SC - Egg Yolks

[Stefan li Rous]

Brighid asked a question about the size of medieval egg yolks.

Good question, Brighid. Wish I had the answer for you.

And then explains why she called the recipe a cinnaomon roll: 
> *Okay, so the recipe calls it "tortillon relleno" (stuffed pastry-roll), not
> cinnamon roll.  It's a rich yeast dough, spread with butter and cinnamon
> and sugar; filled with a mixture of currants and dates cooked in wine,
> butter, sugar, cinnamon, cloves and nutmeg; loosely rolled up and
> allowed to rise, then baked with a glaze of butter, sugar, and rosewater.
> So it's not reeeeeally a cinnamon roll... but it's darn close.

I guess I'm not that familar with the modern cinnamon roll, but this sure
sounds like a cinnamon roll to me, with a few (high-class) additions. Is
there something I'm missing in being confused by why you wouldn't call this
a cinnamon roll?

Please post your redaction and the original recipe when you work it out.
- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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