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joy's triple berry cinnamon swirl bread

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Rate this recipe 4.1/5 (10 Votes)

Ingredients

  • dough
  • 2 1/4 teaspoons active dry yeast or instant yeast
  • 1 tablespoon sugar
  • 6 ounces lukewarm milk
  • 1 large egg yolk
  • 1 ounce unsalted butter, melted
  • 9 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • filling
  • 2 ounces soft unsalted butter
  • 1 3/4 ounces sugar
  • 1 tablespoon vietnamese cinnamon
  • 10 to 12 ounces fresh berries (sliced fresh strawberries, fresh raspberries, fresh blueberries)
  • 1 large egg, beaten; for topping

Details

Adapted from kingarthurflour.com

Preparation

Step 1

1) To make the dough: Combine the yeast and sugar in a medium bowl.

2) Whisk in the milk, egg yolk, and butter. Allow the mixture to rest for 5 minutes; it should foam and froth.

3) Whisk together the flour and salt in a large bowl.

4) Add the milk mixture, and mix and knead until the dough pulls away from the edges of the bowl.

5) Continue to knead; by hand or mixer until the dough is smooth and soft, though not too sticky.

6) To make the filling: Mix together the butter, sugar, and cinnamon.

7) To assemble the bread: Grease a 10" monkey bread pan or tube pan.

8) Gently deflate the dough, then place it on a lightly greased surface and roll it into a rectangle about 18"× 12".

9) Spread the filling evenly on top, leaving a clean 1" border around the edges. Top with the berries.

10) Starting with a long edge, roll the dough into a fairly tight log; it'll be a bit lumpy because of the berries. Some of the berries will spill out; that's OK, simply set them aside to sprinkle on top once the loaf is in the pan.

11) Cut the log in half lengthwise, leaving 1" of one end uncut. Starting at the uncut end, twist the two pieces together to form a log, pressing the ends of the two pieces together to seal. Shape the log into a ring, pressing the ends together to seal.

12) Transfer the loaf to the pan, cover, and let it rise for 45 minutes, until it's puffy. While the loaf is rising, preheat the oven to 375°F.

13) Brush the loaf with the beaten egg. Bake it for 25 to 35 minutes, until it's golden brown and bubbling.

14) Remove the loaf from the oven, and after about 10 minutes carefully transfer it to a rack. Cool it for about 30 minutes before serving.

Yield: one 10" loaf.

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