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🍰 Fluffy Yeast Cinnamon Wreath

172 kcal · 30 min · 4 servings

Ingredients

• 300 g whole wheat flour (+ flour for working)
• 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 whole cane sugar
• 1 knife tip organic lemon zest
• 1.5 tsp cinnamon powder
• 2 tbsp sliced almonds

Instructions

1. 1. Put both types of flour and the salt into a large bowl.
2. 2. Make a small well in the center of the flour mixture.
3. 3. Crumble the yeast directly into this well.
4. 4. Add the honey and milk to the yeast.
5. 5. Take some flour from the side of the bowl and stir it with the yeast mixture to form a small pre-dough.
6. 6. Cover the bowl.
7. 7. Let the pre-dough rise in a warm place for about 30 minutes.
8. 8. Add 40 grams of butter, 40 grams of sugar, one egg, and the grated lemon zest to the dough.
9. 9. Knead everything into a soft, pliable dough.
10. 10. Make sure the dough no longer sticks to the sides of the bowl.
11. 11. If necessary, add a little more flour or milk.
12. 12. Cover the bowl again.
13. 13. Let the dough rise for another 30 minutes.
14. 14. Melt the remaining butter in a small saucepan over low heat.
15. 15. Stir the melted butter well with the remaining sugar and cinnamon.
16. 16. Knead the dough well again on a lightly floured work surface.
17. 17. Roll the dough out into a rectangle about 1 centimeter thick.
18. 18. Spread about three-quarters of the cinnamon butter filling over the surface.
19. 19. Roll the dough up tightly.
20. 20. Cut the dough roll in half with a knife in the center.
21. 21. Do not cut all the way through, leaving a few centimeters connected at the end.
22. 22. Twist the two dough strands around each other from that point.
23. 23. Make sure the filling faces upward.
24. 24. Shape this into a wreath.
25. 25. Press the ends together firmly.
26. 26. Place the wreath on a baking sheet lined with baking paper.
27. 27. Brush the wreath with the remaining cinnamon butter.
28. 28. Sprinkle the almonds over it.
29. 29. Preheat the oven to 180 degrees Celsius conventional heat (fan 160 degrees; gas mark 2–3).
30. 30. Bake the wreath for about 50 minutes until golden brown.
31. 31. Cover the wreath with aluminum foil if it gets too dark.
32. 32. Remove the wreath from the oven.
33. 33. Let it cool on a wire rack.

Nutrition per serving

• kcal: 172
• Protein: 4 g · Fett/Fat: 7 g · Carbs: 23 g