A gloriously soft, slightly sweet interior, streaked with a buttery cinnamon twist. This soft textured cinnamon bun flavored bread makes it perfect for the Easter table and so tempting fresh from the oven

Easter Cinnamon Twist Bread

Vanessa Vermaak

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Prep Time 30

Cook Time 30

Resting Time: 3

Total Time 4

Course Baked Goods, Bread, Breakfast, Brunch

Servings Loaf

Ingredients

Bread

4 Cups White bread flour
3 tsp Instant dry yeast 1x 10 gram sachet
2 tsp Salt
5 Tbsp Honey or 3 tablespoons castor sugar if you don't have honey
⅓ Cup Olive Oil (80 ml) Light tasting olive oil or vegetable oil
2 Large Eggs + 2 egg yolks
⅔ Cup Warm water (150 ml) Not hot

Filling

⅓ Cup Unsalted Butter (approx. 80 grams) Softened to room temperature
¼ Cup Dark Brown Sugar / Dark Muscovado Sugar (approx. 60 grams)
2 tsp Ground Cinnamon
¼ tsp Ground Nutmeg
¼ tsp All Spice

Instructions

Place the bread flour in a large mixing bowl and add the salt and yeast on opposite sides of the bowl (this is to prevent the salt from killing the yeast on contact). Pour in the honey, olive oil, eggs, and yolks
Gradually add the warm water as you mix on low speed with the paddle attachment of a stand mixer (or by hand), trickling in a little at a time to create soft, slightly sticky dough
Knead on medium-low speed with the dough hook for 5 to 7 minutes, until the dough is smooth, no longer sticky, and has a glossy sheen on its surface. You may need to add a spoonful or two of flour to get the right consistency. Alternatively, turn it out onto a floured surface and knead by hand for 10 to 15 minutes (this is my preferred method)
Shape the dough into a ball, place in an oiled bowl, and cover tightly with plastic wrap and or a kitchen towel. Set aside in a warm place until doubled in size, approximately 1½ to 2 hours
When you see the dough is about to be ready, prepare the filling. Mix together the softened butter, sugar, cinnamon, nutmeg and all spice and set aside
Turn the dough out onto a lightly floured silicone baking mat or baking paper and use a rolling pin to roll out into a rectangle shape, around 5mm thick
Dollop the filling onto the dough
Gently spread into an even layer, leaving a slight rim around the edge
Roll over the edge of the longest side then use the baking paper or baking mat under the dough to help roll the rest of the dough
Tuck the end of the one open side underneath to seal it
Then cut the rolled dough in half length-wise
You can cut as I did, leaving a small part of the dough uncut or you can completely cut it in half. Flip the cut halves outwards
Start braiding two strands one over the other
Tuck the ends together to form a circle. Place the twisted bread onto a lightly floured piece of baking paper on a board (for ease of transfer to the oven), lightly cover and let it rise for another hour
While the bread is rising, preheat a baking sheet or baking stone in the oven at 180°C
When the second rise is complete and the oven is to temperature, carefully slide the bread (using the baking paper) from the board onto the preheated baking sheet or stone in the oven
If you wish, brush any exposed areas of dough with a little eggwash (egg and a dash of milk) to help form a golden crust, as I do. Then bake for 30 minutes or until the bread is a deep golden brown
Carefully remove and place on a wire cooling rack (some of the melted butter and sugar will have run out onto the baking paper so take care not to burn yourself)
Cool on the wire rack for a few minutes. Serve warm