(Simile-)Cinnamon rolls

I am not a big fan of cinnamon but once in a while I crave for it. So one day I decided to experiment with my mom " brioche" recipe and make some cinnamon rolls instead of a big braided brioche.

600 gr flour
70 gr butter
1/4 liter milk
2 eggs
1 cube (~25gr) of fresh "pizza" yeast melted in warm milk with a teaspoon of sugar
 lemon zest
1 pinch of salt

I literally dump all the ingredients together into the bread machine and let the machine go for about 20 minutes. I guess you could also use a stand mixer for about 10 minutes and work the dough later by hand for another 10 minutes! Cover with a napkin and allow to rest for at least 2 hours or until the dough doubles in size in a warm place.
Now, you can either make a big braided brioche (quantities above are enough for two big ones) or many small rolls.

To make the cinnamon rolls:
Melt a stick of butter (~100 gr). Add couple of tablespoon of cinnamon powder to the butter. Make a roll with the dough. Make an incision with a knife and spread the cinnamon butter into the incision. Close the incision by pinching the dough and roll. Place on a baking sheet and brush with more butter. Cook in a pre-heated oven at about 150 degrees C for about 30-40 minutes.

This recipe was given to my mom by my cousins Marialuisa and Cristina!

Wild Strawberries and Cream Tart

This is absolutely my favorite tart! You can use any kind of fresh fruit and decorate it as you like! Even more delicious after a night in the fridge! We used to make it in Ispra with wild strawberries from our wild garden!

For the tart:
200 gr flour
100 gr butter
100 gr sugar
2 egg yolks
lemon zest
1 pinch of salt
1/2 packet yeast

Work together flour (with yeast and salt), butter, sugar until the mixture resembles fine breadcrumbs. Add the egg yolks and mix until the dough comes together. Dump on a well-floured board and form into a ball. Wrap in plastic and chill in the fridge for at least 30 minutes.
Roll out the dough and fit into a tart pan, prick the bottom of the shell all over with a fork. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans. Bake for about half an hour in a pre-heated oven at 180 degrees C. Set aside to cool.
You can also use this basic tart recipe to make jam tarts.

For the cream (crema pasticcera):
2 egg yolks
2 tablespoon sugar
1 full tablespoon fluor
1/4 liter milk

Beat the egg yolks and sugar with an electric mixer for 5 minutes, or until very thick. Add the flour. Slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens. When it comes to a boil cook it, whisking constantly, for another 2 minutes. Place plastic wrap directly on the custard (this will avoid the formation of a thick crust) and let it cool.

Spread a thin film of jam onto the tart shell. Fill the tart shell with the pastry cream. Arrange the fruit decoratively on top of the cream. Pour transparent gelatin on top of fruit to preserve it fresh (follow placket instructions to make gelatin).

Tart and cream recipes are from my mom.