Cinnamon Crunch Bread
Course:
Bread (sweet)
Ingredients
Bread
- 120 millilitres Buttermilk (warmed to 110°F)
- 80 millilitres Water (warmed to 110°F)
- 7 grams Dried Yeast
- 50 grams Sugar (divided)
- 71 grams Butter (melted + slightly cooled)
- 1 Egg (room temperature)
- 1 teaspoon Salt
- 390 grams Bread Flour
Filling
- 43 grams Butter (extra soft / room temp)
- 67 grams Brown Sugar
- 11⁄2 teaspoon Cinnamon
Cinnamon Crunch Topping
- 28 grams Butter (melted)
- 67 grams Brown Sugar
- 11⁄2 teaspoon Cinnamon
- 2 teaspoons Plain Flour
Steps
Prepare the Dough:
- Whisk the warm buttermilk, warm water, yeast, and 2 Tablespoons sugar together in a large bowl. Cover and allow to sit for 5 minutes or until foamy on top.
- Add the remaining sugar, the butter, egg, salt, and 1 cup flour. Mix with a spatula for about 30 seconds. Then add the remaining flour and continue to mix for about 2 minutes.
- Pour the dough out onto a lightly flowered surface and knead for 5 full minutes. Add more flour as required. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise.
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5-2 hours or until double in size.
2 hours later...
- Grease a 9x5 inch loaf pan.
- Punch down the dough to release the air. Place dough on a lightly floured work surface and with a floured rolling pin, roll the dough out into a 7×17 inch rectangle (approximately).
- For the filling: Spread softened butter all over the top of the dough, leaving a 1/2 inch border uncovered. The softer the butter is, the easier it is to spread in this step. (Microwave it for a few seconds to soften if needed.) Mix the brown sugar and cinnamon together, then sprinkle evenly all over the butter.
- Roll and twist the dough: If you need a visual, watch the video to see exactly how I do this step. Tightly roll the dough into a 17-inch log. Place the log on its seam. Using a sharp knife, cut the log in half lengthwise. I find a serrated knife works best. Criss-cross one half on top of the other half—forming an X. Tightly twist the two together. Pinch the outer edges to seal as best you can. Place in prepared loaf pan and cover with aluminum foil, plastic wrap, or a clean kitchen towel. (This step can get a little messy!) Allow the covered loaf to rest for 30 minutes. It will slightly rise during this time.
- Adjust the oven rack to the lower third position. Place a baking sheet on the lower rack to catch any cinnamon/sugar that may drip down. Preheat the oven to 177°C conventional.
- For the cinnamon crunch topping: Whisk the melted butter, brown sugar, cinnamon, and flour together. Spoon over loaf right before baking.
- Bake: Bake until golden brown and, when gently tapped, the top of the loaf sounds hollow, about 50 minutes. Cover after about the 30 minute mark. Loaf is done when internal temperature is about 200°F.
- Remove finished bread the oven and place on a wire rack. Cool for 10 minutes in the pan, then remove from the pan and cool loaf on the wire rack.
Slice and serve warm or at room temperature. Cover and store leftovers at room temperature for 2 days or in the refrigerator for up to 1 week. Leftover slices taste delicious when warmed in the microwave for 10 seconds. Topping tends to lose its crunch after a day or 2.
Source: https://sallysbakingaddiction.com/cinnamon-crunch-bread/#tasty-recipes-95266