Manual Livington Titan Series - M29264 (page 27 of 32) (English)

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1. Using a dough hook, mix the ﬂour and yeast in the bowl of a food processor until

everything is well mixed.

2. Add the sugar, milk, eggs and salt, and mix until blended.

3. Add the butter and knead until all of the ingredients are bound together, and the dough is

smooth and falls away from the sides of the bowl.

4. Lightly grease a large bowl with oil or baking spray. Put the dough in the bowl and turn it

once to moisten it with the oil. Cover the bowl and let the dough rise to double its volume

(about 1–2 hours).

5. To make the ﬁlling, thoroughly mix the softened butter, brown sugar and cinnamon in a

small bowl.

6. Place the frying pan on the stove to prepare the glaze. Heat the butter, half of the brown

sugar and the glucose syrup until all the ingredients are melted and mixed evenly. Turn oﬀ

the hob. Mix in the bourbon. Remove the glaze from the heat, and put to one side.

7. Lightly grease the sides of the pan, and pour the glaze into it. Scatter the other half of the

brown sugar and the pecans over the syrup. Leave to one side.

8. Preheat the oven to 200°C.

9. When the dough has doubled in volume, gently press it into the bowl. Spray a work

surface with baking spray, and roll out the dough into a large rectangle (approx. 40x50

cm).

10. Spread the prepared ﬁlling over the surface, leaving an edge of 2.5 cm free on one of the

longer sides. Starting at the longer side that is covered with ﬁlling, roll up the dough, then

cut into pieces 2.5-4 cm wide.

11. Place the rolls in the pan, leaving a space of around 1.2 cm between them. Cover the pan,

and allow the rolls to rise and double in volume (about 30-60 minutes). After this, remove

the lid.

12. Put the pan in the oven and bake at 200°C until the rolls are golden in colour (about 20

minutes).

13. Remove the rolls from the oven, and brush them lightly with melted butter. Use a butter

knife to gently peel oﬀ any buns stuck to the pan (CAUTION: the pan and sugar will be hot).

Place a plate lined with baking paper over the pan, and then carefully turn the pan over so

that the rolls fall onto the plate.

Juicy Rolls

Ingredients

4½ cups of universal ﬂour

2½ tsp dry yeast

½ cup of sugar

2 tsp coarse salt

1 cup of milk, warmed to between 27°C

and 43°C

2 large eggs, room temperature

1/3 cup unsalted butter, soft

FILLING

1/3 cup unsalted butter, soft

1 cup brown sugar

3½ tbsp cinnamon

GLAZING

1 cup brown sugar

200g butter

2 tbsp glucose syrup or corn syrup

2 tbsp bourbon, or to taste

1 cup of chopped roasted pecans

1/3 cup melted butter

10 portions

Preparation

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Others manual(s) of Livington Titan Series - M29264

Livington Titan Series - M29264 User Manual - English - 12 pages

Livington Titan Series - M29264 Manual - German - 32 pages

Livington Titan Series - M29264 User Manual - German - 12 pages

Livington Titan Series - M29264 Manual - Dutch - 32 pages

Livington Titan Series - M29264 User Manual - Dutch - 12 pages

Livington Titan Series - M29264 Manual - French - 32 pages

Livington Titan Series - M29264 User Manual - French, Italian, Polish - 12 pages

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