Composition / ingredients
Cooking method
Dissolve yeast in warm (not hot!) milk with sugar and leave it in a warm place for a while to foam. Melt butter (30 g), whisk with yolk, add flour, salt, pour in yeast and knead the dough with your hands. Put the finished dough in an oiled bowl and close. Leave it in a warm place for 1-2 hours or put it in a switched-off oven heated to 30 ° C.
Butter (50 g) mix with 3-4 tablespoons of sugar and cinnamon until smooth.
Mash the dough with your hands, roll out 1 cm thick. Apply a mixture of butter, sugar and cinnamon to the dough layer, tightly twist into a roll.
Cut the twisted roll in half lengthwise, leaving the tip uncut. Interlace the 2 halves and connect the ends to form a closed circle.
Brush with the remaining butter-sugar mixture before sending it to the oven. Then place on a baking sheet and bake at 200 ° C for 20-25 minutes. For the last 5-10 minutes, you can reduce the temperature to 180 ° C.
Remove from the oven, sprinkle with powdered sugar or brush with a mixture of lemon juice and powdered sugar.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Cinnamon - 247 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Egg yolks - 352 kcal/100g
- Powdered sugar - 374 kcal/100g
