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.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!