John Myers
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Yeast Rolls
The perfect yeast rolls recipe with a picture and simple step-by-step instructions.
filling
- 1 pinch Salt
- 1 Egg
- 100 g Butter
- 50 g Sugar
- Grated zest of 1 organic lemon
- 1 cube Yeast
- 0,25 liter Milk lukewarm
- 1 tablespoon Sugar
- 100 g Liquid butter
- 100 g Raisins
- 100 g Chopped almonds
- 0,5 teaspoon Ground cinnamon
glaze
- 4 tablespoon Apricot jam
- 150 g Powdered sugar
- For the yeast dough, put the flour with the salt in a bowl and make a well in the middle. Add the egg with the soft butter, the sugar and the lemon zest.
- Mix the yeast with the lukewarm milk, add to the ingredients and knead everything into a smooth dough. Fold / beat the dough until it bubbles and separates from the edge of the bowl. Then cover and let rise for about 40 minutes or longer until it has doubled.
- Then roll out the dough into a rectangle on a floured work surface. Melt the butter for the topping and brush the pastry with it. Mix the raisins, almonds, sugar and cinnamon well and distribute evenly over the dough.
- Roll up the dough from the long side and cut into finger-thick slices. Place the dough rolls on a baking sheet lined with baking paper and cover and let rise for 20 minutes.
- Preheat the oven to 200 ° C O / U heat.
- Bake the snails in a preheated oven at 200 ° C for about 20 minutes.
- For the glaze, heat the apricot jam, stir until smooth and brush the hot snails with it.
- Mix the powdered sugar with 3 tablespoons of water until smooth and brush the snails with it.
- Depending on your taste, lemon peel and orange peel can also be added to the filling.
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