Ingredients :
600 g flour;
40 g yeast
1 teaspoon sugar
4 tablespoons of sugar
1/2 teaspoon salt
100 g margarine
300ml milk
Filling:
100 g margarine
2 tablespoons cinnamon
6 tablespoons sugar
1 egg (for coating)
Preparation
In bowl pour flour kneading dough, mix it with salt, and then add the
sugar. Warm milk to warm milk and melt the butter or margarine. In the middle
of the flour to make a dent, and pour the milk and butter. In one cup of
crumbled yeast, add it spoon of sugar, and mix ”dry" while the yeast does
not become completely fluent . Pour the yeast into the flour. Knead smooth,
compact dough. Container with the test covered with a clean, damp cloth and
allow to rainy until the volume triples. For the filling mix the cinnamon with
sugar and melt butter or margarine. Old sour dough divided into 16 equal parts,
and each part of.
Set round shape. Each set attenuate rolling pin into an oval shape to a
thickness of 2-3 mm. Surface coated with melted butter or margarine and
sprinkle evenly with a mixture of cinnamon and sugar. Cut -developed and
stuffed set the transverse bands, but only in the middle, the edges remain
whole. These forms roll up, roll and fold the “snail” Just like in the pictures.
Formed rolls along on a baking sheet lined with parchment paper. Only when they
roll formed and complex, turn oven to warm at 200 C, meanwhile, will roll cover.
Just before baking, brush rolls coated with the beaten egg. Just 15 minutes in preheated oven, have a nice
golden brown. Roasted covered by thin, clean kitchen towel and allow them to
cool. Enjoy with tea.
