Witty Wedding Guestbook Comments

to tear

One of the most tasty yeast dough, which I had the opportunity furnace. Fluffy and soft with sugar-cinnamon filling. Easy to prepare, after baking, not only distracts cut layer by layer.
dough can be prepared the day before. After first rising, they must be hiding in the fridge and the next day remove and immediately roll the cake. Chilling the dough much easier this action.
best part is baked on, but you can store up to 2 days in an airtight container. it is good before eating them slightly warmed in the microwave, which refreshes baking.

Pastry: 280g + 90g
+ 2 tablespoons flour 50g sugar

2 1 / 4 teaspoon dried yeast
1 / 2 teaspoon salt 2 eggs
at room temperature
80ml milk 60g butter


a 60ml water teaspoon vanilla extract

Filling: 130g sugar


2 teaspoon cinnamon 1 / 2 teaspoon nutmeg 60g butter


280g of flour mixed with sugar, yeast, salt and set aside.
dissolve butter in a saucepan with milk, remove from heat and pour in water and extract vanilla. Let stand for about 2 minutes, then pour into the flour and stir with a wooden or plastic spoon.
Pour the egg and continue to stir until just combined.
Add 90g of flour and stir for 2-3 minutes more. Dough will be sticky, but you can not add more flour, this is supposed to be.
Cover the bowl with plastic wrap and cloth. Set aside in a warm place, well, 1-1.5 hours to double in volume.

While the dough rises to prepare the filling. Mix sugar with cinnamon and nutmeg, set aside aside.
dissolve butter over low heat, cook until lightly browned. Set aside.
mold cakes spread with butter and sprinkle with flour.

When dough to knead with remaining two tablespoons of flour. It should be soft and fluffy.
Put the dough on floured surface podsypaną and roll the cake with dimensions of 30x50cm.
Brush entire surface with melted butter and sprinkle with cinnamon sugar.
Cut along the shorter side of 6 as equal strips.
Place strips on a second, filling up.
Cut into 6 pieces. Arrange them vertically, one beside the other in the mold.
Cover with a cloth and let rise again for 30-45 minutes or until edges will grow to a height of tin.
Bake 35-40 minutes in oven at 180 degrees until top of dough will be quite tight brown.

provision
Source: Joy the Baker