Braided Cinnamon Bread
This Braided Cinnamon Bread is basically a giant braided cinnamon roll filled with juicy summer berries. The bread is super soft and slightly sweet, filled with cinnamon sugar, blueberries and strawberries, then topped with a delicious maple glaze.
Servings: 10 slices
Equipment
- Cast Iron Pan
Ingredients
Bread dough
- 1 cup whole milk 240 g
- 2 tablespoon unsalted butter 28 g, 1 oz
- 2 teaspoon active dry yeast 8 g
- ¼ cup granulated sugar 45 g, divided
- ½ teaspoon kosher salt
- 2 ⅓ cup all-purpose flour 321 g
- Extra flour for rolling
Cinnamon filling
- 2 oz unsalted butter 57 g, room temperature
- ¼ cup brown sugar 47 g, tightly packed
- 1 teaspoon cinnamon 2 g
- 2 cup fresh berries 265 g, 9 ⅜ oz, chopped strawberries and blueberries
Egg Wash
- 1 large egg
- 1 tablespoon of water or milk
Maple Glaze
- ¼ cup pure maple syrup 69 g
- ½ cup powder sugar 50 g
Instructions
- Add milk and butter in a heat proof bowl and microwave for 1 minute. Stir to dissolve the butter and check the temperature with a thermometer to ensure it is below 110°F. Let the mixture cool to below 110°F if necessary.
- Add a teaspoon of sugar to the warm milk mixture, mix to dissolve. Sprinkle the active dry yeast over the milk and stir to submerge all the yeast. Let it bloom for about 10 - 15 minutes; the mixture should puff up.
- In the bowl of your stand mixer, add the remaining sugar, flour and salt, mix with a whisk to evenly distribute.
- Add the bloomed yeast mixture to the flour mixture. Use the dough hook to knead on low speed for 5 minutes, and longer if necessary. The dough should be soft but not sticky.
- Scrape the dough out onto a lightly floured countertop, shape the dough into a ball.
- Place dough into an oiled glass bowl, cover with plastic wrap and let rise in a warm spot for 1 - 1.5 hours until at least double in size.
- In the meantime, mix together softened butter, brown sugar and cinnamon to make a paste. Set aside until ready to use.
- When the dough is ready, scrape it out of the bowl onto a lightly floured counted top and punch the air out. Roll the dough out into a rectangle about 12”x18”.
- Spread the cinnamon sugar filling on top of the dough with a spatula as evenly as possible. Sprinkle berries over the filling. Roll it up into a long log.
- Cut the log in half, lengthwise to expose the filling, leaving about 1” uncut at one end. Twist the two strands together by carefully lifting one strand over the other.
- Butter a 10” cast iron skillet or similar size round baking pan. Place the roll into the prepared pan in a circle and strategically place the open end on top of the uncut end to cover the doughy part.
- Allow the roll to rise for 30 minutes to an hour while preheating the oven to 375°F.
- Beat an egg with a tablespoon of water or milk to make egg wash. Brush any exposed part of the dough with egg wash.
- Bake in the middle of the oven for 30 - 35 minutes until golden brown.
- Remove from the oven and let cool on a wire rack.
- Make the maple glaze by whisking together maple syrup and powdered sugar. Drizzle all over bread before serving.
Notes
- Always check that your yeast is working properly before continuing with the recipe to ensure success. If the yeast doesn’t puff up when bloomed in warm liquid, it is best to start over. Otherwise, your dough will not rise.
- Rising time can vary, depending on the environment: temperature, humidity, barometric pressure. The dough will rise faster in warmer weather compared to colder weather, in higher altitude compared to lower altitude, etc.
- Using oil to shape the dough will help with sticking and prevent you from adding too much extra flour to the dough.
- If you forgot to leave the butter out to soften for the filling, you can always microwave it for about 15 – 30 seconds.
Nutrition
Serving: 116g | Calories: 283kcal
