Cinnamon Swirl Bread (Print Version)
# Ingredients:
→ Dough
01 -
1 teaspoon salt
02 -
3 cups (390g) bread flour
03 -
4 tablespoons (56g) unsalted butter, softened
04 -
1/4 cup (50g) regular sugar
05 -
2 1/4 teaspoons (7g) instant or active dry yeast
06 -
1/2 cup (120ml) warm whole milk (around 110°F/43°C)
07 -
1/2 cup (120ml) warm water (about 110°F/43°C)
→ Swirl & Topping
08 -
1 tablespoon (14g) melted unsalted butter
09 -
2 teaspoons ground cinnamon
10 -
1/4 cup (50g) regular sugar
11 -
1 beaten egg white
# Instructions:
01 -
In the bowl of a stand mixer, combine warm water, milk, yeast, and 2 tablespoons of sugar. Let it sit for 5-10 minutes until bubbles form on the surface.
02 -
Throw in the rest of the sugar, butter, salt, and 2 cups of flour. Mix it well. Add the last cup of flour and keep kneading for 8 to 10 minutes until the dough feels smooth and just a little sticky.
03 -
Move the dough to an oiled bowl, cover it up, and let it puff up to double its size. This should take around 2 hours.
04 -
Roll the dough out into a 8x20 inch shape. Brush it with egg white, sprinkle on the cinnamon sugar mix, and roll it up tightly. Put it into a 9x5 loaf pan.
05 -
Wait an hour for the dough to rise again. Then, brush with the melted butter and bake it at 350°F for 35-45 minutes until it’s golden on top.
# Notes:
01 -
Let the dough rest overnight in the fridge—it’ll taste so much better.
02 -
This bread freezes well for 3 months.
03 -
Using bread flour is best for getting the right texture.