Daring Bakers February 2014 Challenge: Beautiful bread

I have joined both the Daring Bakers & Daring Cooks since Agust 2013, yet guilty as charged, I have not participated in any challenges since. However, the February challenge hosted by Sawsan of Chef in Disguise features such a beautiful bread that beats my laziness instantly (although not enough to have this post any time sooner).

The bread form is inspired by Valentina Zurkan’s work, and honestly, I feel the urge to jump right into the kitchen just by Googling her name. I have always known that bread can be THAT beautiful but I never know that I could also make such creation like that too, from scratch! She gave the two choices of Nutella Twists and Cinnamon Bread which I instantly choose the latter. Cinnamon bread has always been my forte, hands down!

IMG_6777

Cinnamon bread

INGREDIENTS

Dough:

  • 60 ml warm water
  • 180 ml warm milk
  • 1 large egg
  • 60 g butter, at room temperature
  • 50 g sugar
  • 2 tsp dried yeast
  • 1/2 tsp salt
  • 450 g plain flour

Fillings:

  • 60 g butter
  • 3 tbs cinnamon
  • 100 g sugar

Topping:

  • 60 ml milk
  • 1 tbs sugar

METHOD:

  • In a bowl, whisk the egg with water, milk, butter, sugar and yeast. Set aside
  • In another bowl, sift the flour with the salt. Add the liquid ingredients to the dry ingredients and knead until the smooth dough is formed

1

  • Place the dough in an oiled bowl, cover with a wet cloth and leave to rise until double in size, about 1-1.5h
  • Gentle punch the dough several times then turn on a lightly floured surface
  • Divide the dough into 4 parts and roll each part into a circle of about 20 cm in diameter
  • Brush the first layer with butter then sprinkle with cinnamon and sugar
  • Lay the second layer on top of the first layer then repeat the brushing and sprinkling until the last layer. Brush butter on top of the last layer
  • Use a knife cut into 8 triangles, then make cuts that goes 2/3 of the way in the middle of each triangle. The cuts should not reach the end nor the top of the triangle

2

  • Take the tip of the triangle, insert it into the cut and pull it from the underside
  • Arrange the triangle into the baking sheet then pinch the two angles at the base of the triangle together

3

  • Brush the dough with milk then leave to rest for 15 minutes
  • Meanwhile, preheat the oven to 240 C. Bake for 5 minutes on 240 C then lower the temperature to 200 C and bake for 15-20 more minutes
  • Take it out of the oven and allow to cool for 5 minutes then transfer to a wire rack

IMG_6780
Love,

Phuong

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