25g of active dry yeast
1/2 cup of warm water
2 well-beaten eggs
1 cup of whole milk at room temperature
3 tablespoons of all-purpose flour
1 1/2 teaspoons of salt
1 teaspoon of vanilla extract
4 1/2 to 5 cups of all-purpose flour, sifted
2 tablespoons of unsalted butter, melted
1 tablespoon of cinnamon powder
3/4 cup of chopped nuts (walnuts, pecans, or hazelnuts)
1/3 cup of dried cranberries
25g of active dry yeast
1/2 cup of warm water
2 well-beaten eggs
1 cup of whole milk at room temperature
3 tablespoons of all-purpose flour
1 1/2 teaspoons of salt
1 teaspoon of vanilla extract
4 1/2 to 5 cups of all-purpose flour, sifted
2 tablespoons of unsalted butter, melted
1 tablespoon of cinnamon powder
3/4 cup of chopped nuts (walnuts, pecans, or hazelnuts)
1/3 cup of dried cranberries
Soften the yeast in warm water
Mix together the eggs, milk, flour, salt, and vanilla extract in a large bowl
Add the yeast mixture
Gradually add the flour to form a firm dough
Knead on a floured surface for 2-3 minutes
Place in an oiled bowl, cover, and let rise in a protected area for about 1 hour and 15 minutes
Open the dough on a floured surface to form a rectangle of 65 x 50 cm
Baste with melted butter
Dust with half the amount of cinnamon powder
Fold the two long sides towards each other, then fold in half along the shorter side to form four layers
Closer the edges and open to form a rectangle of 65 x 30 cm
Baste with 2 tablespoons of melted butter, dust with nuts and dried cranberries
Dust with the remaining amount of cinnamon powder
Roll up like a croissant
Cut into slices and place in a round, well-greased baking dish
Let rise in a protected area for about 15 minutes
Bake in a preheated oven for about 15 minutes
