- 1 packet instant yeast
- 1 cup /250 ml milk
- 1/2 cup / 110 g butter, divided
- 1/4 tsp salt
- 4 cups/ 500 g all purpose flour
- 1 Tbsp cinnamon
- 1/4 cup / 55g + 1 Tbsp sugar, divided
- 1/8 cup / 15 g chopped hazelnuts
- ¼ / 40 g cup raisins
In a large sauce pan heat the milk and 3 Tbsp butter until warm and melted, never reaching boiling. Remove from heat and let cool. It should be luke warm or it will kill the yeast.
Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add 1 Tbsp sugar and the salt and stir.
Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. Rinse your mixing bowl out, coat it with a little oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.
On a lightly floured surface, roll out the dough. Brush with 3 Tbsp melted butter and top with 1/4 cup sugar and 1Tbsp cinnamon, the raisins and chopped nuts.
Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife, cut the dough into 1.5 inch / 4 cm sections and position in a large ovenproof frypan. Brush with a bit of melted butter. Let rise again (20-30 min) while you preheat oven to 350 °F/ 180 ° C.
Bake rolls for 25-30 minutes or until slightly golden brown.
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