{"id":12218,"date":"2025-12-14T14:03:43","date_gmt":"2025-12-14T12:03:43","guid":{"rendered":"https:\/\/andrestover.com\/?p=12218"},"modified":"2025-12-14T14:03:43","modified_gmt":"2025-12-14T12:03:43","slug":"cardamom-cinnamon-rolls","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/cardamom-cinnamon-rolls\/","title":{"rendered":"Kardemoni-kaneelirullid"},"content":{"rendered":"\n

Kaneelirullid, mis on tehtud ajaloolise tradistioonilise kardemonimaitselisest taignast ja rikkalikult v\u00f5i- ja suhkrused on ideaalsed talvisesse \u00f5htusse v\u00f5i hommikusse.<\/p>\n\n\n\n

Valmistamise aeg: 1 tund taigna valmistamine, 15 minutit eelkergitus ja 15 minutit k\u00fcpsetamine.
Tase: Mitte liiga keeruline
Kogus: 20 kaneelirulli<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
Tainas:<\/em>
700 g jahu
350 ml sooja piima
50 g p\u00e4rmi
N\u00e4put\u00e4is soola
3 spl suhkrut
0,5 tl jahvatatud kardemoni
200 g v\u00f5id<\/p>\n\n\n\n

T\u00e4idis:<\/em>
200 g toasooja v\u00f5id
200 g pruuni suhkrut
10 tl jahvatatud kaneeli
1 tl vaniljesuhkrut<\/p>\n\n\n\n

Muna pintseldamiseks
P\u00e4rlsuhkrut kaneelirullidele peale puistamiseks<\/p>\n\n\n\n

Valmistamine:<\/span><\/p>\n\n\n\n

    \n
  1. Sulata v\u00f5i, aja soojaks piim, vala suurde kaussi jahu, raputa juurde meresool, suhkur ning kardemon.<\/li>\n\n\n\n
  2. Lahusta v\u00e4heses soojas piimas p\u00e4rm ning vala lahustunud p\u00e4rm, piim ja v\u00f5i jahusegule juurde ning s\u00f5tku see taignaks.<\/li>\n\n\n\n
  3. \u00c4ra tainast v\u00e4ga kaua s\u00f5tku, kaneelirullidel ei ole vaja tugevat gluteeniv\u00f5rgustikku. S\u00f5tku seni kuni tainas tuleb k\u00e4te ja kausi servade k\u00fcljest lahti.<\/li>\n\n\n\n
  4. Aseta tainas puhta r\u00e4tiku alla sooja kohta kerkima. Ideaalne on +40 kraadine praeahju kergitusre\u017eiim.<\/li>\n\n\n\n
  5. Valmista v\u00f5i-suhkru-kaneelisegu. Selleks vahusta kausis \u00fchtlaseks toasoe v\u00f5i, kaneeli, suhkur ja vaniljesuhkur.<\/li>\n\n\n\n
  6. Umbes 45 minutiga v\u00f5iks tainas olla kerkinud kaks korda k\u00f5rgemaks. Kui ei ole, siis lase sel veel natuke kerkida.<\/li>\n\n\n\n
  7. Suru taignast \u00f5hk v\u00e4lja ning aseta tainas ilma jahuta t\u00f6\u00f6pinnale. Tainas on nii rasvane, et see ei kleepu kinni.<\/li>\n\n\n\n
  8. Rulli tainas suureks nelinurgaks, mille paksus on umbes pool sentimeetrit.<\/li>\n\n\n\n
  9. M\u00e4\u00e4ri v\u00f5i-suhkru-kaneelisegu taignale \u00fchtlases kihis servast servani nii, et kogu taignakiht oleks kaetud.<\/li>\n\n\n\n
  10. Rulli tainas tihedalt kokku. Vooderda ahjuplaat k\u00fcpsetuspaberiga. L\u00f5ika kokku rullitud taignast umbes 2,5 cm paksused viilud ja aseta k\u00fcpsetusplaadile nii, et nende vahele j\u00e4\u00e4b v\u00e4hemalt 5 cm.<\/li>\n\n\n\n
  11. Lase valmis tehtud kaneelirullidel eelkerkida 15-30 minutit.<\/li>\n\n\n\n
  12. Kuumuta praeahi 220 kraadi C juurde.<\/li>\n\n\n\n
  13. Klopi muna lahti ning m\u00e4\u00e4ri pintsliga kaneelirulle munaga. Puista \u00fcle p\u00e4rlsuhkruga.<\/li>\n\n\n\n
  14. T\u00f5sta kaneelirullid praeahju ning seadista ahi 200 kraadi C juurde.<\/li>\n\n\n\n
  15. K\u00fcpseta kaneelirulle 15 minutit.
    Valmis!!<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Kaneelirullid, mis on tehtud ajaloolise tradistioonilise kardemonimaitselisest taignast ja rikkalikult v\u00f5i- ja suhkrused on ideaalsed talvisesse \u00f5htusse v\u00f5i hommikusse. Valmistamise aeg: 1 tund taigna valmistamine, 15 minutit eelkergitus ja 15 minutit k\u00fcpsetamine.Tase: Mitte liiga keerulineKogus: 20 kaneelirulli Koostisosad:Tainas:700 g jahu350 ml sooja piima50 g p\u00e4rmiN\u00e4put\u00e4is soola3 spl suhkrut0,5 tl jahvatatud kardemoni200 g v\u00f5id T\u00e4idis:200 g […]<\/p>\n","protected":false},"author":1,"featured_media":12220,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[545,373],"class_list":["post-12218","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","tag-cardamom","tag-cinamon","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12218","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=12218"}],"version-history":[{"count":16,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12218\/revisions"}],"predecessor-version":[{"id":12236,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12218\/revisions\/12236"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/12220"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=12218"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=12218"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=12218"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}