A technique of getting ready a candy, yeast-leavened pastry includes using a sluggish cooker. The substances, sometimes together with dough, cinnamon, sugar, and butter, are layered inside the equipment and cooked over a interval of hours. The resultant product is a comfortable, moist variation of a historically baked confection.
This cooking approach offers comfort by enabling unattended preparation. The sluggish, even warmth distribution of the equipment mitigates the chance of burning, and the extended cooking time permits flavors to meld totally. Traditionally, sluggish cooking strategies have been employed for useful resource conservation and maximizing taste extraction from substances.