Yeast Cinnamon Ring

Ingredients

• 300 g whole wheat flour (+ flour for kneading)
• 100 g spelt flour type 630
• 1 pinch salt
• 15 g fresh yeast
• 2 tbsp honey
• 200 ml lukewarm milk (3.5% fat)
• 100 g Soft Butter
• 100 g raw cane sugar
• 1 tsp organic lemon zest
• 1.5 tsp cinnamon powder
• 2 tbsp almond flakes

Instructions

1. 1.

   Combine both flours with salt in a bowl and form a well in the center. Crumble yeast into it, add honey and milk. Mix with a little flour to make a pre-ferment and cover for about 30 minutes.

2. 2.

   Add 40 g butter, 40 g sugar, egg and lemon zest, knead into a smooth dough that no longer sticks to the bowl rim. Add more flour or milk if needed. Cover and let rise another 30 minutes.

3. 3.

   For the filling melt remaining butter in a small pot over low heat, then stir in remaining sugar and cinnamon.

4. 4.

   Knead the dough again on a floured surface, roll into a rectangle about 1 cm thick (≈40 x 25 cm). Spread about ¾ of the filling and roll tightly.

5. 5.

   Cut the roll with a knife in half, leaving a few centimeters uncut at one end. From there wind the strands around each other, turning the filling up. Shape into a ring and press ends together well. Place on parchment-lined baking sheet and brush with remaining cinnamon butter.

6. 6.

   Sprinkle almonds over it and bake in preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 50 minutes until golden brown. If the ring gets too dark, cover with foil. Remove from oven and cool on a wire rack.