Swedish Tea Ring and Butterfly Rolls
By PutoPinoy on Saturday, June 02, 2007 At
Saturday, June 02, 2007
SWEDISH TEA RINGMaking the Filling
Use the same ingredients and follow the same procedure in the recipe for making the cinnamon roll filling.
Procedure
- Using a rolling pin, flatten a 250-gram piece of main dough. Apply thin butter on the dough sheet before spreading over the cinnamon filling.
- Roll the dough and shape it like a tube. Seal and smoothen the edges of tube-shaped dough.
- Form the rolled dough into a ring by joining both ends. Seal and smoothen the joined edges. Place the ring on a greased pan.
- Using a pair of scissor, cut slits 1 inch apart on one side.
- Fold each slit inside out to make them look like flower petals. The filling should be visible through the folded slits.
- Apply egg wash over the dough.
BUTTERFLY ROLLS
Making the Filling
Use the same ingredients and follow the same procedure in the recipe for making the cinnamon roll filling.
Procedure
- Flatten a 250-gram piece of main dough. Spread cinnamon filling on top of the dough. Roll up the dough and shape it into a tube.
- Slice the rolled dough into your pieces.
- Shape each piece of rolled dough like a butterfly by pressing the middle portion with the tip of a pair of scissors.
- Arrange the butterfly-shaped dough on a greased sheet pan.
- Apply egg wash over the dough.
Baking Swedish Tea Ring and Butterfly Rolls
- Preheat oven to 375°F for 30 minutes. Bake for 20 minutes at 375°F until they turn golden brown or glossy.
- When done, remove from the oven and cool.
- Serve or wrap for future use.
