Our RECIPES

Ingredients :

• Dough:
• 60g butter, melted and cooled
• 250ml milk
• 1 egg
• 50g sugar
• A pinch of salt
• 500g flour
• 1 yeast cube
• Filling:
• 75g butter, softened
• 100g brown sugar
• 3 tsp cinnamon
• 100g chopped pecans
• Glaze:
• 150g icing sugar
• 2 tbsp lemon juice

Preparation :

1. First make the dough by warming up the milk slightly in a small saucepan, add the yeast and stir in 1-2 teaspoons of sugar. Then cover the bowl and put it in a warm place for 10 minutes.

2. Place the remaining dough ingredients in a large mixing bowl, add the yeast starter and knead into a smooth dough. The dough should pull away easily from the sides of the bowl. If necessary, add a little flour.

3. Cover the bowl with a kitchen towel and let rise for 30-60 minutes in a warm place until the dough volume has doubled.

4. In the meantime, mix the cinnamon and sugar for the filling. Melt the butter and preheat the oven to 175°C (top/bottom heat).

5. When the dough has reached the required size, roll it out onto a lightly floured surface to create a rectangle measuring approximately 75×45cm.

6. Lightly coat with the butter then spread the cinnamon-sugar mixture and the chopped pecans evenly on top. Carefully roll up the dough lengthwise. Now cut the dough into 4cm wide pieces and place cut side up in a greased cocotte. Start in the middle then place the other pieces around the sides.

7. Bake in the oven for 25-30 minutes at 175°C.

8. Mix the sieved icing sugar and lemon juice to create a glaze and pour over the still hot cake.