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Cinnamon Breakfast Braid

Cinnamon Breakfast Braid recipe image
This Cinnamon Breakfast Braid is the ultimate weekend morning treat, offering a perfect balance of fluffy, pillowy dough and warm, aromatic cinnamon sugar. The braided shape allows the filling to peek through, creating a beautiful presentation thats as impressive as it is delicious. Topped with a shiny egg wash and crunchy sliced almonds, every bite provides a satisfying textural contrast. Its perfect for holiday breakfasts, brunches with friends, or simply indulging yourself on a lazy Sunday. While it requires a bit of patience for rising, the hands-on time is minimal, making it an achievable project for home bakers of all skill levels.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1093.3
Dietary: Vegetarian
Description
This Cinnamon Breakfast Braid is the ultimate weekend morning treat, offering a perfect balance of fluffy, pillowy dough and warm, aromatic cinnamon sugar. The braided shape allows the filling to peek through, creating a beautiful presentation thats as impressive as it is delicious. Topped with a shiny egg wash and crunchy sliced almonds, every bite provides a satisfying textural contrast. Its perfect for holiday breakfasts, brunches with friends, or simply indulging yourself on a lazy Sunday. While it requires a bit of patience for rising, the hands-on time is minimal, making it an achievable project for home bakers of all skill levels.
Ingredients
  • 3/4 cups Warm water
  • 4 tablespoons Sugar
  • 1 package Active dry yeast
  • 2 3/4 cups All-purpose flour
  • 1/4 cups Cold butter or margarine,
  • 1 teaspoons Salt
  • 1 whole Egg, beaten
  • 1 Cinnamon Sugar
  • 1 whole Egg white, slightly beaten
  • 1/4 cups Sliced almonds
Directions
  1. 1
    In a small bowl, combine 1/4 cup of the warm water, 1 tablespoon of the sugar, and the yeast. Stir gently to dissolve the yeast and let it stand until bubbly and frothy, about 5-10 minutes.
  2. 2
    In a large mixing bowl (or food processor with steel blade), combine the flour, cold butter or margarine, remaining sugar, and salt. If using a processor, pulse until mixed, about 15 seconds.
  3. 3
    Add the activated yeast mixture and the beaten egg to the flour mixture.
  4. 4
    If using a processor: Turn on and very slowly drizzle in the remaining water through the feed tube until the dough forms a ball that cleans the sides of the bowl. Process until the ball turns around the bowl about 25 times. Let stand 1-2 minutes. Drizzle in enough remaining water to make the dough soft, smooth, and satiny but not sticky. Process until the dough turns around the bowl about 15 times.
  5. 5
    If mixing by hand: Gradually add the remaining water, stirring until a dough forms. Turn onto a lightly greased surface and knead for 8-10 minutes until smooth and elastic.
  6. 6
    Cover the dough with an inverted bowl or plastic wrap and let it rest for 20 minutes.
  7. 7
    While the dough rests, prepare the cinnamon sugar filling by mixing granulated sugar and ground cinnamon in a small bowl.
  8. 8
    On a lightly floured surface, roll the dough out into a 9 x 15-inch rectangle.
  9. 9
    Cut the rectangle into three 3 x 15-inch strips.
  10. 10
    Spoon about 1/3 of the cinnamon sugar mixture lengthwise down the center of each strip, leaving a small border at the edges.
  11. 11
    Fold one edge of each strip over the cinnamon sugar to meet the other edge, creating a long strip. Pinch the seam gently to seal.
  12. 12
    Braid the three strips together loosely to form a loaf. Tuck the ends under and pinch to seal.
  13. 13
    Place the braid on a greased cookie sheet. Brush the top with the slightly beaten egg white and sprinkle evenly with sliced almonds.
  14. 14
    Let the braid stand in a warm place until doubled in size, about 1 hour.
  15. 15
    Preheat oven to 375F (190C).
  16. 16
    Bake the braid until evenly golden brown and it sounds hollow when tapped on the bottom, about 30-35 minutes.
  17. 17
    Remove from the cookie sheet and cool completely on a wire rack. Cut into pieces and serve.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1093.3kcal
% Daily Value *
Total Fat 26.2g41%
Saturated Fat 6.0g30%
Cholesterol 186.5mg63%
Sodium 5230.3mg218%
Total Carbohydrate 187.4g63%
Dietary Fiber 23.3g94%
Sugars 17.6g
Protein 32.0g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cinnamon, breakfast, braid, yeast, bread, braided, sweet, almonds, pastry, morning, brunch, homemade, flaky, aromatic, comfort, classic, oven, rising, dough, delicious
Read it online: https://www.chefs-mate.com/recipe/cinnamon-breakfast-braid/