Almond and cinnamon roll

I liked this culinary recipe for its beauty, some grace and the fact that the roll turns out to be similar to our traditional Easter cake. And I love cakes with all my heart, because for me it's not just food – it's a holiday! So, in a large bowl, I mix 1 cup of flour and yeast.

In a small saucepan, I mix water with a glass of flour with yeast. I mix everything very well and leave it somewhere in a warm place so that the dough ferments. Keep it for about 3.5 hours.

Now beat the eggs with sugar, add salt, heat a little in a water bath. And then add to the sourdough. Pour in the flour and immediately knead the dough. At the very end, report the melted butter. And again leave in the heat for an hour.

Then roll out the dough into a sheet 5 mm thick, and the width will be about 40 cm. Lubricate the upper part with melted butter, sprinkle with a mixture of cinnamon and sugar. And now wrap it in a roll.

Put the roll to part for half an hour. And then put it in the oven to bake seam down, pre-greasing the surface with egg and punctures, and sprinkling with grated almonds.

Bake a roll with almonds and cinnamon for about half an hour at 220 degrees.