Rolled cake – the scone is very tasty and unusual….
Rolled cake - Slađana Šćekić
- 200 ml milk
- 20 g of yeast
- 5 tablespoons of oil
- 350 g flour
- 1 teaspoon of sugar
- 1/2 teaspoon salt
- Knead the dough and let it rest for half an hour.
- Then separate the dough into several smaller balls, thin each ball into a long strip.
- twist each strip around a clean pencil or, like me, around a corn stick.
- Remove the rolled dough from the twisted sticks and arrange it in the pan. Place pieces of dough between each space, then the same for the second circle.
- Leave the scone to rest for 15 minutes - coat with egg yolk and bake for 20 minutes at 200°C.
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