Petits pains à la cannelle

250ml (1 tasse) de sucre brun bien tassé

250 ml (1 tasse) de sucre

125ml (1⁄2 tasse) de beurre ou margarine, ramolli

50ml (1⁄4 tasse) de farine tout-usage

22,5 ml (11⁄2 c. à soupe) de cannelle

125ml (1⁄2 tasse) de noix ou de noix de pacane hachés

1recette de la pâte sucrée de base (voir page 142)

Fondant au caramel

75ml (1⁄3 tasse) de lait concentré

25ml (2 c. à soupe) de sucre brun

375ml (11⁄2 tasse) de sucre en poudre

5ml (1 c. à thé) de vanille

Mettez le sucre brun, le sucre, le beurre, la farine, la cannelle et les noix dans le bol du batteur. Fixez le bol et le fouet à lame plate au batteur. Réglez à la vitesse 2 et mélangez environ 1 minute.

Tournez la pâte sur une surface légèrement saupoudrée de farine. Étalez la pâte au rouleau en un rectangle de 25 x 60-cm (10 x 24-pouces). Étalez uniformément sur la pâte un mélange de sucre et cannelle. Roulez la pâte bien serrée depuis le côté long pour former un rouleau de 60-cm (24-pouces), en pinçant les joints ensemble. Coupez en 24 tranches de 2,5-cm (1-pouce).

Placez 12 pains dans chacun de deux moules grais- sés de 33 x 23 x 5-cm (13 x 9 x 2-pouces). Couvrez. Laissez lever dans un lieu chaud, à l’abri des courants d’air, 45 à 60 minutes ou jusqu’à ce que le volume double.

Faites cuire au four à 180°C (350°F) pendant 20 à 25 minutes Démoulez immédiatement. Versez à la cuillère le fondant au caramel sur les pains chauds.

Mettez le lait concentré et le sucre brun dans une petite casserole. Faites cuire à feu moyen jusqu’à ce le mélange commence à bouillir en brassant con- stamment.

Placez le mélange de lait, le sucre en poudre et la vanille dans le bol du batteur. Fixez le bol et le fouet

àlame plate au batteur. Réglez à la vitesse 4 et bat- tez 2 minutes environ ou jusqu’à ce qu’un mélange crémeux soit obtenu.

Donne: 24 portions (1 pain mollet par portion)

Par portion : Environ 338 calories, 6 g protéine, 57 g glucide, 10 g matières grasses,

28 mg cholestérol, 219 mg sodium.

143

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Image 145
KitchenAid 4KSMC50S manual Petits pains à la cannelle, Fondant au caramel
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4KSMC50S specifications

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