Cinnamon Braids from Yeast Dough

For the dough, mix 230 g of flour, salt, sugar, yeast, spices, and zest in a stand mixer bowl. In a saucepan, combine milk, water, and butter and heat to approximately 50 degrees Celsius (let the butter melt slowly and then turn off the heat; it shouldn't be hot). Add to the flour mixture and mix until smooth (use the paddle attachment in the mixer). Stir in the egg and egg yolk and start adding the rest of the flour. After a while, switch the attachment to a dough hook and knead for approximately 8-10 minutes. If necessary, add a little more flour to achieve the right consistency (the dough will be sticky but shouldn't be too gooey). Finally, quickly work in the ground almonds. Form into a ball and place in an oiled bowl, cover, and let rise in a warm place for about an hour.

For the filling, mix (or briefly whisk) all ingredients except the nuts in a bowl.

On a work surface, roll out the dough into a rectangle about 0.5 - 1 cm thick. Spread the filling in a thin but compact layer, leaving about 1 cm free at the edges. Sprinkle ground nuts over the entire surface. Along the longer side, first fold the bottom third over the center of the rectangle, and then the top third over the bottom (so the rectangle will be one-third its original height and have three layers of dough). Lightly roll out the dough again with a rolling pin. Divide the rectangle into 12 strips, and then cut each strip into three thinner strands (leave the dough intact on one side, it will be easier to braid). Braid each of the 12 pieces into three-strand braids and finally roll them into a ball (leave the seam underneath). Place each ball into a cupcake mold (silicone ones are ideal). If you don't use a mold and bake the balls on a baking sheet, nothing will happen, they just won't hold their shape and will slightly 'flatten'.