Joy the Baker’s Baking Bootcamp has brought us this Berry Cinnamon Swirl Bread. Click the link for a step by step depiction of the recipe.
It starts with sugar and yeast, a bit of milk and butter plus an egg yolk for richness= the basis of a stellar dough.
Once the mixture is frothy and bubbly, we can add flour and a touch of salt.
We knead the dough for a few minutes. It becomes soft and easy to work with. The dough is rolled into a ball and placed in a greased bowl for an hour.
While the dough is resting, we focus our attention on the filling: butter, cinnamon and sugar. Frozen berries are laid out in a single layer to thaw. I was fresh out of fresh berries but if you have them, use them.
After the dough has risen it is ready to roll out into an 18×12 inch rectangle.
Next we spread the cinnamon and sugar butter over top, leaving a border of about an inch all around.
The berries are sprinkled over top. Isn’t it pretty?
We roll the dough up, pinch the sides and cut down the middle exposing the fruit inside. This leaves us with two pieces to braid and wrap into a wreath shape. Very carefully we lift the wreath and place it into a greased cast iron skillet.
Baked for 25-30 minutes, it becomes a beautiful golden color due to the egg wash and the scent of cinnamon will fill your kitchen. Kids and animals will wander in, following their noses.
Powdered sugar rains down and creates a beautiful wreath of berry infused bread.