1 1/8 Cup or 200Ml of Lukewarm water
10 Gr. Active dry yeast
3 Tablespoon Sugar
360 Gr. (3 cups) All Purpose Flour
34 Gr. (1/4 Cup) Dry Milk – I know it is unusual, but this ingredient makes the dough so soft and rich, without the fat content.
68 Gr. (1/2 Cup) Instant mashed potato flakes
1 1/4 Teaspoon Salt
85 Gr. Unsalted butter at room temperature, cut in small cubes.
In a small bowl, mix the sugar, cinnamon and flour
50 Gr. Sugar
1 1/2 Teaspoon Cinnamon
2 Teaspoon All purpose flour
1/4 Cup of Confectioner’s sugar
1 – 2 Tablespoon Lemon Juice
Using a Stand mixer with a dough hook, pour the water, active dry yeast and sugar in your mixing bowl. Let the mixture rest for 10 minutes, to ensure the yeast is fresh and still active. Stir in the dry milk, potato flakes and the flour. Finally, add the salt and mix for about 5 minutes, until all the flour is incorporated. After 5 minutes, start adding the butter cut in small pieces and gradually incorporate it in the dough for a total of about 10 minutes.
The dough should be soft and rather wet, without being sticky.
Cover the bowl with cling film, or like me, steal a shower cap from your wife and let the dough stand at room temperature for about 1 – 1.5 hour,
or until it has doubled in size.
When the dough is rising, butter and flour a square cake pan. Transfer the dough on a working surface a roll it into a 41″ X 31″ cm. rectangle.
Spread the filling to cover the surface and roll out the dough from the longer side. Using a serrated knife or dental floss, cut the dough in half and then in 6 pieces for both sides.
Place in your pan and let it rest for an hour. It will rise up again and almost double in volume.
You can then bake them right away or you can place them in the freezer for a later use.
When ready, bake them in a preheated oven at 180 Celsius or 375 F. for about 20 minutes, until golden brown. Let them cool for about 20 minutes.
Mix the confectioner’s sugar with a little lemon juice and simply pour over the rolls – Indulge !