I have been looking forward to making this recipe for several weeks. I finally had time this afternoon. I used the roller on my very new Ankarsrum mixer to pull the dough together. I am not sure if I under mixed or over mixed, but the dough barely rose. I am pretty certain my yeast is ok, as I made Pita bread a couple of weeks ago and they were fantastic. Approximately how long should this dough be mixed to achieve a soft smooth dough? Anyway, the dough was very tacky after the first rise, but handled pretty well for the roll out. Despite the fact that my rounds were not round the dough was pretty easy to work with after the fact. Unfortunately, i misread the cinnamon, egg and sugar directions and wound up mixing the sugar and cinnamon into the egg. oy vey, now I had a goopy mess on hand, but did not want to waste the ingredients. I brushed the sweet egg mixture onto the layers and proceeded with the cutting and twisting. That part went really well. The second rising did not produce a noticeably puffy product, but it went in the oven anyway -- oozing goop and all. It took approximately 18 minutes for the center to reach 200° and the end product is a bit gummy but tastes good. I will try again soon, but would love a little insight into what the dough should really feel like and how long it should be mixed. thanks.

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