts and form “koloboks”. Take 1 part and roll it out to a thickness of about 5 mm. Sprinkle the dough with sugar, top with cinnamon, wrap it in a tube and cut it into about 4-5 pieces with a sharp knife. Leave the edge of the rolled out dough without any sprinkles so that the edges do not unroll during baking. Place the buns on a baking tray with the cut edge down. It is better to cover the baking tray with baking parchment - this way our buns will not stick, and the baking tray itself will remain clean.
Before putting our cinnamon rolls in the oven, leave them for about 20 minutes - they should “come up”. Preheat the oven. Bake at 180 ͦ for about 20 minutes.
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Puddings & bakingI no longer pour milk into this dough. Soft, slightly “wet” yeast dough that stays fresh — the secret is kefir. Soured milk, kefir or homemade buttermilk is ideal for yeast baking. For a slightly “wet” dough, mix it on soured milk: it stays soft and fluffy, the yeast works better, and the loaf keeps its flavour.
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