Braided loaf with nuts and cinnamon
Description
Tasty baked goods for the whole family. Remove the finished braid from the pan and, while still hot, cover it with a towel. Let it cool and transfer it to a pot with a lid. With this storage method, your cake will stay fresh for 2–3 days. Baking such a braid is not very difficult. This is evident in the step‑by‑step description. Serve the fragrant, fluffy cake with tea, coffee, compote, or milk. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Put the yeast into warm milk. I have fresh yeast; you’ll need 7–8 grams of dry yeast. Add one tablespoon of sugar and stir. After 10–15 minutes the yeast will foam.
- 2
Step 2
Melt the butter, let it cool a bit and add it to the milk with the yeast. Sprinkle in the salt, and another 4 tablespoons of sugar.
- 3
Step 3
Gradually add the sifted flour.
- 4
Step 4
Knead a soft, elastic dough that does not stick to your hands.
- 5
Step 5
Place the dough in a warm place and cover it with plastic wrap or a towel. After 40–50 minutes it will increase significantly in volume.
- 6
Step 6
Knead the dough and roll it out into a sheet. Sprinkle with ground nuts. Use any nuts you have on hand, according to your taste.
- 7
Step 7
Mix the cinnamon with one tablespoon of sugar and sprinkle it over the dough.
- 8
Step 8
Roll the dough into a log.
- 9
Step 9
Cut the roll lengthwise into two parts.
- 10
Step 10
Intertwine the strips and roll them into a ring. Place them in a baking dish.
- 11
Step 11
Let the braid rest at room temperature for 25–30 minutes and brush it with egg.
- 12
Step 12
Bake the braided loaf for 40–45 minutes until done at a temperature of 175–180 °C.
- 13
Step 13
The film with nuts and cinnamon is ready.