Super Soft Brown Sugar Cinnamon Twist Bread - HIGHLY RECOMMENDED!!!
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It feels like Easter is arriving when we were enjoying these delicious Super Soft Brown Sugar Cinnamon Twist bread.
It smells like hot cross buns but they are not hot cross buns!
Originally, I was planning to bake the plain basic sugar twist bread, also known as the nostalgic sweet braided bread or the plain sugar bread. Then, I decided to give this all-favourite classic plain bread some extra "twists" and baked mine with ground cinnamon and brown sugar instead of plain white sugar coating. Yummy!!! And of course, the bread was gone very quickly.
What if you are not a fan of cinnamon and brown sugar? You can use this recipe to bake the plain basic sugar twist bread with just white sugar. Some recipes suggest the coarse white sugar works better but I prefer to use the finer the caster sugar. Yet, if I have to choose between white or brown sugar again, I will still choose the same. To me, brown sugar is always nicer with its extra lovely caramel-like flavours.
Makes one 23 cm (9 inches) square bread
For the bread dough:
160g lukewarm water, at about 37°C
50g egg - about 1 egg without the shell but please use exact weight
300g strong bread flour with 12% protein
20g caster sugar
2g salt
20g milk powder - please do not replace this and water with milk.
50g unsalted butter, soften at room temperature
1 tsp instant dry yeast
For egg wash:
1 egg yolk
1 tsp milk
To coat and sprinkle:
50g dark muscovado sugar or dark brown sugar or caster sugar
1 tsp ground cinnamon, plus 1/2 tsp more if desired
vegetable oil spray or vegetable oil for greasing the pan
extra bread flour for dusting and shaping - DO NOT KNEAD IN any extra flour into the dough.
If you are using a breadmaker to knead and prove, add all ingredients into the breadmaker according to this order. Use "dough" setting to mix and knead dough for 30 mins or until the dough is smooth and elastic and allow the dough to prove for 60 mins.
If you are using an electric mixer with an hook attachment to knead, combine all ingredients except butter in the mixing bowl and mix at low speed until a soft dough forms. Then, knead in the butter until incorporated. Continue to knead at low speed for at least 25 mins or until the dough is smooth and elastic. Cover the dough and allow the dough to prove in a warm and humid place for about 60 mins or until doubled in size.
Grease one 23 cm (9 inches) square pan with vegetable oil or vegetable oil spray.
Gently deflate the dough. Divide it into 6 equal portions, about 100g each. Shape all portions of dough into smooth balls. Allow them to rest at room temperature for about 10 mins.
Combine dark muscovado sugar or dark brown sugar or caster sugar and cinnamon. Set aside.
Use you hand to pull and shape each portion of dough into a long rope that is as long as possible. Place two ends together, hold while twisting the looped end as much as possible - Watch my video. Coat the twisted dough with the cinnamon sugar. Then, shape and coat the rest of the portions. Do not discard the remaining cinnamon sugar after coating the dough.
Arrange the twisted and coated dough into the prepared pan and allow the dough to prove in a warm and humid place for another 60 mins or until doubled in size.
For the egg wash, combine egg yolk and milk. Brush bread dough with egg wash and sift all of the remaining cinnamon sugar evenly on the bread dough.
Bake in a preheated 180°C (350°F) oven for 20 mins or until the breads are thoroughly baked and golden. If the top of bread turns brown too quickly, cover the bread loosely with a foil at the last 5-10 mins of baking and continue to bake it for at least 20 mins in total.
Remove the breads from the pan immediately and transfer onto a wire rack to cool completely before serving. This super soft bread is the best when it is consumed within the same day of bake.
To store, wrap tightly in plastic wrap and keep at room temperature for 2-3 days or freeze in serving portions for 2-3 days. This super soft bread won't be super soft on the next day but the softness can be completely restored if it is slightly heated using a microwave with high power for 10-20 secs. I promise... this lightly-microwaved bread will be super soft again just like it was freshly baked!!!
Happy Baking
It smells like hot cross buns but they are not hot cross buns!
Originally, I was planning to bake the plain basic sugar twist bread, also known as the nostalgic sweet braided bread or the plain sugar bread. Then, I decided to give this all-favourite classic plain bread some extra "twists" and baked mine with ground cinnamon and brown sugar instead of plain white sugar coating. Yummy!!! And of course, the bread was gone very quickly.
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Super Soft Brown Sugar Cinnamon Twist Bread
Simple yet sensationally yummy!!!
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This bread is delicious!!! It is super soft and also slightly crusty at the edges due to its sugar coating especially when it is freshly baked.
However, if you are fussy like me, you might realise that the generous sugar coating and topping can make the bread a little less softer than the same super soft bread that is baked without any sugar coating. So, what if these super soft breads are not super soft on the next day? Simply heat this bread slightly in a microwave with high power for 10-20 secs. I promise... it will be super soft again just like it was freshly baked!!!
What if you are not a fan of cinnamon and brown sugar? You can use this recipe to bake the plain basic sugar twist bread with just white sugar. Some recipes suggest the coarse white sugar works better but I prefer to use the finer the caster sugar. Yet, if I have to choose between white or brown sugar again, I will still choose the same. To me, brown sugar is always nicer with its extra lovely caramel-like flavours.
Please watch my video to see how I baked this simple classic bread. It is pretty straightforward and easy.
Music: Bensound
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This bread does remind of cinnamon scrolls and cinnamon donuts as well...
but it is way less sinful with way less fat and sugar!
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Mmmm... It taste like cinnamon donuts... but it is baked not fried ^-^ |
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| What can I say? YUM YUM YUM!!! |
I promise you... You won't regret baking this delicious bread. Or you might regret not baking more!!! LOL!
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Here's the recipe.
Makes one 23 cm (9 inches) square bread
For the bread dough:
160g lukewarm water, at about 37°C
50g egg - about 1 egg without the shell but please use exact weight
300g strong bread flour with 12% protein
20g caster sugar
2g salt
20g milk powder - please do not replace this and water with milk.
50g unsalted butter, soften at room temperature
1 tsp instant dry yeast
For egg wash:
1 egg yolk
1 tsp milk
To coat and sprinkle:
50g dark muscovado sugar or dark brown sugar or caster sugar
1 tsp ground cinnamon, plus 1/2 tsp more if desired
vegetable oil spray or vegetable oil for greasing the pan
extra bread flour for dusting and shaping - DO NOT KNEAD IN any extra flour into the dough.
If you are using a breadmaker to knead and prove, add all ingredients into the breadmaker according to this order. Use "dough" setting to mix and knead dough for 30 mins or until the dough is smooth and elastic and allow the dough to prove for 60 mins.
If you are using an electric mixer with an hook attachment to knead, combine all ingredients except butter in the mixing bowl and mix at low speed until a soft dough forms. Then, knead in the butter until incorporated. Continue to knead at low speed for at least 25 mins or until the dough is smooth and elastic. Cover the dough and allow the dough to prove in a warm and humid place for about 60 mins or until doubled in size.
Grease one 23 cm (9 inches) square pan with vegetable oil or vegetable oil spray.
Gently deflate the dough. Divide it into 6 equal portions, about 100g each. Shape all portions of dough into smooth balls. Allow them to rest at room temperature for about 10 mins.
Combine dark muscovado sugar or dark brown sugar or caster sugar and cinnamon. Set aside.
Use you hand to pull and shape each portion of dough into a long rope that is as long as possible. Place two ends together, hold while twisting the looped end as much as possible - Watch my video. Coat the twisted dough with the cinnamon sugar. Then, shape and coat the rest of the portions. Do not discard the remaining cinnamon sugar after coating the dough.
Arrange the twisted and coated dough into the prepared pan and allow the dough to prove in a warm and humid place for another 60 mins or until doubled in size.
For the egg wash, combine egg yolk and milk. Brush bread dough with egg wash and sift all of the remaining cinnamon sugar evenly on the bread dough.
Bake in a preheated 180°C (350°F) oven for 20 mins or until the breads are thoroughly baked and golden. If the top of bread turns brown too quickly, cover the bread loosely with a foil at the last 5-10 mins of baking and continue to bake it for at least 20 mins in total.
Remove the breads from the pan immediately and transfer onto a wire rack to cool completely before serving. This super soft bread is the best when it is consumed within the same day of bake.
To store, wrap tightly in plastic wrap and keep at room temperature for 2-3 days or freeze in serving portions for 2-3 days. This super soft bread won't be super soft on the next day but the softness can be completely restored if it is slightly heated using a microwave with high power for 10-20 secs. I promise... this lightly-microwaved bread will be super soft again just like it was freshly baked!!!
Happy Baking
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