The return of Great British Bake-Off spurred me into making this tasty cinnamon chocolate braid, which reminded me of some of the complicated braided loaves contestants made last year, but a bit simpler luckily, as I had two children running around me as I made this and no professionally equipped kitchen (unfortunately!).
This year I hope to take part in some online bloggers’ bakeoffs where bloggers bake along with the British Bake-Off series. A Swiss roll may well be coming soon! Watch this space.
I used an enriched dough for this cinnamon loaf with butter, sugar and eggs added to the standard bread ingredients. It is easy to make and good for rolling and braiding as it is nice and firm. This loaf has been going down very well with me and my family for breakfasts for the last few mornings! 🙂
How to Make this Cinnamon Braid:
1. Dissolve the yeast in the warm milk, add to the rest of the bread ingredients in a large bowl, and knead for a few minutes.
2. You will end up with quite a firm dough. Cover and leave to rise in a warm place for about 45 minutes.
3. Roll the dough out in a large rectangle on a floured board.
4. Rub the softened butter onto the dough. Sprinkle the filling mixture on top, leaving a border around the edges.
5. Roll the dough up into a roll, starting on one of the short sides.
6. Get a sharp knife and cut lengthways along the roll, to make two pieces.
7. Carefully twist the two pieces around each other, keeping the cut sides upwards, as this creates the nice braid effect.
8. Let the braided dough rise for another 45 mins.
9. Bake at 180 degrees for about 25 mins, or until lightly brown.
Cinnamon Chocolate Braid
Ingredients
- 1 sachet dried yeast 7 g
- 400 g strong bread flour
- 40 g caster sugar
- 70 g butter
- 130 ml milk
- 1 egg
For the filling:
- 30 g butter softened
- 3 tbsp light brown sugar
- 2 tsp cinnamon
- 2 tsp cocoa powder
Instructions
- Dissolve the yeast in the warm milk, add to the rest of the bread ingredients in a large bowl, and knead for a few minutes.
- You will end up with quite a firm dough. Cover and leave to rise in a warm place for about 45 minutes.
- Roll the dough out in a large rectangle on a floured board.
- Rub the softened butter onto the dough. Sprinkle the filling mixture on top, leaving a border around the edges.
- Roll the dough up into a roll, starting on one of the short sides.
- Get a sharp knife and cut lengthways along the roll, to make two pieces.
- Carefully twist the two pieces around each other, keeping the cut sides upwards, as this creates the nice braid effect.
- Let the braided dough rise for another 45 mins.
- Bake at 180 degrees for about 25 mins, or until lightly brown.
Brilliant swirly pattern and I bet it was so yum. Thanks so much for linking up with #recipeoftheweek. Sorry I was particularly slow getting over for this one. I’ve pinned it to my food board and a tweet will go out shortly 🙂
Thanks for stopping by Emily! I’ll be back to #recipeoftheweek this week!