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Almost done with the holiday season this year. I will be breathing a sigh of relief once I can eat healthier again.
Someone said to me, that Christmas is all about pushing your body to the brink of alcoholism and diabetes. I think that statement couldn't be more accurate.
So while we're still (somewhat) at it, let me present to you some rich and decadent, not mentioning holiday season appropriate, cinnamon wreath bread for your enjoyment.
- 1 package (8.75 gram) active dry yeast
- 2 cups warm milk
- 1/4 cup granulated sugar + 1 tablespoon
- 1/2 cup butter
- 2 eggs
- 1/2 teaspoon salt
- 3 1/2 to 4 cups all-purpose flour
- 1 tablespoon cinnamon powder
- In a large mixing bowl, mix yeast with warm milk and 1 tablespoon sugar, and let sit for about 5-10 minutes until foamy.
- Add flour, 1/4 cup butter, eggs, salt to the yeast mixture, knead the dough with your hand until the dough turns smooth and elastic, but still a little tacky. Form the dough into a ball, place in a large greased bowl, and store in warm place to let it rise (double in size), about 1 hour.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Divide the dough into 2 equal parts. On a floured surface, roll out the dough into 2 large rectangles with 1/2 inch thickness.
- Melt 1/4 cup butter, mix 1/4 cup sugar with cinnamon until well combined. Brush melted sugar over the rolled dough, sprinkle with cinnamon sugar all over. Roll up the dough, then using a knife or pastry knife, cut the log in half length-wise. Twist the 2 halves together, exposing the layers as much as possible. Make the round shape and join the ends together. Transfer to the baking sheet. Repeat the process with the other rectangle.
- Bake in the oven for about 20-25 minutes until the top turns golden brown, then reduce the temperature to 350 degrees. Continue baking for 5-10 minutes more, remove from the oven.
- Sprinkle with the remaining cinnamon sugar if desired. Serve warm.