Instructions

1. Activate the yeast

Mix the fresh yeast with half of the sugar in lukewarm milk and let it sit for 5–10 minutes until foamy.

2. Make the dough

In a large bowl combine flour, the remaining sugar, salt, vanilla sugar, and lemon zest.Rub the soft butter into the flour mixture.Add the activated yeast and the egg yolk, then knead until the dough becomes smooth, elastic, and shiny.If it feels too soft or sticky, add a little flour. If too firm, add a splash of warm milk.

Cover and let it rise until doubled (about 30 minutes).

3. Roll out the dough

Place the risen dough on a floured surface and roll it into a 1 cm thick rectangle.

4. Add the filling

Brush the dough with melted butter.Mix the brown sugar with cinnamon and sprinkle it evenly on top.

5. Shape the bows

Roll the dough tightly from the long side.Slice into 2–2.5 cm wide pieces.To create the bow shape:

Cut the slice halfway down the middle
Twist both “legs” outward
Press gently to form the bow

(Or keep them as simple cinnamon rolls — both are delicious.)

6. Second rise

Place them on a parchment-lined baking tray.They can be close; touching a little will keep them soft.Let them rest 10 minutes.

7. Bake

Bake at 180°C (350°F) for 12–15 minutes with fan.Traditional ovens may need a bit more time.

8. Serve

Dust with powdered sugar or drizzle with vanilla glaze.Best enjoyed war

Sweet Hungarian Traditions