BERRY BERRY CINNAMON SWIRL BREAD
INGREDIENTS
- For the bread:
- 2¼ teaspoons (1 packet) active dry yeast
- 1 Tablespoon sugar
- ¾ cup milk (I used 1%), heated to warm temperature
- 1 egg yolk (save egg white for the egg wash)
- 2 Tablespoons unsalted butter, melted
- 2¼ cups all purpose flour
- ½ teaspoon salt
- For the filling:
- ¼ cup (1/2 stick) unsalted butter, room temperature
- ¼ cup sugar
- 1 Tablespoon cinnamon
- 2 cups fresh mixed berries (I used strawberries and blueberries)
- For the topping:
- 1 egg white, for egg wash
- powdered sugar, optional
INSTRUCTIONS
- In a medium bowl, whisk together yeast, sugar, and warm milk. Add egg yolk and melted butter, stirring until combined.
- Let mixture sit for 5 minutes until it starts to bubble.
- Mix in flour and salt until dough is no longer sticking to the sides of the bowl.
- Knead dough on a lightly floured surface for 10 minutes, or until dough is smooth and not too sticky.
- Place dough back in bowl and let rise in warm place for 1 hour, or until doubled.
- In a small bowl, make the filling by mixing together the butter, sugar, and cinnamon.
- After dough has risen, punch down and roll out into a rectangle about 18x12 inches. While leaving at least 1 inch border clean around the edges, spread cinnamon mixture evenly across dough.
- Add berries over the cinnamon filling.
- Carefully roll the dough into a log, rolling from the longest edge of the dough.
- Starting an inch down from one end, cut the log in half length-wise.
- Turn the two pieces berry side up, and bring one side over the other, twisting the two pieces of dough together until you reach the end. Press both ends together to make a circle.
- Quickly move braided dough to a cast iron skillet.
- Brush the dough with the egg white.
- Bake at 375 degrees Fahrenheit for 20 to 25 minutes or until golden brown.
- Serve warm and topped with powdered sugar.
