(c) A Marcy Goldman, BetterBaking.Com Original Recipe
A lightly sweetened dough with a cache of cinnamon sugar in each crevice. Feel free to add raisins or apple chunks. Toasted with butter and honey, this is just the thing for a frosty winter morning.
1 12 cups warm water
2 tablespoons dry yeast
1/2 cup unsalted butter, melted
1 ½ teaspoons pure vanilla extract
1/2 cup sugar
1 1/4 teaspoon salt
1/4 teaspoon cinnamon
5 to 6 cups bread flour
1 1/2 teaspoon cinnamon
3/4 cup sugar
1 egg, whisked
Granulated or coarse sugar
Fondant (icing sugar and water mixed or purchased soft fondant)
Generously spray a large or two medium loaf pans with non-stick cooking spray. Place on a parchment paper lined baking sheet.
In a mixer large bowl, whisk together water and yeast. Add eggs, vanilla, melted butter, cinnamon, salt, sugar and most of flour. Mix until dough can be kneaded (8-10 minutes until smooth and elastic), dusting in more flour as required to make a soft dough. Place dough in a large, greased covered bowl and insert entire bowl in a large plastic bag. Let rise about 40 minutes. Gently deflate, cover with plastic or a tea towel and let rest 20 minutes. Meanwhile, for the Cinnamon Filling, mix cinnamon and sugar together.
On a lightly floured work surface, pat the dough out into a large oval. Press in half sugar and cinnamon. Fold dough from four corners (more or less) to meet in center, making a square shape. Press, then flatten with a rolling pin and distribute remaining cinnamon sugar on top. Roll dough into a short, oblong shape and place in the prepared loaf pan (large). For smaller loaves, make two smaller oblongs. Using a sharp knife, make some top slit marks on top of the bread. Cover lightly with plastic bag and let rise until puffy (30-50 minutes).
Preheat oven to 350 F.
Brush bread with the egg wash and dust with sugar (granulated or coarse) and cinnamon. Bake until well browned - 40-45 minutes. Drizzle generously with fondant and let set.
Makes one large or two medium breads
© This is a Marcy Goldman/BetterBaking.com original recipe
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