1: Weigh all the ingredients in a dough mixer.
2: Run the dough 5 min slowly and 5 min fast.
3: Weigh the appropriate pieces for buns.
4: Roll out the dough in a rolling machine or with a rolling pin.
5: Spread the cinnamon remonsfilling all over the dough.
6: Roll up the dough quite tightly.
7: Cut into pieces and place on a plate or in molds.
8: Ferment the buns in a fermentation cabinet for about 60 min.
9: Spray or brush the buns with Glossy and sprinkle with powdered sugar.
10: Bake at 200 ° C for 8-9 minutes.
A full-bodied flavoured fat-based remonce with cinnamon flavour made using segregated palm oil certified by RSPO and margarine.
View productFast-acting active dry yeast with the same fermentation ability as fresh yeast
View productGlossy is a glazing agent in powder form which can quickly and easily be mixed into water.
View productRollex är ett pumpbart fett baserat på vegetabilisk olja som kan ersätta margarin i vetebröd.
View productBox 13099 402 52 Göteborg Besöksadress: von Utfallsgatan 26-30 415 05 Göteborg Sverige