My partner in crime was lucky enough to spend most of this month on vacation in South America, so I took on this challenge alone. I'm glad I did because it was delicious -- and really pretty!
I chose to make a relatively simple cinnamon-sugar bread. The recipe reminded me a lot of a cross between challah and cinnamon buns. It involved four layers with butter and a cinnamon-sugar mixture spread in between, and then some fancy folding.
I put a twisted ball of the extra dough in the middle and brushed it with milk before baking. I glazed it with sweetened condensed milk when it was hot from the oven.
It rose beautifully in the oven and the finished project was gorgeous, not to mention both wonderful-smelling and -tasting. Several of my triangles came unfolded so if I were to make it again I would be sure to pinch them together a bit tighter.
After missing our January challenge and baking solo in February, I'm looking forward to baking with Sara again in March! In the meantime, thank you to my husband TJ for helping me take some pictures.
Beauty surrounded the Daring Bakers this month as our host, Sawsan, of chef in disguise, challenged us to make beautiful, filled breads. Who knew breads could look as great as they taste?
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Cinnamon Sweet Bread
Serves 8
Ingredients
Ingredients
For the dough
1/4 cup (60 ml) warm water
3/4 cup (180 ml) warm milk
1 large egg
1/4 cup (60 ml) (60 gm) (2 oz) butter, softened
1/4 cup (60 ml) (50 gm) (1-3/4 oz) white sugar
1/2 teaspoon (3 gm) salt
3-1/4 cups (780 ml) (450 gm) (16 oz) plain (all-purpose) flour, approximately
2 teaspoons (10 ml) (8 gm) dry yeast
1/4 teaspoon (1 gm) cardamom, optional
(If you are tight on time you can heat your oven to 390°F/200°C then turn it off and place your dough in a glass bowl and place it in the warm oven with the wet cloth covering the bowl)
5. Turn the dough out onto a lightly floured surface
6. Divide the dough into 4 parts
7. Roll each part into a circle at least 20 cm (8 inch) in diameter
8. Brush the first layer with butter then sprinkle with sugar and cinnamon
9. Place the second layer on the first layer repeat the brushing and sprinkling and then do the same with the third layer.
10. Top with the fourth layer, this time only brush it with butter.
11. Using a knife make cuts that divide the dough circles into 8 triangles
12. Make cuts that go 2/3 of the way in the middle of each triangle. The cuts should not reach the base of the triangle nor the tip.
13. Take the tip of each triangle and insert it into the cut you made and pull it down through from the underside
14. Arrange the triangles on your baking sheet
15. Pinch the two angles at the base (long end) of the triangle together
Note: If you would like to add the little bread coil that you see in the center of the baked cinnamon bread, simply roll a piece of dough into a rope then form it into a little coil and place it in the center where the heads of the triangles meet
16. Brush the dough with milk
17. Allow to rest for 15 minutes during which you would heat your oven to very hot 500°F/240°C/gas mark 9 (rack in the middle). (Go for the hottest your oven will do).
18. Bake for 5 minutes on very hot 460°F/240°C/gas mark 9, then lower the temperature to moderately hot 390°F/200°C/gas mark 6 and bake for 15-20 more minutes
Note: ovens do differ greatly, so the time may differ,what you want is to bake it until the under side is golden brown and the bread is baked all the way to the center. If the top of the bread is not golden brown by that time and you have a broiler (grill) in your oven. Turn on the broiler (grill) for a couple of minutes until the bread is golden brown on top. If on the other hand the top is getting too dark, consider lowering the oven temperature and covering the top of the bread with foil to stop it from over browning
19. Take it out of the oven and allow to cool for 5 minutes then transfer to a wire rick and drizzle with sweetened condensed milk while it is still warm.
1/4 cup (60 ml) warm water
3/4 cup (180 ml) warm milk
1 large egg
1/4 cup (60 ml) (60 gm) (2 oz) butter, softened
1/4 cup (60 ml) (50 gm) (1-3/4 oz) white sugar
1/2 teaspoon (3 gm) salt
3-1/4 cups (780 ml) (450 gm) (16 oz) plain (all-purpose) flour, approximately
2 teaspoons (10 ml) (8 gm) dry yeast
1/4 teaspoon (1 gm) cardamom, optional
Between the layers
1/2 stick (4 tablespoons) (1/4 cup) (60 ml) (60 gm) (2 oz) butter
4 tablespoons (60 ml) (25 gm) (1 oz) cinnamon
1/2 cup (120 ml) (100 gm) (3-1/2 oz) sugar
4 tablespoons (60 ml) (25 gm) (1 oz) cinnamon
1/2 cup (120 ml) (100 gm) (3-1/2 oz) sugar
For topping (before baking)
1/4 cup (60 ml) of milk
1 tablespoon (15 gm) (1/2 oz) sugar
1/4 cup (60 ml) of milk
1 tablespoon (15 gm) (1/2 oz) sugar
For drizzling (after baking)
1 can (400 gm) (14 oz) sweetened condensed milk
1 can (400 gm) (14 oz) sweetened condensed milk
Directions:
1. In a bowl whisk the egg with milk, water, sugar, butter and yeast. Set aside
2. In another bowl sift the flour with the salt and the optional cardamom.
3. Add the liquid ingredients to the dry ingredients and knead until you get a smooth dough.
Note: This recipe requires between 3-1/4 and 3-1/2 cups of flour depending on the weather, humidity and the flour brand. Start with 3-1/4 cups and if you feel that the dough is too soft, add the extra 1/4 cup. [I had to add an additional 1/4 cup or so beyond this, or about 3-3/4 cups total.]
Note: This recipe requires between 3-1/4 and 3-1/2 cups of flour depending on the weather, humidity and the flour brand. Start with 3-1/4 cups and if you feel that the dough is too soft, add the extra 1/4 cup. [I had to add an additional 1/4 cup or so beyond this, or about 3-3/4 cups total.]
4. Place the dough in a bowl you have brushed with some oil and cover it with a wet cloth and leave it in a warm place to double
(If you are tight on time you can heat your oven to 390°F/200°C then turn it off and place your dough in a glass bowl and place it in the warm oven with the wet cloth covering the bowl)
5. Turn the dough out onto a lightly floured surface
6. Divide the dough into 4 parts
7. Roll each part into a circle at least 20 cm (8 inch) in diameter
8. Brush the first layer with butter then sprinkle with sugar and cinnamon
9. Place the second layer on the first layer repeat the brushing and sprinkling and then do the same with the third layer.
10. Top with the fourth layer, this time only brush it with butter.
11. Using a knife make cuts that divide the dough circles into 8 triangles
12. Make cuts that go 2/3 of the way in the middle of each triangle. The cuts should not reach the base of the triangle nor the tip.
13. Take the tip of each triangle and insert it into the cut you made and pull it down through from the underside
14. Arrange the triangles on your baking sheet
15. Pinch the two angles at the base (long end) of the triangle together
Note: If you would like to add the little bread coil that you see in the center of the baked cinnamon bread, simply roll a piece of dough into a rope then form it into a little coil and place it in the center where the heads of the triangles meet
16. Brush the dough with milk
17. Allow to rest for 15 minutes during which you would heat your oven to very hot 500°F/240°C/gas mark 9 (rack in the middle). (Go for the hottest your oven will do).
18. Bake for 5 minutes on very hot 460°F/240°C/gas mark 9, then lower the temperature to moderately hot 390°F/200°C/gas mark 6 and bake for 15-20 more minutes
Note: ovens do differ greatly, so the time may differ,what you want is to bake it until the under side is golden brown and the bread is baked all the way to the center. If the top of the bread is not golden brown by that time and you have a broiler (grill) in your oven. Turn on the broiler (grill) for a couple of minutes until the bread is golden brown on top. If on the other hand the top is getting too dark, consider lowering the oven temperature and covering the top of the bread with foil to stop it from over browning
19. Take it out of the oven and allow to cool for 5 minutes then transfer to a wire rick and drizzle with sweetened condensed milk while it is still warm.
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