Estonian pastries.

Warm milk — 120 ml
Sugar or honey — 1 tsp
Egg yolk — 1 pc
Butter — 30 g
A pinch of salt
Yeast — 15 g
Flour — 300 g
Butter — 50 g
Sugar — 3-4 tablespoons
Cinnamon — 1-2 teaspoons

The yeast dissolve in warm (not hot!) Milk with sugar and leave for a while in a warm place to zapenilis. Butter (30 g) with a melt, whisk yolks, add flour, salt, pour in the yeast dough and knead the dough rukami.Gotovoe Put in an oiled bowl and close. Leave in a warm place for 1-2 hours, or put in the off-heated to 30 ° C oven.

Butter (50 g) was mixed with 3-4 tablespoons of sugar and cinnamon until smooth.

Mash the dough by hand, roll out a thickness of 1 cm. Apply the mixture of butter, sugar and cinnamon in the dough formation, tightly twist to roll.
Twisted roll cut in half lengthwise, leaving the uncut tip. Twist the two halves and connect the ends to get a vicious circle.

Lubricate the remaining oil-sugar mixture before sending into the furnace. After lay out on a baking sheet and bake at 200 ° C for 20-25 minutes. In the last 5-10 minutes to reduce the temperature to 180 ° C.

Remove from the oven, sprinkle with powdered sugar or grease with a mixture of lemon juice with sugar.

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