Cinnamon buns

Step 1
Mix a tablespoon of Carpe Diem cane sugar with the milk and add the Papa Baker dried yeast. Leave to rest for 10 minutes – leaven.
Step 2
Whisk the remaining sugar with the eggs and butter until foamy.
Step 3
Sift the flour with the salt. Add the beaten eggs and butter and the sourdough starter to the flour. Work into a smooth, non-sticky dough (on a food processor attachment, hook type, medium speed 7-8minutes).
Step 4
Add the melted butter in a thin trickle, whisking constantly.
Step 5
Cover the dough and let rise in a warm place for 60 minutes or until the dough has doubled in volume.
Step 6
Prepare the filling. Mix the Carpe Diem cane sugar with the Papa Baker cinnamon sugar.
Step 7
Prepare the topping. Heat sugar, syrup and butter in a pan.
Step 8
Once the mixture is heated and combined into a thick mixture, remove from the stove and stir in the sour cream – GLAZURA.
Step 9
Place the baking paper in the bottom of a taller 28x23cm baking dish and spread the glaze evenly.
Step 10
Sprinkle the table with flour and transfer the dough to it. Roll out into a rectangle 0,5 cm thick.
Step 11
Brush the rolled out dough with butter. Leave about 2 centimetres on top, grease with water.
Step 12
Spread the filling evenly over the dough sheet, roll up tightly and secure. Cut the ‘roll’ into slices 5 centimetres wide.
Step 13
Place the resulting snails cut-side down on the glaze, leaving a little space between them as they will double in volume. Cover with cling film and leave for 30 minutes.
Step 14
Then preheat the oven to 175 °C. Place the baking sheet with the snails in the preheated oven for 20-30 minutes (the glaze should rise to the top and start to caramelize).
Step 15
After removing the baking sheet from the oven, let stand for 5 minutes and tip the sheet onto a plate.