Cinnamon Swirl Bread Loaf
Cinnamon Swirl Bread Loaf
Breakfast is definitely one of my most important meals of the day. I love my morning routine of having a fresh cup of mint tea and a slice of freshly baked bread. When I imagined how much I love cinnamon scrolls I immediately thought to myself I must try this in a loaf shape. The finished cinnamon swirl bread loaf turned out so wonderfully I couldn’t believe it. The next day I had it as French toast with maple syrup and banana slices. It’s outrageously good and such a wonderfully simple Thermomix recipe to prepare for the whole family. You could easily freeze some of it and slice it up whenever you need it.
To make the loaf I used my adjustable loaf tin which is the perfect size and creates the best height to my loaf. It’s also amazing because you can adjust the length of it, making your bread as tall as you like it.
Dough
100 g whole milk
80 g caster sugar
1 level Tbsp dry active yeast (or 30g fresh yeast)
80 g unsalted butter ( in small chunks)
500 g plain flour
1/2 tsp salt
3 large eggs
Filling
120 g caster sugar
2 Tbsp ground cinnamon
80 g unsalted butter (at room temperature)
1 large egg
Place the milk, sugar and yeast to the mixing bowl and heat 2 Min. / 37°C / Speed 2.
Add the butter, flour, salt and eggs and knead 2 Min. / Kneading Function. Transfer the dough into a medium Thermi servebowl and cover with the silicone lid. You can also leave it in the mixing bowl covered with a silicone ...
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