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Ingredients: Milk, Yeast, Sugar, Salt, Egg 1C, Butter, Flour, Nuts (ideally walnuts) Cinnamon
Cooking method:
I'm preparing the steam. We heat the milk (the milk should not be hot), pour yeast into the milk, HALF a spoonful of sugar, flour (add flour so much that the dough looks like liquid sour cream) Leave the dough in a warm place for 20-30 min.
When the dough has come up, add the egg, the remaining sugar, salt, melted (not hot) butter. Mix until smooth. Gradually add the SIFTED flour (knead at least 5 minutes). The dough should be smooth, homogeneous, slightly sticky to the hands. WE DO NOT KILL THE DOUGH WITH FLOUR. Let the dough rest for at least 40 minutes. Ideally 1 hour
When the dough rises, prepare the filling. Grind the nuts into small crumbs (you can roast the nuts in a pan, so the flavor of the nuts will open better). Mix sugar with cinnamon. we mix everything.
When the dough has risen (the dough should rise about twice), mix
Roll out the dough into a square or rectangle (do not forget to sprinkle the table with flour), grease with butter and sprinkle with filling (we do not regret it), then roll it into a tight roll. Transfer to a mat and cut in half (from the end. NOT TO THE END). We intertwine the two resulting parts, send for proofing, about 30 minutes.
After proofing, grease with butter (or egg) and send to the oven for 20-25 minutes. 170 degrees. Top, bottom, no convection. Focus on your oven. Ready to blush.
Bon appetit 💫