- 2 cups flour
- 1/2 tsp salt
- 1/2 cup lukewarm milk
- 1 envelope active dry yeast
- 1/8 cup melted butter
- 1 egg yolk
- 1 tbsp sugar
- 1/4 cup softened butter
- 4-5 tbsp sugar
- 3 tsp cinnamon
- Mix the lukewarm milk along with the yeast, sugar, melted butter and the egg yolk, and leave it for 10 minutes to activate and bubble.
- Place the sifted flour and the salt into the mixing bowl, then knead the dough and shape into a ball.
- Put the dough into a lightly greased bowl, cover with cling-film and set aside in a warm place, and let rise until doubled in size (about 1 hour).
- Preheat oven to 400°.
- Whisk together the butter with sugar and cinnamon for the filling.
- Dust your work surface with flour, and roll the dough out to a rectangle about 8 x 12 inches in size, with a thickness of 1/4 inch.
- Spread 3/4 of the cinnamon filling on top of the dough, leaving 1 good teaspoon, for brushing at the end.
- Roll up the dough, and using a knife, cut the log in half length-wise, leaving one edge uncut for the last inch.
- Twist the two halves together, keeping the open layers exposed as seen in the photo tutorial.
- Give it a round shape, then transfer to a baking tray (buttered or covered a baking liner).
- Brush with the remaining cinnamon/butter mixture.
- Bake for 25 minutes, until golden brown. Drop the heat for the last 10 minutes 350°.
- Glaze with icing.