Ingredients

  • Dough
  • White sugar 30g
  • Salt 5g
  • Coffee powder 10g
  • Cinnamon powder 1.5g
  • High-gluten flour 250g
  • High sugar resistant yeast 5g
  • Warm water 125g—145g
  • Egg yolk 1
  • Corn oil 15g
  • Stuffing
  • Melted butter 20g
  • Brown sugar 40g
  • Coffee powder 5g
  • Cinnamon powder 2.5g
  • Nuts 70g
  • Decoration
  • Chocolate syrup or coffee syrup
  • Sifting powdered sugar is also good

Steps

Cappuccino roll

1. Add coffee powder, cinnamon powder, salt, and white sugar to the high-gluten flour, stir well, and set aside.

rich cappuccino roll

2. Because it is winter, in order to speed up fermentation, I heated the water to about 40 degrees, added about 3g of white sugar to the water, and after melting, added high-sugar tolerant yeast. The purpose of this step is to activate the yeast. This step is omitted in summer. When a lot of bubbles appear on the yeast water, add an egg and corn oil, mix well and set aside.

Cappuccino roll

3. Slowly add the water to the mixed powder, and knead until the expansion stage, which is when the film can be stretched out, does not need to reach the complete stage.

Cappuccino roll

4. Round the kneaded dough and place it in a moist and warm place to wait for the first fermentation.

Cappuccino roll

5. Now you can prepare the filling, melt the butter over water.

Cappuccino roll

6. In the melted butter, add the coffee powder, cinnamon powder, and brown sugar in the filling recipe, stir well and set aside.

Cappuccino roll

7. Chop the nuts. Here I used cashews, hazelnuts, pine nuts and pistachios. In fact, walnuts are the most suitable, but unfortunately I don’t have them at home.

Cappuccino Roll

8. Stir the chopped nuts and butter evenly and set aside.

Cappuccino roll

9. After the dough has fermented until it has doubled in size, dip your fingers in some flour and poke a hole in the middle of the dough. If the dough does not collapse or the hole does not shrink, it means it is fermented just right.

Cappuccino roll

10. Roll out the fermented dough to 25*25 size.

Cappuccino roll

11. Spread the prepared fillings.

Cappuccino roll

12. Gently roll up and pinch the seamstight.

Cappuccino roll

13. Cut into 10 pieces and place them in the mold. If not, place them directly on a baking sheet lined with oil paper.

Cappuccino roll

14. Place it in a warm and humid place for the second fermentation. I put it in the oven and covered it with a wet tea towel.

Cappuccino roll

15. Ferment until 1.5 times the size.

Spicy cappuccino roll

16. Now preheat the oven to 190 degrees, put the bread in, bake for 15 minutes, take it out of the oven, pour chocolate syrup or coffee syrup, or sift in powdered sugar, it is really delicious. .