How To make Cinnamon Breakfast Braid
3/4 c Warm water
4 tb Sugar
1 pk Active dry yeast
2 3/4 c All-purpose flour
1/4 c Cold butter or margarine,
1 x Cut into 4 pieces
1 t Salt
1 ea Egg, beaten
1 x Cinnamon Sugar
1 ea Egg white, slightly beaten
1/4 c Sliced almonds
Combine 1/4 cup of the water, 1 tablespoon of the sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Fit processor with steel blade. Measure flour, butter, remaining sugar and salt into work bowl. Process until mixed, about 15 seconds. Turn on processor and very slowly drizzle
just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny, but not sticky. Process until dough turns around bowl about 15 times. Turn dough onto lightly greased surface. Cover with inverted bowl and let stand 20 minutes. Prepare Cinnamon Sugar while dough is standing. Roll out dough into a 9 x 15-inch rectangle. Cut into three 3 x 15-inch strips. Spoon 1/3 of Cinnamon Sugar lengthwise down center of each strip. Pull one edge of each strip over Cinnamon sugar to meet other edge of same strip. Pinch seam to seal. Braid the strips together to form a loaf. Tuck ends under and pinch to seal. Place braid on greased cookie sheet. Brush with beaten egg white and sprinkle with almonds. Let stand in warm place until doubled, about 1 hour. Heat oven to 375 F. Bake until evenly brown and loaf sounds hollow when tapped, 30 - 35 minutes. Remove from cookie sheet and cool on wire
rack. I use only 1 TBS of sugar for the dough and the Brown Sugar Substitute for the filling...Great for Diabetics...<Grin>...
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Cinnamon Twisted Bread
Cinnamon twisted bread
For more recipes please visit @NinikBeckerEatLover
#cinnamonbread #breadrecipe #baking
Cinnamon Twist Bread
Dough:
500g (4 cups) all-purpose flour
7g (2¼ tsp) instant dry yeast
25g (2 tbsp) sugar
5g (1 tsp) salt
1 large egg
250ml (1 cup) warm milk
56g (4 tbsp) softened butter
Almond slices for sprinkle
The Filling:
42g (3 tbsp) softened butter
8g (1 tbsp) ground cinnamon
40g (3 tbsp) sugar
Baking temp: 180°C
Baking time: 30 minutes. An oven may vary.
Indonesian
Roti Cinnamon Twist
Adonan:
500g (4 cangkir) tepung serbaguna
7g (2¼ sdt) ragi kering instan
25g (2 sdm) gula pasir
5g (1 sdt) garam
1 telur besar
250ml (1 cangkir) susu hangat
56g (4 sdm) mentega yang dilunakkan
Irisan almond untuk taburan
Pengisian:
42g (3 sdm) mentega yang dilunakkan
8g (1 sdm) kayu manis bubuk
40g (3 sdm) gula pasir
Suhu pemanggangan: 180 ° C
Waktu memanggang: 30 menit. Oven dapat bervariasi.
German
Zimtschneckenbrot
Teig:
500g (4 Tassen) Allzweckmehl
7g (2¼ TL) Instant-Trockenhefe
25g (2 EL) Zucker
5g (1 TL) Salz
1 großes Ei
250ml (1 Tasse) warme Milch
56 g (4 EL) weiche Butter
Mandelscheiben zum Bestreuen
Die Füllung:
42g (3 EL) weiche Butter
8g (1 EL) gemahlener Zimt
40g (3 EL) Zucker
Backtemperatur: 180°C
Backzeit: 30 Minuten. Ein Backofen kann variieren.
Greek
Ψωμί Cinnamon Twist
Ζύμη:
500 γραμμάρια (4 φλιτζάνια) αλεύρι για όλες τις χρήσεις
7g (2¼ κουταλάκι του γλυκού) στιγμιαία ξηρή μαγιά
25 γραμμάρια (2 κουταλιές της σούπας) ζάχαρη
5 g (1 κουταλάκι του γλυκού) αλάτι
1 μεγάλο αυγό
250 ml (1 φλιτζάνι) ζεστό γάλα
56 γραμμάρια (4 κουταλιές της σούπας) μαλακωμένο βούτυρο
Φέτες αμύγδαλου για πασπάλισμα
Η γέμιση:
42 γραμμάρια (3 κουταλιές της σούπας) μαλακωμένο βούτυρο
8 γραμμάρια (1 κουταλιά της σούπας) αλεσμένη κανέλα
40 γραμμάρια (3 κουταλιές της σούπας) ζάχαρη
Θερμοκρασία ψησίματος: 180°C
Χρόνος ψησίματος: 30 λεπτά. Ένας φούρνος μπορεί να διαφέρει.
Arabic
خبز تويست بالقرفة
عجين:
500 غ (4 أكواب) دقيق لجميع الأغراض
7 جم (2¼ ملعقة صغيرة) خميرة جافة فورية
25 جم (2 ملعقة كبيرة) سكر
5 جم (1 ملعقة صغيرة) ملح
1 بيضة كبيرة
250 مل (1 كوب) حليب دافئ
56 جم (4 ملاعق كبيرة) زبدة طرية
شرائح اللوز للرش
الحشوة:
42 جم (3 ملاعق كبيرة) زبدة طرية
8 جم (1 ملعقة كبيرة) قرفة مطحونة
40 جم (3 ملاعق كبيرة) سكر
درجة حرارة الخبز: 180 درجة مئوية
وقت الخبز: 30 دقيقة. قد يختلف الفرن.
Spanish
Pan de canela
Masa:
500 g (4 tazas) de harina para todo uso
7 g (2¼ cucharaditas) de levadura seca instantánea
25 g (2 cucharadas) de azúcar
5 g (1 cucharadita) de sal
1 huevo grande
250 ml (1 taza) de leche tibia
56 g (4 cucharadas) de mantequilla ablandada
Rodajas de almendra para espolvorear
El relleno:
42 g (3 cucharadas) de mantequilla ablandada
8 g (1 cucharada) de canela molida
40 g (3 cucharadas soperas) de azúcar
Temperatura de cocción: 180 ° C
Tiempo de horneado: 30 minutos. Un horno puede variar.
Portuguese
Pão De Canela Torcido
Massa:
500g (4 xícaras) de farinha multiuso
7g (2¼ colher de chá) de fermento seco instantâneo
25g (2 colheres de sopa) de açúcar
5g (1 colher de chá) de sal
1 ovo grande
250ml (1 xícara) de leite morno
56g (4 colheres de sopa) de manteiga amolecida
Fatias de amêndoa para polvilhar
O preenchimento:
42g (3 colheres de sopa) de manteiga amolecida
8g (1 colher de sopa) de canela em pó
40g (3 colheres de sopa) de açúcar
Temperatura de cozimento: 180 ° C
Tempo de cozimento: 30 minutos. Um forno pode variar.
Italian
Torta Di Pane Alla Cannella
Impasto:
500 g (4 tazze) di farina per tutti gli usi
7 g (2¼ cucchiaino) di lievito secco istantaneo
25 g (2 cucchiai) di zucchero
5 g (1 cucchiaino) di sale
1 uovo grande
250 ml (1 tazza) di latte caldo
56 g (4 cucchiai) di burro ammorbidito
Fette di mandorle per spolverare
Il riempimento:
42 g (3 cucchiai) di burro ammorbidito
8 g (1 cucchiaio) di cannella in polvere
40 g (3 cucchiai) di zucchero
Temperatura di cottura: 180°C
Tempo di cottura: 30 minuti. Un forno può variare.
French
Pain torsadé à la cannelle
Pâte:
500 g (4 tasses) de farine tout usage
7g (2¼ c. à thé) de levure sèche instantanée
25 g (2 cuillères à soupe) de sucre
5 g (1 cuillère à café) de sel
1 œuf large
250 ml (1 tasse) de lait chaud
56 g (4 cuillères à soupe) de beurre ramolli
Tranches d'amandes pour saupoudrer
Le remplissage:
42 g (3 cuillères à soupe) de beurre ramolli
8 g (1 cuillère à soupe) de cannelle moulue
40g (3 cuillères à soupe) de sucre
Température de cuisson : 180°C
Temps de cuisson : 30 minutes. Un four peut varier.
Russian
Хлеб с корицей
Тесто:
500 г (4 стакана) универсальной муки
7 г (2¼ ч. Л.) Сухих быстрорастворимых дрожжей
25 г (2 ст. Л.) Сахара
5 г (1 чайная ложка) соли
1 большое яйцо
250 мл (1 стакан) теплого молока
56 г (4 столовые ложки) размягченного сливочного масла
Ломтики миндаля для посыпки
Начинка:
42 г (3 столовые ложки) размягченного сливочного масла
8 г (1 столовая ложка) молотой корицы
40 г (3 ст. Л.) Сахара
Температура выпечки: 180 ° C
Время запекания: 30 минут. Духовка может отличаться.
Cinnamon Sugar Butter Braid
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The Best Cinnamon Buns | Richard Bertinet | Gozney Master
Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens
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These aren’t just cinnamon buns, these are master baker Richard Bertinets BEST EVER cinnamon buns. Sweet, sticky and so moreish, these are the perfect treat to try out in your wood fired oven this weekend...????
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Breakfast Braids 4 Ways • Tasty Recipes
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No knead bread! Cinnamon twisted bread recipe! Breakfast bread ideas!
No knead bread! Cinnamon twisted bread recipe! Breakfast bread ideas!
No knead bread. This cinnamon twisted bread is made without kneading. This is easy and delicious bread recipe. It is soft and buttery inside. You can make it for breakfast or snacks. It is tasty and good recipe.
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Topics covered in video
1. Cinnamon twisted bread
2. No knead bread
3. No knead cinnamon bread recipe
4. Breakfast bread ideas
5. Breakfast bread recipes
6. Cinnamon bread recipe
7. Cinnamon twist bread
8. Bread recipes for breakfast
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INGREDIENTS
1 cup warm milk
2 tsp dry yeast
1 tsp salt
2 tbsp sugar
3 tbsp oil
1 egg
3 1/2 cups flour
40g soft butter
2 tsp cinnamon
3 tbsp sugar
Egg wash (1egg +1 tbsp milk)
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