Persian

Instructions

1. Dissolve the yeast and a spoonful of sugar in the lukewarm milk, and let it rest for 5 minutes until the surface foams.
2. In a bowl, mix the flour, the remaining sugar and the salt, then add the egg, the softened butter and the milk mixture.
3. Knead for 8 to 10 minutes until you have a smooth, elastic dough, then let it rise for 1 hour in a covered bowl, away from draughts.
4. Roll the dough into a rectangle about 30 x 40 cm and brush it with melted butter.
5. Sprinkle with sugar and cinnamon, then roll it up tightly lengthwise and cut into 12 slices.
6. Lay the slices flat on a greased tray, let them rise for 30 minutes, then bake at 180 °C for 20 to 25 minutes.
7. While they bake, mix the icing sugar, milk, colouring and vanilla to make a fairly thick pink icing.
8. Once the persians have cooled, coat them with the icing and sprinkle with chopped walnuts.