- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 350 kcal
Quick summary
“Cinnamon sweet bread is a simple and tasty dessert that is worth making due to its crunchy texture and soft interior, perfect for afternoon or evening coffee.”
What you need to know
- Massa feita com farinha de trigo, ovos e leite morno para um sabor cremoso
- Canela em pó dá o toque aromático característico
- Aumento do tamanho da massa durante a primeira fase de descanso
Ingredients
Main
- 500g all-purpose flour
- 200ml of warm milk
- 100g of sugar
- 2 eggs
- 100g of melted butter
- 10g of salt
- 10g of dry yeast
- 2 tablespoons of ground cinnamon
- Crystal sugar for sprinkling
- For an even softer roll, add a little condensed milk to the dough.
- Cinnamon can be replaced with cocoa powder for a differently delicious version.
- Do not open the oven in the first 20 minutes of baking to prevent the wreath from deflating.
- Let the sweet bread ring cool completely before storing to prevent moisture.
- Try adding walnuts or raisins for a special touch.
Instructions
Principal
- In a bowl, mix the wheat flour, sugar, salt, and yeast.
- In another container, beat the eggs and then add the warm milk and melted butter.
- Add the liquid mixture to the dry ingredients and mix well until a homogeneous dough forms.
- Knead the dough for about 10 minutes until it is smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and let it rest in a warm place for 1 hour, or until doubled in size.
- After resting, knead the dough again for a few minutes and roll it out into a rectangle.
- Sprinkle cinnamon powder and sugar over the dough, roll it up, and place it in the ring mold.
- Let the dough rest for another 30 minutes.
- Preheat the oven to 180°C and bake the ring cake for about 40 minutes or until golden brown.
- Remove from the oven and sprinkle granulated sugar on top before serving.
Chef's tips
- Não abra o forno nos primeiros 20 minutos para evitar que a rosca murche
- Deixe a rosca esfriar completamente antes de armazenar
- Use uma forma grande para a rosca crescer sem se curvar
Variations
- Adicione nozes torradas picadas para um toque crocante
- Use passas ou cranberries para um sabor adicional
- Introduza um pouco de leite condensado na massa para um interior mais molhado
Substitutions
- A canela pode ser substituída por chocolate em pó para uma versão diferente
- O leite morno pode ser substituído por água morna se preferir
- O açúcar pode ser reduzido se preferir uma rosca menos doce
How to store
Let the wreath cool completely before storing. It should be kept in an airtight box at room temperature and should last up to 3 days.
Can it be frozen?
It is not recommended to freeze the finished ring, as it may lose its texture. However, the dough can be frozen before the rolling stage. Thaw at room temperature for a few hours before baking.
What to serve with
Serves well with a hot coffee or tea, or with a scoop of ice cream on the bottom of the ring for a more complete dessert.
Frequently asked questions
Can the ring bread be baked in the microwave?
No, it is better to bake the wreath in the oven to ensure it stays golden and crispy on the inside.
Can I make the ring cake with powdered sugar?
Yes, you can substitute granulated sugar with powdered sugar for a finer texture.
How to store the ring to ensure it doesn't get soggy?
Let the wreath cool completely before storing. Store in an airtight box in the environment at room temperature.
What to do if the wreath wilts in the oven?
Make sure not to open the oven in the first 20 minutes. This can help maintain the shape of the wreath.
