Description
A tradition the whole family can enjoy.
Ingredients
Scale
For the cake
- 2/3 cup milk
- 6 tbsp butter
- 1/3 cup white sugar
- 2 tsp instant yeast
- 2 large eggs
- 3 1/4 cup white flour
- 1/2 tsp salt
- Candied red cherries, for garnish
For the filling:
- 2 tbsp butter
- 2 tbsp sugar
- 1/2 tsp cinnamon
- 1/2 cup chopped nuts
- 1 zested lemon
- 1/2 cup dried chopped fruit
Instructions
- Heat milk in a small pot to a light simmer.
- Add in the butter and sugar till melted and lukewarm.
- Add yeast. Let sit for five minutes until the mixture begins to bubble.
- Add eggs. Transfer to a medium mixing bowl and add flour and salt, slowly mixing in.
- When all the flour is incorporated, turn onto a floured surface and knead until the doughball is smooth, about 5-10 minutes.
- Place in a greased bowl, cover with a cloth, and let it rise until doubled, about 1-1/2 hours.
- Meanwhile mix all the filling ingredients together in a small bowl.
- Once dough is doubled, deflate, and turn onto a floured surface. Let dough rest at least 30 minutes.
- Roll dough out into a sheet-tray-sized rectangle. Spread filling mixture onto dough avoiding the edges by 1/3 inch.
- Roll dough as you would a cinnamon roll. Once rolled, twist entire roll three times and shape into a circle pressing the edges together.
- Place roll onto a sheet tray and lightly flatten the roll. With sharp scissors, snip the top edge every 1 1/2 inches. Cover roll and reproof for 40 minutes.
- Heat oven to 350 degrees while proofing. Before placing into oven, place a candied cherry into each slit, and brush entire roll with an egg wash. Bake for 25 minutes. To keep from getting dark, after 15 minutes, lightly cover with foil.
