The cinnamon cake turns out to be very tasty and tender, and its appearance immediately wakes up appetite. Ideal for family gatherings and tea parties.
It is necessary
- For the test:
- - 360 gr. flour;
- - 2 tablespoons of cornstarch;
- - 3/4 tsp salt;
- - 2 heaped teaspoons of dry yeast;
- - 55 gr. Sahara;
- - 80 ml of milk;
- - 55 gr. butter;
- - 60 ml of water;
- - 2 eggs;
- - a teaspoon of vanilla extract.
- For filling:
- - 150 gr. brown sugar;
- - 2 tablespoons of ground cinnamon;
- - a teaspoon of cornstarch.
- - 55 gr. butter.
- For glaze:
- - 85 gr. icing sugar;
- - half a teaspoon of vanilla extract;
- - hot water.
Instructions
Step 1
In a mixer bowl, mix cornstarch, sugar, yeast, salt and 260 gr. flour. Heat milk and butter in a saucepan to melt the butter. Remove from heat and add water. Let it cool for literally 2 minutes, and add the vanilla extract. Pour everything into the dry ingredients, mix with a spatula, and then with a mixer. We drive in eggs one by one, add 65 gr. flour, beat and lastly pour the remaining flour, knead the dough.
Step 2
Sprinkle the working surface with 2 tablespoons of flour and knead the dough a little more (about 2 minutes). We transfer it to a bowl greased with oil, cover with foil and put it in a warm place for an hour.
Step 3
At this time, we are preparing the filling. Mix sugar, starch and cinnamon in a bowl.
Step 4
Put the dough, doubled, on a floured work surface and roll it out to a size of about 40 by 40 cm. Melt 55 gr. butter and two-thirds are used to grease the dough. We spread the filling on the dough, but not all, but only 3/4.
Step 5
We roll up a roll of dough and cut it into pieces 1 cm thick with a very sharp knife.
Step 6
Roll out each piece of roll 3-4 mm thick, grease with butter and lightly sprinkle with filling again.
Step 7
We spread the pieces into a mold (in this recipe, a mold 22, 5x12, 5x7, 5 cm was used), pressing one against the other tightly, and remove the mold for 30 minutes in a warm place so that the dough rises again.
Step 8
We bake the “disintegrating” roll in the oven (180C) for 25-35 minutes, so that the crust becomes a beautiful brown color.
Step 9
At this time, we prepare the glaze. Mix the icing sugar and vanilla extract with a little water so that the icing is not too liquid, but not too thick.
Step 10
Take the finished cake out of the oven, let it cool for 15 minutes, and transfer it from the mold to the wire rack. We cover the cake with icing - the dessert is ready!
