Cinnamon swirl bread
Preppy Kitchen · ♥ 5.4K likes · 197K views · 7 min video
Read about sweet yeast breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 390 g bread flour
- 50 g granulated sugar
- ½ tsp salt
Put the bread flour, granulated sugar and salt in the mixer bowl and whisk briefly.
- 6 tbsp butter
- 60 ml whole milk
- 60 ml water
Heat the butter, whole milk and water in a small pan over medium-low heat to 130F; turn the heat off before the butter fully melts, the residual heat finishes it.
Warming the butter, milk and water
With the mixer on low, pour the warm milk mixture slowly into the flour, then add the two eggs.
Mixing the dough
Shape into a ball, return to the bowl, cover and rise in a warm draft-free place until doubled, about an hour.
- flour
Punch the dough down, turn it onto a lightly floured mat and roll to a 9 by 15 inch rectangle, pulling the corners out.
Punching down and rolling out
- ¼ cup sugar
- 1 tbsp ground cinnamon
Mix the sugar and ground cinnamon in a small bowl; let the dough rest a minute meanwhile.
Cinnamon sugar and buttering the pan
Cover the dough with cinnamon sugar, leaving about a quarter inch of one short edge bare; no butter on the dough.
- water
Roll up into a spiral, snug but not tight, and pinch the last flap closed with a little water as glue.
Cover loosely and rise in a warm place about 45 minutes, until doubled.
Bake at 350 for about an hour, until domed and golden brown; 195 in the center on an instant-read thermometer.