1 cup of milk
4 packages of instant yeast
1/2 cup of sugar
1 cup melted butter
6 egg yolks
1/2 tsp. salt
1 tsp. vanilla extract
Mix this all together and then start adding the flour:
3 cups of all-purpose flour
1 cup of cake flour
1 tsp. of ground cinnamon
Depending on the size of your egg yolks, you might need to add more flour. Keep adding it 1 tablespoon at a time until you have a smooth satiny dough that pulls away from the sides of the bowl.
Place the dough in a buttered bowl turning it to coat. Cover the bowl with plastic and allow to rise for 1 to 2 hours. This dough does not rise a lot.
I got caught up in the recipe and missed a few steps and photos. Roll half or your dough out into a 12 X 16 inch rectangle. Spread it with almond spread (you can buy this in cans in the baking section at your store). Then spread a layer of the jam of your choice on top of the almond spread. Roll the dough jelly roll style and finish seem side down. Gently stretch the roll to even it out. Score the roll and slice it in just over 1 inch slices.
Round each slice out and place them in the cupcake liners. Beat one egg with a bit of cream and brush each cake.
While they are cooling mix 2 cups of powdered sugar with a few tablespoons of milk. The icing consistency should be just thin enough to drizzle over the cakes.
This recipe is good for anytime and can be frosted with just the icing or any color of sugars you like.