Cinnamon twist cake (couronne)

This Cinnamon twist cake would be perfect for those who love home-made spicy baking. It could be either a beautiful decoration for a friends-and-family tea party, or something to please your mom or wife with. This recipe is easy, and the success is guaranteed! This kind of twist cake is often called Estonian baking, but it’s not so important, as the fact that you should have no doubts about adding this recipe to your Web favorites. We are certain that you’ll love the result!

• Автор рецепта: Olesya Fisenko
• После приготовления вы получите 6
• Время приготовления: 1 hour 30 mins

Ингредиенты

• 70 g butter
• 450 g all-purpose flour
• 40 g sugar
• 1/6 tsp salt
• 8 g quick-acting dry yeast
• 1 pc egg
• 240 ml milk
• 30 g butter
• 40 g brown sugar
• 20 g ground cinnamon

Способ приготовления

• Take the egg, milk and butter out of the fridge at least 20 minutes before starting to cook, to warm everything up to room temperature. Prepare the dough: melt the butter in a microwave and leave to cool a bit. Sift flour into a large bowl, add salt, sugar, yeast, mix well. Warm up the milk to 40-42 C (104-107 F) and add to the bowl along with the egg and butter (important note: the ingredients should not be hot or too cold because yeast might not work and thus the dough would not rise). Knead the dough until well combined and smooth. Then bash the dough a little: take the dough with one hand and throw it back into the bowl forcefully, repeat a few times (this will make the dough even more soft and pliant). Shape the dough into a ball again, cover the bowl with a towel, transfer to a warm place and leave for 40-60 minutes.

• After one hour the dough will double or even triple in size. Dust your working surface with flour, turn out the dough, and knead it down a little.

• Roll out the dough to a 60x40 cm rectangle. Even out the edges with a sharp knife to make sure your twist cake would be beautifully and neatly shaped.

• Melt the butter and brush it over the rolled dough with a silicone brush.

• Mix the brown sugar and ground cinnamon and spread the mixture evenly over the dough leaving a 1.5-2 cm gap along the longest edge of the rectangle. Tip: to accelerate the process mix the melted butter with the sugar and cinnamon first.

• Roll up the dough into a tight roll starting from the longest side closest to you. Press the edge of the roll with your hands to seal it, then stretch it lengthways a little to make the cake larger in diameter and to keep the center gap from closing in the course of baking; the ideal length of roll is about 60 cm.

• With a sharp knife cut your roll in half lengthways but keep one of its ends whole.

• Twist both halves of the dough over each other so the sides, where the filling is visible, turn outwards.

• Secure both ends of the roll to form a ring.

• Turn the oven on to heat up to 180 C (350 F). Meanwhile, transfer the cake to the baking tray lined with baking paper and leave for 20 minutes to rise.

• Once again make sure that the ring is secured where the ends meet. Bake the cinnamon twist cake for 20-30 minutes, until golden brown, on the middle shelf of the oven.

• Enjoy!