Elaboration

  1. We started a buttered cake pan 23 x 23 cm. Sift flour and salt in a bowl, add yeast and butter, and work the mixture with your fingers until it acquires the consistency of bread crumbs. Then add the egg and milk, and mix everything until dough. Finally, we turn to a buttered bowl, the cover and let it ferment in a warm place 40 minutes, until doubled in size.
  2. Knead the dough lightly 1 minutes to expel trapped air. Next, extend it on a floured surface and form a rectangle around 30 x 23 cm.
  3. We prepare the filling. To this end we beat the butter, cinnamon and brown sugar until mixture is smooth and fluffy. It extends the filling over the dough, leaving a free edge 2,5 cm. Raisins are spread over.
  4. Carefully, Roll the dough like a Swiss roll, starting with a long end, and press to seal. With a sharp knife, cut the roll in 10- 12 slices. The place into prepared pan, the cover and let stand for about 30 minutes.
  5. We put the coils in the oven preheated to 190 º C, of 20 a 30 minutes, until they have risen. The paint with maple syrup and let cool slightly before serving warm.

As you can see the spiral of cinnamon in this recipe are not any coverage. I chose to make them so, “the natural”, because I wanted to enjoy the taste of cinnamon on any other. However, certainly a touch of chocolate, Almond, icing,.. also could use great. Well, that, To experience and enjoy! The recipe is based on the book proposal “Baked Delights”.