Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Filling
Icing
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Dough
Mix the flour, salt and sugar in a bowl, crumble the yeast, add to the bowl and mix. Cut the butter into pieces, add with the milk, knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins.
Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Filling
Place the butter in a bowl, add the sugar, vanilla sugar and cinnamon, mix well.
On a lightly floured surface, roll out the dough (approx. 30 x 40 cm).
Spread the filling on top. Starting from the short end, cut the dough into 6 strips approx. 5 cm wide.
Roll up one strip tightly, place on top of a second strip and roll up into a large swirl. Place the swirl in the middle of the prepared tin. Place the remaining strips around the swirl, leave to rise for approx. 30 mins.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tin frame, slide onto a cooling rack and leave to cool completely.
Icing
Mix the icing sugar and milk in a small bowl to make a thick icing, spread on top of the cake.
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