> I have a recurring problem when making cinnamon bread. The places
> that I put the cinnamon/ butter/ sugar mixture, after it gets rolled
> up and cooked, have large empty holes. I try to pull the dough while
> I roll it up. Am I not pulling it tight enough? I sure would
> appreciate some help. Here is my recipe, taste great even with
> holes. Melody
Melody,
I used to get holes and air pockets in my rolled-up breads until I
learned to roll them more tightly. I would suspect that this may be
the reason you're experiencing this problem. You have to make it a
very tight roll without any air inside! It does take practice, but
you will get it right.
You mentioned "pulling it" in your original post. If you let the
dough rest a few minutes (e.g., 10-15 minutes) before rolling it, the
dough will relax a bit and you won't have to pull it. What I
generally do is roll it out, let it rest about 5 minutes (approx.),
even it up a bit so it's even and resembles a rectangle (or something
close -- it doesn't have to be exact), then spread on the filling.
The dough is relaxing while you're spreading on the filling, so by
the time you do this it should be fairly easy to work with. That may
help.
Hope this helps,
Joan
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