Hello weekend! Unfortunately it’s already halfway over, but I have a lovely recipe to share with you today. I saw this recipe for a Cinnamon Braid Bread on Facebook or something, and it was so pretty, I knew I had to make it. One night a couple weeks ago I made French macarons, which use egg whites, so I had three egg yolks leftover, and this recipe uses one, so I decided, why not make it?
This bread looks wayyyyy more complicated than it is to put together. It’s quite beautiful, a braided bread in a wreath, sprinkled with cinnamon sugar topping. Double bonus, it’s a delicious as it is pretty! The lightly sweetened yeast bread is crisp on the outside, fluffy on the inside, and sprinkled with the sweet cinnamon sugar topping, it makes for an amazing dessert, or an indulgent breakfast or brunch. This could also be served at any upcoming holiday parties, especially if you want to impress your guests. I basically followed the recipe except I didn’t read the instructions carefully so for the topping I mixed almond flour into the topping instead of sprinkling it over the top, but I don’t really think it made a difference. Here’s what I did!
Braided Cinnamon Sugar Bread
1 package active dry yeast (2 1/4 tsp)
1 tbsp granulated sugar
3/4 cup warm milk, 110-115˚F (or as yeast package instructs)
2 tbsp unsalted butter, melted
1 egg yolk
2 1/4 cups all purpose flour
1/2 tsp salt
1/4 cup unsalted butter, softened
4 tbsp granulated sugar
1 tbsp cinnamon
3 tsp almond flour
In the bowl of a stand mixer, mix the yeast and sugar. Add the warm milk, melted butter, and egg yolk, and whisk to combine.
Sift together the flour and salt, then add to the yeast and milk mixture. Knead with a dough hook for about 5 minutes, until the dough comes together and pulls away from the sides of the bowl. Form the dough into a bowl, then cover with plastic wrap or a kitchen towel and place in a warm area of the kitchen to rise until doubled in size, about an hour.
While the dough rises, mix together all the filling ingredients until a smooth paste forms.
Once the dough has risen, turn on the oven to 400˚F and line a baking sheet with parchment paper.
Turn the dough out onto a flour surface and roll into a rectangle about 18×12 inches.
Reserve 1-2 tbsp of the filling, then spread the rest evenly over the rectangle of dough, getting as close to the edges as possible. Roll the dough into a tube, the long way, so you have an 18 inch roll. Cut the roll in half lengthwise, leaving one end uncut for about a 1/2 inch.
Turn the two halves of the roll out, so the layers are on the outside, then twist together, keeping the layers facing out. This is what gives the braided appearance. Once the entire roll is twisted, pinch the ends together, forming a circle. Transfer the wreath to the baking sheet and brush with the remaining filling.
Bake for 15 minutes, then reduce heat to 350˚F to avoid over browning and bake for 5-10 more minutes, until the outside is golden. Remove from oven and allow to cool slightly before serving. Serve warm, cut or as a pull-apart bread. Enjoy!