Braided Cinnamon Loaf

Ingredients

• 113 grams (1/2 cup, 120 grams) whole milk, lower fat or non-dairy milk can be used
• 1 teaspoon active dry or instant yeast
• 25 grams (2 tablespoons) granulated sugar
• 240-300 grams (2-2 1/2 cups) all-purpose flour
• 3/4 teaspoon kosher or table salt
• 42 grams (3 tablespoons) unsalted butter, very soft
• 1 large egg, room temperature
• 28 grams (2 tablespoons) unsalted butter, melted
• 50 grams (1/4 cup) brown sugar, light or dark
• 1 tablespoon ground cinnamon
• 1 large egg
• 1 tablespoon water

Instructions

1. 1

   Warm the milk (113 grams/ ½ cup) to...: Warm the milk (113 grams/ ½ cup) to about 110-115°F/43-46°C. Add the yeast (1 teaspoon) and ½ teaspoon of granulated sugar to the milk and stir to combine. Let sit for 5-10 minutes until you see some bubbles and foaming.

2. 2

   In a large mixing bowl, add the smaller...: In a large mixing bowl, add the smaller amount of flour (240 grams/ 2 cups), the rest of the granulated sugar (25 grams/ 2 tablespoons), salt (¾ teaspoon), soft room temperature unsalted butter (42 grams/ 3 tablespoons), the egg (1 large), and the milk/yeast mixture. Use clean hands to mix together until a sticky dough forms.

3. 3

   If kneading by hand, turn the dough out...: If kneading by hand, turn the dough out onto a floured countertop. Dust flour over the top of the dough and knead the dough by hand for about 8-10 minutes until smooth and elastic. If kneading with a stand mixer, fit the mixer with a dough hook and knead at medium speed for 6-8 minutes. Add more flour as needed while kneading the dough. When the dough is finished being kneaded it will still be slightly sticky to the touch, but feels smooth and elastic and should stand tall when rounded into a ball.

4. 4

   Move the kneaded dough to a lightly oiled...: Move the kneaded dough to a lightly oiled bowl, turn to coat, and cover with a piece of plastic wrap, a damp cloth, or a shower cap (my preference) to bulk ferment until doubled in size, about 1 hour for instant yeast and 2 hours for active dry yeast.

5. 5

   While fermenting, mix together the brown sugar(50 grams/...: While fermenting, mix together the brown sugar(50 grams/ ¼ cup) and ground cinnamon (1 tablespoon) for the filling and set aside.

6. 6

   After bulk fermentation, turn the dough out onto...: After bulk fermentation, turn the dough out onto a lightly floured countertop and roll it out into a rectangle about ¼ inch (0.6 cm) thick. It will be about 8 x 12 inches (20 x 30 cm) but it doesn't have to be exact.

7. 7

   Melt the unsalted butter (28 grams/ 2 tablespoons)....: Melt the unsalted butter (28 grams/ 2 tablespoons). Brush the dough with melted butter and sprinkle the brown sugar/cinnamon mixture on top leaving about ½ inch (1.2 cm) of the dough free from filling at the bottom long edge.

8. 8

   Starting on the long edge that does have...: Starting on the long edge that does have filling, tightly roll the dough up into a log. Pinch the clean edge to the log to seal.

9. 9

   Using a bench knife or serrated knife, cut...: Using a bench knife or serrated knife, cut the log in half lengthwise from end to end exposing all of the layers. Twist the two halves together with the layered side out then gently lift and set into a greased loaf pan. Tuck the ends under. Cover loosely with plastic wrap or a clean towel and let rise for about 30-45 minutes at room temperature until puffy.

10. 10

    Position an oven rack to the center position....: Position an oven rack to the center position. Preheat the oven to 350°F/175°C.

11. 11

    Optional: Make an egg wash by whisking together...: Optional: Make an egg wash by whisking together the egg(1 large) and water (1 tablespoon). After proofing, gently brush the top of the dough with the egg wash to give it a shiny crust.

12. 12

    Bake for 30-35 minutes until golden brown.

13. 13

    Let cool in the loaf pan for at...: Let cool in the loaf pan for at least 5-10 minutes before turning out onto a cooling rack. Let cool an additional 30 minutes before slicing and serving.