This bread is both stunning and tasty, I couldn't help but eat half of it on the day it was made. So much for my "clean" diet.
I found the idea on La formula del biscotto and knew it had to be done. The sweet bread recipe I pulled from a Chatelaine magazine, April 2012 edition. It turned out great so I'm going to stick with it until I come across a better one.
Speaking of cinnamon bun recipes, there was one that I used in Norway all the time and it has never failed me. However when I came back from exchange, the recipe never worked the same. The dough would not bake properly in the centre and always turned out extremely dry on the edges. Those were in the shape of individual buns so I wonder if having it in a cake pan this time made a difference.
I suggest making this for a party of some sort for two reasons. One so that you wouldn't eat the whole thing yourself like I did. and two, you'll impress just about everyone at the party.
3 cups AP flour
1/4 cup sugar
1 tsp salt
2 1/4 tsp yeast
1/2 cup warm milk
1/3 cup warm water
1 large egg
2 tbsp butter
Combine the yeast with water and 1 tbsp of the sugar. Stir and let stand for 5 minutes.
Combine the dry ingredients in a large bowl and pour in all the wet ingredients, including the yeast mixture. Knead with a machine or by hand until glutens develop and the dough becomes smooth. Cover and let it rise for an hour or until doubled in size.
Mean while prepare the filling:
1/2 cup brown sugar
1/4 cup softened butter
1 1/2 tbsp cinnamon
Roll it up from one of the longer sides until you get a long log. Pinch the seams close.
Cut the log in half down the middle.
Form the braid into a round shape by bringing one end of the log around itself. Kinda like putting your hair up in a round bun.
Set it inside a spring form pan and drizzle with caramel sauce:
1/4 cup butter
1/3 cup brown sugar
2 tbsp corn syrup
3/4 cup pecans
Preheat your oven to 375 degrees and turn it down to 350 immediately after the bread goes in the oven. Bake for 35-40 minutes or until the centre is spring-y to the touch.