Pulque Bread
Cinnamon Rolls
| By : |
| Servings |
5 Servings
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Ingredients
For the rolls:
- 1¾ cups (250 g) wheat flour
- 2⅓ tbsp (25 g) sugar
- Pinch of salt
- 2 tbsp cinnamon powder
- ⅓ tbsp (5 g) instant yeast
- ½ egg
- 1 tbsp vanilla extract
- ½ cup (125 ml) milk
- ¼ cup (50 g) butter
- 3 cups water
For the glaze:
- 1 cup confectioners’ sugar
- 6 tbsp water
- Pinch of cinnamon powder
Ingredients
For the rolls:
For the glaze:
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Instructions
- In a bowl, combine all the dry ingredients (flour, sugar, salt, cinnamon, instant yeast) and mix well.
- Make a nest with the flour and add the ½ egg and vanilla extract and begin to mix little by little. Continue mixing while adding the milk little by little, forming a heavy dough.
- Add the room temperature butter little by little while kneading, until a soft, smooth dough is obtained.
- Cover the dough with a damp dish towel and let rise until it doubles in size (approximately 45 Minutes).
- Once the dough rises, punch it while kneading for 1 Minute, and form 5 rolls of approximately
3 ½ oz (97 grams) . - Grease and flour a stainless steel bowl or container, add rolls, and let rest for 15 Minutes.
- Place the stainless steel inner pot inside the Instant Pot®, insert the rack, add
3 cups water and then insert the greased container with the rolls. - Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Steam and set time to 15 Minutes.
- Once the time is up, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid.
- Remove the rolls and let cool at room temperature.
- To make the glaze, mix the confectioner’s sugar, water, and cinnamon. Coat the rolls with the glaze.
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