Fantans

Ingredients for 4 servings:

• 15 g yeast
• 2 tsp sugar
• 75 ml buttermilk, room temperature
• 40 g butter
• 75 ml milk
• 375 g wheat flour, type 550
• 1 egg(s)
• 25 g butter
• 1 tsp cinnamon
• Fat, for the shape
• Powdered sugar, for sprinkling
• oil

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

New England cinnamon rolls

Grease 9 baking cups or a muffin tin. Mix the yeast with the buttermilk and sugar until smooth and let stand for 15 minutes. Heat the milk and 40g butter until the butter has melted, then let cool slightly. Mix the flour and salt in a bowl and stir into the yeast mixture, the milk mixture and the beaten egg to form a soft dough. Knead the dough on a work surface until smooth and elastic, about 5-8 minutes. Cover with oiled cling film in a lightly oiled bowl and let rise in a warm place for about 1 hour. Knead again on the work surface until smooth and elastic. Roll out into a rectangle (45x30x0.5 cm). Melt the remaining butter (25g), mix with the cinnamon and brush over the dough. Cut the dough lengthwise into 5 equal-width strips and crosswise into 9 5cm wide strips. Press one side of each stack together and place them in a baking dish, joined side down. Cover and let rise in a warm place for 30-40 minutes, until they have almost doubled in size. Preheat the oven to 200°C. Bake the fantans for 35-40 minutes until golden brown, then immediately dust with powdered sugar and let cool.