Snirkel

Instructions

1. Dissolve the yeast in the lukewarm milk with a spoonful of sugar, then mix with the flour, the remaining sugar and the salt.
2. Knead for 10 minutes until smooth, cover and leave to rise for 1 hour at room temperature.
3. Flatten the cold butter between two sheets of paper and fold it into the risen dough as you would for puff pastry. Chill for 30 minutes.
4. Roll out the dough into a rectangle, spread with soft butter, then sprinkle with sugar, cinnamon and almonds.
5. Roll the rectangle lengthways, cut into 3 cm slices and lay them flat on a lined tray.
6. Leave to rise for 30 minutes, brush with beaten egg yolk, then bake at 200 °C for 12 to 15 minutes until golden.
7. Cool on a wire rack. You can add a little apricot jam when serving.