Tasty Cinnamon Twist Bread (Print Version)
# Ingredients:
→ Dough Base
01 -
1/2 cup (120ml) lukewarm water, around 110°F (43°C)
02 -
1/2 cup (120ml) lukewarm whole milk, around 110°F (43°C)
03 -
2 and 1/4 teaspoons (7g) active dry or instant yeast (one regular packet)
04 -
1/4 cup (50g) white sugar, split
05 -
4 Tablespoons (56g) room temperature unsalted butter
06 -
3 cups (390g) bread flour, with extra for dusting
07 -
1 teaspoon salt
→ Swirl & Topping
08 -
1 egg white, lightly whipped
09 -
1/4 cup (50g) white sugar
10 -
2 teaspoons cinnamon powder
11 -
1 Tablespoon (14g) melted unsalted butter
# Instructions:
01 -
Combine lukewarm water, milk, yeast and 2 Tablespoons sugar in your mixer bowl. Loosely drape with cloth and wait 5-10 minutes until it bubbles up.
02 -
Mix in the leftover sugar, butter, 1 cup flour, and salt on slow speed. Slowly add remaining flour bit by bit. Mix until the dough starts pulling away from the sides, roughly 2 minutes.
03 -
Spend 8-10 minutes kneading until dough feels smooth and a bit sticky. Quick test: press with finger and dough should bounce back slowly.
04 -
Put dough in an oiled bowl, cover it up, and let it grow for 1.5-2 hours till it's twice as big.
05 -
Flatten dough into an 8x20 inch rectangle. Coat with egg white, dust with cinnamon-sugar mix. Roll it up and pop into a greased 9x5 bread pan.
06 -
Cover and wait another hour until dough puffs up about 1 inch above the pan edge.
07 -
Brush some melted butter on top. Bake at 350°F for 35-45 minutes until it's golden brown and reaches 195-200°F inside.
# Notes:
01 -
Making it the night before boosts flavor
02 -
You'll need bread flour for the right texture
03 -
You can stick the dough in the freezer for up to 3 months
04 -
Brush with egg white before adding cinnamon sugar to prevent hollows