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CINNAMON EYEBROWS
Ingredients:
3 cups flour
1 teaspoon Salt
sugar
1 cup sugar
1 cup warm milk
⅓ stick butter
2 tablespoons dry instant yeast
¼ cup melted butter
3 tablespoons brown sugar
3 tablespoons of cinnamon
Preparation:
1. Add warm milk and yeast to the ingredients and mix well. Until it’s over. Add a spoon of sugar. Take a break
2. Meanwhile, add flour, salt and sugar separately and mix well. Place the dry mixture on a small mound. Make a well in the middle and add the egg and oil. Use your hand to gently mix everything together.
3. Once the oil is combined with the egg and flour, we slowly start adding the milk and yeast. The milk and yeast mixture should look thick. The secret of this powder is that it is cut very finely. It will have a hard streak at first, so we will need to gradually add more flour until it hardens and does not stick to the hands. After the dough has rested, we put some oil on the long thing and brush the entire oliebol with oil. Then, we leave the dough to rest at room temperature in a cool place, covering it with kitchen plastic or a clean towel. Let rest until hardened, about 1 to 2 hours.
4. When it grows, stretch it with a roller until it is 1 cm wide. We cut the edges and make a rectangle. Beat the melted butter and stir in the cinnamon and brown sugar. Make a roll and move it on itself to squeeze. Cut into 1.5 cm pieces. Lay wax paper on it and leave it to rest for a while.
5. Once it has risen slightly, transfer it to AF with baking paper or baking paper at 180°C for 5 minutes until golden brown appears. Turn it over and let it sit for another 5 minutes. Please note that the time may vary depending on the brand of the pan and the amount to be prepared. Therefore, it is recommended to monitor it from the second half of the cooking process.
