How to make
Dissolve the yeast in the lukewarm water with a pinch of sugar, cover and leave it to rise for 15-20 minutes in a warm place. Add the cool milk to the risen yeast, then the remaining sugar, salt, egg and soft butter. Add the flour in several lots and knead an elastic and soft dough that does not stick. Put it in a lightly greased bowl, cover and let it rise for about 2 1/2 hours.
Knead the slightly risen dough and roll it out to a rectangular sheet measuring 15″ (38 cm) by 9 3/4″ (25 cm). To make it easier, you can roll it out directly onto baking paper and transfer it with the paper to the tray in which you will bake. Combine all the products for the filling and stir them until mixed well. If it's too dry, add a few tablespoons of water.
Place the filling down the middle of the sheet. Cut the extra dough to the left and right of the stuffing into strips with a thickness of about 1 1/2″ (4 cm). Fold the four strips at both ends of the roll along the length of the stuffing to form the edges. Crisscross the remaining strips on top like a braid, alternating between the left and right strips.
Cover the cake roll with a towel and let rise again in a warm place until doubled in volume. Then smear it with a beaten egg and put it to bake in a preheated 370°F (185 °C) oven for about 30 minutes or until golden in color. Cool the finished cake roll on a cooking grid.
