12 Photos - May 12, 2007
Photo: Take the 200 gr butter out of the fridge to soften. In a large bowl put the flour, 2 tablespoons sugar, salt and butter.Photo: In a small pot bring the milk to a lukewarm temp. Stir the yeast and teaspoon sugar into the milk and put aside.Photo: While the yeast is bubbling up the milk, separate the egg whites into a bowl and the yolks into a cup (could be the same cup that measured the milk). Then break the soft butter into the flour to create fatty clumps.Photo: By this time the yeast should be ready for use ("yeasty" foam on top of the milk) Pour the yeast mixture into the flour and add the egg yolks. Crush the yolks in the liquid with your hand and start kneading the dough.Photo: The kneading should take a while. DO NOT add any flour at this stage. After a few minutes of hard beating, the dough will separate from the bowl on its own.Photo: When the dough seems ready, spread flour around it in the bowl and with your fingers push the gap between the dough and bowl so that a layer of flour separates them. Spread some flour on top of the dough and put the bowl in a large plastic bag in a way that lets some air inside. put both egg whites and the bowl in the fridge.Photo: You should take out some butter (~50gr) to soften for putting on the dough when it is “open” on the working table. After taking out the dough and egg whites from the fridge, start beating the eggs. When the eggs begin to form a white-foam, pour the cup of sugar and cinnamon gradually into the bowl while the beating goes on. Go on beating until creamy.Photo: Spread a layer of flour on the table and take out the dough from the bowl in one piece. Start pressing the dough into a rectangular shape, while folding it a few times onto itself.Photo: See that flour is applied to the bottom of the dough evenly and start kneading with the rolling pin. Make sure you apply pressure in a way that you get the same thickness over the surface and keep the rectangular shape. 
Try to get a size that fits your pan when the dough is rolled into it.Photo: Apply dots of butter (from the 50gr) onto the spread dough surface. At this point it’s a good time to heat up the oven, to 165degC (325degF) Spread the beaten eggs all over the surface with a spatula, and take care to get right down to the edges of the surface with long and gentle strokes.Photo: The short side of the dough is the one to start rolling at. Be careful to roll in a straight line so that the ends meet cleanly. (Whatever that means…) Bring the roll close to the table edge and catch as much of its length to swiftly the roll into the pan without breaking it.Photo: 45 minutes should be the baking time for this cake. Because every oven works a bit differently, experiments are always wise: first 15 minutes on a higher temp and then lowering it down a bit. More than 50 minutes in the oven might result in a dry cake so this is a recommended max.