Thursday, 2 August 2012

Cinnamon Swirl Bread


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.


Sweet Dough:
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

Mix well.



Roll out your dough into a large rectangle (or as close to one as you can). Smear on the filling evenly, leaving about a 1/2 inch boarder all around.


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.

Braid the half logs in a twisting fashion, exposing the cut side.
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.









14 comments:

  1. This looks so good!

    BUT you never once mentioned cinnamon.

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    Replies
    1. Sorry! My mistake, I left it out of the filling part. I'll fix it asap

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  2. Wow, that looks amazing!! I am going to add it to my Mouth Watering Mondays post. Come on by to see it this Monday at www.noshingwiththenolands.com Cheers, Tara

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    Replies
    1. Sorry, I had a major virus and my computer crashed. I will be adding these to my Mouth Watering Mondays this Monday coming up. I hope you pop to see it. Cheers, Tara

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    2. Sound's good! Thanks for your support! I love reading you blog and all your suggested recipes

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  3. I found a similar recipe at http://www.shemakesandbakes.com/1/post/2012/06/cinnamon-russian-braid.html

    The idea appears the same but without the nuts and caramel sauce. I like a LOT of cinnamon so I'll probably up the cinnamon in the filling part. Both recipes look really mouthwatering but I'd skip the nuts since they don't agree with me.

    Thanks for posting this recipe!

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  4. is there only one rise? how thin did you roll the dough? what size springform pan? how exactly did you make the caramel sauce? did you heat it or just melt the butter and pour it over the brown sugar and corn syrup? I'm in the middle of making this bread and I'm kind of confused!!

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    Replies
    1. Hey Kate! So sorry for the poorly written instructions. Let the dough rise once in a ball form then shape it into the braid and let it rise once more before you bake it. My spring form pan is 10 inches but I'm sure 8 or 9 would work as well. to make the caramel sauce you just need to melt the butter and sugar and syrup together. I say heat it in a pot because it doesnt want to incorporate easily at first. If you do it in the microwave then you need to combine all the ingredients and microwave for 45 seconds, stir stir stir, and repeat until everything blends.

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  5. I think there could be some instructions on how you twist the braided log into the round bun shape? I have no idea how you got there lol

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    Replies
    1. I had a hard time explaining it. You kinda just wrap it around itself. Kinda like drawing a whirlpool shape :S

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  6. That looks positively splendid. So soft and moist! I can't wait to try it :)

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  7. \Where is the print out button

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  8. I think I would make this as a gift

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