Ice cream waffle sandwiches
½ c. warm water (40 ° C)
2 ¼ tsp. dry yeast
¼ c. + 1 tsp. sugar
½ c. whole milk at room temperature
1 egg yolk
1 tsp salt
4 c. flour
5 Tbl. soft butter
1/3 c. soft butter
1/3 c. sugar
1/3 c. brown sugar
1 Tbl. cinnamon
¼ tsp. salt
1 ½ c. powdered sugar
4 Tbl. milk
1 tsp. orange zest
Press the dry yeast over the hot water. Add a teaspoon of sugar and mix. Leave the mixture to start activating for 5-7 minutes.
In a deep bowl, pour the yeast, water and sugar mixture. Add ¼ cup of sugar, milk, egg and egg yolk. Mix well. Add the flour and butter little by little. Mix slowly until you get a uniform composition. If the dough is too sticky, add a little more flour.
Pour the dough into a bowl filled with butter. Cover the bowl with cling film and let the dough rise to room temperature for one hour.
After the dough has risen, start working it. Work it into a 50 x 30 cm rectangle so you can cut it easily. Grease the dough with melted butter.
Cinnamon filling: in a bowl, mix the sugar, brown sugar and cinnamon. Press the spread dough with this filling.
Turn the dough into a roll and cut it into 12 equal parts. Take a tray and grease it with butter after you arrange the rolls cut in it. Cover the tray with cling film and leave it for 30-45 minutes at room temperature.
Preheat the oven to 180 ° C. Bake the rolls for 30-35 min. Let them cool for 5 minutes.
Icing: in a bowl combine powdered sugar, milk, vanilla essence, orange zest and salt. Stir until smooth. If the icing is too thick, add a little milk. Pour the icing over the hot rolls and serve immediately.
Best with Sandra Magic apple and cinnamon ice cream.