What if I told you that this bread is one of the easiest breads I’ve ever made, and that it is ready in less than 2 hours from the time you grab your bag of flour? Hard to believe, but true. I first marveled at the recipe over at Baker Street, a blog I got to know earlier this year and now follow very closely, since it’s full of tempting recipes…
CINNAMON WREATH
(from Baker Street)
for the dough:
2 cups flour
2 cups flour
½ tsp salt
½ cup lukewarm milk
1 envelope active dry yeast (2 + 1/4 tsp)
⅛ cup melted butter
1 egg yolk
1 tbsp sugar
for the filing:
¼ cup melted butter
4-5 tbsp sugar
3 tsp cinnamon
Mix the yeast and sugar with the lukewarm milk and let it sit a few minutes while the yeast bubbles and foams up.
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Add the egg yolk, the melted butter, the flour and the salt, then knead the dough and shape into a ball. Place the dough in a large, greased bowl, then cover and place in a warm space and let rise until doubled in size (about 1 hour).
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Heat the oven to about 400 degrees Fahrenheit. Roll the dough out to a thickness of 1cm (1/4 inch). Spread the melted butter across all of the dough, then sprinkle the cinnamon and sugar mixture. Reserve a small amount of melted butter for the top of the bread.
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Roll up the dough, and using a knife, cut the log in half length-wise. Twist the two halves together, keeping the open layers exposed (see photos on Baker Street site). Give a round shape, then transfer to a lightly buttered baking tray.
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Brush a little butter on top and sprinkle some sugar and cinnamon mixture. Bake for 30 to 35 minutes, until the bread is golden brown. Reduce the oven temperature to 350 degrees Fahrenheit after 5-10 minutes to stop it burning.
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ENJOY!
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to print the recipe, click here
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Comments: This bread would be outstanding for a brunch. It’s almost like a cinnamon roll, but with a different texture. Your whole house will smell like cinnamon while it bakes and later sits on the counter, cooling. I don’t have photos of the bread after slicing, because I made it for a departmental potluck and in this type of event it’s better not to turn into a typical food blogger: the person who would snatch a slice of bread from the lips of a guest just because it shows the perfect crumb structure, and run away with it, camera in hand. 😉
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Phil loved this bread, and already requested that I make it again on a Sunday morning, as it will be even better still warm from the oven. I had to bake it in the evening and we only tried the bread at lunchtime next day. Not the ideal situation, but when you must be in the lab by 8am, some accommodations are in order.
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Next time I will make sure to roll out the dough a bit thinner, and form the cylinder a little tighter, to have more layers. I confess that I forgot the final step of adding butter, sugar and cinnamon on top. In other words: I must make it again to perfect it!
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Please stop by Baker Street to see her masterpiece, as well as a tutorial on rolling and slicing the dough. By the way, this bread is also known as Estonian Kringel. Whatever its name, it is worth having it in your bread repertoire.
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I am submitting this post to Susan’s Yeastspotting.
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ONE YEAR AGO: Yeastspotting 11.11.11
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Bewitching Kitchen 