12/18/16 Made this again. Did not bother with cutting out circle shapes - just made as close to circle as I could for each of 4. Turned out great. Needed a bit of extra milk.
Jan 2017: Made again, using simplified method. Updating below.
3/17/20: Twisted them extra (pictured). Used combo of regular cinnamon and ceylon cinnamon.
- 1.25 c milk, warm (orig 1c + 2-4 T)
- 2 egg yolks
- 1/3 c sugar
- 1/4 t salt
- 2 T butter, softened
- 3.5 c flour
- 2 t yeast
- 1 egg white (for topping)
- 1/3 c butter, softened
- 1/3 c sugar
- 3 T cinnamon
- Place milk through yeast in bread machine and set to dough cycle. Add more milk or flour to get soft dough. Optional: take a 1.5-3 hour nap.
- Prepare filling: mix butter, sugar and cinnamon.
- Divide dough into 4 pieces.
- Roll each into large circle the size of a plate (or larger).
- New: Place circle on parchment paper on baking sheet.
- Spread 1/3 filling onto one circle. Layer each circle on top, alternately spreading filling, and ending with one dough circle.
- Optional: Put plate on top and cut off excess edge.
- [See step 5 instead: Move to baking pan lined with parchment.]
- Place small lid in center and cut from lid to edge into 16 equal pieces.
- Grab 2 side by side pieces and twist in opposite directions, flipping twice. Repeat all the way around.
- Join pairs by the edges and seal.
- Take cut off edge and twist together to make another bread.
- Brush with beaten egg white.
- Bake at 350F for 25-30 min, or until lightly browned.