Recipe created by Eloïse Jennes @eloia.studio
Dessert
Mini cinnamon braids
Mini cinnamon braids with Luxlait Kefir!
For the dough
20g
fresh baker’s yeast
500g
all-purpose flour (T55)
100g
sugar
1/2 teaspoon
salt
2
eggs
Recipe steps
1
Heat the kefir until it is lukewarm (not hot). Dissolve the fresh baker's yeast in the kefir.
2
Add the flour, sugar, and salt to the bowl of a stand mixer fitted with the dough hook. Alternatively, knead the dough by hand.
3
Make a well in the center and add the eggs and kefir-yeast mixture.
4
Knead for about 5 minutes, until all the flour has been incorporated.
5
Gradually add the room-temperature butter. Knead for another 7 to 10 minutes, until the butter is fully incorporated and the dough is smooth, soft, and elastic. It should still feel slightly tacky.
6
Shape the dough into a ball. Cover and leave to rise in a warm place for about 2 hours, or until doubled in size.
Recipe steps
1
Preheat the oven to 180°C.
2
Roll out the dough on a lightly floured surface into a rectangle about 7-8 mm thick.
3
Mix the room-temperature butter, brown sugar, and cinnamon until smooth and spreadable.
4
Spread the cinnamon filling evenly over the dough, then roll it up lengthwise. Cut the roll into 4 equal pieces. Roll out each piece. Then, cut each piece lengthwise into 3 strips and form a braid.
Recipe steps
1
Transfer the braids to a baking sheet lined with parchment paper. Brush with a little kefir and sprinkle with the hazelnut-almond praline.
2
Bake at 180°C, fan, for about 15 to 20 minutes, until lightly golden.
