Cinnamon shortbread wreath with nuts

Table of contents:

Cinnamon shortbread wreath with nuts
Cinnamon shortbread wreath with nuts


  • 1/2 cube of yeast
  • 1/2 tsp. sugar
  • 3/4 cup warm milk
  • 60 g melted butter
  • 2 yolks
  • 2 and 3/4 cups flour
  • 1/4 cup granulated sugar, (50 g)
  • For the filling
  • 250 g soft butter
  • 210 g sugar
  • 2-3 tbsp. cinnamon
  • 50 g chopped walnuts - optional
  • To spread:
  • Remaining amount of stuffing
  • 1 yolk


In a larger bowl or glass, dissolve the yeast in a very small amount of warm water and 1/2 tsp.l sugar. Then add to it the warm milk (but not too warm so as not to cook the yolks), the yolks and the melted butter. Sift the flour into a bowl, make a well and pour the mixture with the yeast, as well as the sugar (50 g). Knead a soft dough well, cover the bowl with a towel or fresh foil and leave it for about 1 hour to double in size. On a lightly floured surface, roll out the dough with a rolling pin.

Combine the softened butter, sugar and cinnamon. Spread the whole dough well and sprinkle with the nuts. Begin to carefully roll it up. When you twist it, use a very sharp knife to cut it in half lengthwise (don't cut it completely at one end to make braiding and winding easy), then carefully braid.

Wrap it like a wreath and put it in a tray on baking paper. Brush the gum well with the remaining butter, cinnamon and sugar. Cover the pan with a towel and let it double in size again. Then brush the crown with yolk and bake in a preheated oven at 180 degrees for about 35-40 minutes or until done.

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