Cinnamon Braids from Yeast Dough with Walnuts

For the dough, mix 230 g flour, salt, sugar, yeast, part of the cinnamon and cloves, and the lemon zest in the bowl of a food processor. Heat milk, water, and 80 g butter in a pot to approx. 50 degrees Celsius (the butter should just be melted). Add to the flour mixture and stir until smooth.

Stir in the eggs and egg yolk and gradually add the remaining flour. Knead the dough for approx. 8-10 minutes. Finally, briefly incorporate the ground almonds. Form the dough into a ball and let it rise, covered, in an oiled bowl in a warm place for approx. 1 hour.

For the filling, cream 90 g room-temperature butter with the brown cane sugar and the remaining cinnamon and cloves until smooth. Roll out the dough on a floured surface into a rectangle. Spread the filling evenly over it and sprinkle with the ground walnuts.