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Sugar-Glazed Cinnamon-Swirl Bread

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Sugar-Glazed Cinnamon-Swirl Bread

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Sugar-Glazed Cinnamon-Swirl Bread Recipe Sugar-Glazed Cinnamon-Swirl Bread Recipe

Glazing this vintage cinnamon-swirl bread with sticky bun sugar takes it to new heights!

At a look

Prep
Bake
Total
Yield
one 13″ x four” x four” ache de mie, or two eight 1/four” x four half of” loaves

Ingredients

Dough

  • three 1/four cups Pastry Flour Blend or three cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons on the spot yeast
  • 2 tablespoons sugar
  • 1 tablespoon granular lecithin (non-compulsory, however useful)
  • three tablespoons Baker’s Special Dry Milk or nonfat dry milk
  • three tablespoons potato flour
  • 2 tablespoons King Arthur Easy-Roll Dough Improver (non-compulsory)
  • 1 1/four teaspoons salt
  • 1 half of teaspoons Buttery Sweet Dough Flavor
  • three tablespoons butter
  • 1 huge egg
  • three/four to 7/eight cup water
  • half of cup cinnamon chips, non-compulsory

Filling

  • half of cup Baker’s Cinnamon Filling
  • 1 huge egg

Glaze

  • 2 tablespoons butter
  • 2 tablespoons Sticky Bun Sugar
  • 2 tablespoons sugar
  • 2 tablespoons golden syrup, maple syrup, or gentle corn syrup

Dough

  • 12 1/four oz. Pastry Flour Blend or 12 1/four oz. King Arthur Unbleached All-Purpose Flour
  • 1/four ounce on the spot yeast
  • 1 ounce sugar
  • half of ounce granular lecithin (non-compulsory, however useful)
  • 1 ounce Baker’s Special Dry Milk or nonfat dry milk
  • 2 ounce potato flour
  • five/eight ounce King Arthur Easy-Roll Dough Improver (non-compulsory)
  • 1 1/four teaspoons salt
  • 1 half of teaspoons Buttery Sweet Dough Flavor
  • 1 half of ounce butter
  • 1 huge egg
  • 6 to 7 oz. water
  • three oz. cinnamon chips, non-compulsory

Filling

  • 2 three/four oz. Baker’s Cinnamon Filling
  • 1 huge egg

Glaze

  • 1 ounce butter
  • half of ounce Sticky Bun Sugar
  • 7/eight ounce sugar
  • 1 three/eight ounce golden syrup, maple syrup, or gentle corn syrup

Dough

  • 347g Pastry Flour Blend or 347g King Arthur Unbleached All-Purpose Flour
  • 6g on the spot yeast
  • 28g sugar
  • 14g granular lecithin (non-compulsory, however useful)
  • 28g Baker’s Special Dry Milk or nonfat dry milk
  • 57g potato flour
  • 18g King Arthur Easy-Roll Dough Improver (non-compulsory)
  • 1 1/four teaspoons salt
  • 1 half of teaspoons Buttery Sweet Dough Flavor
  • 43g butter
  • 1 huge egg
  • 170g to 198g water
  • 85g cinnamon chips, non-compulsory

Filling

  • 78g Baker’s Cinnamon Filling
  • 1 huge egg

Glaze

  • 28g butter
  • 14g sticky bun sugar
  • 25g sugar
  • 39g golden syrup, maple syrup, or gentle corn syrup

Instructions

  1. To make the dough: Mix and knead in combination the entire dough elements — through hand, mixer or bread gadget — to shape a cushy, clean dough, kneading within the cinnamon chips (in case you are the use of them) on the finish.
  2. Place the dough in a calmly greased bowl, quilt it, and make allowance it to upward thrust in a heat position for 1 to at least one half of hours, till it is nearly doubled in bulk.
  3. To make the filling: Mix the Baker’s Cinnamon Filling with the egg to make a stiff however spreadable paste. Set it apart.
  4. To make the glaze: Melt the butter within the backside of a 13″ x four” x four” ache de mie pan, or in two eight half of” x four half of” loaf pans. Spread the sugars and syrup as flippantly as conceivable over the butter.
  5. Turn the dough out onto a calmly greased paintings floor and roll it right into a 10″ x 20″ rectangle.
  6. Spread the cinnamon filling over the dough, leaving a half of” margin freed from filling on every lengthy finish.
  7. Starting with a brief finish, roll the dough right into a log. Place the log within the ache de mie pan, seam-side down. If you are the use of two smaller loaf pans, lower the log in part crosswise, and put one part in every pan.
  8. Cover the pan(s), and let the bread upward thrust for 1 half of hours, or till it is puffy; it will have to have risen to inside of about half of” of the rim of the pan. Put the quilt at the pan.
  9. Preheat the oven to 350°F.
  10. Bake the bread for 30 to 35 mins. Remove the highest of the ache de mie pan after 30 mins, to test for doneness, and go back to the oven (with out the lid) if important.
  11. The bread is finished when it is golden brown, and its inner temperature registers 190°F on an instant-read thermometer.
  12. Remove the bread from the oven, run a knife alongside the perimeters and ends to loosen any items that experience adhered, and in moderation flip the loaf out onto a work of parchment, or onto a cooling rack, scraping any filling ultimate within the pan onto the bread.
  13. Store, well-wrapped, for five days at room temperature, or freeze for three months.
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