Cinnamon Buns with Icing

Ingredients

• 500 g Durum Wheat Flour Type 1050
• salt
• 1 cube fresh yeast
• 170 ml lukewarm milk (3.5 % fat)
• 1 Organic Lemon
• 90 g Raw Cane Sugar
• 100 g liquid butter
• 2 Eggs
• 75 g ground almonds
• 50 g Raisins
• 2 tsp Cinnamon
• 50 g Powdered Sugar (from Raw Cane Sugar)

Instructions

1. 1.

   Mix flour and salt in a bowl and form a well. Dissolve yeast in about 50 ml lukewarm milk, pour into the flour well and knead with a little flour. Let it rise covered for about 15 minutes.

2. 2.

   Rinse the lemon well, dry it, and zest it. Add 45 g sugar, 50 g butter, eggs and lemon zest to the remaining milk and knead into a smooth and elastic dough. Add more flour or milk as needed. Cover the dough and let it rise in a warm place for at least 45 minutes until the volume has doubled.

3. 3.

   Knead the dough again, roll it into a rope and roll it out to a thickness of 1-2 cm on a floured surface. Brush with 3 tbsp liquid butter, mix almonds with cinnamon and remaining sugar and spread with raisins on the dough. Roll the dough lengthwise, cut into about 3 cm thick slices and place them next to each other in a large baking dish. Brush with the remaining liquid butter and bake in a preheated oven at 180 °C (convection 160 °C; Gas: level 2-3) for about 15 minutes until golden brown. Remove and let cool slightly.

4. 4.

   Squeeze the lemon juice, mix with powdered sugar and a little water to a thick consistency and spread over the buns in strips. Let dry, serve and enjoy the cinnamon buns with icing.