Summary

Ingredients

For the dough:

• 1 cube yeast, fresh
• 120 ml water, lukewarm
• 120 ml milk, lukewarm
• 480 g flour
• 60 g butter, room temperature
• 60 g suar, white
• 1 large egg (s)
• 1 teaspoon, leveled salt

For covering:

• 3 teaspoons, leveled cinnamon
• 30 g suar, white
• 40 g suar, brown
• butter, melt

For the cast:

• milk
• 1 packet vanilla sugar
• 120 g powdered suar
• Butter, for the mold
• Flour, for the work surface

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Instructions

1. Dissolve the yeast in milk and water. Knead with the other ingredients for the dough to form a homogeneous dough and cover it and let it rise for about three quarters of an hour in a warm place (e.g. a heater) until the dough has about twice its volume.
2. Preheat the oven to 175 ° C top and bottom heat. Pinch some baking paper between the base and ring of a 26-inch springform pan and grease the edge well with butter.
3. For the topping, mix the cinnamon and the white and brown sugar in a small bowl with enough melted butter so that the mixture spreads well but doesn`t run away.
4. Roll out the dough on a floured surface 0.5-1.0cm thick and as rectangular as possible. Spread the cinnamon mixture evenly on top and then roll up the dough from the longer side. Use a smooth, sharp knife to cut the rolling pin into 4 cm wide pieces and place them side by side in the springform pan. Leave a little space towards the edge, they will open really nicely.
5. Bake the Kanebullar cake for about 30 minutes.
6. In the meantime, prepare a frosting from powdered sugar, vanilla sugar and some whole milk. Spread this generously over the hot cake immediately after baking.