My little tyke, or rather my littlest tyke is a Ninja who decimates sugar ! He loves sugar, cinnamon, bread and did I mention sugar again ! I have the whole spectrum covered at my place – from zilch sugar to feed me sugar! On the Sunday when I had a bit of baking bug in me, I made key lime muffins and this. The cinnamon roll version of this was awesome and I always wanted to try my hand at this.This is a pretty easy version and it was a cinch to make it. Looked a mighty fine sight and was so flaky too.
Swirls of cinnamon running in tasteful little veins and tied up in a pretty little bread – On second thoughts though, on baking, the braid turned not so little but remained super flaky, moist and so so soft..
It was so good that I did not bother to glaze it. Was perfect and reminds you of interlocking cinnamony flaky croissants.
Prep time : 30 min
Resting time total: 70 min or so
Baking time : 35-40min
For the dough:
- Unbleached, Unbromated All purpose flour : 2.5 cups
- Baking powder : 1/4 tsp
- Baking soda : 1/4 tsp
- Salt : 1/2 tsp
- Warm milk : 3/4 cup + 2 tbsp.
- Lemon Juice : 1 Tbsp.
- Vegetable oil : 1/4 cup
- Butter melted : 1 Tbsp.
- Instant Dry yeast : 2.25 tsp. ( 1 sachet)
- Sugar : 1/3 cup ( used soft brown Sugar)
- Soft brown sugar : 1/2 cup
- Fine ground cinnamon powder : 1.5 Tbsp.
- Room temp or softened butter : 3-4 Tbsp. ( softened or at RT)
The glaze: Optional , I did not need this.
- Powdered sugar : 1/2 cup
- Milk : 2 Tbsp.
- Pure Vanilla extract : 1 tsp.
Brushing the dough with 2 Tbsp of milk before baking
Making the dough:
- In the bowl of your stand mixer add the sifted flour, baking soda, baking powder, and salt. Add the dry instant yeast to this and mix thoroughly with a whisk or paddle mixer.
- Add the dough hook attachment and on low mixing speed add the oil and butter mix, followed by the milk + sugar+ lemon juice mix.(In a small bowl, mix milk with sugar and add the lemon juice and add to the flour. It’s ok if the milk slightly curdles. It works good.)
- Knead well until you get a nice smooth dough. Let the dough rest in warm dark place until it doubles in size. Depending on the temperature and weather conditions , it might take anywhere from 35 min to about an hour.
- Once it has risen sufficiently, take out the dough on a greased counter top. Gently deflate it and roll it out to form a big rectangle. Mine was a good couple of feet in length.
Making the cinnamon sugar filling and baking:
- Mix the softened butter +sugar + cinnamon to have a wet filling.
- Spread the mix on the rectangle and make sure you get as much to the edges as possible. Pat gently so it sticks to the roll.
- Now roll gently from the longest side and make a tight toll. Pinch the seams and ends. Slice it vertically in the center.
- You will now have exposed veins of the cinnamon butter running through the dough.
- Lay both of strands lengthwise and pinch one end of it together.
- Braid it overlapping each other and exposing the cinnamon strands.
- Loop it around and tuck the end under the dough to form a circular piece where you cannot see either of the ends.
- Grease a baking sheet / parchment paper and lay it over baking sheet.
- Lay the braided roll gently over greased sheet on the baking tray. Cover with a greased saran wrap and let rise for another 20 min.
- Meanwhile preheat oven to 350 F.
- Brush the dough with 2Tbsp of milk using a pastry brush to give the nice glaze after baking.
- Bake 35+/- 5 minutes. Keep an eye to just bake it nice golden brown.
- Take out from the oven and dive in when they are warm!
If you do decide that you want the glaze, whisk the ingredients listed under the glaze or topping section and drizzle over your baked braided bread.