Then you’ll need to let this rise for 30-50 minutes. I let mine go 60 minutes and it rose beautifully. While it’s rising you can work on the filling, which is a yummy blend of ground almonds, cinnamon, nutmeg, powdered sugar, and butter.
When the dough had doubled in size I rolled it out on my handy dandy baking mat. This thing is a lifesaver and came in useful in 3 ways during baking. It keep the work top clean, it proved a non-stick surface, and I was able to use the measurements to roll out the dough to 12″x22″.
The next step is to spoon the filling over one half of the dough vertically and then fold the other half over the filled side. I used flexible mat to do this and I can’t recommend it enough. After that use a bench scraper to cut the dough into 20 or so strips.
For the next step you’ll need to carefully twist each strip of dough 4 or 5 times, then gently roll that into a flat spiral. Some of the filling does fall out when you do this, but I just took the fallen pieces and placed them into the center of each sweet roll.
Continue Reading in next page
