'3/4 cup of sugar'
'1/4 cup of butter or margarine'
'1 egg'
'1/2 cup of milk'
'1 1/2 cups of all-purpose flour'
'2 tablespoons of active dry yeast'
Cobertura granulada:
'1/2 cup of confectioners' sugar'
'2 tablespoons of all-purpose flour'
'2 teaspoons of ground cinnamon'
'2 tablespoons of melted butter'
'1/2 cup of chopped pecans or hazelnuts, toasted or almonds'
'3/4 cup of sugar'
'1/4 cup of butter or margarine'
'1 egg'
'1/2 cup of milk'
'1 1/2 cups of all-purpose flour'
'2 tablespoons of active dry yeast'
Cobertura granulada:
'1/2 cup of confectioners' sugar'
'2 tablespoons of all-purpose flour'
'2 teaspoons of ground cinnamon'
'2 tablespoons of melted butter'
'1/2 cup of chopped pecans or hazelnuts, toasted or almonds'
Mix the sugar with the butter or margarine and egg in a bowl
Add the milk and mix well
Sift together the flour and yeast, then add to the sugar mixture, mixing well
Spread half of the dough into a 20 x 29.5 cm rectangular baking dish greased and floured
Make the granulated topping: Mix all ingredients well and sprinkle half of the mixture over the dough
Cover with the remaining dough and sprinkle with the remaining granulated topping
Bake in a moderate temperature (170°C) oven for 30-35 minutes.
