Brenda Villagomez

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Brenda Villagomez

Cinnamon Braid Bread

Name: Cinnamon Braid Bread
Prep time: 310 min
Cook time: 310 min
Yield: 12
Cuisine: Internacional
Ingredients: 60 milliliters milk; 10 grams dry yeast, for the dough; 375 grams flour, for the dough; 60 grams sugar, for the dough; 9 grams salt, for the dough; 3 eggs, for the dough; 150 grams butter, for the filling; 1/2 cups butter, for the filling; 1/4 cups raw sugar, for the filling; 2 tablespoons cinnamon, for the filling; 1 cup walnut, finely chopped; 1 cup flour, to extend; enough egg yolk, to glaze; enough powdered sugar, to decorate

4h 40 mins

30 mins

Low

4.714286

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Brenda Villagomez

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Do you love recipes with cinnamon? Then you have to make this delicious Cinnamon Braid Bread. Enjoy the rich flavor of freshly baked bread with this aromatic spice. The best thing about this recipe is that it's a bread that you can cook at home and it will be very soft and fluffy.

Prepare this Cinnamon Braid Bread, the filling is the same as the traditional cinnamon roles. Remember that you have to let the dough rest so that the bread gets more flavor and becomes fluffy. Do you feel like cooking this homemade bread?

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Ingredients

12 portions

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Preparation

Preheat the oven to 170 °C. (392 °F)

Moisture the yeast with milk, let stand for 10 minutes and reserve.

In a blender, mix the flour with the sugar, salt, eggs, milk with the hydrated yeast and knead until you have a homogeneous dough.

Add the butter little by little, continuing to beat until completely integrated and obtain an elastic dough. Place in a bowl, previously floured and greased, and ferment for 4 hours in the refrigeration, or until it doubles its volume.

For the filling, mix the butter with the muscavado sugar and the cinnamon.

On a floured surface with a rolling pin, spread the dough to a thickness of 3 mm (0.18 inch), add the filling, the nuts, roll and cut in two horizontally.

Form a braid with the two rolls of dough and place in a mold of previously greased and floured thread, glaze with egg yolk, ferment for 15 minutes and bake for 30 minutes or until golden brown. Chill.

Decorate with powdered sugar.

PRESENTATION

On a platter, decorated with a bit of powdered sugar.

TIPS

When you add the butter, it has to be cold so that it is incorporated correctly into the dough, otherwise you will not be able to manipulate it. It is very important that you stretch the dough very cold, so you can handle it without problem, because its high fat content is very smooth.