I’ve had limited experience with yeast, but was feeling adventurous while cooped up inside during coronavirus quarantine. I figured it was the perfect time to begin experimenting and finally learn to work with yeast baked goods. I devised this recipe as a spin on a traditional italian easter bread, something I enjoy with my family every year. Using the same base recipe I amped up the flavor and nutritional content by adding whey protein and cinnamon. The result is a rich cinnamon sweet bread with a buttery crisp crust and rich bread texture. Sliced and toasted with some butter it’s reminiscent of a pastry for breakfast or a great lighter alternative for dessert with a cup of coffee or cappuccino.
Cinnamon Roll Braided Sweet Bread
Ingredients
- 1 ¼ Cups all-purpose flour divided
- 1 Scoop cinnamon roll whey protein powder
- 1 Teaspoon cinnamon
- 2 Tablespoons sugar
- ½ Teaspoon salt
- ½ package active dry yeast
- ⅓ Cup milk
- 2 Tablespoons butter
- 1 Egg
- Ingredients for topping
- 1 Tablespoon butter melted
- Cinnamon & Sugar for sprinkling if desired
Instructions
- In a large bowl, combine ½ cup flour (not all of your flour!), protein powder, cinnamon, sugar, salt, yeast and stir well
- Combine milk and butter in a small saucepan and heat until the milk is warm and butter is softened but not completely melted. If the milk and butter is too hot it could kill the yeast.
- Gradually add the milk and butter to your flour mixture; stirring constantly until it comes together
- Add the egg and another ½ cup of your flour; beat well, then add the remaining flour
- When the dough has come together place it on a lightly floured surface and knead until smooth and elastic, forming it into a ball, about 8 minutes
- Lightly oil a large bowl and place the dough ball in the bowl and turn to coat with oil
- Cover the bowl with a damp cloth and let it rise in a warm place until doubled in volume, about 1 hour
- If you are having trouble getting your dough to rise, preheat your oven to the ‘warm’ setting and then turn it off, let cool a bit and then place your bowl in the oven. The ideal environment for dough to risk is humid and between 75-85 degrees fahrenheit.
- Once doubled in size deflate the dough and place onto a lightly floured surface
- Divide the dough into two equal parts and form them into rounds, cover and let rest for about 10 minutes
- Roll each round into a long roll about 1 ½ inches thick
- Using the two long rolls of dough form a loose braid and turn onto itself creating a round braided loaf, sealing the ends together with your fingers
- Preheat the oven to 350 degrees
- Place loaf on a greased baking sheet and cover loosely with a damp towel
- Place in a warm place and let rise until doubled in bulk, about 45 minutes
- Melt additional tablespoon of butter and brush over the risen loaf and sprinkle with cinnamon and sugar if desired
- Bake loaf in the preheated oven until golden brown, about 25 - 30 minutes.
