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 recently have a little time, I had been surfing on the web last week. Looking to find fresh, stirring ideas, inspirational dishes that I’ve never tested before, to surprise my loved ones with. Searching for a while yet could not discover any interesting things. Right before I thought to give up on it, I discovered this scrumptious and simple dessert by luck at Suncakemom. The dessert seemed so yummy on its snapshot, that called for immediate action.
It absolutely was not difficult to imagine the way it’s created, its taste and just how much my husband will want it. Mind you, it is very simple to keep happy the guy when it comes to cakes. Yes, I’m a lucky one. Or perhaps he is.Anyway, I went to the page and then used the step by step instuctions that had been accompanied by superb images of the method. It really makes life much easier. I can suppose it’s a bit of a inconvenience to take pics in the middle of cooking in the kitchen because you will often have sticky hands and so i genuinely appreciate the commitment she placed in to build this post .
Having said that I am empowered to present my very own formulas in a similar fashion. Many thanks for the concept.
I was tweaking the main recipe create it for the taste of my family. I have to mention it absolutely was an awesome success. They enjoyed the flavor, the consistency and loved getting a treat such as this in the middle of a lively week. They basically asked for even more, many more. Hence next time I am not going to make the same mistake. I’m going to multiply the amount to make them delighted.
cinnamon swirl bread Credit goes to 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.