for 12 pieces

Dough

400 g	white flour
1 ½ tsp	salt
40 g	coarse cane sugar
½ cube	yeast (approx. 20 g)
80 g	butter, cold, cut into pieces
2 dl	milk

Filling

80 g	butter, soft
60 g	coarse cane sugar
1 tsp	vanilla sugar
2 tbsp	cinnamon

a little

white flour

Icing

90 g	icing sugar
1 tbsp	milk

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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