Cinnamon Plait

HTML tutorial

Made today, posted today!
Why? Oh my! Because it’s soooooo delicious!
As usual, I needed at least several weeks to get myself together and bake it :) I looked through dozens of blogs, checking on doughs’ recipes mostly and… to tell you, I was stunned with the pictures of the plaits I’d seen :) Simply beautiful :) Well, I ended up using the most reliable recipe ever, that is a recipe from Moje Wypieki :)
From the original recipe I decided to steal the idea for the dough only. And I’m telling you, it’s amazing! Yet, the proportions given made me make two smaller plaits instead of one big :) The second plait soon on Sarenka too :))
When it comes to the Cinnamon Plait, for me it could be all covered with this yummy crispy yummy cinnamon crust! Soooooooo good it is :D


And I’m terribly sorry for my chaotic writing today but a moment ago Kamil-the-ski-jumper won a gold medal in the Olympic Games!!! I’m still so excited!
Well, time for the plait :D

Dough Ingredients:

  • 4 1/2 cup all-purpose flour
  • 1 1/2 cup warm milk
  • 120g butter
  • 1/2 cup vanilla sugar (I used home-made one)*
  • 2 eggs
  • 1 yolk
  • 1/2 tsp salt
  • 12g dry yeast

Melt the butter. Cool it a bit.

Stir the flour with salt and yeast.

Whisk the eggs with warm milk and vanilla sugar.

Add the egg/milk mixture to dry ingredients and start kneading the dough.
It’s not that easy because of lots of flour in the recipe :)

Once kneaded a bit, add melted butter and knead all thoroughly until well-combined and smooth.

Leave aside for growing (should be doubled)

Meanwhile, prepare the filling :)

Cinnamon Filling:

  • 3 Tbs butter
  • a bit less than 1/2 cup baking sugar
  • 1/2 tsp cinnamon

Melt the butter.
Cool it a bit.

Stir the sugar with cinnamon.

Making Cinnamon Plait:

Once the dough is ready, flour the worktop a bit and roll the dough to get a really big rectangle.
Butter it and sprinkle with the Cinnamon Filling.
Roll the cake.
Cut the roll alongside (leaving the beginning of it uncut) and start making a plait. Try to keep the filling up.
Connect the endings so to get a circle plait :)
Well, lots of talking but I think it’s better to have a look here and things will become so easy to understand :)

Leave the plait for a moment for fluffing.
Before baking you may feel like buttering it a bit.

Butter the form.

Bake at 190°C for about 35-40 minutes.

And enjoy!

*as the author suggests, if you decide to use a usual sugar, add 8g of vanilla sugar and that should do the trick :)

Once again, Enjoy!

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