Cinnamon Braids

Braids are a true delicacy that combines the softness of leavened dough and the delicious aroma of cinnamon. This fragrant pastry is an excellent choice for breakfast or a sweet treat, served with a cup of warm beverage.

Details

  • Preparation Time: 110 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Filling

  • 200 g Butter, unsalted

  • 250 g Sugar, brown

  • pieces Spices, cinnamon, ground

  • pieces Milk, whole milk

  • pieces Powdered sugar

Yeast dough

  • 600 g Wheat flour, white, multi-purpose

  • 200 ml Milk, whole milk

  • 50 g Sugar, white

  • 25 g Yeast, dry

  • 10 g Salt, table

  • 2 piece Egg, fresh

  • 200 g Butter, unsalted

Steps

  1. Sift the flour and place it in the bowl of a food processor. Make a well in the center of the flour, pour in the warm milk, and add sugar and crumbled yeast. Let it sit for a few minutes to allow the yeast to activate.

  2. Sprinkle salt around the edges of the flour. Once the yeast has slightly activated, add the eggs and room-temperature butter, and knead everything together on low speed. Knead the dough for at least 10 minutes or until the ingredients combine into a smooth, soft, and elastic dough that pulls away from the sides of the bowl. If the dough seems too wet, you can add an additional tablespoon of flour.

  3. Shape the kneaded dough into a loaf on the counter and place it in a bowl for rising. Cover with a damp cloth and let it rise for 30–40 minutes.

  4. While the dough is rising, prepare the filling. Cream the room-temperature butter with sugar for at least 5 minutes. Add the cinnamon and mix well. The filling is now ready.

  5. Roll out the risen dough on a floured surface into a rectangle, about half a centimeter thick. Spread the filling thinly over the entire surface of the dough, then fold the bottom third of the dough towards the center. Fold the top third over the bottom (like folding a letter). Gently roll out the folded dough and then cut it into 3 cm wide strips. Cut each strip twice more so you can braid them.

  6. Take one strip of dough and braid it into a plait.

  7. You can shape the plait into a wreath/circle or fold it and bake it in silicone molds. Once all the plaits are braided, place them on a baking tray and let them rise for another 20 minutes.

  8. Meanwhile, preheat the oven to 170°C (340°F). Brush the braids with milk and bake for 25–30 minutes (depending on the shape you are baking) until they are a beautiful golden brown. Sprinkle the warm braids with powdered sugar and serve.

Nutrition Information (Per 100g)

  • Calories: 437.32 kcal
  • Fat: 22.65 g
    • Saturated Fat: 13.98 g
  • Carbohydrates: 51.76 g
    • Sugars: 19.56 g
  • Protein: 5.78 g
  • Fiber: 1.61 g

Advice

From the listed ingredients, you can bake approximately 18 smaller braids.