Portuguese Cinnamon Wreaths
Delight your senses with these show-stopping Portuguese Cinnamon Wreaths, a celebration of soft, fluffy dough and warm, fragrant spices. Perfect for festive gatherings or a cozy weekend treat, these intricately braided pastries are sweetened with brown sugar and infused with aromatic ground cinnamon for a heartwarming flavor in every bite. The recipe's simple yet rewarding process includes key steps like hand-kneading or using a stand mixer to achieve the perfect dough texture, and forming stunning wreath shapes that bake to golden perfection. Best enjoyed fresh from the oven, these delicate wreaths can be finished with a dusting of powdered sugar for a touch of elegance. With their irresistible aroma and beautiful presentation, they’re sure to become a favorite for breakfast, dessert, or celebratory occasions.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 75 grams Granulated sugar
- 250 milliliters Milk
- 50 grams Unsalted butter
- 2 large Eggs
- 7 grams Active dry yeast
- 10 grams Ground cinnamon
- 5 grams Salt
- 100 grams Brown sugar
- 1 serving Egg wash (1 egg beaten with 1 tablespoon of water)
Instructions
Warm the milk to about 40°C (slightly warm to the touch), and dissolve the sugar and active dry yeast in it. Leave it to sit for 10 minutes, until it becomes frothy.
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the frothy yeast mixture, eggs, and melted butter.
Mix the ingredients together until a dough starts to form. Transfer the dough to a floured surface and knead for about 10 minutes until it is smooth and elastic. If using a stand mixer with a dough hook, knead for about 5–6 minutes at medium speed.
Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
Once the dough has risen, punch it down and transfer it back to the floured surface. Roll it out into a large rectangular shape approximately 1 cm thick.
Spread the brown sugar and ground cinnamon evenly over the surface of the dough, leaving a 1 cm border around the edges.
Roll the dough tightly into a log, starting from the long side. Cut the log into 10 equal pieces.
Take one piece and, with a sharp knife, cut it lengthwise down the middle, leaving one end intact. Twist the two halves together to form a braid, then shape it into a circular wreath, pinching the ends together. Repeat for the remaining pieces.
Place the wreaths on a baking sheet lined with parchment paper, spacing them apart to allow for expansion. Cover loosely with a towel and let rise for 30–45 minutes until puffy.
Preheat the oven to 180°C (350°F). Brush the wreaths with the egg wash for a golden finish.
Bake for 25–30 minutes, or until the wreaths are golden brown and set. Cool on a wire rack before serving.
Optional: Dust the wreaths with powdered sugar before serving for a festive touch.
Nutrition Facts
Calories |
3246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 2327 mg | 101% | |
| Total Carbohydrate | 578.9 g | 211% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 186.4 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 670 mg | 52% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 1473 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
