Cinnamon Raisin Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 672 cal. | (32 %) | ||
| Protein | 19.59 g | (20 %) | ||
| Fat | 25.88 g | (22 %) | ||
| Carbohydrates | 101.48 g | (68 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.24 g | (7 %) |
| Vitamin A | 208.98 mg | (26,123 %) | ||
| Vitamin D | 1.12 μg | (6 %) | ||
| Vitamin E | 4.69 mg | (39 %) | ||
| Vitamin B₁ | 0.42 mg | (42 %) | ||
| Vitamin B₂ | 0.54 mg | (49 %) | ||
| Niacin | 4.06 mg | (34 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 40.9 μg | (14 %) | ||
| Pantothenic acid | 0.28 mg | (5 %) | ||
| Biotin | 7.06 μg | (16 %) | ||
| Vitamin B₁₂ | 0.62 μg | (21 %) | ||
| Vitamin C | 0.27 mg | (0 %) | ||
| Potassium | 547.85 mg | (14 %) | ||
| Calcium | 145.59 mg | (15 %) | ||
| Magnesium | 32.35 mg | (11 %) | ||
| Iron | 4.48 mg | (30 %) | ||
| Iodine | 28.52 μg | (14 %) | ||
| Zinc | 0.54 mg | (7 %) | ||
| Saturated fatty acids | 11.56 g | |||
| Cholesterol | 108.78 mg |
Ingredients
- Ingredients
- 500 grams Pastry flour
- 1 generous pinch salt
- 1 cube fresh Yeast 42 g (approximately 1.5 ounces)
- 150 milliliters lukewarm milk
- 40 grams Granulated stevia
- ½ tsp lemon zest
- 100 grams melted butter
- 2 eggs (beaten)
- Pastry flour (for rolling out)
- 50 grams ground almonds
- ½ tsp Ground cinnamon
- 75 grams raisins
Preparation steps
Combine the flour and salt in a large bowl and make a well in the center. Mix the yeast in about 50 ml (approximately 1/4 cup) of lukewarm milk and pour into the well. Stir with a bit of the flour, cover and let stand for 15 minutes. Add the stevia, lemon zest, half the melted butter and the eggs to the bowl and mix well. Pour in the remaining milk and knead until smooth and elastic, adding more flour or milk if necessary. Cover and let rise in a warm place for 45 minutes, until doubled in size.
Preheat the oven to 180°C (approximately 350°F).
Transfer the dough to a floured surface, knead a few times and roll into a large rectangle about 1-1.5 cm (approximately 1/2 inch) thick. Brush the dough with some of the melted butter and sprinkle with the almonds, cinnamon and raisins. Roll up the dough and cut into slices about 2 cm (approximately 3/4 inch) thick. Place the rolls onto a baking sheet lined with parchment paper, leaving a bit of room between each so they can spread out. Brush with the remaining butter and bake for 30 minutes, until golden brown. Remove from the oven and cool on a wire rack.
Dust with powdered stevia, if desired, and serve warm.
