GIANT SKILLET CINNAMON ROLL
3 cups flour
0.25 cup sugar
1 envelope active dry yeast
[2.25 teaspoons]
0.5 teaspoons salt
60g butter
0.3 cup milk
0.25 cup water
2 large eggs
[room temperature]
1 teaspoon vanilla extract
1 cup sugar
2 teaspoons cinnamon
0.5 teaspoon ground nutmeg
60g butter
_ activate yeast with 3 tablespoons warm water and a pinch of sugar
_ melt together butter and milk
_ once melted remove from heat
_ add water and vanilla – set aside
_ whisk together eggs – set aside
_ mix 2 cups of flour with sugar and salt
_ mix in first yeast, then the warm milk and finally the eggs
_ once well mixed knead in 0.75 cup flour [gonna be very sticky]
_ place dough in a greased bowl and cover with plastic wrap
_ keep in a warm place until double the size [about 1hour]
_ whisk together sugar, cinnamon and nutmeg
_ melt butter until slightly brown
_ grease a large skillet
_ deflate risen dough
_ flour a work surface
_ roll out the dough [about 7mm thick]
_ spread melted butter all across the dough
_ sprinkle with the sugar-cinnamon mixture [looks like a lot]
_ slice the dough into stripes
_ roll up one stripe [rather loose]
_ transfer to the center of the skillet
_ add one stripe at the time to make a large roll
[always keeping it rather loose]
_ place a kitchen towel over it and keep in a warm place for 30-45min
[should double in size]
_ preheat oven to 180°C
_ bake for 30-35min [should be on the darker side to make sure it’s done in the middle]
RIESEN ZIMTSCHNECKE
384g Mehl
50g Zucker
1 Packung Trockenhefe
[2,25 Teelöffel]
0,5 Teelöffel Salz
60g Butter
83ml Milch
62ml Wasser
2 große Eier
[raumtemperatur]
1 Teelöffel Vanilleextrakt
200g Zucker
2 Teelöffel Zimt
0,5 Teelöffel gemahlene Muskatnuss
60g Butter
