Ingredients
Scale
For the Dough:
- 2 1/2 teaspoons active dry yeast
- 2 tablespoon warm water
- Pinch of sugar
- 4 1/2 – 5 (571 – 635 grams) cups all-purpose flour, divided
- 1/3 cup (67 grams) granulated sugar
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 6 tablespoons unsalted butter, softened to room temperature and cut into cubes
- 2/3 cup whole milk, lightly warmed
- 3 large eggs, at room temperature, beaten to combine
- 2 teaspoons pure vanilla extract
For the Filling:
- 1 1/2 cup (300 grams) lightly packed light or dark brown sugar
- 3 teaspoons ground cinnamon
- 2 teaspoons unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 8 tablespoons (1 stick) unsalted butter, softened to room temperature
- 1 large egg, beaten for egg wash
For the Glaze:
- 2 cups (225 grams) powdered sugar
- 3 – 4 tablespoons whole milk
- pinch of salt
- purple, yellow, and green sanding sugar or sprinkles
- a feve or plastic baby
Instructions
- In a small bowl whisk together yeast, warm water, and a pinch of sugar. Allow the mixture to foam to life, about 5 minutes.
- In the bowl of a stand mixer combine 4 cups flour, sugar, salt, softened butter, warm milk, eggs and vanilla extract.
- Add the yeast mixture.
- Stir the mixture with a wooden spoon or spatula until it combines into a shaggy dough.
- Place a dough hook on the stand mixer and mix the dough on low speed until it begins to combine. Gradually add the remaining cup of flour until the dough forms a cohesive ball around the dough hook. The dough should have enough flour to pull away from the sides of the bowl and have enough liquid to feel moist but not sticky.
- Knead the dough on a clean counter for 10 turns to ensure the dough is well combined and springs back to the touch.
- Place the dough is a large, lightly greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour.
- While the dough rises, make the filling. In a medium bowl stir together brown sugar, cinnamon, cocoa powder, salt and nutmeg until evenly combined. Set the butter aside.
- Make the glaze by whisking powdered sugar, milk, and a pinch of salt until thick, smooth, and just pourable.
- Once the dough has risen, remove it from the bowl to a lightly floured surface and divide the dough in two. On a floured surface, roll each dough into a long rectangle that measures 20-22 inches x 6-8 inches. Spread the two pieces with softened butter and sprinkle with filling.
- Starting with the long side of the dough, roll each dough into a coil like a giant cinnamon roll. Allow to rest seam side down for 5 minutes.
- Trim a scant 1-inch off of each edge. Line the ropes of dough up and twist together starting from the center. Bring the edges around and seal into a circle by tucking one rope into the other. With a wing and a prayer, transfer the cake to a parchment lined baking sheet (have someone come in and help you if need be.) Cover loosely with a kitchen towel.
- Place a rack in the center of the oven and preheat oven to 350 degrees F. When oven comes to temperature, lightly brush the cake with egg wash and add the cake to the oven. Bake for 30-38 minutes until deeply golden brown and bubbling.
- Allow cake to cool for 10-minutes before inverting onto a wire rack to cool completely.
- Once completely cool, press a feve into the bottom of the cake and glaze and decorate with sprinkles. Store, well wrapped at room temperature for up to four days. It’s really delicious heated and toasted in the few days after the cake is fresh baked.