Cinnamon and Walnut Braid Bread is a deliciously sweet and nutty bread that makes for a perfect breakfast or snack. The combination of cinnamon, walnuts, and a soft, braided dough creates a beautiful and flavorful loaf. Here’s a step-by-step recipe to make it at home.
Cinnamon and Walnut Braid Bread Recipe
Ingredients:
For the Dough:
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup warm milk (about 110°F or 43°C)
- 1/4 cup unsalted butter, melted
- 2 large eggs
For the Filling:
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 cup walnuts, chopped
- 1/4 cup unsalted butter, softened
For the Egg Wash:
- 1 egg, beaten with 1 tablespoon water
Instructions:
1. Prepare the Dough:
- In a large mixing bowl, combine 2 cups of flour, sugar, salt, and ground cinnamon. Mix well.
- In a separate bowl, combine the warm milk, melted butter, and eggs. Stir until well combined.
- Add the wet ingredients to the dry ingredients and mix until combined. Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms.
2. Knead the Dough:
- Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for this step.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
3. Prepare the Filling:
- In a small bowl, mix together the brown sugar, ground cinnamon, and chopped walnuts. Set aside.
4. Shape the Bread:
- Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and roll it into a rectangle (about 12×18 inches).
- Spread the softened butter over the dough, leaving a small border around the edges. Sprinkle the cinnamon-walnut filling evenly over the buttered dough.
5. Roll and Braid:
- Starting from one long side, roll the dough tightly into a log. Pinch the seams to seal.
- Cut the log in half lengthwise, exposing the filling. Twist the two halves together, keeping the cut sides facing up, and form it into a braid shape.
- Place the braided loaf on a parchment-lined baking sheet.
6. Second Rise:
- Cover the braid with a kitchen towel and let it rise for another 30-45 minutes, or until it has puffed up.
7. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
8. Egg Wash:
- Brush the top of the braid with the egg wash (beaten egg mixed with water) for a golden finish.
9. Bake:
- Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
10. Cool and Serve:
- Allow the bread to cool on a wire rack for at least 15-20 minutes before slicing. Enjoy it warm or at room temperature!
Tips:
- You can add raisins or other dried fruits to the filling for extra flavor.
- This bread can be stored in an airtight container at room temperature for a few days or frozen for longer storage.
Enjoy your delicious Cinnamon and Walnut Braid Bread!