Cinnamon Thread

Cinnamon Thread

PORTIONS: 12

INGREDIENTS:

- 60 ml of whole milk
- 10 gr of dry yeast
- 375 gr of wheat flour
- 60 gr of sugar
- 9 gr of salt
- 3 eggs
- 150 gr of butter
For the filling:
- 1/2 cup butter
- 1/4 cup mascabada sugar
- 2 tbsp cinnamon
- 1 cup chopped walnut
To end:
- 1 cup wheat flour to spread
- enough egg yolk to varnish
- enough glass sugar

PREPARATION:

1. Hydrate the yeast with the milk and let stand for 10 minutes. Reservation.
2. In a blender, mix the flour with sugar, salt, eggs, milk with hydrated yeast and knead until it has a homogeneous mass.
3. Add the butter little by little while stirring until fully integrated and obtain an elastic dough.
4. Place in a bowl, previously floured and greased and ferment for 4 hours in refrigeration, or until doubled in volume.
5. For the filling: mix the butter with the muscovado sugar and the cinnamon.
6. On a floured surface, spread the dough to a thickness of 3 mm.
7. Add the stuffing, nuts, roll and cut in two horizontally.
8. Form a braid with the two dough rolls and place in a previously greased and floured thread mold.
9. Varnish with egg yolk, ferment for 15 minutes and bake for 30 minutes at 170 ° C or until golden brown.
10. Decorate with glass sugar. It serves.