Swirl Cinnamon Bread
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 currently have a little time, I had been surfing on the web a few days ago. Attempting to find fresh, fascinating ideas, inspiring meals that I’ve never tasted before, to surprise my loved ones with. Searching for a long time but could not find lots of interesting things. Right before I thought to give up on it, I ran across this delightful and easy treat simply by accident at Suncakemom. It looked so tempting
on its photo, that required immediate action.
It was simple enough to imagine the way it’s made, how it tastes and how much boyfriend is going to love it. Mind you, it is extremely easy to please the guy when it comes to puddings. Yes, I’m a lucky one. Or maybe he is.Anyways, I visited the website and simply followed the step-by-step instuctions that had been accompanied by wonderful photos of the operation. It really makes life faster and easier. I could imagine that it is a slight inconvenience to shoot snap shots in the midst of cooking in the kitchen because you most often have gross hands and so i pretty appreciate the effort and time she placed in to build this post .
That being said I’m empowered to present my very own recipe in a similar fashion. Thanks for the concept.
I was tweaking the original recipe create it for the taste of my loved ones. I must tell you it turned out an awesome outcome. They loved the taste, the overall look and enjoyed having a sweet like this during a lively week. They quite simply asked for even more, more and more. So the next time I’m not going to commit the same mistake. I am likely to multiply the quantity to get them happy.
Thanks to Suncakemom for the finger-licking Raisin Bread.
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.