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) white sugar
05 -
2 1/4 teaspoons (7g) active dry or instant yeast
06 -
1/2 cup (120ml) warm milk, around 110°F/43°C
07 -
1/2 cup (120ml) warm water, around 110°F/43°C
→ Swirl & Topping
08 -
1 tablespoon (14g) melted unsalted butter
09 -
2 teaspoons cinnamon, ground
10 -
1/4 cup (50g) white sugar
11 -
1 beaten egg white
# Instructions:
01 -
In a stand mixer bowl, stir together warm water, warm milk, yeast, and 2 tablespoons of sugar. Leave it alone for about 5-10 minutes, until it gets foamy.
02 -
Toss in the leftover sugar, softened butter, 2 cups of the flour, and salt. Mix everything until it comes together, then add the rest of the flour. Knead for 8-10 minutes until it's smooth and slightly sticky.
03 -
Put the dough in a lightly oiled bowl, cover it, and leave it to puff up until it doubles in size, which takes about 2 hours.
04 -
Roll the dough out to a rectangle about 8 inches wide and 20 inches long. Brush with the egg white, sprinkle the cinnamon sugar evenly, roll it tightly into a log, and place it into a 9x5 loaf pan.
05 -
Let the dough rise again for another hour. Brush the top with the melted butter before baking at 350°F for 35-45 minutes until the top turns golden.
# Notes:
01 -
Store the dough in the fridge overnight for better taste.
02 -
You can freeze this bread for up to 3 months.
03 -
Stick with bread flour for the right texture.