Food, Fun, Ohio, recipe, Sweets

Cinnamon Braid Wreath

Since I am stuck at home with strep throat today is the perfect time to post about great food.  This was a fun one to make especially since I am still inspired by The Great British Bake Off where they make braided wreaths often.  Unfortunately this was like eating a cinnamon roll without the frosting so I had to whip up a quick powdered sugar glaze although cream cheese would have been preferred.

Ingredients

  • 2 1/4 cups flour
  • 1/2 tsp salt
  • 1/2 cup lukewarm milk
  • 1 tbsp sugar
  • 15 g fresh yeast (1 envelope active dry yeast)
  • 1/8 cup (30 g) melted butter
  • 1 egg yolk

Filling

  • 1/4 cup (50 g) softened butter
  • 4 or 5 tbsp sugar
  • 3 tsp cinnamon

Directions

In a medium bowl stir fresh yeast with sugar and 1/4C warm water until it bubbles about 5 minutes. Stir in  the lukewarm milk and then add the egg yolk and melted butter.

the dough has risen!

the dough has risen!

In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size. I usually put the bowl near my oven hob so the warmth get to it. It helps the dough rise very well.

While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.

Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.

On a floured surface, using a rolling pin roll the dough to a rectangle of about 18×12 inches.IMG_3529

Spoon the cinnamon filling over top (keep about 1 tbsp of the filling for the end), spreading evenly, leaving a clean 1/2-inch border around the edges. Sprinkle the almonds over the cinnamon filling. Roll up the dough and using a sharp knife, cut the log in half lengthwise leaving one edge uncut for about 1/2 inch.

Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top (this is what makes this bread effect).Pinch the ends together and form a wreath.

Twisting

Twisting

Transfer it to the prepared baking sheet. Brush the wreath with the left cinnamon filling.

prebaked bread

prebaked bread

Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 350 F.

prebaked wreath

prebaked wreath

Advertisements
Standard

3 thoughts on “Cinnamon Braid Wreath

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s