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.
Serve and enjoy!
Recipe
Cinnamon Chocolate Braid
A braided cinnamon bread with chocolate which is delicious for breakfast and snacks
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Servings: 10
Calories: 263.2kcal
Ingredients
- 1 sachet dried yeast 7 g
- 400 g strong bread flour
- 40 g caster sugar (superfine 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
Equipment
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.1 sachet dried yeast, 400 g strong bread flour, 40 g caster sugar (superfine sugar), 70 g butter, 130 ml milk, 1 egg
- 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.30 g butter, 3 tbsp light brown sugar, 2 tsp cinnamon, 2 tsp cocoa powder
- 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.
Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!
Emily @amummytoo says
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 🙂
bakingqueen74 says
Thanks for stopping by Emily! I’ll be back to #recipeoftheweek this week!