CookEat Recipe
Dutch Cinnamon Biscuit Rolls
Soft biscuit dough rolled with cinnamon, sugar, lemon and butter, sliced and baked.
Method
Steps
Step 1
For the proposed biscuit base, whisk the 240 g dough flour, the 40 g dough sugar, baking powder and salt; rub in the 80 g cold dough butter.
Step 2
Stir in cold milk just until soft and cohesive, without kneading.
Step 3
Rest the soft dough briefly, then roll or shape to the thickness and form required by the specific dish.
Step 4
Heat oven to 200 °C and grease a baking pan with the 10 g pan butter. Roll proposed soft biscuit dough on a board dusted with the 20 g board flour about 1.25 cm thick.
Step 5
Brush with the 35 g melted filling butter, scatter the 60 g filling sugar, cinnamon and lemon peel, then roll up tightly and cut into 2.5 cm slices.
Step 6
Place slices cut-side up with a little space in pan and bake 18–22 minutes until golden and cooked through.
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