I came across this recipe when I was searching for food tours in Budapest and Vienna. Wonderful cities in beautiful countries I long to explore. I’m very happy with the way these have turned out ! They are like little coiled cinnamon buns and taste amazing . The versatility of the pastry makes it unique in which you can fill it, coat it or just eat it as is …. Endless possibilities ! It is very time consuming and requires an hour for the dough to rise. But in the end, they are marvellous !
Recipe from honest cooking
- 1 3/4 cups all-purpose flour
- 2 1/4 tsp (1 packet) active dry yeast
- 2 tbsp sugar
- 1/8 tsp salt
- 1 large egg
- 3 tablespoons melted butter + more for brushing
- 1/2 cup of lukewarm milk
- Extra sugar for brushing
1/2 cup of sugar (I mixed about 2 tsp of cinnamon as well)
- Add the yeast and 1/2 tsp sugar to the lukewarm milk and set aside for 10 minutes (or until foamy)
- Combine the dry ingredients in a large bowl. Add the wet ingredients and stir until it forms a dough- like consistency. Knead for about 3-5 minutes.
- Transfer to a greased bowl and allow to rise at room temperature until doubled in size.
- While it rises prepare your rolling pins. (I just used my rolling pin as a guide/ to get the right shape and formed cylinders out of aluminum foil.)
- Grease the foiled rolling pins in butter/ coconut oil.
- Preheat the oven at 375 on roast setting.
- Once the dough has risen, separate the dough in 4 sections. Roll out each section into long ribbons with about 1/2 inch width.
- Stretch the dough out on the cylinder and press down to secure it.
- Spread with melted butter and roll into sugar.
- Place onto roasting sheet and cook for 20 minutes or until golden brown in color and make sure to rotate the cake half way through .
- Remove from the oven and let cool upright.
- Add more butter and sugar if you wish.
- Fill it with whipped cream and fruit or eat it warm .