Cinnamon Braids from Yeast Dough

Name: Cinnamon Braids from Yeast Dough
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Yield: 12 PIECES
Cuisine: Česká kuchyně
Ingredients: 420 g all-purpose flour plus 2 - 3 tablespoons for adjusting consistency; 40 g ground almonds; 30 g granulated sugar; 8 g salt; 7 g dried yeast; 1/2 teaspoon ground cinnamon (used in both dough and filling); 1/4 teaspoon ground ginger; 1/3 teaspoon ground cloves (used in both dough and filling); Grated zest of 1 organic lemon; 140 ml whole milk; 100 ml water; 80 g butter (used in dough, filling, and for finishing); 2 eggs + 1 egg yolk at room temperature; Sunflower oil; 50 g fine brown cane sugar; Ground walnuts; 1 tablespoon rum (Tuzemák or sweet aromatic Caribbean); 2 teaspoons powdered sugar; Baking paper; Muffin cups

12 PIECES

Under an hour

Buy all ingredients right below the recipe

INGREDIENTS

420 g all-purpose flour plus 2 - 3 tablespoons for adjusting consistency
40 g ground almonds
30 g granulated sugar
8 g salt
7 g dried yeast
1/2 teaspoon ground cinnamon (used in both dough and filling)
1/4 teaspoon ground ginger
1/3 teaspoon ground cloves (used in both dough and filling)
Grated zest of 1 organic lemon
140 ml whole milk
100 ml water
80 g butter (used in dough, filling, and for finishing)
2 eggs + 1 egg yolk at room temperature
Sunflower oil
50 g fine brown cane sugar
Ground walnuts
1 tablespoon rum (Tuzemák or sweet aromatic Caribbean)
2 teaspoons powdered sugar
Baking paper
Muffin cups

INSTRUCTIONS

1
For the dough, mix 230 g of flour, salt, sugar, yeast, spices, and zest in a stand mixer bowl. In a saucepan, combine milk, water, and butter and heat to approximately 50 degrees Celsius (let the butter melt slowly and then turn off the heat; it shouldn't be hot). Add to the flour mixture and mix until smooth (use the paddle attachment in the mixer). Stir in the egg and egg yolk and start adding the rest of the flour. After a while, switch the attachment to a dough hook and knead for approximately 8-10 minutes. If necessary, add a little more flour to achieve the right consistency (the dough will be sticky but shouldn't be too gooey). Finally, quickly work in the ground almonds. Form into a ball and place in an oiled bowl, cover, and let rise in a warm place for about an hour.
2
For the filling, mix (or briefly whisk) all ingredients except the nuts in a bowl.
3
On a work surface, roll out the dough into a rectangle about 0.5 - 1 cm thick. Spread the filling in a thin but compact layer, leaving about 1 cm free at the edges. Sprinkle ground nuts over the entire surface. Along the longer side, first fold the bottom third over the center of the rectangle, and then the top third over the bottom (so the rectangle will be one-third its original height and have three layers of dough). Lightly roll out the dough again with a rolling pin. Divide the rectangle into 12 strips, and then cut each strip into three thinner strands (leave the dough intact on one side, it will be easier to braid). Braid each of the 12 pieces into three-strand braids and finally roll them into a ball (leave the seam underneath). Place each ball into a cupcake mold (silicone ones are ideal). If you don't use a mold and bake the balls on a baking sheet, nothing will happen, they just won't hold their shape and will slightly 'flatten'.
4
Loosely cover with foil and let rise in a warm place for about 30 - 40 minutes. Brush with egg, you can sprinkle with pearl sugar or chopped nuts, and bake for about 25 minutes (top and bottom heat) in an oven at 180 degrees Celsius.
5
Immediately after baking, generously brush with a mixture of butter, rum, and sugar, and let cool in the mold on a wire rack.

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Behind the blog Under Cake Pressure are two sisters united by a passion for creating desserts. Veronika and Alžběta create exclusive recipes for Rohlík, so you too can enjoy their delicacies!