Braided Cinnamon Bread. This braided cinnamon bread is perfect for breakfast or brunch. The braiding technique may look complicated, but it's easy enough – we promise. How to make braided cinnamon bread Begin by warming the butter, milk, and sugar to temperature, and then add the butter mixture, yeast, and warm water to a mixing bowl.
Baking bread does not always have to be daunting. This yeasted dough comes together without the use of a stand mixer and has a sweet cinnamon and brown sugar filling. It's perfect as a simple breakfast with your morning coffee, or you can be bold and use for making french toast! You can have Braided Cinnamon Bread using 13 ingredients and 13 steps. Here is how you cook it.
Ingredients of Braided Cinnamon Bread
- You need of Dough Part 1.
- It’s 180 ml of lukewarm milk.
- Prepare 30 g of melted butter (2 tbsp).
- It’s 1 tbsp (15 g) of sugar.
- You need 1 of egg yolk.
- Prepare 1 envelope of dry active yeast.
- You need of Dough Part 2.
- Prepare 280 g (2 1/4 C) of flour.
- Prepare 1/2 tsp of salt.
- It’s of Filling.
- It’s 50 g (1/4 c) of softened butter.
- You need 4 tbsp of brown sugar.
- It’s 3 tsp of cinnamon powder.
Toast slices of it in the morning and spread with soft butter, or try using it for french toast! Braided Cinnamon Raisin Bread If an American cinnamon roll and a German Rosinenzopf would have children, then this braided cinnamon raisin bread would be it! This sweet bread is everything you are looking for; it has the seductive cinnamon flavor from the cinnamon roll combined with the moist and fluffy texture of German braided raisin braid. John Styles says, "Made this today and it turned out great.
Braided Cinnamon Bread step by step
- Dough Part 1 – Mix lukewarm milk, yeast, sugar, melted butter & egg yolk. Leave for 10mins or until yeast turns foamy..
- Dough Part 2 – Place sifted flour & salt in a big mixing bowl. Then add yeast mixture and mix until it turns into soft dough. Keep Kneading the dough until it turns stretchy (not breaking easily when stretched) Shape into a big ball. Note: Use stand mixer with paddle attachment for mixing then switch to dough hook for easy kneading..
- Put the dough in a lightly greased bowl. Cover with lightly greased cling film and set aside for about an hour or until doubled in size..
- Preheat oven to 160 (fan forced). Grease baking tray or line with parchment paper..
- Prepare the filling – whisk all ingredients until well combined..
- To assemble – Dust your work surface with flour. Place dough on floured surface. Divide dough into 2 – 3 parts. Take a portion of the dough & Roll it out to a rectangle with a thickness of 1 cm..
- Spread a thin layer of filling evenly..
- Gently roll up the dough into a long log tightly. Using a bench scraper, cut the log in half length-wise, leaving one uncut for a few cm..
- Twist the two halves together by laying the left piece over the right, keeping the open layers exposed, until pieces of dough are tightly twisted. pinch the end..
- Roll the long braid into a round shape, then transfer to a baking tray (tray is either buttered or covered with cookie sheet)..
- Brush with cinnamon butter mixture or just melted butter..
- Bake for 25mins or until golden brown. Drop the last 10min heat to 160°C. (Depending on the oven).
- To serve, sprinkle some icing sugar or with some lemon glaze. It is best served warm. We love it as it is..
Twisting them was a bit of a challenge as the filling was a little wet and seemed to overload the dough. Tips for Making This Braided Cinnamon Danish. I have sort of a foodie crush on braided bread, from challah to plaited breakfast loaves. The filling is placed in the middle third of the dough running from one short side to another. BRAIDED PASTRY Cinnamon WITH WHITE ICING.