- In a small saucepan over medium heat, add milk and heat until a skin forms on top of the milk, about 170 degrees.

Watch carefully to make sure the milk doesn't boil. Remove immediately from heat and cool to 110 degrees before proceeding.

- Mix Yeast, Sugar (1 tbsp), and Water set aside for 10 minutes or until foamy.

- In a large bowl, mix the Milk, Oil, Sugar, salt, and 3 Cups Flour. 

- Continue to mix in the rest of the Flour, 1 Cup at a time.

- Knead dough until everything is well incorporated.

- Cover and rise until doubled in size

- While the dough is rising, make the sauce

Sauce:

- Add ingredients to a small saucepan, turn heat to medium heat, and bring mixture to a boil while continuously stirring. Once boiling remove from heat, stir in the Maizena packet or cornstarch mixture and the Vanilla extract pour into a different container and let cool. It will thicken as it cools.

- Preheat oven to 350°F and prepare cookie Sheets by lining with them parchment paper.

- Once the dough has risen, sprinkle Mazapan on the rolling area instead of Flour and start rolling the dough into a rectangle. Keep it to about 1/2 inch thick. Spread on the Sauce and add Mazapan crumbs.

- Gently roll it up starting from the long edge, pinch the seam closed tightly, with a thread; slide the thread under the rolled dough and bring the thread together as you would making a knot, this will slice the dough without pressing down like a knife would. Cut each slice about 1 inch thick.

- Place Each roll into the prepared baking sheet.

- Bake at 350° F for 15 - 17 min. Until golden tops or internal temperature reaches 200°F

- Cool Completely before storing in an airtight container.

Enjoy!!