Cinnamon rolls and Envivo Lungo

Makes 6 rolls.

Preparation time: 40 min.

Cooking time: 12 min.

Rising time: 1 h.

For the beverage: 6 capsules of Envivo Lungo (6 x 110 ml).

For the dough: 250 ml whole milk · 25 g fresh baker’s yeast · 1 egg + 1 egg yolk · 500 g plain flour · 75 g caster sugar · 5 g salt · 75 g butter.

For the filling: 100 g salted butter at room temperature · 80 g brown sugar · 15 g ground cinnamon.

· Mix all the filling ingredients in a bowl and set aside at room temperature. In a food processor bowl, mix the milk, yeast and the whole egg.

· Add the flour, sugar and salt. Knead for 10 minutes until the dough is smooth and glossy. Add the diced butter and knead for 10 minutes.

· Spread the dough in a rectangle shape on a floured worktop. Spread the filling onto the dough using a spatula, then, taking up a short side of the rectangle, fold the dough 1/3 of its length and close by folding the rest over on top of it (the way one folds an A4 business letter). Roll it out again to form a square.

· Cut it into strips about 2.5 cm wide. Take a strip and twist it on itself about 6 or 7 twists. Wrap the twisted strip around your forefinger and middle finger, making 2 wraps, then tuck the end of the twisted strip into the centre of the wrapped strip. Place on a baking sheet lined with baking paper. Do the same with the rest of the strips. Allow to rise for 1 hour at room temperature.

· Preheat oven to 220° C (200° C for fan ovens, 400° F, gas mark 6). Brush each roll with the egg yolk mixed with a little water, then bake for 12 minutes until the rolls are golden brown.

· Serve with an Envivo Lungo (110 ml).

Envivo Lungo cup, Pixie Collection (Nespresso); plates by Marion Graux and Margot Lhomme

Caution: The featured recipes may contain different allergens. Should you have any allergy or intolerance, you are responsible for modifying the ingredients as necessary.