Cinnamon buns are originally from Sweden, but this recipe gives them a Mediterranean twist.
The pizza dough gives the bread just a little more bite, the raisins infused with date flavor make it just a little more exotic.
Ingredients
- 100 g raisins
- 8 tbsp date crema vinegar
- 400 g farina per pizza
- 2 tbsp cinnamon powder
- 180 ml milk
- 2 eggs salt
- 7 g dry yeast or 21 g fresh yeast
- 190 g butter at room temperature
- 35 ml bonsecco extra virgin olive oil
- 5 tbsp brown sugar
- 25 g pistachios
- 4 tbsp crema al pistacchio
Preparation method
- Let the raisins soak in Date Crema Vinegar, preferably a day in advance.
- Knead a dough of Farina per Pizza, yeast, 120 ml milk, one egg, 60 ml water and a pinch of salt. Then knead 90 g of butter and the Bonsecco Olive oil through the dough. Cover with a damp tea towel and let rise in a warm place for 90 minutes. Flatten the dough, cover with plastic wrap and refrigerate for an hour.
- Roll out the dough into a slab of 40 cm wide and 30 cm long. Mix 100 g butter with cinnamon and caster sugar; spread this over the dough. Drain the raisins well and press them evenly into the dough. Roll up the dough as tightly as possible and cut the roll into approx. 16 slices with a sharp knife. Place them on a baking tray lined with baking paper, cover with plastic and let them rise for 45 minutes.
- Preheat an oven to 150 °C. Mix an egg yolk with 4 tablespoons of milk and spread it over the cinnamon rolls. Bake them in the oven for 20 minutes, meanwhile chopping the pistachios finely. Let the cinnamon rolls cool slightly and spread with Crema al Pistacchio. Sprinkle pistachios over it.
Recipe and image:Oil &Vinegar
