- 2 cups [280 g] flour
- 1 1/2 tablespoons [22.5 g] sugar
- 1/2 teaspoon [2.5 mL] salt
- 1/2 cup [115 g] cold butter
- 1 package active dry yeast
- 1/4 cup [60 mL] warm water
- 1/2 cup [125 mL] milk, scalded and cooled
- 1 egg yolk
- 2 tablespoons [30 g] softened butter
- 1 1/2 to 2 1/2 cups [300 to 500 g] sugar
- 3 1/2 teaspoons [17.5 mL] cinnamon
- Melted butter
- Chopped nuts
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- Into a mixing bowl, mix together flour, 1 1/2 tablespoons [22.5 g] sugar and salt; cut in cold butter.
- Soften yeast into warm water.
- Combine cooled milk, egg yolk and softened yeast; add to flour mixture and mix well.
- Chill, covered, until firm enough to handle, for at least 2 hours.
- Preheat oven to 400°F [200°C].
- Turn dough onto a lightly floured surface; punch down then cover dough with a cloth and allow to rest for 10 minutes.
- Roll dough into a 10 x 18-inch [25 x 45-cm] rectangle; spread softened butter all over dough.
- Mix together 1/2 cup [100 g] of remaining sugar and 2 teaspoons [10 mL] of cinnamon; evenly sprinkle mixture all over dough.
- Onto a large piece wax paper or al foil, mix together remaining sugar and cinnamon; reserve.
- Roll dough as for a jelly cake roll; seal edges [roll should be 18 inches - 46 cm long].
- Cut roll into 1-inch [2.5-cm] thick slices.
- Arrange slices, one at a time, onto reserved sugar/cinnamon mixture; remove, shake-off excess mixture then roll slices into 5-inch [12.7-cm] rounds.
- Sprinkle each round with chopped nuts; press gently.
- Transfer rounds onto ungreased cookie sheets, lightly brush with melted butter and sprinkle each round with approximately 1 teaspoon [5 mL] reserved sugar/cinnamon mixture.
- Bake immediately into preheated oven, for approximately 12 minutes.
- Transfer onto wire racks to cool.
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