Jagerry Cinnamon rolls

I love the beautiful buttery smell of the freshly baked cinnamon rolls. Here I’ve used whole wheat along with jagerry to make it healthy. It does create the same magic and it is as delicious!

If you are a beginner in bread baking have a look at whole wheat bread. Check other stuffed bread recipes chicken salami stuffed pizza swirl bread, rose buns filled with cottage cheese and cherry compote

Ingredients

For the dough

  • Whole wheat 280g / 2 cups approx
  • Warm milk and water 1 cup approx
  • Milk powder 2 tablespoon
  • Instant Yeast 3/4 teaspoon
  • Sugar 1 tablespoon
  • Salt 1 teaspoon
  • Olive oil 2 tablespoon

Filling

  • Powdered jagerry 1/2 cup
  • Soft butter 2 tablespoon
  • Cinnamon 2 teaspoon

Procedure

  1. Take 1/2 cup of warm milk and water, add sugar and yeast to it.
  2. In a deep bowl add the flour, milk powder, salt and 1 tablespoon of oil.
  3. To this add the yeast solution and mix to form a soft dough by adding rest of the milk and water solution.
  4. Transfer the dough to a floured surface and start kneading by stretching and pulling.
  5. Add rest of the oil while kneading.
  6. Knead for about 12-15 minutes till the dough bounces back.
  7. Keep the dough in a well oiled deep bowl and cling wrap it.
  8. Keep it aside for the first proofing.
  9. Once it doubles in size take the dough on the counter, punch out all the air.
  10. Roll it into rectangle on a floured surface, apply soft butter.
  11. Mix jagerry and cinnamon powder, sprinkle over the buttered dough.
  12. Roll up the dough and seam the edges to seal.
  13. Cut them into 8-10 rolls or as per your desired sizes you can cut the rolls.
  14. Place the rolls close together in a baking tray coated with butter and sugar.
  15. Cling wrap it and allow it to proof.
  16. After it has doubled, give a milk wash and bake in a pre heated oven at 180 degrees for 20 minutes.
  17. Rub generous amounts of butter once it’s out of the oven to make the crust soft and shiny.
  18. Serve it warm.

    Notes

    • Amount of yeast required depends on the weather, more yeast required in winter and less in summer.
    • Time of proofing also depends on weather, less time during summer and more in winter.
    • Do not over proof
    • The amount of water and milk mentioned might vary for you, do not add all together, add little by little as you make the dough.
    • Adjust the sweetness of rolls as per your requirement by increasing or decreasing the jaggery.
    • You can replace the jagerry with half the quantity of sugar.
    • You can add nuts, and other dried fruits as filling.
    • Baking time and temperature as per your oven.
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    2 Comments Add yours

    1. Aarti says:

      Maybe I glazed over the Receipe…But could not see when the milk powder has to be added

      Like

      1. priyanjali says:

        Thanks Aarti for pointing it out, I just made the changes.

        Like

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