Cinnamon crowns

Cinnamon crowns - a delight that combines warm and comforting flavors with a fluffy and soft texture. These treats are ideal for a sweet snack, but also for enhancing festive tables. In this captivating recipe, we will explore step by step how to prepare these crowns and discover together the secrets that make them so special.

Preparation time: 30 minutes
Rising time: 1h - 1h and 30 min
Baking time: 35-45 minutes
Total: Approximately 2 hours
Number of servings: 12 crowns

Ingredients

For the dough:
- 1 kg wheat flour (000)
- 450 ml lukewarm water
- 100 ml palm or sunflower oil
- 3 tablespoons sugar
- 1 teaspoon sugar for the yeast
- 1 teaspoon salt
- 30 g fresh yeast

For the filling:
- 150 g palm oil
- 4 heaping tablespoons granulated sugar
- 3 heaping tablespoons cinnamon
- 4 heaping tablespoons cornstarch

For brushing:
- Oil
- Water and sugar mixture (for glazing)
- Fir syrup (optional)

A brief history of the recipe

Cinnamon crowns hold a special place in the hearts of many due to their enticing aromas and folk traditions. These treats are often associated with holidays, but can be enjoyed anytime, making them perfect for brunches or parties. The aroma of cinnamon is closely linked to warm moments spent with loved ones, turning any meal into a special occasion.

Preparing the crowns

1. Preparing the yeast: In a clean bowl, dissolve the yeast in 300 ml of lukewarm water. Add a teaspoon of sugar and 3 tablespoons of flour. Mix well to obtain a smooth paste. Cover the bowl with cling film and let it rise in a warm, draft-free place for 15-20 minutes, until foam forms on the surface.

2. Preparing the dough: In a large bowl, place the remaining flour (set aside 100 g). Make a well in the center and add the yeast, sugar, salt, and oil. Using a spoon, mix the ingredients, then knead the dough with your hands for 5-10 minutes, gradually adding the reserved flour. The dough should be elastic and slightly sticky.

3. Let the dough rise: Place the dough in a bowl greased with oil, cover it with plastic wrap or a clean towel, and let it rise for 1-1.5 hours, until it doubles in volume. It is very important that the dough is left in a warm, draft-free place.

4. Preparing the filling: In a bowl, mix all the filling ingredients well: palm oil, sugar, cinnamon, and cornstarch. I advise you to use a quality oil to achieve a rich and flavorful filling.

5. Preheating the oven: Preheat the oven to 190°C, ensuring it is well heated before placing the crowns inside.

6. Shaping the crowns: Once the dough has risen, divide it into two equal parts. Shape each part into a cylinder and cut each cylinder into 12 pieces. Shape each piece into balls, then roll them into oval and elongated shapes. Place a teaspoon of filling on each oval, then cut the middle of the oval into small strips.

7. Twisting: Twist the dough diagonally to form cylinders, then twist again, tucking the ends to achieve the desired shape - crown or snail. This is a creative step, so feel free to play with the shapes.

8. Let them rise again: Place the crowns on a baking sheet lined with parchment paper. Let them rise for 10 minutes, then brush them with a little oil.

9. Baking: Place the tray in the preheated oven and bake the crowns for 35-45 minutes. In the last 5 minutes, increase the temperature to 220°C for a golden and appetizing crust.

10. Glazing: After removing them from the oven, brush the crowns with the water and sugar mixture, then cover them with a towel to absorb the flavors. If desired, you can repeat the glazing with fir syrup for an extra flavor boost.

Useful tips

- Ingredients: Ensure all ingredients are at room temperature for the best dough consistency. If you don't have palm oil, you can use margarine or regular oil.
- Variations: You can add nuts or raisins to the filling for a crunchy texture and richer flavor.
- Serving: These crowns are delicious warm, but can also be enjoyed cold. You can serve them alongside a cup of fragrant tea or coffee.
- Calories and nutritional benefits: A serving of cinnamon crowns has approximately 250-300 calories, depending on the ingredients used. Cinnamon is known for its antioxidant and anti-inflammatory properties, making it a beneficial ingredient for health.

Frequently asked questions

1. Can I use dry yeast instead of fresh yeast? Yes, you can use dry yeast. Generally, use a quantity of 10 g of dry yeast for the equivalent of 30 g of fresh yeast.

2. How can I store the crowns? It is recommended to store them in an airtight container to maintain their freshness. They can also be consumed the next day, but are best enjoyed fresh.

3. What can I use instead of fir syrup? If you don't have fir syrup, you can use a mixture of water and honey or maple syrup for a distinct flavor.

Now you are ready to prepare these cinnamon crowns and enjoy their delicious flavors and textures! I invite you to share this recipe with friends and family so that everyone can enjoy the delight you have created. Enjoy your meal and savor every bite!

 Ingredients: Dough: 1 kg wheat flour (000) 450 ml warm water 100 ml palm oil/sunflower oil 3 tbsp sugar 1 tsp sugar for the sourdough 1 tsp salt 30 g fresh yeast Filling: 150 g palm oil 4 heaping tbsp granulated sugar 3 heaping tbsp cinnamon 4 heaping tbsp cornstarch For brushing: oil For brushing (after removing from the oven): a little water mixed with sugar pine syrup (optional)