瑞典肉桂卷
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人做过这道菜
Killerdoll666
在丹麦吃过丹麦肉桂卷后便对此念念不忘，在广州还没吃过让我喜欢的肉桂卷，半年前就开始自己做了，但丹麦肉桂卷要起酥比较麻烦，所以就做了邻居瑞典肉桂卷。这个食谱是从外网扒了好几个瑞典人食谱+自己喜好总结出来的，此配方可以做12个肉桂卷。
用料
| 主面团： | |
| 高筋面粉 | 350克 |
| 糖 | 45克 |
| 盐 | 2克 |
| 研磨肉豆蔻Cardamon | 1茶匙 |
| 牛奶 | 180克 |
| 鸡蛋 | 1个（约47克） |
| 即发酵母/鲜酵母 | 3.5克/10克 |
| 软化黄油 | 45克 |
| 内馅： | |
| 软化黄油 | 80克 |
| 白砂糖糖 | 60克 |
| 肉桂粉 | 2茶匙 |
| 珍珠糖 | 适量 |
| 蛋液 | 适量 |
瑞典肉桂卷的做法
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干性材料：350克高筋面粉+45克糖+2克盐+1茶匙肉豆蔻，用蛋抽搅拌几下；湿性材料：180克牛奶+3.5克酵母+1个鸡蛋搅拌均匀
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干性材料+湿性材料，揉出粗膜，加入45克软化黄油，继续揉摔至不粘容器即可，盖保鲜膜室温醒发至2倍大。
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内馅：80克软化黄油（适量，能薄涂满面饼就行）+60克糖+2茶匙肉桂粉刮拌均匀（或者擀完面团直接用软化黄油涂抹在面饼上后再撒糖和肉桂粉）PS, 非常不建议减糖，不然只能尝到肉桂粉的味道而没有甜味；
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面团拍打排气擀成大长方形，将准备好的Filling均匀涂抹在面饼上，对折，切成长条，用手抓住一头，另一头用手掌推出去，再往回卷，把两端塞到下面，盖保鲜膜醒发至2倍大。
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200度预热烤箱，烤前在肉桂卷上薄薄涂一层蛋液，有珍珠糖可以撒点没有可省略，烤12分钟
小贴士
丹麦友人的secret receipt, 想要尝试的可以自己翻译着做哟!
ingredients:
50 grams fresh Yeast
3 tbsp. Sugar
1 DL. Oil
650 grams flour
5 DL. Water
1 tsp. Salt
Recipe:
Divide the yeast into a bowl, then sprinkle with sugar and salt over the yeast. Stir a little and then let the yeast melt by itself.
Once the yeast has melted, come in oil, water and flour and stir well. If the dough is sticky, add more flour until the dough is as desired.
Allow the dough to rise for 30 min. and set the oven to 225 degrees C alm. oven.
Shape the buns as desired and then place them in the oven for about 10-15 minutes.
ingredients:
50 grams fresh Yeast
3 tbsp. Sugar
1 DL. Oil
650 grams flour
5 DL. Water
1 tsp. Salt
Recipe:
Divide the yeast into a bowl, then sprinkle with sugar and salt over the yeast. Stir a little and then let the yeast melt by itself.
Once the yeast has melted, come in oil, water and flour and stir well. If the dough is sticky, add more flour until the dough is as desired.
Allow the dough to rise for 30 min. and set the oven to 225 degrees C alm. oven.
Shape the buns as desired and then place them in the oven for about 10-15 minutes.
