Christmas Log and Interlace
By PutoPinoy on Saturday, June 02, 2007 At
Saturday, June 02, 2007
Making the CHISTMAS LOGMaking the Filling
Use the same ingredients and follow the same procedure in the recipe for making the cinnamon roll filling.
Procedure
- Get a 250-gram piece of the main dough and flatten it using a rolling pin. Brush the dough with butter and spread the cinnamon filling on the buttered area.
- Fold, roll and shape the dough into a tube. Put the rolled dough in a greased sheet pan.
- Cut several diagonal slits along the upper portion of the rolled dough with a pair of scissors.
- Pull each slit sideward alternately in opposite directions. Brush with egg wash.
Making the INTERLACE
Making the Filling - Use the same ingredients and follow the same procedure in the recipe for making the cinnamon roll filling.
Procedure
- Prepare a 250-gram piece of the main dough and flatten it using a rolling pin.
- Using a brush, coat one side of the dough sheet with butter and spread the cinnamon filling on this buttered area. Roll and shape the dough like a tube, with filling inside. Seal and smoothen the edges.
- Using a pair of scissors, cut several diagonal slits on both sides of the rolled dough.
- Cut the strips alternately. Pull a strip inward and braid it with the opposite cut strip like the way you tie a shoelace. Seal the cut ends.
- Place the dough on a greased pan. Apply egg wash over the top side of the dough with a brush.
Baking Christmas Log and Interlace
- Preheat oven to 375°F for 30 minutes. Bake for 20 minutes at 375°F until they turn golden brown or glossy.
- When done, remove from the oven and cool.
- Serve or wrap for future use.
