Summary

Ingredients

• 1 kg wheat flour
• 2 packs dry yeast
• 100 g suar
• 1 teaspoon lemon peel
• 150 g butter
• 375 ml milk
• 2 teaspoons salt
• 3 egg (s)
• 1 shot rum, possibly

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Instructions

1. Put the ingredients in a sufficiently large bowl and work thoroughly with the dough hook to form a smooth dough. Cover and place in a warm place (on a heater, in a warm water bath) and let rise for about 1 - 2 hours. ((The dough tastes best if it can rise overnight, but then without heat!)
2. At noon the following day I start greasing my tray and adjusting the baking frame to the desired size, greasing it too.
3. Preheat the oven to 200 ° C.
4. Knead the dough again briefly (it loses volume again!), Cut in half, roll out about a cm flat and cut into 4 strips with the dough scraper. Then halve them again in the middle and roll them out 3-4mm thin, these are the final dough pieces.
5. Roll up from the narrow sides and place them next to each other in the baking frame so that you can see the spirals from above. The dough pieces will change in width as they rise, so don`t put them too close to each other!
6. After all dough pieces have found their shape and the way into the baking frame as well, cover with a clean kitchen towel and let rise in a warm place for another hour.
7. The result depends on the time, please observe and possibly put in the oven earlier.
8. Bake for about 20 minutes at 200 ° C, then turn down to 175 ° C and finish baking.