Yeast cakes are our favourite all year round. In spring and summer - they must be served with fruit and crumble, and on cooler days - cinnamon is a must
Ingredients:
Dough
• 2 tbs instant yeast
• 3/4 glass of milk
• 1/4 glass of water
• 1 egg
• 1 tbs vanilla extract
• 1/4 glass of melted butter
• 3 and 1/4 glass of plain flour
• 1/4 glass of sugar
• pinch of salt
Filling
• 2 tbs butter
• 3-4 tbs cinnamon
• 3-4 tbs brown sugar
• 1 egg for topping the rolls
Preparation:
Add warm milk to yeast. Whisk warm water with beaten egg and vanilla extract. Add melted butter and yeast with milk, then stir. At the end add all of the dry ingredients - flour combined with sugar and salt. Process the dough with a food processor equipped with a yeast dough arm (for about 10 minutes). After that put dough an oven pre-heated to 40°C degrees (oven fan mode) for 30 minutes. To keep the dough moist we can place a heat proof container with water at the bottom of the oven.
When the dough rises, roll it out until rectangular, spread melted butter on it, and add cinnamon and sugar. Cut into 5 cm wide strips and roll. Put them into a muffin tray coated with melted butter and flatten them carefully. Spread whisked egg. Bake for 20-25 minutes in an oven pre-heated to 190°C degrees (oven fan mode).
Enjoy!