This month, we were challenged to make filled bread with either a cinnamon sugar filling or a Nutella filling. Not being a Nutella fan (or that much of a hazelnut fan, to be honest) made picking between the two recipes quite simple for me! Not only were we challenged to make filled bread, but pretty filled bread (akin to the gorgeous works by Valentina Zurkan, a VERY talented bread sculptor, for lack of better term).
The recipe was easy to follow and the process wasn't at all difficult. I did forget to pinch the outer corners together, which would have made the bread even prettier. The one thing I wish I'd done differently was stick with my gut on the baking time/temp. In the pit of my core, I knew that the temp/time would be an issue, and it was. The bread was WAY overdone (see photo below). That said, when I peeled off the top layer (then quite glad I'd forgotten to pinch the outer corners together), the bread was very tasty! It was basically a non-rolled cinnamon roll... and who can complain about that??? (This also inspired me to make a batch of Peter Reinhart's Sticky Buns a day or two later.. again, who could complain??)
I'll definitely try this recipe and technique again. Great learning opportunity and I got to experiment with a new bread-making method. :)
Cinnamon Sweet Bread
Ingredients
·
1/4
cup (60 ml) warm water
·
3/4
cup (180 ml) warm milk
·
1
large egg
·
1/4
cup (60 ml) (60 gm) (2 oz) butter, softened
·
1/4
cup (60 ml) (50 gm) (1-3/4 oz) white sugar
·
1/2
teaspoon (3 gm) salt
·
3-1/4
cups (780 ml) (450 gm) (16 oz) plain (all-purpose) flour, approximately
·
2
teaspoons (10 ml) (8 gm) dry yeast
·
1/4
teaspoon (1 gm) cardamom, optional
For topping
·
1/4
cup (60 ml) of milk
·
1
tablespoon (15 gm) (1/2 oz) sugar
Between the
layers
·
1/2
stick (4 tablespoons) (1/4 cup) (60 ml) (60 gm) (2 oz) butter
·
4
tablespoons (60 ml) (25 gm) (1 oz) cinnamon
·
1/2
cup (120 ml) (100 gm) (3-1/2 oz) sugar
For
drizzling
·
1
can (400 gm) (14 oz) sweetened condensed milk
Directions:
1. In a bowl
whisk the egg with milk, water, sugar, butter and yeast. Set aside
2. In
another bowl sift the flour with the salt and the optional cardamom.
3. Add the
liquid ingredients to the dry ingredients and knead until you get a smooth
dough. 4. Place it in a bowl you have brushed with some oil and cover it with a
wet cloth and leave it in a warm place to double .
5. Turn the
dough out onto a lightly floured surface
6. Divide
the dough into 4 parts
7. Roll each
part into a circle at least 20 cm (8 inch) in diameter
8. Brush the
first layer with butter then sprinkle with sugar and cinnamon
9. Place the
second layer on the first layer repeat the brushing and sprinkling and then do
the same
with the
third layer.
10. Top with
the fourth layer, this time only brush it with butter.
11. Using a
knife make cuts that divide the dough circles into 8 triangles
12. Make
cuts that go 2/3 of the way in the middle of each triangle. The cuts should not
reach the base
of the
triangle nor the tip as you can see in the picture
13. Take the
tip of each triangle and insert it into the cut you made and pull it from the
underside
14. Arrange
the triangles on your baking sheet
15. Pinch
the two angles at the base of the triangle together
16. Brush
the dough with milk
17. Allow to
rest for 15 minutes during which you would heat your oven to very hot
500°F/240°C/gas
mark 9 (rack in the middle). (Go for the hottest your oven will do).
18. Bake for
5 minutes on very hot 500°F/240°C/gas mark 9, then lower the temperature to
moderately
hot 400°F/200°C/gas mark 6 and bake for 15-20 more minutes (ovens do differ
greatly, so
the time may
differ; what you want is to bake it until the under side is golden brown). If
you have a
broiler
(grill) in your oven. Turn on the broiler (grill) for a couple of minutes until
the bread is golden
brown on top.
19. Take it
out of the oven and allow to cool for 5 minutes then transfer to a wire rick
and drizzle with
sweetened
condensed milk while it is still warm.
Beauty surrounded the Daring Bakers this month as our host, Sawsan, of chef in disguise, challenged us to make beautiful, filled
breads. Who knew breads could look as great as they taste?
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