Ingredients
- 120 gr of water
- 500 g of strong flour
- 15 g of dry wheat germ sourdough
- 100 g of milk
- 150 g of low-fat yogurt
- 2 eggs +1 yolk
- 50 g of butter
- 100 g of sugar
- 2 tablespoons of rum
- 7 g of salt
- grated citrus zest (I used lemon and mandarin)
- 1 tablespoon honey
for the cinnamon filling
Preparation : 2 hours
N. People : 8 people
Preparation
Put the warm milk and yeast with 100 g of flour, 50 g of sugar and the spoonful of honey to rise for about 1 hour, gradually add 200 g of flour, the eggs, the remaining butter, the yogurt in three times, and the rum, knead and gradually add the remaining flour, the melted and cold butter and the salt with the grated zest. Obtain a nice firm dough and leave it to rise for 2 hours. Form balls of 70 g each and place them on a baking tray covered with baking paper and let them double in volume, make some cuts with scissors and brush with egg white. Bake at 170 ° for 10 minutes and brush while still hot with apricot jelly.
