Blog of Desserts # 2 Cinnamon Rolls, Papelon and Candied Fruits

Candied Fruit and Cinnamon Rolls

Hello friends of Steemit Welcome to my Dessert Blog, making desserts is a fascination and a delight for me, therefore, I will make some delicious breads with different flavors, I show you the ingredients below.

Ingredients for the dough:

-3 Cups of all-purpose wheat flour
-1 and 1/4 cup of warm milk
-1 egg
-1/2 Tablespoon of salt
-1/4 Cup of oil or butter
-1 Tablespoon of granulated baker's yeast
-1/4 Cup of Sugar

In a bowl we add the warm milk, the sugar and the yeast, we integrate the oil and the egg we integrate, apart from the wheat flour we add the salt.

Note: It is important to add salt to wheat flour and integrate it into the bowl of liquid ingredients. Since if we add the direct salt to the liquid ingredients it avoids the activation of the yeast.

Dough for the preparation of the loaves

Mix everything and form a dough, we take it back to the oiled bowl, cover it well that does not get air. Let stand for 1 hour in a warm place, so that the dough doubles its size.
After having passed the time we take to a surface where we can manually mazar, approximately for 15 to 20 Min, when the dough is smooth and easy to get off the fingers. We stretch it in a rectangular shape with a thickness of 5 cm.

Stretched dough

For the first roll we will make papelon, here in Venezuela they are called Golfeados, they carry papelon and cheese

Shredded Papelon

Grated cheese

Rolled Papelon and Cheese

Then we must make cuts in the roll from the middle so that they are even, you can make the thickness you want made them small because they were for my daughter.

Average cuts

smaller cuts

We take to a baking tray in butter

Golfeado Venezuelan

For the other breads do the same procedure but with the ingredients you want. For the following I use candied fruits and cinnamon with granulated sugar. To cinnamon I put butter in the bottom then cinnamon with granulated sugar.

Cinnamon and Granulated Sugar

Candied fruit breads

Ready all sweet breads

Let the loaves rest for approximately 30 hours so that they double in size and take it to a 180 ° oven for 25 minutes or 30 minutes.

Breads ready for the oven

Thanks, I hope you them like