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Mix the flour, yeast, and salt in a bowl. Set aside.
Mix the warm milk and sugar.
Pour the milk and sugar mixture over the dry ingredients.
Add the eggs and mix well.
Add the melted butter and mix.
Let rest in a warm and humid place for about an hour.
Mix the brown sugar and cinnamon. Set aside.
Spread the dough on a floured work surface.
Add a generous dollop of butter on the dough and spread the sugar and cinnamon mixture on it.
Roll the dough to shape it into a tight roll.
Cut into about 16 equal pieces.
Add to a well-greased cast iron skillet.
Let rise for about 45 minutes.
Cook over a campfire for about 35 minutes.
Top with dulce de leche caramel and serve.
Source: Gabrielle Perron
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.