1 hr 45 mins
– Dissolve yeast in warm milk with a spoonful of sugar and let stand in a warm place. About 15 minutes.
– Stir flour with the remaining 7 tablespoons sugar into the mixer bowl with the paddle on with the yeast mixture or a large bowl if mixing by hand and add the salt.
– Make a well in the middle and add eggs and beat until you have an even mixture. She used the mixer for this process.
– Put the hook on the mixer and knead 5 minutes. Add the butter slowly into pieces and beat 5 minutes more or until the dough is not sticky. Occasionally, scrape the sides of the bowl with a spatula, until it separates from the bowl.
– Cover the bowl and let stand until the dough doubles in volume. I usually cover the dough first with a greased wax paper and then a kitchen towel.
– Stretch the dough with a rolling pin on a floured surface, forming a rectangle of about one cm. thick. Cover the surface with cinnamon and raisins (optional nuts), and roll up the dough on the longest side.
– Cut slices of 5 cm with a floured serrated knife or dental floss. Place the cut rolls on a greased pan, cover the rolls with a damp cloth and let them rise until they nearly double in size, about one hour.
– The rolls can also be covered with plastic wrap and left standing until doubled in size, and then remove the plastic before baking. Bake in preheated oven at 350°F for 15 to 20 minutes.
– Cool the pan on a rack for 10-15 minutes.