Cinnamon Swirl Bread Recipe
How long has an idea grown before it pops out successfully? Let's make Cinnamon Swirl Bread that's growing with us for centuries!
Sugar free recipe
11½" x 4½" / 29,5cm x 11cm Baking Tray
/ 600g Flour
cup / 120g Butter
/ 240ml Milk
/ 15g Fresh yeast
/ 200g Dried fruit
/ 50g Chocolate chips
Egg or better just egg yolk for eggwash
/ 100g Butter
Honey or sweetener of choice
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.
Cut the fruits and chocolate to the size we like them best.
Cream butter, cinnamon and optional sweetener with an electric beater.
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.
Thanks for using my recipe! Check out www.SunCakeMom.com for more treats!