Best 3 Cinnamon Swirl Bread Americas Test Kitchen Recipes

CINNAMON SWIRL BREAD, AMERICAS TEST KITCHEN RECIPE - (3.9/5)

Steps:

• 1. FOR THE DOUGH: Cut butter into 32 pieces and toss with 1 tablespoon flour; set aside to soften while mixing dough. Whisk remaining flour, milk powder, sugar, and yeast together in bowl of stand mixer. Using stand mixer fitted with dough hook, add water and egg and mix on medium-low speed until cohesive mass forms, about 2 minutes, scraping down bowl if necessary. Cover mixing bowl with plastic wrap and let stand for 20 minutes. 2. Adjust oven rack to middle position and place loaf or cake pan on bottom of oven. Remove plastic from mixer bowl, add salt, and mix on medium-low speed until dough is smooth and elastic and clears sides of bowl, 7 to 15 minutes. With mixer running, add butter, few pieces at a time, and continue to knead until butter is fully incorporated and dough is smooth and elastic and clears sides of bowl, 3 to 5 minutes longer. Add raisins and mix until incorporated, 30 to 60 seconds. Transfer dough to large greased bowl and, using bowl scraper or rubber spatula, fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 folds). Cover tightly with plastic and transfer to middle rack of oven. Pour 3 cups boiling water into loaf pan in oven, close oven door, and allow dough to rise for 45 minutes. 3. Remove bowl from oven and gently press down on center of dough to deflate. Repeat folding step (making total of 8 folds), re-cover, and return to oven until doubled in volume, about 45 minutes. 4. FOR THE FILLING: Whisk filling ingredients together until well combined; set aside. 5. Grease two 8½ by 4½-inch loaf pans. Transfer dough to lightly floured counter and divide into 2 pieces. Working with 1 piece of dough, pat into rough 6 by 11-inch rectangle. With short side facing you, fold long sides in like business letter to form 3 by 11-inch rectangle. Roll dough away from you into ball. Dust ball with flour and flatten with rolling pin into 7 by 18-inch rectangle with even ¼-inch thickness. Using spray bottle, spray dough lightly with water. Sprinkle half of filling mixture evenly over dough, leaving 1/4-inch border on sides and 3/4-inch border on top and bottom; spray filling lightly with water. (Filling should be speckled with water over entire surface.) With short side facing you, roll dough away from you into firm cylinder. Turn loaf seam side up and pinch closed; pinch ends closed. Dust loaf lightly on all sides with flour and let rest for 10 minutes. Repeat with second ball of dough and remaining filling. 6. Working with 1 loaf at a time, use bench scraper to cut loaf in half lengthwise; turn halves so cut sides are facing up. Gently stretch each half into 14-inch length. Line up pieces of dough and pinch 2 ends of strips together. Take piece on left and lay over piece on right. Repeat, keeping cut side up, until pieces of dough are tightly twisted. Pinch ends together. Transfer loaf, cut side up, to prepared loaf pan; push any exposed raisins into seams of braid. Repeat with second loaf. Cover loaves loosely with plastic, return to oven, and allow to rise for 45 minutes. Remove loaves and water pan from oven; heat oven to 350 degrees. Allow loaves to rise at room temperature until almost doubled in size, about 45 minutes longer (top of loaves should rise about 1 inch over lip of pan). 7. Brush loaves with egg mixture. Bake until crust is well browned, about 25 minutes. Reduce oven temperature to 325 degrees, tent loaves with aluminum foil, and continue to bake until internal temperature registers 200 degrees, 15 to 25 minutes longer. 8. Transfer pans to wire rack and let cool for 5 minutes. Remove loaves from pans, return to rack, and cool to room temperature before slicing, about 2 hours. TO MAKE AHEAD: Baked and cooled loaves can be wrapped in double layer of plastic and stored at room temperature for 2 days. To freeze bread for up to 1 month, wrap it with additional layer of foil.

SWIRL CINNAMON BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, sugar, baking soda, 1/2 teaspoon cinnamon and salt. In a small bowl, whisk egg, yogurt, oil and vanilla. Stir into dry ingredients just until moistened. In a small bowl, combine brown sugar and remaining cinnamon., Spoon a third of the batter into an 8x4-in. loaf pan coated with cooking spray. Top with a third of the brown sugar mixture. Repeat layers twice. Cut through batter with a knife to swirl the brown sugar mixture., Bake 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.

CINNAMON SWIRL BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Mix cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; sprinkle each with about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.