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- 400 g flour
- ½ teaspoon salt
- 80 ml milk
- 50 g butter
- 60 ml warm water
- 50 g sugar
- 10 g dry yeast
- 2 eggs
- 1 teaspoon vanilla extract
Ingredients
Recipe
- Prepare the Kamado BONO grill for indirect cooking: light the charcoal, set up the two-zone cooking system with deflectors, place the stainless steel grates and the baking stone. Wait until the temperature reaches 180°C. Adjust the upper and lower air vents to maintain an even temperature.
- Warm the milk and then leave it to cool to room temperature. Next, pour in the warm water, add half of the sugar and the yeast, stir, and leave to rest for a few minutes until the yeast starts to activate, ferment, and foam. Melt the butter and let it cool.
- In a bowl, combine the flour, salt, and the remaining sugar. Add the lightly beaten eggs with vanilla using a fork. Pour in the milk and yeast mixture and the melted butter, mix everything together, and knead the dough. Knead for about 5-10 minutes until the dough becomes smooth and soft. Place the dough in a bowl greased with oil, brush the surface with a little oil to prevent a crust from forming, cover the bowl with cling film, and leave it to rise for 1-2 hours.
- Once the dough has risen, roll it out into a 25×50 cm rectangle. Brush the dough with melted butter and sprinkle with a sugar-cinnamon mixture. Cut the dough rectangle into six equal strips (each about 8 cm long), then cut each strip into 3 smaller pieces. Arrange 3-4 of these small squares into a stack. Place the stacks in the centre of a baking tray lined with baking paper and greased with butter. Cover the tray with cling film and leave it to rise for about 30 minutes. Bake the cake for 30-40 minutes.
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1 - 2 h
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1 - 2 h
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0 - 30 min
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3 h +
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0 - 30 min
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3 h +
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1 - 2 h
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0 - 30 min
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30 - 60 min
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