Cinnamon roll "vertuta"

1 serving


Prepare the dough: sift 1 cup of flour on the table with a slide, make a depression in it, pour yeast diluted in half a glass of warm water into it, and mix out the not very cool dough. Roll it into a ball, cut it from four sides, lower it into a pan of warm water, cover it and let it rise for 40 minutes. After that, cook the additional dough: sift the rest of the flour on the table or board, make a depression in it, put egg yolks in it, cut into small pieces of margarine, 1 teaspoon of sugar, pour 3/4 cup of water and mix well. Then add the steam rose from the water and mix the dough until it lags behind the hands, and then put it in a warm place for 2-3 hours. When the dough is raised twice, put it on a table sprinkled with flour and roll it into a 5 mm thick layer. Sprinkle with a mixture of sugar and cinnamon on top, put washed and dried raisins in an even layer and roll in the form of a roll. Place the roll on the oiled tray with the seam down, allow to rise for 15 minutes and bake at a temperature of 180-200 C.