1 1/2 cups Sugar
Remove the dough from the fridge and cut into two. Roll out and flatten one half of the dough to a rectangle.
Wrap and refrigerate the remaining half, as this dough is easier to manipulate when cold.
Spread half of the filling on the dough rectangle. Cut into long and narrow strips. Roll each strip (not too tight), and place in a tray in a circular pattern.
Leave to proof until double in size.
Bake for 12 minutes.
Repeat with the remaining dough.
Once the cake has cooled prepare the sugar glazing by bringing the sugar and water to a boil. Glaze using a brush.
This is best eaten on the day of baking but will keep for several days in an airtight container, or cover with foil and freeze until ready to have with coffee.