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This is a great option for your Easter table as you can have fun unwrapping this cake with your family. Smooth, smooth flavor, with cinnamon filling inside, it will definitely not leave anyone indifferent. Malsena shares this in a press release.
Ingredients:
masses:
- 118 g of warm water;
- 7 g of dry yeast;
- 50 g + 5 g of sugar;
- 120 g of milk;
- 1 egg;
- 1 egg yolk;
- 1 tablespoon. spoon salts;
- 480 g of wheat flour of the best quality;
- 100g butter, melted, chilled.
to fill:
- 75 g of softened butter;
- 50 g of white sugar;
- 50 g of brown sugar;
- 1 tablespoon. cinnamon spoon;
- a pinch of salt.
for cream cheese frosting:
- 110 g of cream cheese;
- 50 g of soft butter;
- 250 g of sugar;
- a pinch of salt;
- colored sprinkles (optional).
Doing:
1. First prepare the dough. Pour water into a mixing bowl, add dry yeast, a little sugar, keep for about 5-10 minutes for the yeast to activate. Pour the milk into the foamy batter, add the eggs, the remaining sugar, the salt and the melted butter. Stir.
2. Add flour to the combined liquid dough and mix the dough slowly until all the dough components are combined and the dough is smooth. So knead the dough for about 5-6 minutes.
3. Add the rest of the flour, mix with the dough, increase the power of the mixer to medium power and knead the dough until it sticks to the walls of the pot. You can do this whole process of mixing and kneading with a spoon and then by hand in a spacious bowl.
4. Transfer the kneaded dough to a lightly greased container, cover with a film (with an air gap) and rise the dough for about 1.5 hours.
5. After lifting, knead the dough “out” the air. Grind the surface, roll the dough into a square. Spread the diced dough with soft butter, sprinkle with cinnamon and sugar.
6. Cut the rolled dough into long strips, about 5 cm wide. Turn one of them into a cinnamon spinner. Place the roulette in a prepared round mold 22 cm in diameter with a removable bottom, it should be greased with butter.
7. Wrap around the center spinner and glue the other lengthwise cut strips until finished. Place the edge of the last strip under the vortex.
8. Raise the vortex until the oven is heated to 180 ° C. When the oven is hot, bake the vortex for about 20 minutes. After this cooking time, cover the vortex with parchment paper and bake for another 15-20 minutes. Reduce the cooking temperature to 85 ° C and bake for another 10 minutes.
9. While the vortex is baking, mix the cream ingredients.
10. Pour the whipped cream from the oven with the mixed cream, sprinkle with sprinklers (if using). Wait for it to cool down and taste.
Maker Photo / Cinnamon “Vortex”
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