Cinnamon Swirls

In Baking, Bread on December 27, 2011 at 1:22 am

I made this for breakfast on Christmas morning. I will be posting more of my Christmas food soon, but as I have just one photo of these and a recipe accessible online I thought I’d post it first. So in response to requests to post some recipes with photos, here is my first! Credit for the recipe goes to the lovely Alison Holst – http://www.holst.co.nz/Recipes/Cinnamon%20Swirls.

Cinnamon Swirls - Christmas Breakfast

Here are directions, taken from the link above. Click on the link if you want breadmaker instructions. I don’t use the things!

Hand-made Bread Instructions:
Measure the first six ingredients into a bowl with half the flour. Cover and leave to stand for 15 minutes in a warm place.

Stir in the remaining flour with a little extra flour or water if necessary to make a dough just firm enough to knead.

Knead with the dough hook of an electric mixer or by hand on a lightly floured surface for 10 minutes or until the dough forms a soft ball that springs back when gently pressed.

Turn in 2 teaspoons of oil in the cleaned dry bowl, cover with cling film and leave in a warm draught-free place for 30–40 minutes.

Lightly knead the dough in the bowl for 1 minute.

Shaping and Baking:
Rub 2 tablespoons of soft butter fairly evenly over the bottom and up the sides of a 20–23cm round cake pan, then sprinkle 2 tablespoons each brown sugar and chopped walnuts over the bottom.

Roll out the dough to form a square, about 30x30cm then brush it lightly with a little melted butter. Sprinkle with 1/2 cup brown sugar, 1 teaspoon cinnamon, and 2 tablespoons chopped walnuts if you like.

Roll up to form a cylinder, then cut into about eight to12 fairly even slices. (Make the larger number for the larger pan.) Arrange them, cut side down, as evenly as you can in the prepared cake pan, leaving space around each roll to spread. Cover with cling film and leave to rise in a warm draught-free place for about 1 hour or until twice the original size.

Bake at 180°C for 20–30 minutes or until golden brown. Carefully turn the loaf out of the pan onto a plate or board straight away and serve warm.


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