CINNAMON SWIRL BREAD
November 6, 2012 9:54AM
Updated: December 8, 2012 6:01AM
MAKES 1 (9-inch) loaf
1/2 cup granulated sugar
1/4 cup light brown sugar, tightly packed 2 tablespoons ground cinnamon 1 3 tablespoons unsalted butter, melted and cooled 2 egg yolks 3
2 tablespoons ground cinnamon
11/4 cups milk
3 tablespoons unsalted butter, melted and cooled
2 egg yolks
31/2 to 4 cups all-purpose flour2
1/4 teaspoons (1 envelope) instant or rapid-rise yeast1
1/2 teaspoons salt Water for brushing
Water for brushing
Warm the milk to 110 degrees. You can do this by placing the milk in a microwave oven for 30 seconds on high power. Whisk warmed milk with melted butter and egg yolks until thoroughly combined.
In the bowl of a standing mixer fitted with a dough hook, mix together 31/2 cups flour, yeast, salt and 1/4 cup cinnamon-sugar mixture.
With the mixer on low, slowly add the milk until the dough comes together. Increase the speed to medium-low and continue mixing until the dough is smooth and elastic, about 8 minutes. If, after 4 minutes, the dough remains sticky, add the remaining flour, 2 tablespoons at a time, until the dough pulls away from the sides of the bowl but sticks to the bottom.
Turn out the dough onto a lightly floured surface and shape into a smooth, round ball. Place the dough into a large, oiled bowl, then flip it so the oiled surface is on top. Cover with plastic wrap and let rise in a warm place until doubled in size, about an hour.
Grease a 9x5-inch loaf pan.
Turn out the dough onto a lightly floured surface and roll or pat into an 8x10-inch rectangle with the short side facing you. Brush the surface of the dough lightly but evenly with water, then sprinkle evenly with the remaining cinnamon-sugar mixture.
Begin rolling the dough into a tight cylinder, using your fingers to wipe away any excess flour and brushing the leading edge of the dough with water as you go. Pinch the seam closed and place the loaf seam side down into the prepared pan.
Cover with a clean dishtowel and let rise in a warm place until almost doubled in size. This may take anywhere from 45 to 75 minutes.
Preheat oven to 350 degrees. Bake for 50 to 60 minutes, until golden. Let the loaf cool in the pan for 15 minutes before flipping it out onto a wire rack to cool completely.