Cinnamon Swirl Bread

There is something comforting about making cinnamon toasts in the morning. The smell alone, envelops the whole house.
A great tip is to let the bread rise in the oven, with a bowl of hot water at the bottom. The steam generated from the water, will replicate a proving cabinet you see in professional bakeries.
Just before baking, glaze the top of the bread with egg wash you previously used to roll the bread.
One of our tips is to slice the bread ahead of time. We place the slices in sealed bags and freeze them. You simply take out as much as you need in the morning and have the best toasts period !
The addition of flour in the cinnamon sugar helps binding the dough when rolling it.

3 Cups all purpose flour
1/4 Cup of Potato flour or 1/3 Cup potato flakes
1/4 Cup nonfat dry milk
1 1/4 Teaspoon Salt
1/2 Teaspoon Cinnamon
3 Tablespoons sugar
10 Gr. Instant Yeast or rapid dry yeast – (1 envelop)
4 Tablespoons Butter
1 Cup lukewarm Water

1/4 Cup sugar
2 Teaspoon Cinnamon
1/4 Cup Raisin or currants (optional)
2 Teaspoons all purpose flour
Egg wash made from 1 large beaten egg with 1 Tablespoon Water

In the bowl of a stand mixer, pour all the ingredients, except the butter. Using a dough hook, start to incorporate all the ingredients, at very low speed. Once all mixed, increase the speed to medium and add the butter, a tablespoon at a time.
Mix for 5-7 minutes, until the dough is smooth and satiny.
Cover the bowl with a cling film and place in the oven on the middle shelf. Place a small bowl with very hot water at the bottom of the oven and let the dough rise (it will double) for 1 – 1 1/2 hours.
Prepare the filling my mixing all the ingredients in a small bowl.

To assemble, transfer the dough onto a floured surface and shape it into a long and narrow rectangle; 40 X 20 cm. ( 16 X 8 inches )
Mix an egg with 1 tablespoon of water in a small bowl.
Brush the egg wash onto the dough and then sprinkle the cinnamon filling mixture all over. Press gently to ensure the cinnamon will stick to the dough.
Beginning with a short edge, roll the dough into a log. Pinch the side seam and ends closed to keep the filling from bubbling out) and place the log in a lightly buttered loaf pan.
Cover the pan with a lightly greased plastic wrap and let the bread rise once again for about 1 hour.
Once ready to bake, brush the bread with the remaining egg wash.

Bake the bread for 20-22 minutes at 180 Celsius

Let the bread rest and cool for 20 minutes minimum… Enjoy !

N.B. : If you do not have potato flour nor dry milk ; simply add 1/4 cup of flour.

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