Procedure
1) Tip the dried yeast into 50ml of lukewarm milk and add a teaspoon of sugar. Stir well and set aside for about 10 minutes.
2) In the meantime mix together the flour, sugar, salt and the nutmeg. Pour in the yeast mixture, then the egg yolks, melted butter and gradually add the remaining milk. Work into a smooth dough, cover and let the dough rise in a warm place for an hour.
2) Once the dough has risen, tip it out onto a clean flat kitchen workspace and roll it out to the shape of a rectangle, circa 0.5cm thick.
3) Grate the softened butter directly on top of the rolled out dough, sprinkle with sugar, cinnamon and roll into a log. With a help of a knife, cut the log into individual small rolls, circa 1.5cm – 2cm wide.
4) Grease a baking dish, and stack the rolls next to each other until you fill the entire dish. Cover and let it rise for about 20 minutes. Beat the egg whites and use these to brush the rolls before baking. Sprinkle generously with sugar and bake in the preheated at 160C / 140C fan for about 30 – 35 minutes.
5) After baking remove from the oven, let cool down slightly and serve. Enjoy!
