MOYETTES (cinnamon sugar crust sweet bread)

Ingredients for MOYETTES (cinnamon sugar crust sweet bread)

Instructions for MOYETTES (cinnamon sugar crust sweet bread)

To prepare the MOYETTES (cinnamon sugar crust sweet bread) recipe, please follow these instructions:

Sieve flour, 2½ dl. Sugar and salt mixed together. Cut the butter until the mixture looks like coarse flour. If oil is used, stir the oil together with the liquid ingredients after the egg is mixed.

Dissolve yeast in warm water, stir vigorously, and simmer for 5-10 minutes. Then pour the egg and anise extract or seed.

Pour a small amount of flour into the yeast and whisk until it is thoroughly mixed. Leave for a few minutes or until the dough becomes light and airy.

Pour the rest of the flour into, and add more flour if necessary to obtain a stiff dough. Eel on a lightly squeezed table until it feels like "satin / atlask".

Grease the dough surface, cover with baking paper and allow it to rise to double size.

When the bread has risen, knead it down and then raise it twice again.

Eel the dough easily. Vibrate balls to the size of oranges. With a cake roll they are flattened to 1.3-1.9 cm thick.

Prepare "icing" by mixing the melted butter, the other cup of sugar and cinnamon together. Grease "glaze / decorate" over all sides of "rollers / rolls / balls"

Let the "rollers / rollers / balls" raise to "light / light / airy" and about double size. When the next doubles, the oven is preheated to 200 degrees. Bake in the preheated oven for 20-25 minutes or until golden. Cut "thin / over" and butter "thick / plentiful" with soft butter. Arrange the dishes on dish for light. They can stay for 2-3 days at room temperature when well wrapped.

Maximum recommended storage in the freezer: 3 months