Heat the milk
Add the yeast to the lukewarm milk
Dissolve the yeast completely
Add the eggs, sugar, butter, vanilla sugar and cinnamon.
Mix it all together.
Add the flour little by little
Knead the dough until it is smooth.
Leave the dough to rest for around 15 minutes
Sprinkle a bit of flour on the table and roll the dough out into a rectangle (approx. 40 × 50 cm).
Ingrediens for the filling
Add butter, sugar and cinnamon to a bowl
Whisk it together until smooth
Butter out the filling in a smooth layer
Roll the dough like a roulade . Make sure it is rolled tightly. When the dough is rolled, cut it into 20 slices, 2 cm each, and place them on a baking tray with baking paper. Press them lightly
They should look something like this
Cover them and let them rise for approx. 45 minutes.
Brush them with egg and bake them at 180 degrees for 15 min until golden. Do not over bake them: They should be slightly soft when you take them out, so they wont get dry, when they are cold.
After 15 minutes in the oven
- For the dough
- 50.0g Yeast
- 300.0ml Milk
- 4.0 Eggs
- 100.0g Soft butter
- 100.0g Sugar
- 1.0Tbsp Vanilla Sugar
- 1.0Tbsp Cinnamon
- 800.0g Flour
- For the filling
- 200.0g Soft butter
- 170.0g Cane sugar
- 2.0Tbsp Cinnamon