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Prep Time: 2 Minutes Cook Time: 45 Minutes |
Ready In: 47 Minutes Servings: 8 |
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OMG! Amazing recipe I found on a lovely site - . Need to use the scale for the dry ingredients. This will motivate me to crack out the scale for better baking. It seems adaptable to ABM - that's how I going to make it but I will also give it the second rise overnight to have these fresh & hot for breakfast with Peach Habanero Jam. MMmmmm - I can almost smell it right now! Ingredients:
500 g all-purpose flour |
25 g yeast |
60 g butter |
50 g light brown sugar |
5 g salt |
250 ml milk, warmed |
50 ml warm water |
50 g almonds, finely chopped |
1/2 teaspoon cinnamon |
Directions:
1. In the mixer, combine all the ingredients together with the dough hook attachment and the yeast dissolved in the milk.
2. Mix for 10 minutes at medium speed. (Alternatively, set ABM on dough setting & load according to machine's directions).
3. Place the dough into a bowl covered with a cloth or wrap film, in a tempered place (24ºC) for 1 hour or until it doubles its size. (I do this first rise in the ABM).
4. Fold gently.
5. DIvide into 20 balls.
6. Place the dough into a greased pan, leaving room for the rolls to rise.
7. Cover the loaf pan with wrap film and let it rest again, in a tempered place, for 50 minutes or until it doubles its size. (I plan overnight in the fridge - or the back porch - for this step - will let rise 45 minutes or so at room temp in am).
8. Pre-heat the oven to 200ºC (390 F).
9. Bake for 35 minutes.
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