| Ingredient | Method |
400g high protein flour 150g low protein flour 120g sugar 1 tsp salt 3.5 tsp instant yeast + 290ml water 50g butter filling: A: (mix well) 80g softened butter 40g sugar 4tsp cinnamon powder 1 tbsp honey | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 20-30 minutes until elastic. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3. On a floured surface, divide into small equal portion. Using a rolling pin roll the dough to a rectangle of about 7x4.5 inches. 4. Spoon the cinnamon filling over top (keep about 1-2 tbsp of the filling for the end), spreading evenly, leaving a clean 1/2-inch border around the edges. 5. Roll up the dough and using a sharp knife, cut the log in half lengthwise leaving one edge uncut for about 1/2 inch. 6. Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top (this is what makes this bread effect). Pinch the ends together and form a wreath. 7. Transfer it to the prepared baking sheet. Brush the wreath with the left cinnamon filling. Let dough prove for second time (about 1 hr). 8. Bake at 180 degree Celsius for 15-20 minutes. Remove from oven and cool on wire rack. |
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