Cinnamon Ringers

For the cinnamon rings, first make a steam. Crumble the yeast and dissolve together with the sugar and lukewarm milk. Leave to rest for a few minutes until foam forms.

Add egg yolk, butter, flour and salt to the yeast dough and knead. Form the dough into a ball. Flour a bowl with oil or butter, put the dough in it and let it rise in a warm place covered for about 1 hour.

Preheat the oven to about 200 °C.

Dissolve butter in a saucepan, add cinnamon and sugar and mix. Dust the work surface with flour and roll out the dough to about 1 cm thick. Spread the dough with ¾ of the cinnamon-sugar mixture. Roll up (the long side) and with a knife, cut the roll lengthwise down the middle. Butter one side of the ends and join.

Place one side over the other. Twist so that the open layer shows. Make a round shape and join ends. Brush with butter. Butter a model or place the baking paper on top, put the cinnamon ringlet in.

Brush the top with the remaining cinnamon-sugar mixture. Bake for 20 to 25 minutes, then reduce the heat to 180 °C and bake for another 5-10 minutes until golden brown.

Sprinkle the cinnamon Ringerl with the powdered sugar.

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