Cinnamon braid
After I made school rolls, this braided scone recipe by Nastia Monday kept me on my toes, and the started packet of yeast coaxed me: «come on, cook». Of course, I couldn't resist!
The preparation of the dough is very quick, skill will be required only in folding the roll into a braid and a ring. But even that is harder to describe than to do. The dough is moderately sweet and moderately fluffy, but flavorful and tender. In general, for a family tea party – a very worthy company.
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Composition:
dough:
- flour - 250 gr.
- salt – 0,5 tsp.
- sugar – 1 tbsp.
- preserved6 yeast – 14 gr.
- cream butter - 50 gr.
- egg - 1 pc.
- milk - 135 ml
stuffing:
- melted butter - 25g.
- sugar – 3 tbsp;
- ground cinnamon - 2 tsp;
Cooking cinnamon braid:
In the bowl of a mixer, sift the flour, add the sugar, salt and yeast. Mix everything together and, without stopping mixing, add the warm (not hot!) milk mixed with the egg. Knead the dough until smooth, then add the room temperature butter. Knead the dough on medium speed until elastic.
Wrap the bowl with clingfilm and leave in a warm place to rise for 1 hour. The dough should double in volume.
Allow the dough to rise.
Place the dough on a lightly dusted table and roll out into a rectangle 3–5mm thick. Brush the dough with melted butter and sprinkle the sugar and cinnamon mixture over the top. Tightly roll the dough into a roll along the long side of the rectangular side. Using a sharp knife, cut the roll lengthwise into two pieces, leaving one end uncut. Weave the two halves of the roll one around the other, roll into a ring and place on a baking tray lined with parchment. Leave in a warm place to rise for 20-30 minutes.
Bake in a preheated oven at 180C for 25 minutes. Cool on a lattice and serve.
Cool on a wire rack and serve.
Allow to cool.
Have a nice appetite!"
Have a nice appetite!
