Name: Lenten Roses and Cinnamon Buns
Yield: 0
Ingredients: Flour - 700 gram; Dry yeast - 25 gram; Water - 500 Ml; Sugar - 2 tbsp; Salt - 1 Tsp; Vegetable oil - 4 tbsp; Sugar - 4 tbsp; Cinnamon - 15 gram; Vegetable oil - 1 tbsp

Recipe information

Cooking:

Servings per container:

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Ingredients for - Lenten Roses and Cinnamon Buns

Dough

1. Flour 700 gram

2. Dry yeast 25 gram

3. Water 500 Ml

4. Sugar 2 tbsp

5. Salt 1 Tsp

6. Vegetable oil 4 tbsp

Filling

1. Sugar 4 tbsp

2. Cinnamon 15 gram

3. Vegetable oil 1 tbsp

How to cook deliciously - Lenten Roses and Cinnamon Buns

1. Stage

In a separate bowl we activate the yeast. To the yeast add 1 tbsp. sugar (of the total volume), knead it until it becomes a liquid mixture and add a couple of spoons of warm water, also of the total volume. And leave it for 5 minutes in a warm place, until a foamy cap appears. In a bowl, pour warm water, pour all the sugar, salt, sift the flour (I start with 500 grams), pour the yeast and vegetable oil, and begin kneading the dough. Gradually add flour. Knead until the dough will not fall from the hands. Knead for at least 10 minutes. The dough is placed in a bowl, pre-greased with vegetable oil. We take the dough to a warm place for about 30-40 minutes until it increases in volume. Knead the dough and leave for another 20-30 minutes. Then we can cut it.

2. Stage

FILLING: Mix sugar and cinnamon.

3. Stage

Roll out the dough into a layer about 0.7-1 cm thick. Grease the dough with vegetable oil and sprinkle it with sugar and cinnamon, leaving one edge free. Roll up the dough into a loose roll, pinch the loose edge and roll up slightly. Cut the roll into 3-4 cm thick slices and pinch each slice on one side and slightly unroll the edges, making them look like a rosebud.

1. Stage. Lenten Roses and Cinnamon Buns: Roll out the dough into a layer about 0.7-1 cm thick. Grease the dough with vegetable oil and sprinkle it with sugar and cinnamon, leaving one edge free. Roll up the dough into a loose roll, pinch the loose edge and roll up slightly. Cut the roll into 3-4 cm thick slices and pinch each slice on one side and slightly unroll the edges, making them look like a rosebud.

4. Stage

Place the "buds" on a baking tray and leave them to rise in a warm place for about 40 minutes. Lightly grease the buns with water before placing them in the oven. Bake at 180g for 15-20 minutes. When ready and still hot, you can lightly brush the buns with vegetable oil.