Eggless Cinnamon Braided Bread

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.

Eggless Cinnamon Braided Bread

 Prep time : 30 min

Resting time total: 70 min or so 

Baking time : 35-40min

Ingredients

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)

Filling:  

  • 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.

Recommended: 

Brushing the dough with 2 Tbsp of milk before baking

Method:

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!

Eggless Cinnamon Braided Bread

Glaze/Topping:

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.

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