I tested this recipe with only oil and no butter because I know that many readers are scared of baking with butter. The dough was a bit harder to work with, but rolled cakes are forgiving of small holes and minor imperfections, and it was really good!
- 1 Tbsp plus 1 tsp sugar -
- 1/2 cup warm water or milk -
- 1 tsp dry yeast -
- 1 cup oil minus 1 Tbsp (or half oil and half melted butter) -
- 3 cups flour -
- 3 egg yolks -
- 1/4 cup silan (approximately) -
- 2/3 cup shredded, sweetened coconut flakes -
- cinnamon, for sprinkling -
- ground walnuts, for sprinkling (optional) -
- Egg Wash
- 1 egg yolk -
- 1/2 tsp water -
Place the sugar and warm water in a large mixing bowl and add yeast. Let proof for 8-10 minutes. Add remaining dough ingredients in the order they appear, and mix with your hands just until they are incorporated and a smooth dough forms. Do not overmix. Cover the bowl with plastic wrap and let rise for 45 minutes.
Roll our the dough between two pieces of parchment paper into a large oval, approximately 1/4-inch (6 mm) thick. Spread the silan over the dough, and sprinkle with coconut and cinnamon. Add nuts, if desired. Roll up the dough into a spiral and place seam side down onto a lined baking sheet. Mix the yold and water for the egg wash in a small bowl, and brush onto cake.
Preheat oven for 350F. Let cake rise for another 20 minutes. Bake for 45 minuts. Allow to cool, then slice.
This recipe appeared in Mishpacha Magazine, Issue 307, September 2012.