{"id":136,"date":"2015-04-08T16:48:00","date_gmt":"2015-04-08T16:48:00","guid":{"rendered":"http:\/\/www.suhkrusai.net\/uncategorized\/%e2%99%a5-kaneeli-suhkrusaiad-ehk-cinnamon-rolls\/"},"modified":"2024-10-02T14:31:06","modified_gmt":"2024-10-02T14:31:06","slug":"kaneeli-suhkrusaiad-ehk-cinnamon-rolls","status":"publish","type":"post","link":"https:\/\/suhkrusai.net\/2015\/04\/08\/kaneeli-suhkrusaiad-ehk-cinnamon-rolls\/","title":{"rendered":"Kaneeli-suhkrusaiakesed ehk Cinnamon Rolls"},"content":{"rendered":"
\n

tainas:<\/strong>
\n\u2022 2,5 tl kuivp\u00e4rmi (7 g)
\n\u2022 60 ml kuuma vett (45\u00b0C)
\n\u2022 \u00a0200 ml piima
\n\u2022 50 g suhkrut
\n\u2022 1,5 tl vanilliekstrakti
\n\u2022 1 muna
\n\u2022 (1 tl soola juhul kui kasutad magedat v\u00f5id)
\n\u2022 60 g sulav\u00f5id
\n\u2022 480 g jahu
\n\u2022 2-3 sl sulav\u00f5id saiakeste m\u00e4\u00e4rimiseks enne k\u00fcpsetamist<\/p>\n

vahele:<\/strong>
\n\u2022 80 g toasooja v\u00f5id
\n\u2022 50 g fariinsuhkrut
\n\u2022 50 g suhkrut
\n\u2022 2 sl jahvatatud kaneeli<\/p>\n

glasuur:<\/strong>
\n\u2022 60 g toasooja maitsestamata toorjuustu
\n\u2022 1 sl toasooja v\u00f5id
\n\u2022 200 g tuhksuhkrut
\n\u2022 1 tl vanillekstrakti
\n\u2022 3-4 sl sooja piima<\/p>\n

M\u00f5\u00f5da kuum vesi kaussi. Lisa 1 tl sukrut ja puista peale kuivp\u00e4rm. Lase k\u00e4\u00e4rida umbes 5 minutit.
\nM\u00f5\u00f5da segamiskaussi piim, suhkur, vanilliekstrakt, muna, sool ja sulav\u00f5i. Sega ained l\u00e4bi. Lisa p\u00e4rmisegu ja lase masinal segada k\u00f5ik ained \u00fchtlaseks. Lisa pool jahust ja sega \u00fchtlaseks. Lisa \u00a0\u00fclej\u00e4\u00e4nud \u00a0jahu.\u00a0 Lisa natuke kiirust ja sega \u00fchtlaseks taignaks. Umbes 5 minutit.
\nT\u00f5sta taigen kausist. S\u00f5tku k\u00e4sitsi palliks ja pane \u00f5litatud kaussi. M\u00e4\u00e4ri taigen veel pealt \u00f5liga. Kata kauss toidukilega ja j\u00e4ta kerkima max 2 tunniks.
\nSega kausis kokku fariinsuhkur, suhkur ja kaneel. Kummuta kerkinud taigen jahusele lauale ja patsuta jahuse k\u00e4ega umbes 30 x 40 cm suuruseks ristk\u00fclikuks. M\u00e4\u00e4ri peale toasoe v\u00f5i ja puista peale suhkrukaneeli segu ***
\n\"\"<\/p>\n<\/div>\n

Keera pikemast servast rulli. L\u00f5ika 16 osaks ja t\u00f5sta saiakesed u. 25 x 35 cm h\u00e4sti v\u00f5itatud vormi.
\n\"\"Kata toidukilega ja lase veel soojas kohas kerkida umbes tund aega.\u00a0 M\u00e4\u00e4ri kerkinud saiakesed pealt sulav\u00f5iga (j\u00e4tan tihti vahele) K\u00fcpseta 190\u00b0C 15-20 minutit. T\u00f5sta saiakesed ahjust ja valmista glasuur.
\nM\u00f5\u00f5da<\/strong> kaussi tuhksuhkur, toasoe v\u00f5i, toorjuust ja vanilliekstrakt. Sega mikseeriga aeglaselt. Lisa natuke kiirust ja hakka v\u00e4hehaaval lisama sooja piima. Kui glasuur on tasane, siis kalla see saiakestele.
\n\"\"<\/b>** Vahel on tulnud fariinsuhkrusse v\u00e4ga k\u00f5vasid t\u00fckke. Sulav\u00f5i v\u00f5ib kokku segada ka suhkru-kaneeliseguga. Nii sulavad need k\u00f5vad t\u00fckid \u00e4ra.
\nTeine variant on k\u00f5vade t\u00fckikeste puhul suhkur veel minimikseris l\u00e4bi jahvatada.<\/p>\n

allikas Laura in the Kitchen<\/a><\/span><\/i><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

tainas: \u2022 2,5 tl kuivp\u00e4rmi (7 g) \u2022 60 ml kuuma vett (45\u00b0C) \u2022 \u00a0200 ml piima \u2022 50 g […]<\/p>\n","protected":false},"author":2,"featured_media":4269,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,33],"tags":[],"class_list":["post-136","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-saiakesed"],"_links":{"self":[{"href":"https:\/\/suhkrusai.net\/wp-json\/wp\/v2\/posts\/136","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/suhkrusai.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/suhkrusai.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/suhkrusai.net\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/suhkrusai.net\/wp-json\/wp\/v2\/comments?post=136"}],"version-history":[{"count":16,"href":"https:\/\/suhkrusai.net\/wp-json\/wp\/v2\/posts\/136\/revisions"}],"predecessor-version":[{"id":9525,"href":"https:\/\/suhkrusai.net\/wp-json\/wp\/v2\/posts\/136\/revisions\/9525"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/suhkrusai.net\/wp-json\/wp\/v2\/media\/4269"}],"wp:attachment":[{"href":"https:\/\/suhkrusai.net\/wp-json\/wp\/v2\/media?parent=136"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/suhkrusai.net\/wp-json\/wp\/v2\/categories?post=136"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/suhkrusai.net\/wp-json\/wp\/v2\/tags?post=136"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}