Cinnamon Breakfast Braid
Submitted by kimmoana
Braided yeast bread filled with cinnamon sugar and topped with sliced almonds. Mixed in a food processor for quick, easy dough that bakes into a golden, pull-apart breakfast centerpiece.
YIELD
4 servingsPREP
30 minCOOK
35 minREADY
3 hrsThis braided bread looks like it came from a bakery window, but your food processor does most of the work.
Three strips of soft yeast dough get filled with cinnamon sugar, sealed up, braided together, and left to rise until puffy. A brush of egg white and a scattering of sliced almonds go on right before baking.
The result is a golden loaf with swirls of cinnamon through every slice and a nutty, slightly crunchy top.
Set it on the table for a weekend brunch and watch it disappear.
Chef Tips
- Drizzle the water into the food processor very slowly. Add just enough so the dough forms a smooth ball that cleans the sides of the bowl.
- Pinch the seams of each strip tightly before braiding. Loose seams let the cinnamon sugar leak out during baking.
- Let the braid rise in a warm, draft-free spot. The top of the fridge or inside an oven with just the light on works well.
- Tap the bottom of the finished loaf. If it sounds hollow, it’s done.
Ingredients
Directions
Combine ¼ cup of the water, 1 tablespoon of the sugar and yeast.
Stir to dissolve yeast and let stand until bubbly, about 5 minutes.
Fit processor with steel blade.
Measure flour, butter, remaining sugar and salt into work bowl.
Process until mixed, about 15 seconds.
Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl.
Process until ball turns around bowl about 25 times.
Turn off processor and let dough stand 1 to 2 minutes.
Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny, but not sticky.
Process until dough turns around bowl about 15 times.
Turn dough onto lightly greased surface.
Cover with inverted bowl and let stand 20 minutes.
Prepare Cinnamon Sugar while dough is standing.
Roll out dough into a 9 x 15-inch rectangle.
Cut into three 3 x 15-inch strips.
Spoon ⅓ of Cinnamon Sugar lengthwise down center of each strip.
Pull one edge of each strip over Cinnamon sugar to meet other edge of same strip.
Pinch seam to seal.
Braid the strips together to form a loaf.
Tuck ends under and pinch to seal.
Place braid on greased cookie sheet.
Brush with beaten egg white and sprinkle with almonds.
Let stand in warm place until doubled, about 1 hour.
Heat oven to 375℉ (190℃).
Bake until evenly brown and loaf sounds hollow when tapped, 30 to 35 minutes.
Remove from cookie sheet and cool on wire rack.
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