Shopping list
120ml milk, room temperature
7g fast acting dry yeast
55g caster sugar
1 small free range organic egg
50g unsalted butter
1 organic orange, zest only
250g plain flour
a pinch of salt
60ml double cream
pich ground cinnamon
We're baking some delicious Italian rolls for our lazy Sundays: sweet mini focaccia rolls. They're guaranteed to be a huge hit, and our little monsters—both small and large—love them! You do need to be patient, though, as they need a total of 1.5 hours to rise. But then you really have something! They taste best straight from the oven. a little cooling required. They can survive a night in the cookie tin, but nothing beats fresh from the oven :))
How to make sweet mini focaccia rolls
Mix the milk with the sugar and yeast and set aside.
Add the egg to the milk mixture.
Wisk it all together until well combined.
Grate the skin from the lemon.
Melt the butter and add the lemon zest.
Stir it and put it aside for now.
Add a dash of salt to the flour.
Add the milk mixture to the flour mixture.
Fold it together.
Then add the butter mixture.
Knead the mixture into a smooth dough.
Shape the dough into a flat ball and place it in a clean, flour dusted bowl
Cover the dough and let it rise for 1 hour.
After the hour the volume has doubled.
Tap the dough out of the bowl onto a floured baking mat.
Roll the dough to a thickness of 1cm, cut out circles.
Place baking paper on the baking tray.
Place the rolls on the baking tray
Cover the rolls and place in a warm spot.
Poke wells in the buns with your little finger.
Whip the cream until you have soft peaks.
Spread the cream generously over the rolls.
Sprinkle the cream lightly with caster sugar
Bake the rolls for +/- 25 minutes, until a nice golden brown.
The rolls taste delicious with some cofee although the monsters prefer tea ;))
Happy Sunday!