Cinnamon Rosette Bun- Kringle
 
Prep time
Cook time
Total time
 
The heavenly baked goodness of cinnamon and caramelized jaggery in a gorgeous shape!
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Recipe type: Breakfast / Tea Time Snack
Cuisine: Baking
Serves: 3
Ingredients
  • 2½ cups flour
  • ¾ cup plain buttermilk at room temperature (for kneading the dough)
  • Option- you can replace buttermilk with milk for kneading the dough
  • 1 heaped T-spoonful dried yeast
  • 1 tsp sugar + ¼ cup of luke warm milk (to activate dried yeast)
  • 50 gm salted butter (any brand)
  • For Filling
  • 100 gm softened butter
  • 5 or 6 tbsp powdered jaggery (‘shakkar’)
  • 2 tsp finely powdered cinnamon
Instructions
  1. In a small bowl, stir dried yeast with a T-spoonful sugar in luke warm milk. Let it rest for a few minutes till the mixture is frothy and the yeast is activated.
  2. In another bowl, rub together the flour and 50gms of butter. Pour the yeast mixture over the dry ingredients and start kneading (using buttermilk/milk) until it becomes soft and pliable dough.
  3. Grease a clean bowl and place the prepared dough. Cover it and let it rest for about an hour at room temperature until it becomes double in size.
  4. For the filling- whisk 100 gms butter till its light and fluffy, add powdered jaggery and cinnamon. You may add a tablespoon of warm milk to get a spreadable mixture (optional incase you don’t want to whisk the butter).
  5. Preheat the oven to 175 C. Line a baking tray with parchment paper.
  6. An hour later take out the fully risen dough and place it on a floured surface, divide the dough into 3 equal portions. Using a rolling pin, roll it into a rectangle (roughly 12 x 8 inches in size). Spread the jaggery + cinnamon filling on the rectangle.
  7. Roll each of the dough portions into a cylindrical log. Using a sharp knife, cut the cylindrical log into half- length-wise; leaving one edge uncut.
  8. Intertwine the two cut lengths, trying to twist and keep the open layers exposed so that the cut ends remain on top.
  9. Once twined together, shape up into a spiral wreath, it would begin to look like a rosette.
  10. Set the prepared buns on parchment lined baking tray. Cover the baking tray with a cling film and rest it a second time for 30 minutes. The cinnamon rosette buns will swell again.
  11. Remove cling film and bake for 25 minutes until light brown. For the last 5 minutes reduce the oven temperature to 150 C.
  12. Serve it warm as it is or with cream.
Recipe by Hooked on Homes! at http://hookedonhomes.net/cinnamon-rosette-bun-kringle/