Puff Pastry Cinnamon Rolls

Preparation: Cut the butter into fine slices, dust with 4 tablespoons of flour and mix together (I use the food processor for this). Wrap in foil and put in the refrigerator

Make a smooth dough from the remaining flour and all the other ingredients and wrap it in foil and let it rest in the refrigerator for 1-2 hours.

After the resting time, roll out the dough on a lightly floured work surface as thick as your thumb and square. Brush half of the dough sheet with the flour butter (just cut thin slices and spread them tightly on the 1/2 sheet of dough), fold the unbuttered side onto the butter side and roll out again.

This process is repeated until: 1) The butter mixture is used up! 2) The dough with the butter is smooth! ATTENTION: Never knead the dough, ONLY FOLD it !!! The more often the dough is folded and curled, the finer and more flaky the finished baked goods will be!

Finally, roll out the dough into a sheet of approx. 20 by 60 cm and divide it into 6 smaller portions. Wrap these pieces in foil and put them in the refrigerator until they are processed in sequence.

I still need: First I cut a template the size of a roller iron (either rigid foil or clean, sturdy cardboard) and put the roller irons with sausage string, baking trays lined with Zewa, and a mixture in a bowl Sugar and cinnamon powder ready. Heat the fat mixture in a high saucepan! (Caution, do not leave without supervision!)

Now it's time to fry! Here I advise hiring a helper so that it goes quickly! If you have, you work with 6-8 roller irons, as these always have to cool down after the deep-frying process. (Just ask neighbors, friends and acquaintances who has such irons on loan) And off you go!

Roll out a piece of dough until the back of a knife, cut out small sheets of dough with the template, put the dry roller iron around and do not wrap the string too tightly in a spiral, hand it to the helper and bake until the pastry is nicely puffed and has an even color!

Lift the iron out of the fat, allow it to drain and carefully unwind on a tray lined with Zewa, push the roll off the iron and immediately sprinkle with cinnamon sugar all around. The amount of dough makes about 40-45 rolls!

Place the finished baked goods back on a tray lined with Zewa to cool completely (with the open side (dough edges) facing down) so that they do not break easily!

For storage, layer the cooled cinnamon rolls in a cardboard box lined with baking paper or Zewa. Place between each new layer of parchment paper so that these delicate pastries don't break too quickly.

Now I wish you a good hand with this challenge, good luck with post-baking and GOOD APPETITE

Shelf life and storage: If stored in a cool and dry place, these cinnamon rolls will last for months! (Provided that the children or grandchildren do not find what they are looking for and put a note in the EMPTY box that it would have tasted SUPER DELICIOUS