Caramel Sticky Roll
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 ½ cup flour
- 0.3 cup sugar (80 ml)
- 1 teaspoon salt
- 2 packs yeast (dry yeast)
- 1 cup milk, warm (240 ml)
- 0.3 cup butter or margarine (80 ml)
- 1 egg (s)
- 1 cup sugar, brown (240 ml)
- 0.5 ½ cup butter (120 ml)
- 0.25 ¼ cup maple syrup (60 ml)
- 1 cup nuts (pecans)
- 1 cup nuts (pecans), chopped
- 2 tablespoon sugar, brown
- 1 teaspoon cinnamon
- 2 teaspoons butter or margarine
Print Recipe
Pin Recipe Instructions
- Since this recipe is an American one, all quantities are given in cups only. One cup is equal to 240 ml.
- Process the first seven ingredients into a yeast dough. If the dough is too sticky, a little more flour can be added. Then the dough should rise for about 1.5 hours.
- In the meantime, bring the sugar, butter and maple syrup to the boil until the sugar is dissolved. This mass is then poured into a rectangular shape. Spread a cup of pecan nuts on top. It can also be a little more. After rising, knead the dough briefly and roll it out into a rectangle. Then you brush it with the butter and spread the chopped nuts, sugar and cinnamon on top. Now roll up and divide into 15 pieces.
- The pieces are placed in the mold on the caramel-nut layer. Let rise again for about 30 minutes. Then bake at 180 degrees for about 30-35 minutes.
- Then immediately fall onto a plate. Wait 1 minute, then remove the mold. The caramel mass then runs over the snails.
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