Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
The kids can help at the marked areas .
<Kids> Tip the yoghurt into a bowl, rinse out and thoroughly dry the yoghurt pot, use as a measuring cup. Spoon 2 tbsp of yoghurt into a small dish, cover and chill.
Mix the flour, salt, sugar and yeast in a bowl. Add the milk and butter with the remainder of the yoghurt, mix in, knead for approx. 10 mins. to form a smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Mix 1 tbsp of the reserved yoghurt with the sugar, butter and cinnamon until smooth.
On a lightly floured surface, roll out the dough into a rectangle (approx. 30 x 40 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll the two long edges of the dough in towards the middle. Using a bread knife, gently cut the roll into slices approx. 3 cm thick, transfer to a baking tray lined with baking paper. Shape into hearts, pressing the tips of the dough together firmly. Cover and leave to rise at room temperature for a further 30 mins.
Approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove, allow to cool slightly.
Mix the remainder of the chilled yoghurt with icing sugar to create a thick icing. Brush the cinnamon roll hearts with the icing, leave to cool on a rack.
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