Layers of fluffy bread sprinkled with cinnamon sugar give a delicious sweet bread, great at brunch or high tea.
Beauty surrounded the Daring Bakers this month as our host, Sawsan, of chef in disguise, challenged us to make beautiful, filled loaves of bread. Who knew bread could look as great as they taste?
Cinnamon sugar twist bread
This airy bread is built out of four layers of sweet bread dough that are flavored with a hint of cardamom. Between every layer, you spread some creamy butter on top of which you sprinkle delicious cinnamon sugar.
In the oven that will melt and gives a crispy caramel. And after the bread is baked, but yet warm, you drip some sweet condensed milk on top. And by doing all this you get the most delicious sweet bread you've ever tasted.
- The 4 circles got to be 8 inches (20 cm), but if they aren’t the same diameter, that doesn’t matter too much. You won’t see it when the bread is baked.
- Make sure your butter is at room temperature. When it’s too cold it won’t smear.
- When cutting the bread into 8 triangles, it’s a good thing to put the bread in the refrigerator before doing so for about half an hour. Therefore the butter hardens and the forming of the bread is so much easier.
- Substitute the cinnamon with gingerbread spices when you're baking for the Christmas holidays.
- This bread will stay fresh for up to 3 days at room temperature when you wrap it airtight.
- Don’t store this bread in the refrigerator. The structure will change, which isn’t that nice.
- You can freeze this bread. Wrap it, when cooled down to room temperature, in plastic foil. Freeze it up to 1 month.
Other Delicious Recipes
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
SUBSCRIBE for more videos of By Andrea Janssen:
https://www.youtube.com/c/ByAndréaJanssen
Cinnamon sugar twist bread
Ingredients
Dough
- 60 ml water lukewarm
- 180 ml milk lukewarm
- 1 egg size L
- 60 gram butter roomtemperature
- 50 gram sugar
- ½ teaspoon salt
- 450 gram plain flour
- 2 teaspoons instant yeast
- ¼ teaspoon ground cardamom 1
Between the layers
- 60 gram butter
- 4 tablespoons cinnamon
- 100 gram sugar
Topping
- 60 ml milk
- 1 tablespoon sugar
Drizzling
- 100 ml sweetened condensed milk
Ingredients you need per step are listed below the step in Italic
Instructions
Prepare dough
- In a bowl whisk the egg with milk, water, sugar, butter, and yeast. Set aside.
- In another bowl sift the flour with the salt and cardamom.
- Add the liquid ingredients to the dry ingredients and knead until you get a smooth dough.
- 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.
- Turn the dough out onto a lightly floured surface.
- Divide the dough into 4 parts.
Between the layers
- Roll each part into a circle at least 8 inches (20 cm) in diameter.
- Brush the first layer with ¼ of the butter then sprinkle with ⅓ of the sugar and cinnamon.
- Place the second layer on the first layer repeat the brushing and sprinkling and then do the same with the third layer.
- Top with the fourth layer, this time only brush it with the remaining butter.
- Using a knife make cuts that divide the dough circles into 8 triangles.
- Make cuts that go â…” of the way in the middle of each triangle. (The cuts should not reach the base of the triangle nor the tip).
- Take the tip of each triangle and insert it into the cut you made and pull it from the underside.
- Arrange the triangles on your baking sheet.
- Pinch the two angles at the base of the triangle together.
Topping
- Brush the dough with milk.
- Allow to rest for 15 minutes during which you would heat your oven to very hot (465 degrees Fahrenheit (240°C)) (rack in the middle).
- Bake for 5 minutes on very hot (465 degrees Fahrenheit / 240°C), then lower the temperature to moderately hot (390 degrees Fahrenheit (200°C)) and bake for 15-20 more minutes.
Drizzling
- Take it out of the oven and allow to cool for 5 minutes then transfer to a wire rack and drizzle with sweetened condensed milk while it is still warm.
Notes
- The 4 circles got to be 8 inches (20 cm), but if they aren’t the same diameter, that doesn’t matter too much. You won’t see it when the bread is baked.
- Make sure your butter is at room temperature. When it’s too cold it won’t smear.
- When cutting the bread into 8 triangles, it’s a good thing to put the bread in the refrigerator before doing so for about half an hour. Therefore the butter hardens and the forming of the bread is so much easier.
- Substitute the cinnamon with gingerbread spices when you're baking for the Christmas holidays.
Leave a Reply