Читать книгу Dutch Treats - William Woys Weaver - Страница 14

These simple breakfast rolls are sometimes called cinnamon buns but they are not the same thing as Philadelphia sticky buns; rather, they are coils of slightly crisp-crusted “snails” perfect for that morning wake-up call or afternoon coffee break. Our recipe has been adapted from the original of Lancaster Mennonite Della C. Diffenbaugh (1875-1948). It is plain, the way Mennonites make the rolls, and thankfully not overly sweet. For a change of pace, use the poppy seed filling for the Easter Cake on page 47. The amount given for that cake will also make enough to fill these rolls, and the Pennsylvania Dutch name then changes to Mohnschnecke (poppy seed snails).

Yield: 18 to 20 rolls

2 tablespoons (30g) unsalted butter

2 tablespoons (30g) sugar

¼ teaspoon salt

1 cup (250ml) hot milk

½ oz. (15g) dry active yeast

½ cup (125ml) lukewarm milk (98F/37C)

2 large eggs

5 cups (625g) bread flour

2 tablespoons ground cinnamon

2 oz. (65g) soft unsalted butter

4 oz. (125g) brown sugar

Dissolve the butter, sugar and salt in the hot milk. Proof the yeast in the lukewarm milk. In a separate work bowl, beat the eggs until lemon color and frothy. When the hot milk is tepid, beat it into the eggs, then add the proofed yeast. Sift in 2½ cups (315g) of flour and work into a soft sponge. Cover and set aside to rise in a warm place until double in bulk.

Once the dough had doubled in bulk, work in the remaining flour and knead until soft and spongy. Roll out the dough on a clean work surface to form a large rectangle ½ inch (1.25cm) thick. Make a paste by creaming together the cinnamon, soft butter and brown sugar, then spreading this evenly over the dough. Starting on the long side of the rectangle, roll up the dough to create a long coil; slice the roll into 1-inch thick (2.5cm) pieces. Lay the slices slice side down in greased baking tins so that they barely touch. Cover and let the dough rise for about 30 minutes or until puffy.

Preheat the oven to 350F (180C) and bake the rolls for 25 minutes. Cool on racks and serve with strong black coffee.