Yield 10-12
Dough:
2 cups sour cream
2 sticks (1 cup) butter
1 cup granulated sugar
1 cup warm water
3 tablespoons dry yeast
4 eggs
8 cups flour
Filling:
2 cups granulated sugar
½ cup brown sugar
1 tablespoon cinnamon
1½ teaspoons vanilla sugar
1 stick (½ cup) butter, melted
Topping:
1 (3.5-oz.) bar white chocolate, melted
1 (3.5-oz.) bar milk chocolate, melted
Line a muffin pan with paper liners.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Prepare the dough: In a saucepan over low heat, combine the sour cream, butter, and sugar until smooth. Pour into a large mixing bowl and add the water, yeast, eggs, and flour. Mix until a dough forms.
Divide in half and roll each piece into a rectangle measuring about 12×22 inches. Set aside.
Prepare the filling: In a bowl, mix together the granulated sugar, brown sugar, cinnamon, and vanilla sugar.
Brush the melted butter over the dough rectangles. Sprinkle the filling over the butter.
With a sharp knife, cut each rectangle into 5–6 triangles. The widest part of each triangle should measure 4 inches.
Starting from the bottom, roll up the triangles tightly and place on the prepared baking sheet.
Bake for 18–20 minutes. Drizzle with melted chocolate and serve.
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