On Saturday I had the family over for Hamin (a post for another day). I still had half of Shawn’s birthday decadent chocolate cake, but I it was of the Gluten-full variety. So after everyone ate and then had coffee and cake, my sweet tooth started nagging, and when it starts nagging – Lawd help me!
So I decided to bake a quick yeast-cake-look-alike with my beautiful niece. We made ours with cinnamon, dark brown sugar and chopped walnuts, because we all love that filling, but you can make it with any yeast-cake filling – cocoa and sugar, pistacciou crème, almond crème, Nutella, etc.
This is perfect when surprise guests are popping in for coffee and there is nothing to serve. 15 minutes prep, ½ an hour in the oven, and it looks and tastes like you invested a day making it.
Ingredients for 13 units
500 gr thick goats-milk yogurt (not liquid!), or sour cream, in Israel I use the following type:
1 tbsp high-quality vanilla extract
4 cups (~600 gr) Tagmish* GF flour mix or Schar Gluten-free bread mix (or plain flour, for a non-GF version)
100 gr melted butter (I use goats-milk butter or butter-flavored Mazola) *If using Tagmish, use only 80 grams
¾ cups sugar
2 tsp baking powder
½ tsp baking soda
Pinch of salt
Ingredients for filling
50 gr melted butter
Cinnamon filling: 1 cup dark brown sugar + 2 tbsp cinnamon + 150 gr chopped walnuts.
Cocoa filling: 2½ cup cocoa mixed with ½ cup sugar
Chocolate filling: 1 cup Nutella or other favorite chocolate spread
Almond crème: 100 gr ground almonds + 100 gr melted butter + ⅓ cup sugar + 1-2 drops almond extract (optional)
Preparation
Preheat your oven to 180C/360F.
In your food processor, mix all ingredients into a soft dough.
Divide the dough into 2 equal parts.
Roll each part over a baking sheet to a ¼” or ½ cm thickness.
Using a kitchen brush, spread melted butter evenly on top of the dough.
Spread the desired filling evenly over the melted butter.
Roll tightly and straighten ends with a sharp, non-serrated knife.
Cut each roll into 8 even pieces.
Place each piece facing up (like a flower) in a cookie paper cup, and place in a muffin tin, or in individual muffin cups.
Bake for 20-25 minutes until golden.
