Cinnamon Swirl Bread The Little Epicurean Filling: evenly spread coconut oil over dough. in a small bowl, whisk together sugar, brown sugar, cinnamon, and salt. sprinkle cinnamon sugar mixture over dough. starting at the long end, roll dough into a tight log. pinch seams together and place log seam side down on work surface. In a large cup, whisk together warm milk, 2 tsp sugar, and active dry yeast. let sit for 5 8 minutes until yeast has activated and mixture is foamy. in a large bowl, whisk together flour, cinnamon, and sea salt. set aside. pour yeast mixture into the bowl of stand mixer fitted with a hook attachment.
Peanut Butter Chocolate Chip Twisted Swirl Bread The Little Epicurean Grease a large bowl, and place the dough in the bowl. cover the bowl with a kitchen towel and let it rise for 90 minutes or until the dough doubles. remove the risen dough from the bowl and roll it out into an 18×8 inch rectangle. sprinkle the cinnamon and sugar evenly over the dough. Whisk the dry ingredients — flour, salt, yeast, cinnamon — together. add the wet ingredients — water, oil, honey — to the dry ingredients. mix with a dough hook until the dough comes together in one mass on the hook. knead until smooth, about 5 minutes. How to make cinnamon swirl bread. combine warm water, sugar and yeast in a large mixing bowl. let stand for about 10 minutes until the yeast gets bubbly and proofs. add 2 tablespoon butter and salt and one cup of flour and mix until combined. add more flour about ½ cup at a time mixing through out until the dough begins to pull away from the. Knead until smooth and elastic, 6 8 minutes. place in a greased bowl, turning once to grease the top. cover and let rise in a warm place until doubled, about 1 hour. mix cinnamon, sugar, and flour in a separate small mixing bowl. in a separate small mixing bowl, whisk together egg and water. set aside.
Comments are closed.