Step 1

If you are using active dry yeast, add ½ teaspoon sugar to lukewarm milk and set aside for 5-10 minutes until it proofs (becomes foamy).

Step 2

After proofing

Step 3

You can use the other yeast types directly along with the flour.

Step 4

In a large bowl combine, flour, sugar and salt. To this add egg, milk, melted butter, and yeast Stir the mixture until it comes together to form a dough, and then knead for about five minutes.

Step 5

It will be sticky. Don’t be tempted to add any flour. Grease your hand if needed.

Step 6

Transfer to a well greased container

Step 7

Allow the dough to rise for 60 minutes at room temperature until doubled in volume

Step 8

Prepare the rolling pins by covering them with aluminum foil, do at least two or three layers, to protect the pins from burning in the oven.

Step 9

Like pictures above

Step 10

Make sure to cover the rolling pins very well. Brush them with melted butter.

Step 11

The risen dough after 60 minutes.

Step 12

Punch down the dough and divide into 4 equal parts about 4 oz (115 gm) of each.

Step 13

On a well floured surface spread one portion of the dough

Step 14

Shape into 1/6 inch (4 mm) thick square-shaped sheet.

Step 15

Using a pizza cutter cut the dough into a long ribbons of about 1/2 inch (13 mm) wide.

Step 16

Wrap one end of the dough strip around the spit/rolling pin, tucking in the end so the dough doesn’t unwind.

Step 17

Keep the dough very thin (under ¼ inch (6 mm)) as you stretch and wind it on the rolling pun. Then roll the whole thing slightly on the counter top to flatten it/press it together.

Step 18

Brush with melted butter

Step 19

Roll in sugar

Step 20

Place in roasting pan and bake in a preheated moderately hot oven 375°F/190?C/gas mark 5 for 25 minutes.

Step 21

If using roast function (375 F/190 C) in the oven it will take about 20 minutes.

Step 22

If you are grilling (broiling) over the fire cooking time is about six minutes, until it starts to take on a dark golden color. Turn the rolling pin at once least once (or more) throughout baking time to ensure uniform cooking.

Step 23

When cake is done roll it in sugar again

Step 24

If you are using other toppings brush more butter, then roll the finished cake in the toppings of your choice.

Step 25

Tap the mold on a table top to release the cake and set it up right to cool.

Step 26

It will release easily like this