Cinnamon Swirl Bread (Print Version)
# Ingredients:
→ Base for Dough
01 -
1/4 cup (50g) sugar, split into 2 parts
02 -
3 cups (390g) bread flour, with extra as needed
03 -
4 Tablespoons (56g) room-temperature unsalted butter
04 -
1/2 cup (120ml) whole milk, warmed to around 110°F (43°C)
05 -
1/2 cup (120ml) water, warmed up to about 110°F (43°C)
06 -
1 standard packet (7g) or 2 and 1/4 teaspoons instant/active dry yeast
07 -
1 teaspoon salt
→ Swirl & Top Layer
08 -
1 Tablespoon (14g) melted butter
09 -
2 teaspoons ground cinnamon
10 -
1 egg white, lightly beaten
11 -
1/4 cup (50g) sugar
# Instructions:
01 -
In a stand mixer's bowl, combine warmed milk, water, yeast, and 2 Tablespoons of sugar. Loosely cover it up and leave it alone for 5-10 minutes until bubbly.
02 -
Mix together leftover sugar, butter, 1 cup flour, and salt on low. Keep adding the rest of the flour bit by bit. Continue mixing until the dough clears the bowl sides. This'll take about 2 minutes.
03 -
Knead the mixture for a good 8-10 minutes until it's soft and just a little sticky. To check, poke it—the dough should spring back slowly.
04 -
Put the dough in a greased-up bowl, cover it, and leave it undisturbed for 1.5 to 2 hours until it gets twice as big.
05 -
Take the dough and roll it into a large rectangle, 8 by 20 inches. Coat it with egg white, sprinkle the cinnamon-sugar mix over it, then roll it tightly into a log. Place the log in a greased loaf pan (9x5 inch).
06 -
Cover it up and let it rise again, about 1 hour. It needs to puff up to around 1 inch over the edge of the pan.
07 -
Brush the top with melted butter. Pop into a 350°F preheated oven for 35-45 minutes until golden. The center should hit 195-200°F when checked.
# Notes:
01 -
For better flavor, leave it in the fridge overnight before baking.
02 -
Bread flour guarantees the right texture and structure.
03 -
Dough stays good in the freezer for up to 3 months.
04 -
Keep layers tight by spreading egg white before adding cinnamon sugar.