How To make Cinnamon Breakfast Braid
3/4 c Warm water
4 tb Sugar
1 pk Active dry yeast
2 3/4 c All-purpose flour
1/4 c Cold butter or margarine,
1 x Cut into 4 pieces
1 t Salt
1 ea Egg, beaten
1 x Cinnamon Sugar
1 ea Egg white, slightly beaten
1/4 c Sliced almonds
Combine 1/4 cup of the water, 1 tablespoon of the sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Fit processor with steel blade. Measure flour, butter, remaining sugar and salt into work bowl. Process until mixed, about 15 seconds. Turn on processor and very slowly drizzle
just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny, but not sticky. Process until dough turns around bowl about 15 times. Turn dough onto lightly greased surface. Cover with inverted bowl and let stand 20 minutes. Prepare Cinnamon Sugar while dough is standing. Roll out dough into a 9 x 15-inch rectangle. Cut into three 3 x 15-inch strips. Spoon 1/3 of Cinnamon Sugar lengthwise down center of each strip. Pull one edge of each strip over Cinnamon sugar to meet other edge of same strip. Pinch seam to seal. Braid the strips together to form a loaf. Tuck ends under and pinch to seal. Place braid on greased cookie sheet. Brush with beaten egg white and sprinkle with almonds. Let stand in warm place until doubled, about 1 hour. Heat oven to 375 F. Bake until evenly brown and loaf sounds hollow when tapped, 30 - 35 minutes. Remove from cookie sheet and cool on wire
rack. I use only 1 TBS of sugar for the dough and the Brown Sugar Substitute for the filling...Great for Diabetics...<Grin>...
How To make Cinnamon Breakfast Braid's Videos
Delicious... Braided Cinnamon Bread
This cinnamon bread is very light and fluffy. The perfect breakfast treat...
FULL RECIPE HERE:
for the bread dough
1,550kg cake flour
4 large eggs
750ml luke warm water
30g instant dry yeast
125ml sunflower oil
10g fine salt
130g castor sugar
for the filling
100g melted butter
150g castor sugar
3tsp ground cinnamon
1 - in a stand mixer bowl stir the sugar into the luke warm water to dissolve. Add the oil and the instant yeast and allow to activate for about 10 minutes until it is foamy.
2 - add the eggs, the cake flour & the salt. Using a stand mixer use the dough hook on low speed for a minute to combine. (if mixing by hand, mix until a soft dough forms, then knead for 10 minutes until soft and silky).
3 - scrape down the sides, continue to mix the dough on medium speed for about 5 minutes until it pulls away from the sides of the bowl.
4 - on a lightly oiled surface, knead the dough for about a minute. Shape into a ball and cover with a light cloth. allow to proof for 30 minutes/1 hour until doubled in size.
5 - prepare the filling by mixing the melted butter with the castor sugar and cinnamon to form a soft paste. Put it aside.
6 - cut the dough in half and gently fold each half into each other. Using your finger tips, gently press out the dough to remove air bubbles, then proceed to roll it out to 1cm / 1/2 inch thickness, in the shape of a rectangle using a rolling pin.
7 - using a spatula or a pastry brush, spread half the filling over each rectangle dough.
8 - starting on the longest side, gently fold in the edge and roll into a sausage.
9 - cut the sausage lengthwise into three strips, starting 2cm away from the top. Braid the 3 strips together and tuck in the edges.
10 - Gently lift the breads onto a baking tray lined with parchment paper and bake in a preheat oven at 180 C / 350 F, for about 20 minutes, on until golden brown and cooked through.
11 - allow to cool and gobble it all up!!hehe
If you have any questions please comment and I will respond.
Paula
Life In My Kitchen
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Cinnamon Braid Bread Recipe
Find the full written recipe here on my website:
In this episode of In The Kitchen With Matt, I will show you how to make Cinnamon Braid Bread or Cinnamon Roll Twist bread. It is so yummy and is perfect for the holidays or any time of the year.
#cinnamon #cinnamonrolls
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Braided Cinnamon Bun Muffins | RECIPE CHALLENGE | ITALIAN MACARONS GIVEAWAY { CLOSED} | Tastie Dine
Full recipe:
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Giveaway for a box of Home made Italian Macarons courtesy of my Bakery #TastieBakes. Giveaway closes on 6th June 2020.
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@shirleen.kyalo - on Instagram is the WINNER! {Giveaway is Only for Nairobi Residents}.
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I got this recipe from Richard Bertinet | Gozney |
But tweaked it to suit me and ingredients at hand.
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2. Tag me on your video and on all my social pages using the hashtag #TastieDineRecipes and #BraidedCinnamonBunMuffins
3. Be as creative as possible.
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CINNAMON BREAD | 1 Recipe, 3-Ways | Cinnamon Rolls, Braided, Cinnamon Sticks
Have you been craving for some sweet, soft, classic Cinnamon bread? May it be a Cinnamon roll or plain old goodness cinnamon sticks, great snack to be paired with coffee or tea? Here's one delicious recipe that will satisfy your sweet tooth. Enjoy making it and eating it too. Double the excitement! This bread recipe is very easy to make and it allows you to be creative with your bread. I was able to make 3 kinds of Cinnamon bread out of one delicious recipe (Cinnamon Rolls, Braided Cinnamon & Cinnamon Sticks) I'm so sure, you can too! Unleash the baker in you and try making these Cinnamon bread at home and impress your family and friends.
Happy Baking!
Recipe is in the video.
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Easy Swedish Cinnamon Buns Recipe | How to make Kanelbullar | Swedish Kanelbullar
Easy Swedish Cinnamon Buns Recipe / How to make Kanelbullar /Swedish Kanelbullar Recipe : Complete written Recipe :
Swedish Cinnamon Buns or Kanelbullar are buns with multiple layers of soft and fluffy bread and aromatic sweet buttery filling in between.
Why You will love this Swedish Cinnamon Buns Recipe
This Cinnamon buns recipe will help you to make the best Swedish cinnamon buns that are soft and fluffy, and is full of delicious aroma, in an easy and fast method.
The Swedish cinnamon buns or kanelbullar made with this easy recipe are
Soft,airy and fluffy with light crispy crust
Comfortingly flavored with cinnamon and cardamom
Shaped beautifully with those swirly layers
top and bottom of the rolls are wonderfully caramelized with that golden brown color.
What Makes Swedish Cinnamon Buns Different From American Cinnamon Rolls
Swedish cinnamon buns or kanelbullar are very similar to American cinnamon rolls.
The first difference is the addition of cardamom. Cardamom, a spice originally found in India, can be described as warm, comforting and aromatic.
Another difference is that Swedish Cinnamon Buns doesn’t use any frosting or icing.
Swedish cinnamon buns usually have pearl sugar as topping.
How to Make Swedish Cinnamon Buns
Making kanelbullar or Cinnamon buns is so easy.
We can make Swedish cinnamon buns or kanelbulle in FOUR SIMPLE STEPS
1.Prepare the bread dough
2.Divide and shape the dough
3.Proof the swedish cinnamon buns or kanelbullar
4.Bake the swedish cinnamon buns or kanelbullar
Bake them @ 420 F or 215 C for 13-15 minutes.
How to make the sugar syrup for glaze
It is so easy to make this sugar syrup to use as glaze for kanelbulle or swedish cinnamon buns .
Into a saucepan add the 60 g or 5tbsp sugar and 60ml or 1/4 cup water.
Boil and simmer until it gets a syrup consistency.
Remove from heat and let it cool down.
How to store Swedish cinnamon rolls
These homemade cinnamon rolls can be kept at room temperature for upto 3 days.Cover the tray with foil or store them in an airtight container.
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Homemade Pecan Cinnamon Braid Coffee Cake: A Showstopper Holiday Dessert by Heartway Farms
In this video, Julianne shares her signature recipe for pecan braid coffee cake. This is the perfect breakfast dessert for this season!
Here's the recipe:
Pecan Braid
3/4 cup warmed milk
1/4 cup granulated sugar
3 tablespoons oil
1 egg
2 teaspoons instant yeast
1/2 teaspoon salt
2 1/2 cups all-purpose flour, plus some for dusting
1 cup raisins
*Egg for egg wash
Filling:
3/4 cup brown sugar
1/4 cup chopped pecans
4 tablespoons melted butter
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
Icing:
3 cups powdered sugar
1 teaspoon vanilla
6 tablespoon sour cream
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