Austrian fried doughnuts are called “Krapfen”

At the beginning of the new year im always in a foul mood. Everything is beginning anew, my favorite season (Christmas) ist finally over and I just can’t get myself to pick me up and heave me out of that depressing hole. But when the first bakeries start to fill their sales counters with “Krapfen” , my hubby knows what to do. Buying me had dozen and leave me alone until I feel better and high on sugar .

Krapfen are my favorite kind of treat . They are most popular during the carnival season but mostly you get them at the bakeries almost all year round. “Krapfen” are our kind of fried doughnuts. It’s an enriched dough classically fried to golden perfection and filled with apricot jam. Of course most bakeries serve them filled with vanilla or chocolate cream too but for us Austrians the classically fried doughnut filled with apricot jam and sprinkled with powdered sugar will always have a special spot in our hearts.

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Cointreau and orange zest – Gather the ingredients.

To make this delicious Austrian Fried Doughnut recipe, you will need the following ingredients: 500g all-purpose flour, 8g active dry yeast, 50g sugar, ¼ teaspoon salt, 300ml warm milk, 25g butter melted, 3 egg yolks, 1tbsp cointreau, zest from 1 orange and oil for deep-frying. You will also need about 300g of fine apricot jam and confectioners’ sugar for powdering them on top before serving.

Yes you read right! Cointreau and orange zest adds that special something to these treats.

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Mix the Dough and Knead.

Start by mixing the flour, yeast, sugar, and salt together in a bowl of your stand mixer with the hook attached. Gradually add the warm milk, egg yolks and butter to the dry ingredients while mixing continuously in your stand mixer. Knead the dough until it is smooth and elastic (10 minutes). Cover with a clean kitchen towel and let rise for an hour or until doubled in size.

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Let the dough rest & bake.

Once the dough has risen and doubled in size, turn it out onto a floured surface and roll out to a 2cm (3/4-inch) thickness. Cut into about 7 to 8cm large (this is about 2 3/4 inch) circles using a cookie cutter or drinking glass rim. Place the doughnuts on a greased baking sheet and let them rest for another 45 minutes.

Meanwhile, heat oil in a medium sized heavy bottom pan over medium heat until it reaches 180 °C (360°F) . Carefully place the doughnuts into the hot oil, allowing enough room for them to expand while cooking. Fry them for 2-3 minutes per side with the lid on. flip the dougnuts with tongs once they are golden brown. Remove from oil with a spider strainer and drain on paper towel. Let them cool on a cooling rack.

Fill the doughnuts with delicious apricot jam

Once the doughnuts are cooked, remove them from the oil and let cool slightly on a rack. For a delicious finish, fill them with warm apricot jam using a piping bag and a donut tip ! This will give them a tangy sweet flavour that takes this fried treat to the next level. Enjoy with lots of powdered sugar on top for the authentic Austrian experience.

Make them healthier – try the oven baked version instead!

For a healthier option, try baking the doughnuts in the oven instead of frying them. Preheat your oven to 170°C Fan (340° F). Brush the doughnuts with melted butter and bake for 14-17 minutes or until lightly golden brown. As the oven baked doughnuts won’t be as crispy as fried ones, brush them with butter again when they are freshly out of the oven and dust them with powdered sugar. Dont forget to powder them with powdered sugar on top again when cooled– they’ll still taste delicious and extremely fluffy!

What is important when making these Austrian style fried doughnuts.

• Make sure that the milk is warm and not hot. The heat will destroy the activity of the yeast otherwise.
• The egg yolks have to be at room temperature.
• Give the dough time to rise!
• Use a kitchen thermometer to observe the temperature of the frying oil. The oil shouldn’t be hotter than 180°C
• Be careful when working with hot oil.
• Use fine mashed apricot jam. No jam with pieces because how will you press the fruit pieces through the tip?!?
• Let the freshly fried doughnuts drip off on some kitchen towel.

Of course you can fill these “Krapfen” any way you want. Vanilla pudding or a chocolate cream make great fillings too but for us Austrians there is no better filling than simply delicious apricot jam. I’m confident that you and your family will fall in love with this doughnut recipe immediately .

Be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from yo guys and always to my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag us on Instagram! Looking through the photos of recipes you all have made is my favorite .

Warm sticky hugs, Nina

If you are in need of some non fried yeasty recipes, here are some of my favorite:

• The most delicious healthy banana pumpkin bread ever.
• Homemade Mother’s Day gifts: brioche hearts
• Apple galette with honey whiskey frangipane
• Easy Victoria sponge cake recipe
• No-bake white chocolate berry cake

An Authentic Austrian Fried Doughnut recipe

4 from 42 votes

Recipe by Nina Course: DessertCuisine: American, austrian

Servings

14

doughnuts

Prep time

20

minutes

Cooking time

30

minutes

Calories

234

kcal

resting time

1

hour 

15

minutes

Total time

2

hours 

5

minutes

Enjoy a delicious taste of Austrian cuisine with this easy-to-follow recipe for Austrian Fried Doughnuts! These light and fluffy doughnuts are filled with fine apricot jam goodness, and they make a great snack or dessert any time.

Cook Mode

Keep the screen of your device on

Ingredients

• 500 g 500 flour all purpose is fine , bread flour is fine too

• 8 g 8 dry yeast

• 1 pinch 1 salt

• 50 g 50 sugar

• 1 tbsp 1 orange zest Zest of 1 orange

• 1 tbsp 1 Cointreau or peach tree

• 30 g 30 butter melted

• 300 ml 300 milk warm

• 3 3 egg yolks

• oil for frying

• 250 g 250 apricot jam fine, no fruit pieces

Directions

• I a bowl of your stand mixer attached with the hook add all the dry ingredients and the orange zest and mix.
• Gradually add the warm milk, egg yolks and butter to the dry ingredients while mixing continuously in your stand mixer.
• Knead the dough until it is smooth and elastic (10 minutes). Cover with a clean kitchen towel and let rise for an hour or until doubled in size. 
• Once the dough has risen and doubled in size, turn it out onto a floured surface and roll out to a 2cm (3/4-inch) thickness. 
• Cut into about 7 to 8cm large (this is about 2 3/4 inch) circles using a cookie cutter or drinking glass rim. Place the doughnuts on a greased baking sheet and let them rest for another 45 minutes.
• Meanwhile, heat oil in a medium sized heavy bottom pan over medium heat until it reaches 180 °C (360°F) . 
• Carefully place the doughnuts into the hot oil, allowing enough room for them to expand while cooking. Fry them for 2-3 minutes per side with the lid on
• Flip the dougnuts with tongs once they are golden brown. Remove from oil with a spider strainer and drain on paper towel. Let them cool on a cooling rack.
• The the doughnuts aren't hot analoger to the touch fill them with apricot jam in using a piping bag and a donut tip.
• Don't forget to sprinkle them with powdered sugar before serving. Enjoy!

Notes

• Oven Baked Doughnuts- An  Healthier Option
• For a healthier option, try baking the doughnuts in the oven instead of frying them. Preheat your oven to 170°C Fan (340° F). Brush the doughnuts with melted butter and bake for 14-17 minutes or until lightly golden brown. As the oven baked doughnuts won’t be as crispy as fried ones, brush them with butter again when they are freshly out of the oven and dust them with powdered sugar. Dont forget to powder them with powdered sugar on top again when cooled– they’ll still taste delicious and extremely fluffy!

Nutrition Facts

• Calories: 234kcal
• Carbohydrates: 44g
• Protein: 5g
• Fat: 4g
• Saturated Fat: 2g
• Polyunsaturated Fat: 0.4g
• Monounsaturated Fat: 1g
• Trans Fat: 0.1g
• Cholesterol: 49mg
• Sodium: 35mg
• Potassium: 97mg
• Fiber: 1g
• Sugar: 13g
• Vitamin A: 183IU
• Vitamin C: 2mg
• Calcium: 43mg
• Iron: 2mg

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The post Krapfen: An Authentic Austrian Fried Doughnut Recipe appeared first on Two Sisters Living Life.

Nutella Babka

I love brioche doughs. Nothing can top a fluffy buttery enriched brioche dough but one which is deliciously filled and worked into a pretty babka ?. Babkas are my families favorite treat. I often bake them for the weekend, preparing them the day before and baking them in the morning. When the house smells sweet and deliciously of something freshly baked thats the best thing ever. Don’t you think??

What’s special about these Nutella brioche babka buns.

• This is the perfect treat for all Nutella Lovers out there
• The buns get glazed right after the baking with a very delicious flavored simple syrup. The flavors add so much warmness and complexity to the taste. And the glaze makes them moist too.
• They are perfect for the holidays as a special breakfast or brunch treat for guests and family.
• You can prepare the knots the evening before, leave them in the fridge and bake them in the morning .

What’s important about the babka recipe.

• First things first. Before you start with the measuring and baking please take 5 minutes and read the whole recipe very carefully. Rushing a recipe won’t do you any good.
• Measure all the ingredients with the help of a digital scale. Scales are your friend and are an appropriate method if you want consistent results.

• Avoid using substitutes and changing the recipe . In general, reducing sugar, replacing off, using gluten-free flour, using margarine instead of real butter etc. will all have an impact on baking these flavorful Nutella brioche babka buns.
• It’s important that you really knead that brioche dough for at least 10 minutes. Start out on low speed and when the ingredients come together increase to medium speed.
• This is basically a sweet kind of bread and therefore the gluten need time to develop and that process can only happen through kneading and giving the flour and yeast the time to ferment and rise. The dough needs to be shiny and elastic after the kneading.
• The easiest way to to make that brioche dough is with the help of an stand mixer with the dough hook attached.
• There are two alternatives for rising the dough: Quickly at room temperature in a warm place or slower in the fridge. I’m doing the first rising always at room temperature. This will take the dough about 1-2 hours.
• After that I’m filling and forming the Nutella brioche knots put them onto a baking sheet prepared with baking paper and enough space between the Nutella brioche babka knots
• I’m covering the baking sheet with plastic wrap or a clean kitchen towel and let it rise at a slow pace in the fridge overnight (at least 12hours)

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How to fill and shape these Nutella babka rolls.

1. Firstly part the dough into 8 equal parts on a lightly floured surface and shape them into little balls . While you make each Nutella babka knot cover the other dough balls loosely with a clean kitchen towel.
2. Now roll each ball into a rectangular about 12cm x 24cm (4,5 x 9 inch)and 3mm(0,15 inch) large wit the help of a rolling pin.
3. Spread the Nutella onto the dough with an offset spatula an even layer but leave 1 cm free on the long side facing you.
4. Start rolling the dough into a log. Beginning at the long edge that is covered with Nutella.
5. use a sharp knife to slice the log into two pieces but leave about 1,5cm whole.
6. Twist both strands together with the cut sides looking to you. Lay the strand onto the kitchen counter and roll it flat up into a bun. 
7. Repeat that process with all the other balls.
8. Cover the knots loosely with plastic wrap or kitchen towels.

How to store left over babka buns.

The best way to store them is in an airtight container in your fridge. They will be good for 2-3 days. Just warm them up a couple of seconds in your microwave.

Babka filling substitutions.

These are fillings that work great if you don’t like Nutella:

• Orange jam and dark chocolate chips ( I like bittersweet chocolate chips best)
• A filling made of brown sugar, unsalted butter and cinnamon
• Dark chocolate ganache makes a great chocolate filling too.
• Another popular flavor is blueberry jam

At last I just want you to know that these knots should be enjoyed and shared with the people you love and a delicious cup of coffee of course. It’s a special treat and will taste that much better when enjoyed in good company . If you make that recipe please say “Hi” and let me know how you liked it and give it a rating please. Don’t forget to tag us on Instagram. What I love the most is hearing from you.

Warm sticky Nutella Hugs, yours truly Nina

Are you looking for more winter mood food recipes? Maybe you would like to have a look at these deliciousnesses?.

• Sourdough baked Cinnamon apples cake
• Best roasted chicken with scrumptious cranberry tangerine glaze
• Fudgy sourdough chocolate cherry cake with salty walnut crust
• Homemade German Lebkuchen Syrup
• Babka bread filled with blueberry jam
• Cinnamon Brioche Rolls with pumpkin pecan filling
• Fairy Kisses – a unique Christmas cookie recipe

Winter flavored Nutella brioche babka buns

5 from 8 votes

Recipe by Nina Course: Breakfast, brunch, DessertCuisine: American, Scandinavian

Servings

8

buns

Prep time

30

minutes

Cooking time

25

minutes

Calories

516

kcal

Total time

2

hours 

55

minutes

These are super fluffy and soft brioche babka buns/knots filled with Nutella and chocolate. The special thing about these to die for treats are that spiced simple syrup which they got glazed with straight after baking. The simple syrup is flavored with vanilla, cinnamon and star anis. Those knots are that special something everyone needs during the cold months. All those warm flavors, lots of Nutella and chocolate combined into pretty little perfect brioche babka buns.

Cook Mode

Keep the screen of your device on

Ingredients

• Brioche dough

• 80 g 80 honey

• 8 g 8 instant yeast or 20g fresh yeast

• 160 ml 160 milk warm 38°C

• 80 g 80 butter

• 500 g 500 flour cake flour or all purpose flour

• 3 3 egg yolks

• 1/2 tsp 1/2 salt

• 200 g 200 nutella more or less depending on your preferences

• 1 tbsp 1 brown sugar for sprinkling on top

• Winter flavored simple syrup for glazing

• 200 ml 200 water

• 150 g 150 white sugar

• 1 1 star anis whole

• 1/2 1/2 vanilla bean scratched seeds and bean

• 1/2 tsp 1/2 cinnamon

Directions

• Winter flavored simple syrup
• Put all the ingredinets into a small heavy bottom pan and cook for 20 minutes.
• Remove the star anis and vanilla bean. And let it cool.
• Brioche dough
• First dissolve the sugar into the warm milk. Milk should have about 37C° or 97F°.
• Add the fresh or dry yeast, stir, cover loosely with plastic wrap and let it stand for about 10 minutes or until foam and bubbles are building
• In a medium mixing bowls sift the flour and the salt and incorporate the cold butter with a pastry cutter until everything is very fine in size.
• Add the egg yolks and the yeast mixture and mix with the hook attached on medium speed until not sticky any longer or knead everything with your hands. That's about 10-15 minutes or with the help of your kitchenaid wit hthe hook attached for about 7 min.
• When the dough is not sticky any longer put it into an oiled bowl and cover it with plastic wrap. Let it rest at a warm place until the dough is doubled in size.That will be about 60 min-90 minutes depending on how warm the resting place is.
• When the dough is doubled in size put it onto your floured working surface and deflate the dough through slapping it onto the surface 3-6 times.
• Part the dough into 8 equal parts and shape them into little balls . While you make each nutella babka knot cover the dough balls loosely with a kitchen towel.
• Now roll each ball into a rectangular about 12cm x 24cm (4,5 x 9 inch)and 3mm(0,15 inch) thick.
• Spread the Nutella onto the dough but leave 1 cm free on the long side acing you.
• Start rolling the dough into a log. Beginning at the one lenght side where the edge is covered with nutella too .
• use a knife to slice the log into two pieces but leave about 1,5cm whole.
• Twist both strands together. Lay the strand onto the kitchen counter and roll it flat up into a bun.
• Repeat that process with all the other balls.
• Put the babka buns onto 1 or 2 oven trays covered with baking sheets. Cover losely with a damp kitchen towl or a plastic wrap and let it rise for anoter 30 minutes.
• Preheat the oven to 180°C (370°F) .
• After the babka knots are almost doubled in size sprinkle with brown sugar adn bake for about 20 minutes or until golden brown, depending on your oven.
• When the babka rolls are done baking, remove from the oven and brush them imeadiately with the simple syrup.
• Enjoy!

Nutrition Facts

• Calories: 516kcal
• Carbohydrates: 76g
• Protein: 10g
• Fat: 19g
• Saturated Fat: 13g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 3g
• Trans Fat: 1g
• Cholesterol: 97mg
• Sodium: 244mg
• Potassium: 232mg
• Fiber: 3g
• Sugar: 26g
• Vitamin A: 381IU
• Vitamin C: 1mg
• Calcium: 82mg
• Iron: 4mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

Winter flavored Nutella brioche babka buns

5 from 8 votes

Recipe by Nina Course: Breakfast, brunch, DessertCuisine: American, Scandinavian

Servings

8

buns

Prep time

30

minutes

Cooking time

25

minutes

Calories

516

kcal

Total time

2

hours 

55

minutes

These are super fluffy and soft brioche babka buns/knots filled with Nutella and chocolate. The special thing about these to die for treats are that spiced simple syrup which they got glazed with straight after baking. The simple syrup is flavored with vanilla, cinnamon and star anis. Those knots are that special something everyone needs during the cold months. All those warm flavors, lots of Nutella and chocolate combined into pretty little perfect brioche babka buns.

Cook Mode

Keep the screen of your device on

Ingredients

• Brioche dough

• 80 g 80 honey

• 8 g 8 instant yeast or 20g fresh yeast

• 160 ml 160 milk warm 38°C

• 80 g 80 butter

• 500 g 500 flour cake flour or all purpose flour

• 3 3 egg yolks

• 1/2 tsp 1/2 salt

• 200 g 200 nutella more or less depending on your preferences

• 1 tbsp 1 brown sugar for sprinkling on top

• Winter flavored simple syrup for glazing

• 200 ml 200 water

• 150 g 150 white sugar

• 1 1 star anis whole

• 1/2 1/2 vanilla bean scratched seeds and bean

• 1/2 tsp 1/2 cinnamon

Directions

• Winter flavored simple syrup
• Put all the ingredinets into a small heavy bottom pan and cook for 20 minutes.
• Remove the star anis and vanilla bean. And let it cool.
• Brioche dough
• First dissolve the sugar into the warm milk. Milk should have about 37C° or 97F°.
• Add the fresh or dry yeast, stir, cover loosely with plastic wrap and let it stand for about 10 minutes or until foam and bubbles are building
• In a medium mixing bowls sift the flour and the salt and incorporate the cold butter with a pastry cutter until everything is very fine in size.
• Add the egg yolks and the yeast mixture and mix with the hook attached on medium speed until not sticky any longer or knead everything with your hands. That's about 10-15 minutes or with the help of your kitchenaid wit hthe hook attached for about 7 min.
• When the dough is not sticky any longer put it into an oiled bowl and cover it with plastic wrap. Let it rest at a warm place until the dough is doubled in size.That will be about 60 min-90 minutes depending on how warm the resting place is.
• When the dough is doubled in size put it onto your floured working surface and deflate the dough through slapping it onto the surface 3-6 times.
• Part the dough into 8 equal parts and shape them into little balls . While you make each nutella babka knot cover the dough balls loosely with a kitchen towel.
• Now roll each ball into a rectangular about 12cm x 24cm (4,5 x 9 inch)and 3mm(0,15 inch) thick.
• Spread the Nutella onto the dough but leave 1 cm free on the long side acing you.
• Start rolling the dough into a log. Beginning at the one lenght side where the edge is covered with nutella too .
• use a knife to slice the log into two pieces but leave about 1,5cm whole.
• Twist both strands together. Lay the strand onto the kitchen counter and roll it flat up into a bun.
• Repeat that process with all the other balls.
• Put the babka buns onto 1 or 2 oven trays covered with baking sheets. Cover losely with a damp kitchen towl or a plastic wrap and let it rise for anoter 30 minutes.
• Preheat the oven to 180°C (370°F) .
• After the babka knots are almost doubled in size sprinkle with brown sugar adn bake for about 20 minutes or until golden brown, depending on your oven.
• When the babka rolls are done baking, remove from the oven and brush them imeadiately with the simple syrup.
• Enjoy!

Nutrition Facts

• Calories: 516kcal
• Carbohydrates: 76g
• Protein: 10g
• Fat: 19g
• Saturated Fat: 13g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 3g
• Trans Fat: 1g
• Cholesterol: 97mg
• Sodium: 244mg
• Potassium: 232mg
• Fiber: 3g
• Sugar: 26g
• Vitamin A: 381IU
• Vitamin C: 1mg
• Calcium: 82mg
• Iron: 4mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

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The post Wonderful Nutella Babka buns glazed with an epic spiced syrup appeared first on Two Sisters Living Life.

This is one of the best fall baking recipes of the season. These delicious cinnamon brioche rolls are made with a fluffy and buttery brioche dough and have a flavourful pumpkin and pecan nuts filling. I glazed these beauties with a tangy orange-vanilla cream cheese frosting.

It’s fall and what is better on a beautiful fall weekend than trying out new pumpkin recipes?!? I’m a big fan of brioche dough recipes and pumpkin recipes. Therefore I thought to myself why not combining all the things I love to one fantastic fall baking recipe.

Cinnamon brioche rolls anyone?

There is something very calming when I work on a brioche dough recipe. The exact measuring off all the ingredients, the proofing of the yeast and my favourite part the kneading . I love focusing on such a simple work. It’s the best way to calm myself and relax after a busy week.

My family loves my brioche cinnamon rolls. Since I made my first rolls about one year ago they are regularly made by me almost always with a different filling. But we are at the height of pumpkin season therefore it needs to be a pumpkin recipe of course 😉

Why a brioche dough and not a normal yeast dough!

First of all cinnamon BRIOCHE rolls sounds way better than just cinnamon rolls. Am I right?!? A brioche dough has a lot more flavour because of the added milk, butter and eggs. The consistency of this pale yellow dough is just amazing. Nothing can be compared to a brioche dough. It’s as easily made as any other yeast bread and perfect for Sunday mornings when it’s freshly out of the oven.

What is important for this recipe!

First of all it’s a super easy recipe. If you have already made a yeast dough than there will not be any problems for you. Should you be a baking beginner here are the important things:

• I always proof the yeast! That means the yeast needs to be dissolved in WARM (38°C) milk and the sugar and loosely covered with a kitchen towel or plastic wrap. The yeast is proofed when the liquid becomes foamy and bubbly.
• I measure exactly! For every recipe I make measuring my ingredients is the most important rule ever.
• The dough needs to be kneaded for about 10 minutes! I know this sounds like much but it needs to be flexible.

Almost Done! Promised.

• I let it rise in a warm place and cover the bowl loosely with plastic wrap or a kitchen towel.
• I give my brioche dough enough time to rise! Thats very important! The brioche dough needs to be double in size before you can work with it again.
• Before I bake your brioche it needs a second rising which will last almost as long as the first one.
• The pumpkin filling is very easy. I just let everything cook at medium heat and stir it occasionally. AAAND I let it completely cool before you spread it onto the dough 😉

You have to make this recipe ASAP 😉

This is the ideal recipe for your next brunch or breakfast . The brioche dough recipe is super easy and I’m sure you get that done 😉 . I hope you’ll give it a try. Let me know how it went and we would love for you to tag us on Instagram @twosisterslivinglife or use the hashtag #twosisterslivinglife. So that we can see.

Cinnamonly hugs Nina

Pin this recipe for later

If you loved my cinnamon brioche buns recipe you may like our recipe for a delicious autumnally plum sheet cake or our recipe for a homemade pumpkin spice seasoning.

Cinnamon Brioche Rolls with Pecan-Pumpkin Filling

This is one of the most flavourful fall baking recipes of the season. These cinnamon rolls are made with a delicious brioche dough and filled with caramelized pumpkin and pecans. This recipe can be prepared the day before and baked in the morning. Nothing is better than a house filled with a sugary cinnamon smell.

• 560 g flour (very fine white flour, perfect for cakes and pastries. Some extra flour for rolling)
• 1/2 tsp salt (very fine)
• 80 g sugar
• 150 ml milk (warm)
• 20 g fresh yeast (or 8g dry active yeast)
• 3 eggs (large)
• 60 g butter (room temperature)
• 1 egg (for egg wash )
• 2 tbsp sugar

Pumkin pecan filling

• 450 hokkaido pumpkin (peeled, cored and cut into small cubes)
• 150 g brown sugar
• 40 g butter
• 1 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp allspices

orange vanilla cream cheese frosting

• 200 g cream cheese (plain)
• 1 orange (juice)
• 100 g sugar (very fine sugar)
• 1 tsp vanilla extract

Brioche Dough Recipe

1. First dissolve the sugar into the warm milk. Milk should have about 36C° or 97F°.

   Add the fresh or dry yeast, cover loosely with plastic wrap and let it stand for about 10 minutes or until foam and bubbles are building

   In a medium mixing bowls sift the flour and the salt and incorporate the cold butter with a pastry cutter until everything is very fine in size.

   Add the eggs and -the yeast mixture and mix with the hook attached on medium speed until not sticky any longer. That's about 10-15 minutes.

   When the dough is not sticky any longer put it into an oiled bowl and cover it with plastic wrap. Let it rest at a warm place until the dough is doubled in size.That will be about 60-90 minutes depending on how warm the resting place is.

   When the dough is doubled in size put it onto your floured working surface and deflate the dough trough slapping it onto the surface 3-6 times.

   Preheat your oven to 180C° or 360F°

   Prepare a loaf pan with butter and flour it out.

   
   
   

2. Shape the dough loosely into a rectangular and roll it out. The longer side of the dough should be facing you.

   The dough should be about 1cm thick and make sure that the short side is not longer than 40cm.

   Spread the filling onto the dough but leave 2 cm free on one long side

   Start rolling up the dough the end should be the long side where we didnt spread the filling.

   Cut the rolled dough into 10cm locks and put the into the buttered baking form.

   Put the rolls into the loaf form and let them rest another 40 minutes at a warm place loosely covered with plastic wrap or overnight in the fridge***.

   Coat the rolls with egg wash and sprinke them with sugar.

   Bake for 45 minutes or until golden brown.

   Let the pan cool for 10 minutes and put the glaze on top.

   Enjoy.

   ***Note if you let your rolls rest in the fridge overnight the rolls need to rest another hour in the morning at a warm place to come to room temperature before baking.

   
   
   

Pumpkin Pecan filling

1. Put all the ingredients into a large pan and let it cook under occasional stirring on medium heat for about 10 minutes or until the pumpkin is tender. Blend everything and mix the chopped pecans under the batter. Let the filling cool to room temperature before you spread it onto the dough otherwise it will tear.

   
   
   

The post Cinnamon Brioche Rolls with Pumpkin Pecan Filling appeared first on Two Sisters Living Life.