Ingredientes para Kahlua Cinnamon Raisin Rolls
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup (240ml) warm water
- 1 cup (240ml) warm milk
- (not used in recipe)
- 1 3/4 cups (350g) granulated sugar (3/4 cup for dough, 1 cup for filling)
- 1 teaspoon salt
- 4-4 1/2 cups (480-540g) all-purpose flour (1 cup + 3-3 1/2 cups)
- 1 large egg
- 1 1/4 cups (283g) unsalted butter (1/2 cup for dough, 1/2 cup for filling, 1/4 cup for pan syrup)
- 2 tablespoons ground cinnamon
- 1/2 cup (120ml) Kahlua (1/4 cup for filling, 1/4 cup for pan syrup)
- 1 cup (170g) raisins
- 1/2 cup (100g) packed light brown sugar
- 1/4 cup (60ml) light corn syrup
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Cómo preparar Kahlua Cinnamon Raisin Rolls
- Proof the yeast: In a large bowl, combine 1 cup (240ml) warm water (105-115°F) and 2 1/4 teaspoons (1 packet) active dry yeast. Let stand for 5-10 minutes until foamy.
- Combine wet ingredients: Add 1 cup (240ml) warm milk (105-115°F), 1/2 cup (113g) unsalted butter (softened), 3/4 cup (150g) granulated sugar, and 1 teaspoon salt to the yeast mixture. Beat well until combined.
- Add dry ingredients: Gradually add 1 cup (120g) all-purpose flour and beat until well incorporated. Add 1 large egg and the remaining 3-3 1/2 cups (360-420g) flour, mixing until a moderately stiff dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead gently for 5-7 minutes until smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 50-60 minutes, or until doubled in size.
- Prepare the filling: While the dough is rising, prepare the spiced raisin filling by creaming together 1/2 cup (113g) softened unsalted butter, 1 cup (200g) granulated sugar, 2 tablespoons ground cinnamon, 1/4 cup (60ml) Kahlua, and 1 cup (170g) raisins.
- Prepare the pan syrup: In a small saucepan, combine 1/4 cup (57g) unsalted butter, 1/2 cup (100g) packed light brown sugar, 1/4 cup (60ml) light corn syrup, and 1/4 cup (60ml) Kahlua. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Set aside; reserve 1/3 cup for drizzling later.
- Shape the rolls: Once the dough has doubled, punch it down gently. Roll it out into a 16x12-inch rectangle on a lightly floured surface.
- Fill and roll: Spread the spiced raisin filling evenly over the dough. Starting from the long side, tightly roll the dough into a log.
- Cut and arrange: Cut the log into 12 equal slices. Pour the remaining pan syrup into a greased 9-inch round cake pan.
- Second rise: Arrange the roll slices in the prepared pan, pressing them down slightly. Cover and let rise for 25-30 minutes, or until almost doubled.
- Bake: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.
- Cool and serve: Let the rolls cool in the pan for 5 minutes before inverting them onto a serving plate. Drizzle with the reserved pan syrup and serve warm.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
83g
Fat
31g
Carbs
13g
