Sugar-Glazed Cinnamon-Swirl Bread: King Arthur Flour

3 1/4 cups Mellow Pastry Blend or 3 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons instant yeast
2 tablespoons sugar
1 tablespoon lecithin (optional, but helpful) 
3 tablespoons Baker’s Special Dry Milk or nonfat dry milk
3 tablespoons potato flour
2 tablespoons King Arthur Easy-Roll Dough Improver (optional) 
1 1/4 teaspoons salt
1 1/2 teaspoons Buttery Sweet Dough Flavor or 1 tablespoon French Toast Flavor
3 tablespoons butter
1 large egg
3/4 to 7/8 cup water
1/2 cup cinnamon chips or cinnamon Flav-R-Bites(tm) (optional) 

1/2 cup Baker’s Cinnamon Filling
1 egg

2 tablespoons butter
2 tablespoons sticky bun sugar
2 tablespoons sugar
2 tablespoons golden syrup, maple syrup, or light corn syrup

Dough: Mix and knead together all of the dough ingredients — by hand, mixer or bread machine — to form a soft, smooth dough, kneading in the cinnamon chips or Flav-R-Bites(tm) (if you’re using them) at the end. Place the dough in a lightly greased bowl, cover it, and allow it to rise in a warm place for 1 to 1 1/2 hours, till it’s almost doubled in bulk. 

Filling: Mix the Baker’s Cinnamon Filling with the egg to make a stiff but spreadable paste. Set it aside. 

Glaze: Melt the butter in the bottom of a 13 x 4 x 4-inch pain de mie pan, or in two 8 1/2 x 4 1/2-inch loaf pans. Spread the sugars and syrup as evenly as possible over the butter. 

Assembly: Turn the dough out onto a lightly greased work surface and roll it into a 10 x 20-inch rectangle. Spread the cinnamon filling over the dough, leaving a 1/2-inch margin free of filling on each long end. Starting with a short end, roll the dough into a log. Place the log in the pain de mie pan, seam-side down. Note: If you’re using two smaller loaf pans, cut the log in half crosswise, and put one half in each pan. Cover the pan(s), and let the bread rise for 1 1/2 hours, or until it’s puffy.

Baking: Bake the bread in a preheated 350°F oven for 30 to 35 minutes. Remove the top of the pain de mie pan after 30 minutes, to check for doneness, and return to the oven (without the lid) if necessary. The bread is done when it’s golden brown, and its internal temperature registers 190°F on an instant-read thermometer. Remove the bread from the oven, run a knife along the sides and ends to loosen any pieces that have adhered, and carefully turn the loaf out onto a piece of parchment, or onto a cooling rack, scraping any filling remaining in the pan onto the bread. Yield: one large or two smaller loaves. 

Sugar-Glazed Cinnamon-Swirl Bread: King Arthur Flour.


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