Cinnamon Wreath

Directions

1. 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.

2. 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.

3. 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.

4. 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.

5. Transfer it to the baking sheet, cover it with a towel, and let it rise for 1 hour.

6. 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.