CINNAMON SWIRL BREAD Recipe with a literal Twist! Change your baking game with this easy-to-follow tutorial, perfect for both beginners and seasoned bakers. Watch as I guide you through the steps of creating a classic Cinnamon Swirl Bread with a twist of orange that adds a flavour dimension like never before. Impress your friends and family with this delightful treat that's as beautiful as it is delicious.
Check Out The Recipe Video Below
CINNAMON SWIRL BREAD Recipe with a Twist (literally)
Ingredients
The Dough
450g x Strong White Bread Flour (extra for dusting)
7g x Dried Active Yeast
50g x Caster Sugar
90g x Unsalted Butter (Cold and Diced)
200ml x Full Fat Milk
1 x Medium Egg
Cinnamon Filling
25g x Melted Unsalted Butter
120g x Light Brown Sugar
2 Tsp x Ground Cinnamon
Zest of 1 Orange (Optional)
Topping
100g x Icing Sugar
1 - 2 tsp x Orange Juice (freshly squeezed)
Method
1. Place the flour, yeast, and sugar into a mixing bowl and mix using a whisk until all ingredients are fully distributed.
2. Add in the cold diced butter and rub together to form a breadcrumb-like consistency. Make a well in the centre.
3. Heat the milk in a saucepan until just warm. Do not boil. Pour the milk into the flour and crack in the egg. Mix to form a dough and then turn out onto the worktop and knead for 5 to 10 minutes.
4. Shape the dough into a ball and place it into a greased mixing bowl. Cover with a clean damp cloth and leave in a warm place for 1 hour to rise.
5. For the filling simply mix together the brown sugar and ground cinnamon, set to one side. Melt the butter in preparation.
6. Once risen, turn the dough out onto a bench and knock out the air. Using a rolling pin, roll the dough into a rectangular shape, roughly 1cm in thickness.
7. Brush the melted butter over the dough, covering the whole surface area, and then sprinkle it with the brown sugar and cinnamon mixture. At this stage, you can zest over one orange if you’d like, but it is optional.
8. Roll the dough up into a sausage shape and then cut it in half long ways to reveal the cinnamon layers. You will be left with two strands of dough. Pinch the dough together at the top and then twist the dough together. Place it into a loaf tin lined with parchment paper. Zest over more orange Zest if using (optional) and cover with a damp cloth for a further 45 minutes to prove.
9. Once risen for a second time, bake in a preheated oven at 170°C Fan for 45 to 50 minutes until golden on top. Cool on a cooling rack.
10. For the topping, mix together the icing sugar and orange juice to make a thick paste and drizzle it over the cinnamon loaf once it has cooled.
Enjoy!
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