Sticky cinnamon buns and walnuts

Sticky cinnamon buns and walnuts

Ingredients:

Dough:
Yolk – 4 pieces
Egg (whole) – 1 piece
Granulated sugar – 2 tablespoons
Refiner syrup – 2 tablespoons
Desi – 6 tablespoons
Cream cheese – 4 tablespoons
Amasi (warm) – ? glass
Yeast – 2,25 teaspoons
Flour – 3,5 glasses
Sea salt – 1,25 teaspoons

Stuffing:
Desi – 60 g
Refiner syrup – ? glass
Cinnamon – 1,5 tablespoons
Nutmeg – ? teaspoons
Syrup:
Desi – 110 g
Refiner syrup – 1,25 glasses
Honey – 1/4 glasses
Syrup (any to taste) – 2 tablespoons
Cinnamon – 1 tablespoon
Vanillin – 1 tablespoon
The walnuts (cut) – 1,5 glasses

Preparation:

Warm up amasi (do not bring to the boil). Granulated sugar and yeast also leave Vsypte for 5-10 minutes that yeast has begun to ferment.
In bowl for the mixer shake up butter, cream cheese, egg and yolks and refiner syrup. Continuing to shake up, add ready yeast on amasi.
2 glasses of flour and salt also continue to stir Vsypte. When all ingredients are carefully mixed, get edge from miksre, to vsypta the others 1,5 glasses of flour and knead hands dough (3-4 minutes). Stick together ball from dough and leave for 2-3 hours at the room temperature (dough has to increase twice in the amount of).
Stuffing:
Fork mash desi with refiner syrup, cinnamon and nutmeg. Mix to homogeneous mass.
On average fire almost bring to the boil in small kastryulka desi, refiner syrup, honey and syrup. Periodically stir slowly that sugar was completely dissolved. Remove from fire, add cinnamon, vanillin and pour out this weight on form bottom for roasting. From above powder with the cut walnuts (or black foxes).
Roll with hands and stretch dough (it has to be rather elastic, but not liquid – if too liquid add still torments and again knead before rolling) on the powdered surface flour. Having prepared big rectangle from dough, put maslyanno-cinnamon weight on all surface. From above powder with refiner syrup.
Twist roll, oiled sharp knife roll on 12 parts (enough wide).
Lay out spiralki-rolls on dish directly in caramel sauce. Close dish food wrap and leave for hour - two, that rolls uvelichis twice in the amount of. It have to concern each other practically. Heat oven to 175 degrees and bake 12-15 has passed, then get dish and close it densely foil and bake 15-20 more minutes. Get from oven and walk sharp knife at the edges to get rolls. In 5-10 minutes after the dish has a little cooled down turn dish and get rolls. Sticky sauce has to be over

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