Author Notes
This recipe was not invented by me. Find the link to original recipe on a blog here. —Sophie
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Directions
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Mix the lukewarm milk along with the yeast, sugar, melted butter and the egg yolk, and leave it for 10 minutes to activate and bubble.
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Place the sifted flour and the sea salt into the mixing bowl, then knead the dough and shape into a ball.
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Put the dough into a lightly greased bowl, cover with cling-film and set aside in a warm place, and let rise until doubled in size (about 1 hour).
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Preheat oven to 200°C (about 400° Fahrenheit).
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Whisk together the butter with sugar and cinnamon for the filling.
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Dust your work surface with flour, and roll the dough out to a rectangle of about 20x30 cm or so, with a thickness of 1cm.
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Spread on top 3/4 of the cinnamon filling, leaving 1 good teaspoon, for brushing at the end.
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Roll up the dough, and using a knife, cut the log in half length-wise, leaving one edge uncut for a few cm.
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Twist the two halves together, keeping the open layers exposed as described in the photo tutorial.
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Give it a round shape, then transfer to a baking tray (buttered or covered with cookie sheet).
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Brush with the remaining cinnamon/butter mixture.
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Bake for 25 minutes, until golden brown. Drop the heat for the last 10 minutes to 180°C (350° Fahrenheit).
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Optional: Sprinkle some icing sugar or with some lemon glaze.
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