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1
Mix and Knead the Cinnamon Dough
15 Mins
Room temperature, about 20°C (68°F)
Stir the yeast into the warm milk and leave it 5 minutes until foamy. Mix the flour, sugar, cinnamon and salt in a large bowl, then add the yeasty milk and 1 beaten egg. Knead for 8–10 minutes until smooth and elastic, then knead in the soft butter a cube at a time until the dough is soft, smooth and no longer sticky.
Knead the cinnamon right into the dough — it should be evenly speckled through the crumb, not sitting on the surface.
Done when: A smooth, soft dough that springs back when poked.
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2
First Rise
60 Mins
Warm place, about 25°C (77°F)
Shape the dough into a ball, put it in a lightly oiled bowl and cover with a damp cloth or cling film. Leave in a warm place for about 60 minutes, until doubled in size.
A turned-off oven with the light on is a good warm spot — never put the bowl on a hot radiator.
Done when: Doubled in size; a fingertip pressed in leaves a dent that stays.
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3
Shape the Rings
15 Mins
Room temperature, about 20°C (68°F)
Tip the dough out and divide it into 8 equal pieces, about 123 g each. Roll each piece into a smooth ball, then push your thumb right through the centre and stretch the hole open to about 3 cm — the hole closes up as the ring rises, so make it generous. Set the rings well apart on the lined trays.
If the dough springs back, let it rest 5 minutes and try again — a relaxed dough stretches without tearing.
Done when: Eight even rings, each with a clear hole in the middle.
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4
Second Rise and Egg Wash
30 Mins
Warm place, about 25°C (77°F)
Cover the rings loosely and leave them to rise for 25–30 minutes, until puffy. Heat the oven to 190°C (375°F). Brush every ring generously all over with the beaten egg — top and sides — so the wash gives the baked rolls their glossy deep-golden top.
Brush gently so you do not press the air out of the risen rings, and do not let the wash pool in the hole.
Done when: Puffy rings, fully coated in egg wash with no dry patches.
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5
Bake the Rings
25 Mins
Oven at 190°C (375°F)
Bake at 190°C (375°F) for 20–25 minutes, until deep golden brown and glossy, and the centre of a roll reads at least 74°C (165°F) on a thermometer so the egg in the dough is fully cooked. The rolls should sound hollow when tapped underneath.
If the tops brown too fast, lay a sheet of foil loosely over the trays for the last 5 minutes.
Done when: Deep-golden, glossy tops; hollow tap; at least 74°C (165°F) inside.
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6
Cool and Serve
10 Mins
Cooling, about 40°C (104°F)
Move the rings to a wire rack and cool for at least 10 minutes — the crumb is still setting inside. Serve warm or at room temperature, plain or split with a smear of butter.
Cutting a hot roll tears the crumb — give it the full 10 minutes on the rack.
Done when: Warm, not hot, with a soft crumb and a glossy crust.
auto_awesome Finishing Touches & Plating
Serve the mastellen warm or at room temperature with black coffee or hot chocolate. In Ghent, a leftover mastel is sometimes served as mastelles repassées — halved, spread with butter and brown sugar, then pressed flat with a hot iron until caramelised — but the plain ring roll, eaten in the hand, is the Antwerp classic.
Belgium
1h
