Twisted with Cream

Butter and cinnamon cream is a delight that adds a touch of refinement to any dessert. To begin, first, you need quality ingredients. Mix the softened butter with sugar and cinnamon using a mixer on medium speed until you achieve a light and fluffy cream. It is important to use butter at room temperature so that it incorporates easily into the mixture. Once you have this delicious cream, set it aside and let it cool to room temperature, and its aroma will fill the entire kitchen.

For the dough, start by activating the yeast. Dissolve the yeast with 2 teaspoons of sugar from the total amount needed. This step is crucial, as the activated yeast will cause the dough to rise beautifully. Separately, in a large bowl, beat the egg and yolks together with salt, the remaining sugar, vanilla essence, and grated lemon peel. Mix well until the sugar is completely dissolved. Add the warm milk and activated yeast, then gradually incorporate the sifted flour. Use a spatula at first, and then switch to kneading with your hands.

When the dough becomes smooth and elastic, add the melted and cooled butter. This step will give the dough a rich flavor and a soft texture. Knead until the dough is smooth and no longer sticks to your hands. If you find the dough is too soft, add 1-2 tablespoons of flour, and if it is too hard, add a little warm milk. Shape the dough into a ball and place it in a greased bowl. Cover it with a cloth and let it rise in a warm place until it doubles in volume.

After the dough has risen, turn it out onto a greased work surface and divide it into 12 equal pieces. Take each piece and roll it out into an oval sheet about 3-4 mm thick. Spread each sheet with a teaspoon of the butter and cinnamon cream, and if you want extra sweetness, sprinkle granulated sugar on top. Cut wide strips about 1 cm along the longer side of the sheet, being careful not to cut all the way through the edges. Roll the dough diagonally, starting from one side and forming a spiral, then twist it to form a crown. Tuck the end of the roll underneath and place it in a baking tray lined with parchment paper.

Let the crowns rise for 20-30 minutes, then brush them with an egg yolk mixed with a few drops of water. Bake them in a preheated oven at 180 degrees Celsius for about 25 minutes or until golden brown and well baked. After removing them from the oven, prepare the glaze by mixing powdered sugar with cold water, drop by drop, until you achieve a consistency similar to sour cream. Drizzle the hot crowns with this glaze, allowing them to cool on a rack. These cinnamon crowns will surely become the stars of the table, bringing a touch of magic to every bite.

 Ingredients: For about 12 pieces Butter and cinnamon cream - 100 g butter, at room temperature - 2 tablespoons powdered sugar - 1 tablespoon cinnamon / cocoa, to taste Dough - 20 g fresh yeast or 7 g dry yeast - 100 g sugar - 1 whole egg - 2 egg yolks - 1 pinch of salt - 1 teaspoon vanilla extract / essence - 1 teaspoon grated lemon zest - 200 ml warm milk - 550-600 g flour - 100 g melted and cooled butter Glaze - 3 tablespoons powdered sugar - 1 tablespoon cold water Others - 1 egg yolk, for brushing - oil - granulated sugar, to taste

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