CinnaTwist Almond
Quantity of servings: 20 pcs
Ingredients
Yeast dough
Milk (lukewarm)
200
g
Fresh yeast
35
g
Sugar
300
g
Wheat flour
525
g
Eggs
100
g
Salt
5
g
Butter (soft)
100
g
Frangipane cream
Cinnamon with muscovado
Muscovado sugar
50
g
Cinnamon bark
7.5
g
Decoration cream
Mascarpone
100
g
Brown sugar
20
g
Icing sugar
75
g
Milk
50
g
Grated lemon zest + lemon juice
0.5
pcs.
Cinnamon bark
1
g
Decoration
Fresh strawberries
Preparation method
Yeast dough
- Prepare a starter: mix lukewarm milk, yeast, sugar and sifted flour, then sprinkle the top with flour and leave for 40 minutes.
- Add the flour and knead a smooth dough, then add the salt.
- Gradually add the soft butter, kneading until fully absorbed.
- Cover and leave to rise for 1 hour.
Rolling out the dough
- Place the risen dough on a floured surface.
- Roll out into a rectangle about 5 mm thick.
Preparing the frangipane cream based on Multi Cream White
- In a bowl beat Multi Cream with the eggs.
- Add the flour and almond flour and mix until combined.
- Transfer to a piping bag.
Piping and spreading the frangipane on the dough
- Pipe the frangipane cream onto the rolled-out dough.
- Spread with a spatula into an even layer.
Sprinkling with cinnamon and muscovado, folding and cutting
- Grate the cinnamon bark and sprinkle evenly over the frangipane surface.
- Sprinkle the surface of the dough with frangipane evenly with muscovado.
- Fold the dough in half and roll out lightly.
- Cut into strips 2.5 cm wide.
Shaping and baking
- Twist each strip into a spiral and form into a cinnamon roll shape.
- Place in rings set on a baking tray lined with baking paper, brush with melted butter and sprinkle with muscovado.
- Leave to rise again for 60 minutes.
- Bake at 170°C for 12 minutes until golden brown.
Decoration cream with mascarpone, lemon zest and cinnamon
- Combine the mascarpone with the brown sugar, icing sugar and milk and mix.
- Add the zest, lemon juice and grated cinnamon bark. Mix to a smooth mass.
- Keep at room temperature for decorating.
Strawberry decoration
- Dip the strawberries in the prepared cream. Arrange on the baked and cooled cinnamon rolls.
- Drizzle additional cream on top.
Products used
Other recipes
Gallery
Movie
Food Cost - calculator
CinnaTwist Almond
Yeast dough
Name
Quantity (portion)
Price (PLN Net)
Rate (VAT)
Quantity
Value Net
Value gross
Milk (lukewarm)
0.200 kg
/ kg
0.200
kg
0
PLN
0
PLN
Fresh yeast
0.035 kg
/ kg
0.035
kg
0
PLN
0
PLN
Sugar
0.300 kg
/ kg
0.300
kg
0
PLN
0
PLN
Wheat flour
0.525 kg
/ kg
0.525
kg
0
PLN
0
PLN
Eggs
0.100 kg
/ kg
0.100
kg
0
PLN
0
PLN
Salt
0.005 kg
/ kg
0.005
kg
0
PLN
0
PLN
Butter (soft)
0.100 kg
/ kg
0.100
kg
0
PLN
0
PLN
Frangipane cream
Name
Quantity (portion)
Price (PLN Net)
Rate (VAT)
Quantity
Value Net
Value gross
Multi Cream White
0.190 kg
/ kg
0.190
kg
0
PLN
0
PLN
Almond flour
0.108 kg
/ kg
0.108
kg
0
PLN
0
PLN
Wheat flour
0.062 kg
/ kg
0.062
kg
0
PLN
0
PLN
Eggs
0.062 kg
/ kg
0.062
kg
0
PLN
0
PLN
Cinnamon with muscovado
Name
Quantity (portion)
Price (PLN Net)
Rate (VAT)
Quantity
Value Net
Value gross
Muscovado sugar
0.050 kg
/ kg
0.050
kg
0
PLN
0
PLN
Cinnamon bark
0.0075 kg
/ kg
0.0075
kg
0
PLN
0
PLN
Decoration cream
Name
Quantity (portion)
Price (PLN Net)
Rate (VAT)
Quantity
Value Net
Value gross
Mascarpone
0.100 kg
/ kg
0.100
kg
0
PLN
0
PLN
Brown sugar
0.020 kg
/ kg
0.020
kg
0
PLN
0
PLN
Icing sugar
0.075 kg
/ kg
0.075
kg
0
PLN
0
PLN
Milk
0.050 kg
/ kg
0.050
kg
0
PLN
0
PLN
Grated lemon zest + lemon juice
0.5 pcs.
/ pcs.
0.5
pcs.
0
PLN
0
PLN
Cinnamon bark
0.001 kg
/ kg
0.001
kg
0
PLN
0
PLN
Decoration
Name
Quantity (portion)
Price (PLN Net)
Rate (VAT)
Quantity
Value Net
Value gross
Fresh strawberries
0
PLN
0
PLN
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