This bread is right up my ally. It has a yummy berry and cinnamon filling that you spread on cinnamon-roll-style plus you get to braid it, PLUS I to bake it in my new cast iron pan! Triple plus, by making this I get entered in a contest for a one-year supply of King Arthur Flour and other baking supplies! Should I add another plus, I don’t know, but also this is part of a series of baking challenges put out by Joy the Baker (Do you read her blog? She is awesome!) and King Arthur Flour. I simply HAD to participate in what they are calling “Baking Boot-camp”. There will be four recipes in this boot-camp which each utilize a different type of flour. The idea is to get people to try high-quality flours other than just all-purpose. Although this recipe uses all-purpose. You have to start somewhere, right?
I urge you to try this recipe. Even if you are scared of yeasted doughs. This one was a dream to work with, not sticky, it didn’t fight me too much plus it was nice and tender and Delicious. I made a few modifications to the recipe, as I usually do, but for the most part I stuck to the original recipe. Plus you feel pretty fancy once you’ve made this beautiful braided loaf!
The original recipe didn’t call for a glaze but I couldn’t resist to urge. A simple milk and sugar glaze drizzled over a slightly warm loaf is heaven. Mmmm… I need to go get a piece right now!
Triple Berry Cinnamon Swirl Bread
(Adapted from “Triple Berry Cinnamon Swirl Bread” on http://joythebaker.com/2014/05/baking-bootcamp-triple-berry-cinnamon-swirl-bread/)
Ingredients for the Dough:
- 2 ¼ teaspoons instant yeast
- 1 tbsp. granulated sugar
- ¾ cup whole milk, warmed to a warm lukewarm
- 1 large egg yolk
- 2 tbsp. unsalted butter, melted
- 1 tsp. pure vanilla extract
- 2 ¼ cups King Arthur All-Purpose Flour, plus extra or dusting board
- ½ tsp. fine kosher or sea salt
- Vegetable or Canola Oil for greasing a bowl
Ingredients for the Filling:
- ¼ cup unsalted butter, at room temperature
- ¼ tsp. pure vanilla extract
- ¼ cup granulated sugar
- 3 tsp. ground cinnamon
- Pinch of fine kosher or sea salt
- 2 cups fresh berries (sliced fresh strawberries, fresh raspberries, fresh blackberries)
- 1 large egg, beaten for egg wash
Ingredients for the Glaze:
- 1 cup powdered sugar, sifted
- ½ tsp. pure vanilla extract
- 1-3 tbsp. milk (enough to reach desired consistency)
- In a medium bowl stir yeast with sugar. Stir in the lukewarm milk and then add the egg yolk, melted butter and vanilla extract. Whisk together until thoroughly combined. Allow mixture to rest for 5 minutes. It should foam and froth.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour and salt. Pour the milk mixture over the dry ingredients and mix until it pulls away from the edges of the bowl. You can choose to switch from the paddle attachment to the dough hook at this point and knead for 5 minutes OR place dough on a lightly floured counter and knead by hand for about 10 minutes. Dough ball should be smooth and damp, without being too sticky.
- Shape dough into a ball. Grease a large bowl with oil. Place the dough in the bowl and cover. Allow to rest at warm room temperature for about 1 hour, or until doubled in size.
- While the dough rises, mix together the butter, vanilla, sugar, pinch of salt and cinnamon with the tines of a fork to make the filling. Set aside.
- Preheat the oven to 375 degrees F. Grease a 10-inch cast iron skillet with butter or baking spray. Set aside.
- After the dough has doubled in size, place it on a lightly floured counter and knead twice.
- Use a rolling pin to roll the dough to a rectangle of about 18×12 inches.
- Spoon the cinnamon filling over top, spreading evenly, leaving a clean 1-inch border around the edges.
- Sprinkle the fresh berries over the cinnamon filling.
- Start by rolling the longest side of the dough. The roll will be a bit lumpy because of all the berries.
- Using a sharp knife, cut the log in half length-wise leaving 1-inch of the edge uncut.
- Start braiding the two pieces, by carefully lifting the left strand over the right strand. Repeat this motion until you reach the bottom of the dough. Press together to seal. It is ok to reposition the whole thing on your counter to keep it facing you, or just work in a circle. As you can see I NEED a bigger kitchen!!!!!!
- Join the two ends, creating a circle with the dough and press together. Quickly and carefully, transfer the dough ring to the prepared cast iron skillet. A large bench scraper may help in this step. Brush the wreath with the beaten egg.
- Bake for 20-25 minutes until golden brown and bubbling (the internal temperature should be between 190 and 200 degrees F).
- While the bread bakes, mix together the ingredients for the glaze. Add 1 tbsp. of milk to start with and increase the amount if you want a thinner glaze.
- Allow to cool for about 30 minutes before drizzling glaze over the bread.