- 8 tablespoons margarine (melted)
- 1 sweet spice dry yeast
- 4 tablespoon granulated sugar
- 1,5 tea cup milk
- 2.5 – 3 cups of flour
- 1 tea spoon salt
- 2 tablespoons sugar
- 3 tablespoons melted margarine
- 1,5 sweet spoon (topping) cinnamon
- 1 egg yolk
- 1/2 tea cup milk
For the above:
The fermentation times are very important. Pass the bread you have prepared twice through fermentation, if you have time, you can extend the duration of this process.
You can add hazelnuts, peanuts or raisins into your inner material, and you can cook your bread by preparing it.
How is it prepared?
Mix the melted margarine with dry yeast.
Then add sugar and beat it nicely.
Stir in the mixture by adding milk. Sift the flour into this mixture and start kneading.
Transfer the dough you have kneaded to a clean container. Cover it with stretch film and let it brew for 40 minutes.
Then divide into 4 equal bezies. Open each one in length and size of your baton cake mold.
Mix cinnamon, melted margarine and sugar. Drive between the floors you have prepared.
Wrap the roll and transfer the lubricated mold.
Stretch the film on it and let it brew for another 30 minutes at room temperature.
Beat egg yolks and milk.
Apply the milky mixture with the help of a brush on the yeast sweet potato.
Bake in a preheated oven at 180 degrees for about 20 – 25 minutes until it turns red and blossoms beautifully.
Take it out and enjoy it after listening to it at room temperature.
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