![]() ![]() Let it sit until creamy, about 5 minutes. Once removed from the oven, brush with melted butter (for a soft crust) and allow to cool for at least 30 minutes before slicing and serving. 2 tablespoons cinnamon 1/2 cup white sugar Instructions Mix the 2 tablespoons sugar with the warm water in a very large bowl. To know if the bread is fully cooked, tap it on the bottom and if it sounds hollow, it’s done. Paska is a traditional Polish Easter bread prepared with lots of eggs, making it much richer than ordinary sweet breads. Bake: Brush the loaf with beaten egg then place in the oven and allow to bake for 30-40 minutes until golden brown and risen.Combine flour, remaining 1 cup sugar, baking powder, and salt together in a large bowl. Mix together 1/3 cup sugar and 2 teaspoons cinnamon in a small bowl set aside. Cover loosely with a damp tea towel and allow to proof for 30 minutes while you preheat the oven. 1 cup milk cup vegetable oil Directions Preheat the oven to 350 degrees F (175 degrees C). Roll the dough up into a tight roll then transfer to a greased and lined loaf pan. Mix together the sugar and cinnamon then sprinkle over the dough. Roll into a rectangle as wide as your loaf pan (the one I used was 22x12cm (9x5in)) and approximately 1cm thick. Tip the dough out onto a very lightly floured surface. Assemble the bread: Remove the dough from the fridge two hours before baking.Transfer to a large bowl and cover well with plastic then place in the fridge for up to 18-24 hours. The dough should be soft, slightly tacky and smooth. If the dough is very soft and sticky, add the remaining flour and allow to knead at medium speed for 3 minutes. Knead in the flour then add the butter, one tablespoon at a time, kneading in well before adding more. Beat in the egg then add the flour, starting with 3 cups, and the salt. The milk and water should be comfortably warm, not hot. Make the dough: In the bowl of a stand mixer, combine the warm milk, warm water, sugar and yeast.Flour. I used bread flour but all purpose flour can also be used.It turned out pretty well, but it did cause some of the cinnamon and butter to leak out so I’ll probably stick to the usual way from now on.Soft, buttery and perfectly scented with cinnamon sugar, this cinnamon swirl bread is the perfect easy baking project and just delicious.įull recipe with amounts can be found in the recipe card below. I hope it makes it to the French bread stage for you, but if not, there’s always the next loaf.Īs you’re reading through the recipe, keep in mind that you don’t have to roll your dough the way I did in these pictures – I was just trying something new. There isn’t a single bad way to enjoy this bread!Īll this talk of the bread has me craving some, which is a real shame because the whole loaf was gobbled up shortly after shooting the pictures for this post. Or, you can soak your delicious bread in a milk and egg mixture and use it to make French toast! Talk about a burst of flavor! You could also slather on some peanut butter, or some butter and honey. If you want to take up a notch in terms of cinnamon goodness, you can always add more cinnamon sugar. Start your day off right with cinnamon toast and a cup of joe! This cinnamon swirl is absolutely divine because the cinnamon sugar is already baked into the bread – no need to add it on top! Why I Love This Recipe for Cinnamon Swirl Bread ![]()
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