First of all I am sorry for the lack of posts recently. I have been busy the past week, sorting out the keys, contents insurance, new kitchen stuff, furniture, ect for my house I will be staying at while I am at uni.
This is one of my favourite bread recipes to make. It is a nice alternative if you fancy a change from cinnamon buns. The cinnamon in this bread gives nice warmth, which makes it great bread eat during the autumn during those colder nights. It is best eaten warm, so put a slice in the microwave for 20 seconds and it will taste even better!
300g Strong White Flour
2 x 7g Instant Fast Acting Yeast Packets
1 tsp Salt
1 tbsp Caster Sugar
1 x Egg Yolk
60g Soften Butter
5 tbsp Caster Sugar
3 tsp Ground Cinnamon
50g Icing Sugar
1-2 tbsp Milk
1. Place the milk and the butter into a pan and place on the hob. Heat the mixture until all the butter has melted and the milk starts to simmer. Take the pan off the heat and leave to cool. By melting the butter into the milk it will help to evenly distribute the butter throughout the bread dough.
2. In a large mixing bowl add the strong white flour, caster sugar, egg yolk, salt and yeast. Mix the ingredients together using a stand mixer, with a dough hook attachment.
3. When the milk and butter mixture is warm to the touch, slowly start pouring it into the large mixing bowl. Keep on mixing the dough for 5-8 minutes until a smooth ball of dough forms.
4. Cover the bowl with cling film and leave the dough to prove for 1 hour or until the dough doubles in size.
5. While the dough is proving make the filling. In a bowl mix together the soften butter, caster sugar and cinnamon until all of the ingredients are fully combined.
6. Once the dough has proved. Place the dough on to a work surface dust with flour. Knock back the dough to remove any large air bubbles in the dough. Then roughly shape the dough into a rectangle. Now pre heat the oven to 200C/Gas Mark 6.
7. Using a rolling pin roll the dough into a rectangle (around 18x12 inches). Spread the cinnamon filling evenly using an offset spatula on to the dough. Leave a 2cm clean border around the dough.
8. Next roll the dough up. Seal the top and ends of the dough roll. With a sharp knife cut the roll in half lengthwise leaving one edge uncut (around 1cm).
9. Now start braiding the two pieces of dough together. Pinch the ends together and form a wreath. Place the wreath onto a lined baking tray and bake for 20-25 minutes until golden brown.
10. Remove the bread from the oven and leave to cool for 1 hour. While the bread is cooling, make the icing. In a bowl mix together the milk and the icing sugar until a thick icing forms.
11. Once the bread has completely cooled drizzle over the icing and serve.