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grosir jilbab kediri
grosir jilbab kediri
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Tuesday 13 October 2026 09:56:56 GMT
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APPLE PIE CINNAMON ROLLS 🍎 Dough: • 1 1/4 cups whole milk (300ml) • 1/3 cup granulated sugar, divided (66g) • 1 1/2 tbsp active dry yeast (14g) • 6 tbsp unsalted butter, room temp (84g) • 2 large eggs, whisked • 5 1/2 cups all-purpose flour (701g) • 1/2 tsp salt Apple Pie Filling: • 4 cups chopped apples (600g) • 1/2 cup brown sugar (110g) • 1 tsp cinnamon • 1/2 tsp nutmeg • 1/8 tsp salt • 1/4 cup water (60ml) • 1 tbsp cornstarch • 1 tbsp water (15ml) Cinnamon Butter Filling: • 1/2 cup unsalted butter (113g) • 1/4 cup brown sugar (55g) • 1 tbsp cinnamon Cream Cheese Frosting: • 1 cup cream cheese, room temp (256g) • 6 tbsp unsalted butter, room temp (84g) • 1 3/4 cups powdered sugar (218g) • 1/2 tsp vanilla extract • 1/8 tsp salt INSTRUCTIONS Warm milk to 110°F. Add 2 tbsp sugar and yeast. Mix and let sit for 5–10 min until foamy. Add remaining sugar, butter and eggs. Mix for 30 seconds. Add 5 cups flour and salt, mixing until a shaggy dough forms. Knead with a dough hook for 8–10 min or by hand for about 10 min. Add remaining flour if needed. Dough should be smooth, soft and slightly tacky. Place in a greased bowl, cover and let rise for about 2 hours until doubled. For the apple filling, combine apples, brown sugar, cinnamon, nutmeg, salt and 1/4 cup water in a saucepan. Cook over medium heat for 12–15 min until apples soften and syrup thickens. Mix cornstarch with 1 tbsp water, add to apples and cook for 1–2 min until thick. Cool completely. For the cinnamon butter, mix butter, brown sugar and cinnamon into a paste. Grease a 9x13-inch baking pan. Punch down the dough and roll into a 20x12-inch rectangle, about 1/2 inch thick. Spread cinnamon butter evenly over the dough, followed by the cooled apple filling. Roll tightly from the long side into a log. Trim the ends and cut into 12 equal rolls using floss or a sharp knife. Arrange rolls in the pan, cover and let rise for about 1 hour until puffy. Preheat oven to 375°F, or 350°F for convection. Bake for 25–30 min until golden around the edges and lightly browned in the center. If needed, cover with foil and bake another 3–5 min until fully cooked. Let cool for 20 min. For the frosting, beat cream cheese and butter for 1 min until creamy. Add powdered sugar and beat until fluffy. Mix in vanilla and salt. Spread frosting over the warm rolls. Let sit for another 10 min before serving. Store refrigerated for up to 4 days and gently reheat before serving. 🍎
APPLE PIE CINNAMON ROLLS 🍎 Dough: • 1 1/4 cups whole milk (300ml) • 1/3 cup granulated sugar, divided (66g) • 1 1/2 tbsp active dry yeast (14g) • 6 tbsp unsalted butter, room temp (84g) • 2 large eggs, whisked • 5 1/2 cups all-purpose flour (701g) • 1/2 tsp salt Apple Pie Filling: • 4 cups chopped apples (600g) • 1/2 cup brown sugar (110g) • 1 tsp cinnamon • 1/2 tsp nutmeg • 1/8 tsp salt • 1/4 cup water (60ml) • 1 tbsp cornstarch • 1 tbsp water (15ml) Cinnamon Butter Filling: • 1/2 cup unsalted butter (113g) • 1/4 cup brown sugar (55g) • 1 tbsp cinnamon Cream Cheese Frosting: • 1 cup cream cheese, room temp (256g) • 6 tbsp unsalted butter, room temp (84g) • 1 3/4 cups powdered sugar (218g) • 1/2 tsp vanilla extract • 1/8 tsp salt INSTRUCTIONS Warm milk to 110°F. Add 2 tbsp sugar and yeast. Mix and let sit for 5–10 min until foamy. Add remaining sugar, butter and eggs. Mix for 30 seconds. Add 5 cups flour and salt, mixing until a shaggy dough forms. Knead with a dough hook for 8–10 min or by hand for about 10 min. Add remaining flour if needed. Dough should be smooth, soft and slightly tacky. Place in a greased bowl, cover and let rise for about 2 hours until doubled. For the apple filling, combine apples, brown sugar, cinnamon, nutmeg, salt and 1/4 cup water in a saucepan. Cook over medium heat for 12–15 min until apples soften and syrup thickens. Mix cornstarch with 1 tbsp water, add to apples and cook for 1–2 min until thick. Cool completely. For the cinnamon butter, mix butter, brown sugar and cinnamon into a paste. Grease a 9x13-inch baking pan. Punch down the dough and roll into a 20x12-inch rectangle, about 1/2 inch thick. Spread cinnamon butter evenly over the dough, followed by the cooled apple filling. Roll tightly from the long side into a log. Trim the ends and cut into 12 equal rolls using floss or a sharp knife. Arrange rolls in the pan, cover and let rise for about 1 hour until puffy. Preheat oven to 375°F, or 350°F for convection. Bake for 25–30 min until golden around the edges and lightly browned in the center. If needed, cover with foil and bake another 3–5 min until fully cooked. Let cool for 20 min. For the frosting, beat cream cheese and butter for 1 min until creamy. Add powdered sugar and beat until fluffy. Mix in vanilla and salt. Spread frosting over the warm rolls. Let sit for another 10 min before serving. Store refrigerated for up to 4 days and gently reheat before serving. 🍎

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