Cinnamon Wreath

Recipe from Highland Harvest by Theresa Baumgärtner

This delicious cinnamon wreath is perfect for a cozy Sunday breakfast.

FOR THE DOUGH

8 cups (1 kg) spelt flour (type 630) or all-purpose flour, plus more for dusting

½ teaspoon sea salt

1 ounce (30 g) fresh yeast

½ cup (120 g) light raw cane sugar 2 ½ cups (600 ml) lukewarm whole milk

4 large egg yolks

10 ⅔ tablespoons unsalted butter, at room temperature

FOR THE FILLING

10 ⅔ tablespoons unsalted butter,   at room temperature

½ cup (120 g) light raw cane sugar

1 tablespoon ground Ceylon cinnamon 

Sea salt

FOR BRUSHING

1 large egg

1 tablespoon whole milk

Make the dough: In a large bowl, combine the flour and salt. Crumble the yeast into a small bowl and add the sugar and milk. Stir until the yeast and sugar dissolve. Stir in the egg yolks, then pour everything  into the flour mixture and mix to combine. Cut the butter into chunks and scatter them over the mixture, then knead it by hand until a  smooth dough forms. Cover the dough with a cloth and let rise at  room temperature for 2 hours.

While dough rises, make the filling: In a medium bowl, combine the butter, sugar, cinnamon, and a pinch of salt. Mix with a fork or hand mixer until smooth.

After the dough has risen, knead it again briefly. On a lightly floured surface, roll the dough with your hands into a log about 3 feet (1 m) long, then flatten the strand and roll it out to about 16 inches (40 cm) wide. Spread the filling evenly over the dough. Starting with one of the long edges, roll the dough up tightly, then cut the roll in half lengthwise, exposing the filling.

Line a baking sheet with parchment paper. Twist the 2 pieces around each other to make a rope. Shape the rope into a wreath and press the ends together to form a circle and secure. Transfer it to the baking sheet, cover it with a towel, and let it rise for 1 hour.

Preheat the oven to 350°F (180°C, fan setting). In a small bowl, whisk together the egg and milk, then brush the wreath with the mixture.  Bake for 30–35 minutes, until golden brown. Serve warm.