Cinnamon Roll Twist Bread
by Elisa Pecorari
Bakeware & Tools:
• 9inch round cake pan, bakers secret.
• Cozy grip silicone brush
• Measuring Cups with scraper
• 3+2/3 cups all-purpose flour (440g) plus more for dusting
• 1/4 cup granulated sugar (50g)
• 1 tsp salt
• 1/2 cup warm milk (120mL)
• 1/3 cup warm water
• 1 tbsp vanilla extract (15mL)
• 1/4 cup unsalted buMer (60g), melted.
• 1/4 cup plain yogurt (60g)
• 2 +1/4 tsp Active Dry Yeast, (8g)
• 1/2 cup unsalted buMer, soS (120g)
• 1/2 cup light brown sugar (100g)
• 1 tbsp cinnamon powder
• 1/4 cup milk (60g)
• 1/8 cup maple syrup (30g)
For the dough: In a large mixing bowl combine warm water and yeast, let it sit for 3-4 minutes. Then add warm milk, yogurt, and sugar, and mix to combine using a dough hook. Add all-purpose flour, salt and melted butter and mix on medium speed until dough is smooth and pulls cleanly away from the bottom and sides of bowl, 5 to 7 minutes.
Stretch and fold the dough. Apply some water or oil on your hands and stretch and fold the dough in the bowl by folding the edges over to the center, one edge at a time. Cover with plastic wrap and let the dough rest for 1 hour, the dough should almost double in size. At this point, the dough should feel quite soft and less sticky since it slowly builds gluten strength and becomes airy from rising.
Proof the dough overnight. Transfer the dough into a lightly greased container and cover with a lid. Leave it in the refrigerator overnight for 8 to 12 hours.
Prepare the filling:
Mix butter, brown sugar and cinnamon and whisk into a paste (reserving one tablespoon of the paste).
Shape the cinnamon roll twist bread. Transfer dough to a floured surface and roll into a rectangular measuring approximately 20 x 12-inches. Gently spread filling evenly on top, leaving ½-inch from each edge.
Roll up the dough into a log and pinch the end edges to seal. Cut the log in half lengthwise using a knife, leaving 1-inch on one end intact. Braid the two halves by twisting them together while keeping the cut sides with cinnamon filling exposed facing upwards. Pinch the ends together to form a coiled rope. Pull it together to form a circle and tuck two ends together in the middle.
Bake the bread:
Transfer to a parchment lined 9-inch round baking pan and brush the remaining spoonful of cinnamon paste on top. Brush milk- maple syrup glaze on the top and woven ends to seal the dough when baking.
Cover the bread and Let it rise until doubled, 1 hour. Preheat the oven to 330 F (165C) and bake for 35-40minutes. Serve with a sprinkle of icing sugar on top, or cream cheese icing.