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Tag: cinnamon bread

  • How to make Bread Cones Recipe

    How to make Bread Cones Recipe

    An easy way to create fluffy and light sandwiches, perfect for friends or family gatherings. Fill them with your favorite sweet or savory treat.

    Bread Cones Recipe


    Home Cooking Adventure

    Ingredients
    Makes about 8 cones

    Dough
    4 cups (500g) bread flour
    1 1/2 tbsp (22g) sugar
    1 tsp (5g) salt
    25 g fresh yeast (2 1/4 tsp active dry yeast)
    1/4 cup (50 ml) water, warm
    2 eggs
    2/3 cup (170 ml) milk, warm
    4 tbsp (60g) butter

    Topping
    1 egg, beaten
    sesame and flax seeds

    Paper Cones
    16 A4 or Letter size papers
    8 Aluminum foil sheets

     

    1. In a large bowl, mix flour with sugar and salt. Dissolve the fresh yeast in the warm water and add to the flour mixture. Add eggs
    and milk and mix everything together. Add the butter and knead until the dough is smooth and soft. Cover with a clean dish towel and let it rise for about 1 hour in a warm area, until doubled in size.

    2. Meanwhile you can prepare the cones. Take 2 sheets of paper and make a cone and cover with aluminum foil, so that paper is not visible anymore. Repeat to make 8 cones.

    3. Punch dough down and on a floured surface divide into 8 equal parts. Let them rest for 5 minutes.

    4. Roll each piece of dough into an about 30 inch (80 cm) rope.

    5. Roll the dough ropes around the aluminum cones. Place onto a cookie sheet lined with parchment paper and let them rest for about 20 minutes.

    6. Meanwhile you can preheat the oven to 400 F (200C).

    7. Brush the cones with beaten egg and sprinkle sesame and flax seeds on top.

    8. Bake for about 16-18 minutes until golden brown.

    9. Let them cool on wire racks and fill them with your favorite filling.

     

  • How to make Cinnamon Braid Bread – Estonian Kringle

    How to make Cinnamon Braid Bread – Estonian Kringle

    Easy recipe for rich and buttery Estonian kringle, a mouth-watering cinnamon braided bread. Soft interior, crusty top, perfect for breakfast or holidays.The smell in the house while baking is divine. Give this a try, you will love it.

    Cinnamon Braid Bread


    Home Cooking Adventure

    Ingredients:

    2 1/4 cups flour
    1/2 tsp salt
    3/4 cup lukewarm milk
    1 tbsp sugar
    15 g fresh yeast (1 envelope active dry yeast)
    1/8 cup (30 g) melted butter
    1 egg yolk

    Filling
    1/4 cup (50 g) softened butter
    4 or 5 tbsp sugar
    3 tsp cinnamon
    3 tsp grounded almonds, optional

    Directions

    1. In a medium bowl stir fresh yeast with sugar until it liquefies. Stir in the lukewarm milk and then add the egg yolk and melted butter.

    2. In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size. I usually put the bowl near my oven hob so the warmth get to it. It helps the dough rise very well.

    3. While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.

    4. Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.

    5. On a floured surface, using a rolling pin roll the dough to a rectangle of about 18×12 inches. (I’ve made it smaller but it would have been better to make it of 18 inch).

    6. Spoon the cinnamon filling over top (keep about 1 tbsp of the filling for the end), spreading evenly, leaving a clean 1/2-inch border around the edges. Sprinkle the almonds over the cinnamon filling. Roll up the dough and using a sharp knife, cut the log in half lengthwise leaving one edge uncut for about 1/2 inch.

    7. Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top (this is what makes this bread effect).Pinch the ends together and form a wreath.

    8. Transfer it to the prepared baking sheet. Brush the wreath with the left cinnamon filling.

    9. Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F).

    10. Serve it warm as it is or with your favorite topping. It is gorgeous.