Main ingredient: high gluten flour

Supplement: egg, butter, dry yeast, white sugar, brown sugar, walnuts, cinnamon, milk

Step by step

1. Ingredients for the dough: 250 grams of high-gluten flour, 1 egg (about 60 grams), 70 grams of lukewarm water, 20 grams of butter, 5 grams of dry yeast, and 20 grams of white granulated sugar.

Mix the yeast with warm water and let it rest for 5 minutes. Pour all the dough ingredients except butter into the bread machine (mix the dough by hand and do the same). Pour the yeast water into the bread machine. Set to rising gear and start mixing, add butter after 20 minutes.

2. The fermented dough will be twice its original size.

3. Use a rolling pin to deflate the dough, then roll out the dough into a sheet of even thickness, about 5-8 mm thick.

4. Filling ingredients: 100g brown sugar, 80g walnuts, 40g butter, 3g cinnamon.

Make the filling butter softened, plus brown sugar, cinnamon and ground walnuts.

5. Stir well until there are no lumps in the butter.

6. Spread the filling evenly onto the dough sheets.

7. Roll up the pasta sheet from one side to form a strip.

8. Cut into 12 equal sized portions with a knife and let rise for 40 minutes.

9. Bake in preheated oven. Remove from the oven and drizzle with frosting (if you don't have any).

Tips

*The filling will easily stick to the baking sheet, so line the bottom of the baking sheet with a greaseproof mat.

*The frosting is easy to make: mix the milk with the sugar and heat over low heat until slightly thickened, then allow to cool slightly.

*When the weather is cold and the butter doesn't soften naturally, use warm water to soften it under water.

*Preheat the oven in advance before baking anything, usually for 15 minutes.