How long has an idea grown before it pops out successfully? Let’s make Cinnamon Swirl Bread that’s growing with us for centuries!
As I currently have some time, I had been searching on the web a few days ago. In need of fresh, challenging tips, inspirational meals that I’ve never tested before, to astonish my family with. Looking for a while yet could not find too many interesting things. Just before I thought to give up on it, I discovered this tempting and simple dessert simply by chance. It looked so delightful on its photo, it required instant action.
It was simple enough to imagine the way it is made, how it tastes and just how much boyfriend might love it. Actually, it is quite easy to delight him when it comes to cakes. Anyhow, I went to the webpage: Suncakemom and simply used the detailed instuctions which were accompanied by great photographs of the task. It really makes life much easier. I can suppose it’s a bit of a effort to shoot photos down the middle of baking in the kitchen because you will often have sticky hands so that i seriously appreciate the time and effort she placed in to build this blogpost .
With that in mind I am empowered presenting my very own formulas similarly. Many thanks the concept.
I had been tweaking the initial formula create it for the taste of my loved ones. I have to say that it was an incredible outcome. They prized the flavour, the structure and enjoyed having a treat such as this in the midst of a stressful workweek. They quite simply asked for even more, a lot more. Hence next time I am not going to make the same miscalculation. I am likely to double the volume .
Cinnamon swirl bread recipe provided by suncakemom.
In a large bowl add the flour, eggs, butter, yeast and milk.
Knead them together until the dough gathers into a ball.
Put half of the dough into another bowl, cover it and put it aside in a 68°F – 81°F / 20°C – 27°C place to rise.
After about 30 – 90 minutes depending on the temperature, the dough should be doubled or at least raised.
Take the dough out onto a lightly floured surface. The recipe is for 2 rolls and will need to divide the dough into 4 possibly equal parts.
Roll two of the dough out to the size of our baking tin.
Then roll it out in the other direction about 4 times as much.
Filling
Cut the fruits and chocolate to the size we like them best.
Cream butter, cinnamon and optional sweetener with an electric beater.
Assembly
Spread half of the buttery cinnamon on top of one of the dough then sprinkle half of the dried chocolate on top.
Place another dough on top. It doesn’t have to be pretty and luckily the dough will allow us plenty of adjustments one placed on each other.
Roll it up gently. It doesn’t have to be tight.
Sprinkle on some water then cover the dough with a cloth and put it back to a 68°F – 81°F / 20°C – 27°C place for 30 – 60 minutes to rise again.
Once it’s risen, beat egg yolk and a brush it on top.
Put the dough into a preheated 365°F / 180°C oven and bake it until its top is getting a lovely golden brown color, for about half an hour.
Let it cool a bit then slice and serve.