Sponge cake Spiral (Ohlyuvche)

Submitted by enr on 02 Nov 2010
# For the dough:
2 and 1/2 - 2 and 3/4 cup flour
1/4 cup sugar
2 and 1/2 tsp dry yeast (about 7 g)
1/2 tsp salt
3/4 cup milk (optional flavored coffee)
60 g butter
2 eggs
1 tsp vanilla extract
# For glaze:
1/2 cup brown sugar
4 tbsp butter
3 tbsp honey
# For cinnamon oil filling:
2 tbsp sugar
1 tsp cinnamon
2 tbsp butter (melted)
Sponge cake Spiral (Ohlyuvche)
Photo added on
Photo author
Dough: Combine 2 1/2 cups flour, sugar, yeast and salt in a bowl. In another bowl broken lukewarm milk, melted butter, vanilla and eggs and slowly to the milk mixture (stirring with a mixer) add flour mixture. If the dough is too sticky, was added and the rest of flour, mix until smooth (the dough is slightly sticky), sealed with foil and allowed to rise for 45-60 minutes. The dough is ready when pressing lightly with your finger left indentation. Frosting: Combine the brown sugar, the butter and honey and boil over low heat until the butter is completely melted. Pour the mixture into the prepared pan and tilt to cover the bottom uniformly. Roll out the dough to a rectangle coated with the butter, dusted with cinnamon and sugar and cut into strips 3-4 cm. The first tape is wound in the center and around the rest. The resulting spiral is placed in the tray on the icing. Bake in preheated oven until top is golden brown, about 40-45 minutes. Transfer on the grid and allowed to cool for 10 minutes. To remove the cake lightly with a knife passes in the end, and then with a plate (cover) is paid. If the tray is left of the glaze, warm for 1 minute with a spatula ogrebva and spread on cake. Cake is served warm or at room temperature, cut into wedges with a serrated knife carefully. It is the most delicious in the day when prepared.
0 users
02 Nov 2010


For the first time I hear that can be made with yeast cake. How am behind by new technologies. Vesi, you ate you this cake? Very. I am curious how it tastes? Does not look like a sweet cake?

Vesi, if you've done baking pan with what size is it?

http: // www. receptite. com / forum / viewtopic. php? p = 22809 # 22809 today I came across this recipe :) on the link below you can see step by step and baking pan, note by the author of the recipe that is easy to curl in the baking pan because the dough is soft, heavy and difficult to move, and one which I missed and I will edit that milk can be flavored coffee :) and in general of Bulgarian is exactly sweet cake :)

Great recipe, I think there will be a brioche taste. Good-oh-oh-oh!