Products:
- 1/2 cube of yeast
- 1/2 tsp. sugar
- 3/4 cup warm milk
- 60 g melted butter
- 2 yolks
- 2 and 3/4 cups flour
- 1/4 cup granulated sugar, (50 g)
- For the filling
- 250 g soft butter
- 210 g sugar
- 2-3 tbsp. cinnamon
- 50 g chopped walnuts - optional
- To spread:
- Remaining amount of stuffing
- 1 yolk
Preparation:
In a larger bowl or glass, dissolve the yeast in a very small amount of warm water and 1/2 tsp.l sugar. Then add to it the warm milk (but not too warm so as not to cook the yolks), the yolks and the melted butter. Sift the flour into a bowl, make a well and pour the mixture with the yeast, as well as the sugar (50 g). Knead a soft dough well, cover the bowl with a towel or fresh foil and leave it for about 1 hour to double in size. On a lightly floured surface, roll out the dough with a rolling pin.
Combine the softened butter, sugar and cinnamon. Spread the whole dough well and sprinkle with the nuts. Begin to carefully roll it up. When you twist it, use a very sharp knife to cut it in half lengthwise (don't cut it completely at one end to make braiding and winding easy), then carefully braid.
Wrap it like a wreath and put it in a tray on baking paper. Brush the gum well with the remaining butter, cinnamon and sugar. Cover the pan with a towel and let it double in size again. Then brush the crown with yolk and bake in a preheated oven at 180 degrees for about 35-40 minutes or until done.
See also:
