Ramadan Treats is a segment covering personally loved recipes from the public, some of whom chose to remain anonymous. We bring you these recipes as they are made with love, and care, and bound to be a special treat this Ramadan.
"One is never enough!"
2 3/4 cup flour
3 tablespoon sugar
1 teaspoon salt
2 1/4 teaspoon yeast
1/2 cup (120 ml) water
1/4 cup (60 ml) milk
2 1/2 tablespoon (40g) unsalted butter
1 large egg
Spread:
3 tablespoon unsalted butter
1 1/2 tablespoon cinnamon
1/4 cup granulated sugar
Coffee glaze:
1 cup (120g) powdered sugar
1 teaspoon vanilla extract
2 tablespoon strong coffee
Make the dough:
- Set aside 1/2 cup flour
- In a large bowl, toss the 2 1/4 cup flour, sugar, salt and yeast together until evenly dispersed. Set aside.
- Mix the water, milk, butter and microwave until the butter melts.
- Stir the butter mixture into the flour mixture, add egg, and knead to make a soft dough. Add from the reserved flour until you get the right consistency. Dough is ready when it pulls away from the sides of the bowl easily and has an elastic consistency.
- On a lightly floured surface, knead dough for about 3 to 4 minutes. Place in a bowl, cover, and let the dough rest for about 10 minutes.
- After 10 minutes, roll the dough out into a 14 x 8 rectangle
- Spread the softened butter over the dough
- Mix together the sugar and cinnamon and drizzle all over the dough
- Roll up the dough tightly
- Cut into 11 evenly sized pieces and place in greased 9 inch baking tray
- Loosely cover with aluminium foil and allow to rest in a warm place for 60 to 90 minutes. Alternatively, you can heat the oven to 200F turn the oven off and then leave the rolls inside for rising.
- After the rolls double in size, preheat the oven to 375F and bake for 25 to 30 minutes. If it is browning too fast, cover with aluminium foil for the last 15 minutes to avoid burning them.
- Glaze with the coffee mix and serve.
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