Cinnamon Almond Cream Bread Rolls - Bread

Method

• Put all the ingredients into the bread machine and start the bread dough cycle.
• Allow the dough to work its way through the first proofing process.
• While the dough is rising, make the cinnamon almond cream using the ingredients.
• In a bowl, whisk together the sugar and butter brought to room temperature.
• Gradually add the beaten egg to the bowl from Step 3, mixing well each time you add the egg.
• Once the egg is well integrated with the mixture, add the almond flour and cinnamon, and combine.
• Set aside.
• Once the dough is ready, take it out of the bread machine onto a floured surface and deflate the gas.
• Form into a round shape and let it rest for about 17 minutes.
• Dust the rolling pin with flour and roll out the dough into a rectangle.
• The size should be about 32-33 cm in height and 37-38 cm in width.
• (It doesn't have to be accurate.)
• Spread the almond cream evenly from Step 3 with a spatula onto the dough.
• (Leave 3 cm of the top border.)
• Sprinkle raisins over the almond cream.
• Slowly roll up the dough starting from the bottom edge.
• Roll tightly and neatly seal the seam.
• Divide the dough into 8 portions with a pastry scraper and place into aluminum cupcake cups.
• Allow the dough to rise, until 1.5- 2 times larger than their previous size.
• After the 2nd proofing, brush with the beaten egg set aside for glazing (refer to helpful hints).
• Bake in the pre-heated oven at 200C for 11-12 minutes.
• Done.
• Enjoy right out of the oven.
• They are very fragile just after baking, so be careful!