Cinnamon baba

Ingredients:

Dough

• 1 packet (7 g / 2 and 1/4 tsp) active dry yeast
• 1 cup of warm water
• 0.5 cups of sugar
• 165g melted margarine or butter, cooled, plus extra for greasing the pan
• 2 large eggs category CO
• 1 teaspoon of salt
• 4 cups flour + extra for work
• 1 tbsp. vegetable oil

Filling

• 0.5 cup brown sugar
• 2 tablespoons ground cinnamon
• 1 tbsp. l. grated orange zest
• 0.5 cups light raisins
• 0.5 cup chopped walnuts
• 1/4 cup melted margarine or butter, cooled

Glaze

• 1/4 cup water
• 2 cups sifted powdered sugar
• Finely grated zest of 1 orange
• Protein of 1 large egg, category CO

Preparation:

1. Knead the dough. In the bowl of a stand mixer fitted with a dough hook, dissolve the yeast in 1/4 cup warm water. Add 1/4 teaspoon sugar and let stand for about 10 minutes, until the mixture foams.
2. Turn the mixer on low speed and add the remaining water, sugar, melted margarine, eggs, and salt. Add 2 cups of flour and increase the mixer speed to medium; continue mixing. Gradually add the remaining flour and continue mixing until the dough pulls away from the sides of the bowl; it will be very soft.
3. Turn the dough out onto a lightly floured surface and continue kneading with your hands until smooth and elastic. Grease the inside of a bowl with vegetable oil and place the dough in it, turning it to coat it. Cover with a towel or plastic wrap and let rise at room temperature for about 1.5 hours, until the dough has doubled in size.
4. Prepare the filling. In a bowl, combine brown sugar and cinnamon. Add orange zest, raisins, walnuts, and melted margarine. Mix all ingredients together.
5. Preheat oven to 160°C.
   
   Line a baking sheet with parchment paper and brush with melted margarine.
6. On a lightly floured surface, roll the dough into a large rectangle, approximately 25 x 45 cm. Brush the surface with melted margarine and spread the filling evenly over the entire surface. Roll the dough into a long log and twist it several times, as if wringing out a towel. Place the dough on a baking sheet and roll it into a snail shape, tucking the loose end in. Brush the surface of the dough with melted margarine. Bake for 45 minutes to 1 hour, until the aroma of cinnamon wafts through the kitchen and the baba is golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
7. Prepare the orange glaze. In a bowl, combine all the glaze ingredients until the sugar dissolves. Whisk the glaze to remove any lumps. Drizzle over the warm cake.