Sg Slot Recipe

Activate yeast

In a small bowl combine warm water (about 105–110°F / 40–43°C), warm milk and the granulated sugar. Sprinkle the instant yeast on top, stir gently, and let sit 5–7 minutes until foamy.

In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour and fine salt.

Add the yeast mixture, softened butter, and the egg to the flour. Using a dough hook or a wooden spoon, mix until a cohesive dough forms, about 3–4 minutes on low speed. If the dough is sticky, add up to 2 additional tablespoons of flour; if too dry, add 1–2 teaspoons of warm water.

Knead the dough on medium speed with the dough hook for 6–8 minutes until smooth, elastic and slightly tacky. Alternatively, turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes.

Shape dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–75 minutes.

Prepare filling by mixing the brown sugar, ground cinnamon and optional cardamom in a small bowl until evenly combined.

Turn the risen dough out onto a lightly floured surface and gently deflate. Roll the dough into a rectangle roughly 12 x 10 inches and about 1/4 inch thick.

Brush the melted butter evenly across the dough surface, leaving a 1/2-inch border on one long edge.

Sprinkle the brown sugar–spice mixture evenly over the buttered surface, pressing lightly so it adheres.

Starting from the long edge opposite the border, roll the dough tightly into a log so the sealed border remains on the underside.

Using a sharp knife or bench scraper, trim the ends of the log to neaten. Then, make parallel lengthwise cuts every 1 to 1.25 inches along the top of the log, cutting down about two-thirds through the log (do not cut all the way through). These create the 'slots' when the rolls expand.

Transfer the shaped log to a parchment-lined baking sheet, slots facing up. Cover loosely with lightly greased plastic wrap or a clean towel and let proof for 30–40 minutes until puffy.

Preheat the oven to 375°F (190°C) while the dough proofs. Position a rack in the center of the oven.

Just before baking, brush the top of the log with the egg wash and sprinkle the coarse sanding sugar evenly over the slots and exposed surface.

Bake for 22–28 minutes, rotating the pan halfway through, until the top is golden brown and the slots have opened and caramelized slightly. Internal temperature of the bread should be about 190–200°F (88–93°C).

Remove from oven and let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool another 10–15 minutes.

If desired, dust lightly with powdered sugar or drizzle with vanilla glaze before serving. To make a simple glaze, whisk 1/4 cup powdered sugar with 1–2 teaspoons milk or water and 1/4 teaspoon vanilla until smooth.

Slice into individual segments along the pre-cut slots or into 1–1.5 inch slices and serve warm or at room temperature.