BBD #40 – Rustic Cinnamon & Curd Rolls

Yesterday I had one of those day. You know a day, when almost everything goes wrong. Though, at the beginning everything seemed to go right…

I made the dough with curd for Bread Baking Day #40, by the way this month hosted by me.

Looks quite good, isn’t it?

As the theme of the current Bread Baking Day is curd, I also wanted to add some to the filling. Not a good idea! That’s when the bad luck started. The curd was too liquid, means half of the filling spilled out when I cut the rolls.

So it came the rolls look quite ugly, or if you want to see the bright side, very rustic.

At least they taste quite good and I love the very fluffy crumb! I will make the dough for sure again. As I can’t recommend the filling, I give only the recipe for the dough. For the filling just go with one at your taste.

Sweet bread dough with curd
makes 6 rolls or 1 small loaf

250 g flour
10 g fresh yeast
30 g sugar
30 g butter
50 g milk
125 g curd
5 g salt

Melt butter in the milk, make sure it gets not too hot. Place all ingredients in the mixing bowl and mix for 1 1/2 minutes*.

Cover dough an let rise for 75 minutes or until double in size.

For cinnamon rolls: Roll out the dough into a rectangle, add your filling and roll up the dough, starting from the longest edge. Cut the rolls into 6 pieces.

Let rise again about 30-45 minutes.

Preheat oven to 200 C and bake rolls for 20-25 minutes. Let cool on a wire rack and brush with glaze while still hot (optional).

* For small volumes like this I sometimes use the Braun Multiquick 5 K700 and not the big Bosch MUM 8. Anyway if you are using a kitchen machine with dough hook you knead the dough as usual about 10 minutes.

This is my contribution to Bread Baking Day #40 and in addition my submission Susan’s YeastSpotting, the weekly showcase of yeasted baked goods and dishes.

More recipes and entries in English.