Beef Tongue in Tomato Broth
Cinnamon Rolls with Coconut and Walnuts
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| Servings |
12 Servings
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Ingredients
For the rolls:
- 1 ½ cups warm milk
- ¾ tbsp (11 g) yeast powder
- 3 ¾ cups (550 g) wheat flour
- 1 large egg
- ⅓ cup monk fruit
- 1 tsp vanilla
- ⅓ cup (80 g) unsalted butter cold and cubed
For the filling:
- ½ cup nut butter
- ½ cup (100 g) unsalted butter at room temperature
- ¾ cup brown or coconut sugar or granulated piloncillo
- 3 tbsp cinnamon powder
For the icing:
- ½ cup plain Greek yogurt
- ¼ cup (50 g) cream cheese at room temperature
- ¼ cup (50 g) butter
- 2 tbsp powdered monk fruit sweetener or ½ cup powdered sugar
- Coconut, grated and toasted (optional)
Ingredients
For the rolls:
For the filling:
For the icing:
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Instructions
- With a mixer or kitchen robot, mix the warm milk and yeast. Add the flour, egg, sweetener, vanilla, and continue kneading. Add the cubed butter little by little to ensure it is well-integrated. Finish kneading on a flour-dusted surface and form a small ball. Place in a greased container, cover, and refrigerated overnight.
- Mix the ingredients for the filling. Set aside.
- On a flour-dusted surface, roll out the dough to a thickness of approximately
1/8-3/16 in (3-5 mm) and spread filling over it. Roll up and cut into pieces approximately1¼ in (3 cm) thick. - Place 4 or 5 pieces at most in a mold that fits inside the Instant Vortex, greased and lined with parchment paper. We recommend using the Instant Vortex Round Cake Pan.
- On the Instant Vortex control panel, press Bake and then set time to 10 Minutes and temperature to 375°F (190°C). Press Start.
- Mix the ingredients for the icing and spread on rolls while hot.
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