Cinnamon Twist Wreath
Cinnamon treats don’t last long in this house! Well, no treat lasts long in this house, but this cinnamon wreath went in no time at all! The smell of cinnamon in the air is always such a beautiful scent to open the door too - baking in general always smells fantastic, but cinnamon is so evocative of so many different feelings and seasons! Definitely the kind of treat you can enjoy year round! Now, if you excuse me, I think I’m going to get another slice…
Ingredients
300g Plain flour
20g sugar
20g dried yeast
½ tsp salt
200ml luke warm milk
35g butter- melted
1 egg yolk
Cinnamon Sugar Filling
60g creamed butter
70g light brown sugar
4 tsp ground cinnamon
Glaze Topping
100g icing sugar
2-3 tbsp water
handful of flaked almonds
Method
Place the yeast and sugar in a bowl and whisk in the warm milk - leave for 5-10 minutes, until the yeast has activated and turned frothy. Add the melted butter and egg yolk and stir.
In a large bowl mix the flour and the salt together, add the milk mixture and mix thoroughly - the mix should come together in the bowl, leaving the sides clean.
Knead for 5 minutes, sprinkle a little flour into a clean bowl and place the dough inside. Cover with cling film and leave in a warm place to prove for about an hour - until doubled in size.
Preheat the oven to 200°c
Cream the butter, cinnamon and sugar together in a small bowl and set aside.
Remove the dough from the bowl, and with a rolling pin roll it into a rectangle measuring approximately 20 by 14 inches.
Spread the butter, sugar and cinnamon mixture evenly over the rolled dough, leaving a ½ inch edge all the way around the border of the dough.
Holding onto the long side of the dough, roll it up firmly so that you have a 20 inch long roll.
Leave a ½ inch section at one end, then using a sharp knife cut the dough in half lengthwise.
Twist the sections of the dough over each other until you reach the end, then pinch the ends together.
Coil the twisted bread around each other then tuck the ends under to seal.
Place the dough on a greased baking sheet. Gently place a piece of cling film loosely on top and leave in a draft-free place for 15 mins.
Remove cling film and place in the pre-heated oven and bake for 15 minutes - reduce the oven temperature to 180°c and bake for a further 10 to 15 minutes, until golden brown.
Remove from the oven, place on a cooling rack and leave to cool.
Sift the icing sugar into a small bowl - add enough water to make a runny glaze. Drizzle the glaze over the cinnamon twist wreath and sprinkle with flaked almonds.
