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cup lukewarm milk
packet dry active yeast
cup melted butter
cup softened butter
- Mix the lukewarm milk along with the yeast, sugar, melted butter and the egg yolk, and leave it for 10 minutes to activate and bubble.
- Place the sifted flour and the sea salt into the mixing bowl, then knead the dough and shape into a ball.
- Put the dough into a lightly greased bowl, cover with cling-film and set aside in a warm place, and let rise until doubled in size (about 1 hour).
- Preheat oven to 200°C (about 400° Fahrenheit).
- Whisk together the butter with sugar and cinnamon for the filling.
- Dust your work surface with flour, and roll the dough out to a rectangle of about 20x30 cm or so, with a thickness of 1cm.
- Spread on top 3/4 of the cinnamon filling, leaving 1 good teaspoon, for brushing at the end.
- Roll up the dough, and using a knife, cut the log in half length-wise, leaving one edge uncut for a few cm.
- Twist the two halves together, keeping the open layers exposed as described in the photo tutorial.
- Give it a round shape, then transfer to a baking tray (buttered or covered with cookie sheet).
- Brush with the remaining cinnamon/butter mixture.
- Bake for 25 minutes, until golden brown. Drop the heat for the last 10 minutes to 180°C (350° Fahrenheit).
- Optional: Sprinkle some icing sugar or with some lemon glaze.
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