* Exported from MasterCook *
Bread, Cooks Country Cinnamon Swirl
Recipe By :Cooks Country
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Low Fat
Posted Side Dish
Snacks Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CINNAMON SUGAR:
1/2 cup granulated sugar
1/4 cup packed light brown sugar
5 teaspoons ground cinnamon
BREAD:
1 1/2 cups milk -- heated to 110F
4 tablespoons unsalted butter -- divided 3 tablespoons melted
3 large egg yolks
4 1/4 cups all-purpose flour -- plus more as needed
2 1/4 teaspoons rapid-rise yeast -- (1 envelope)
1 tablespoon sugar
1 1/2 teaspoons salt
Soft, sweet bread enriched by a pretty swirl of cinnamon sugar sounds
appealing-but the problems can spiral out of control.
WHY THIS RECIPE WORKS:
Cinnamon swirl bread recipes sound appealing, but often they yield
disastrous results: loaves that are chewy or dry, cinnamon swirls
that separate from the bread, and filling that oozes out of the loaf.
Using just egg yolks gave us a Cinnamon Swirl Bread recipe that
struck the perfect balance between too lean and too bouncy. Tasters
preferred a filling of white and brown sugars, with a hefty amount of
cinnamon. A thin coat of water sprayed on the dough made the cinnamon
mixture stick, and a second light coat sprayed directly onto the
mixture created a "glue" that adhered to the Cinnamon Swirl Bread
when it was rolled.
You will need a spray bottle filled with water for this recipe. Whole
milk is best in the dough, although low-fat milk will work; skim milk
will make the bread too dry.
For the cinnamon sugar: Combine ingredients in small bowl, breaking
up clumps. Cover tightly with plastic wrap.
For the bread: Spray large bowl with cooking spray. Whisk milk,
melted butter, and yolks in large liquid measuring cup. Mix 1/4 cup
cinnamon sugar, yeast, sugar, flour, and salt in large bowl of
standing mixer fitted with dough hook. Turn mixer to low and slowly
add milk mixture. After dough comes together, increase speed to
medium and mix until dough is smooth and comes away from sides of
bowl, 5 to 6 minutes. (If dough seems too sticky, add up to 1/4 cup
more flour during kneading.) Turn dough out onto unfloured counter
and knead to form smooth, round ball. Transfer dough to greased bowl
and turn to coat. Cover bowl with plastic wrap and let rise in warm
place until doubled in size, about 1 hour. (Do not place in warm oven
or sugar in dough will melt.)
Spray 9 by 5" loaf pan with cooking spray. On lightly floured
surface, press dough into 20 by 8" rectangle, with short side facing
you. Using spray bottle, lightly and evenly spray dough with water.
Sprinkle 1/2 cup cinnamon sugar over dough, leaving 2" border along
top edge. Lightly spray cinnamon sugar with water until damp but not
wet. Starting at edge nearest you, roll up dough, then pinch seam and
ends closed. Place loaf seam side down in prepared pan, cover loosely
with plastic wrap, and let rise at room temperature until 1" above
rim of pan, 1 to 1 1/2 hours.
Adjust oven rack to middle position and heat oven to 350F. Melt
remaining tablespoon butter and brush over top of dough. Sprinkle
with remaining cinnamon sugar and bake until top is deep brown and
center of bread registers 185 to 190F on instant-read thermometer, 45
to 60 minutes. Turn bread out onto rack and cool to room temperature,
about 2 hours. Slice as desired. (Bread can be kept in airtight
container at room temperature for up to 3 days.)
TECHNIQUE:
SPRAY-ON SECRET
We found that water - not milk, butter, or beaten eggs - was the
trick to anchoring the cinnamon sugar to the dough. Once the dough
has been rolled out, spray it with water, sprinkle with the cinnamon
sugar, and then spray the cinnamon sugar until slightly damp. Once
rolled up and baked, the swirl will remain attached to the bread,
even when sliced thin for toasting.
GETTING THE RIGHT SWIRL
When testing other recipes, we uncovered two recurring problems: the
swirl separating and the filling leaking out. Using a modest amount
of cinnamon sugar and gluing the cinnamon sugar to the dough with
water solved these common problems.
Swirl separates and filling oozes out.
Info: Cal 430, Fat 10g, Sod 348mg, Carb 76g, Fiber 3g, Pro 10g
Source:
"Cooks Country"
S(Internet address):
"<https://www.cookscountry.com/recipes/3527-cinnamon-swirl-bread>"
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Per Serving (excluding unknown items): 191 Calories; 4g Fat (20.8%
calories from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber;
45mg Cholesterol; 191mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 0225