Flour as base

The recipe is based on \(m = 1000\,\text{g}\) flour and fractions for the additional components are provided. A base of \(1000 \text{g}\) of flour yields approximately 2 loafs of braided dough, around 2.6 kg of total mass. Use type 550 flour. High gluten high protein flour gives the dough the characteristic structure.

Total quantities

For a base flour mass of \(m = 1000\,\text{g}\), the following total ingredient quantities apply:

water: \(x_w = 0.50\)
salt: \(x_{sa} = 0.01\)
yeast: \(x_y = 0.03\)
sugar: \(x_{su} = 0.57\)
butter: \(x_b = 0.52\)
cinnamon: \(x_{ci} = 0.02\)
cardamom: \(x_{ca} = 0.005\)
eggs: 3 pieces

Preparation

Add \(m\) in a bowl. Add \(x_{sa} m\) salt.
Mix. Form a flour well.

Starting the yeast

Pour \(0.4 \cdot x_w m\) water in a cup (20 C warm).
Add \(0.01 \cdot x_{su} m\) sugar.
Add \(x_y m\) yeast.
Mix until yeast and sugar is dissolved.
Pour into a flour well, cover, and let rise for 20 minutes.

Cinnamon-butter filling

While the yeast activates, prepare the filling.
Add \(0.75 \cdot x_bm\) butter in a bowl.
Add \(0.70 \cdot x_{su} m\) sugar.
Add \(x_{ci} m\) cinnamon.
Add \(x_{ca} m\) cardamom.
Blend with a mixer.

Main dough

Take the main bowl (pre-dough in flour well) and Add \(0.25 \cdot x_b m\) butter.
add \(0.29 \cdot x_{su} m\) sugar.
Add \(0.60 \cdot x_w m\) water.
Add 3 eggs.
Knead for 10 minutes.

Resting

Place dough in the oven at 50°C for 1 hour.
Turn off oven and let rest for another 1 hour.

Shaping

Pour dough onto floured surface and dust with flour.
Stretch into a rectangle (long side facing the baker).
Spread with cinnamon-butter mixture.
Roll up from the far edge toward the baker.
Twist into a braid.
Place into a loaf pan.

Second rise

Preheat oven to 150 °C (300 F).
Let swirl rise in the loaf pan for 20 minutes.

Baking

Bake for 40 minutes.

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