Cinnamon and Walnut Braids from Leavened Dough

In a large bowl or the bowl of a stand mixer, combine 230 g of flour, salt, granulated sugar, dry yeast, 1/2 teaspoon of cinnamon, ginger, 1/3 teaspoon of cloves, and grated lemon zest.

In a small saucepan, combine milk, water, and 80 g of butter. Heat the mixture to approximately 50 degrees Celsius, until the butter is completely melted. Caution: the liquid should be warm, not hot.

Pour the liquid mixture over the dry ingredients and mix until homogeneous. Add the 2 whole eggs and the egg yolk, then gradually start incorporating the remaining flour. Knead the dough for 8-10 minutes until it becomes elastic. Finally, quickly incorporate the ground almonds. The dough will be slightly sticky.