In a large mixing bowl, dissolve yeast and 7 tablespoons sugar in warm water. Stir in salt and half of the flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, a little at a time, beating well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together remaining sugar and 1 dessertspoon cinnamon; set aside.
Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Then roll up the log into a pinwheel. Place the pinwheels in a lightly greased 23x33 cm (9x13 in) baking tin. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 180 C / Gas mark 4.
Bake in preheated oven for 30 minutes, until golden.
- 15g (1/2 oz) dried active baking yeast
- 7 tablespoons caster sugar
- 1 tablespoon salt
- 450ml (16 fl oz) warm water (45 C)
- 800g (1 3/4 lb) plain flour, divided
- 2 eggs
- 5 tablespoons vegetable oil
- 8 tablespoons caster sugar
- 1 dessertspoon ground cinnamon
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