cinnamon rolls

Ingredients for 1 servings:

• 250 g butter
• 500 g flour
• 150 g sugar
• 3 tbsp plum brandy
• 3 eggs, size M
• 250 g butter for topping
• some flour
• 2 kg vegetable fat for frying
• 1 kg clarified butter for frying
• 500 g sugar
• Cinnamon, of your choice and color

Instructions

Working time approx. 2 hours; Rest time approx. 16 hours; Cooking/baking time approx. 5 minutes; Total time approx. 18 hours 5 minutes

Lard-baked, melts in the mouth, you need a special rolling iron, for about 30 pieces

For the dough, knead all ingredients in a mixer. Cover the dough with cling film and chill overnight. The next day, for rolling, knead the butter with a little flour (this absorbs the moisture in the butter). Wrap the butter flat in baking paper and refrigerate for 1 hour. Roll out the dough into a rectangle, but not thinly, and roll the butter into the dough three times. Always add a little flour to the work surface when rolling out the dough. As soon as you’ve removed the first portion of the butter, return the rest to the refrigerator. Wrap the dough before the second and third rolling and refrigerate for 1 hour. After rolling, return the dough to the refrigerator for another hour. Roll out the dough in portions to a thickness of 2 mm. Cut out a sheet the size of the rolling iron using a pastry wheel. Place these strips of dough on the iron and wrap them horizontally, not too thinly, with non-staining cotton thread. Bake the rolls in vegetable oil/clarified butter at 180°C. Let the iron cool after each roll. Mix the sugar and cinnamon in a shallow, wide bowl and roll the hot, finished rolls in it. Be careful, they break easily. Makes about 30 rolls.