My internship started 30 days ago with lots of meetings and a few days of ‘Intern Bootcamp’ and a whole lot of nerves, excitement, and anxiety. I am happy to report that I am having a blast!! Every day is long and exhausting but they go by so quickly and I am learning so much – it really is a blessing.
Who doesn’t love a pastry with cinnamon and sugar?? Several weeks back when I saw this challenge I knew I had to make it. It seems pretty daunting so I saved it for a weekend when I had an extra set of eyes to review the recipe and an extra set of hands to help maneuver the dang thing. Long story short I am glad I had an extra set of hands for this first go ’round and I will certainly be making it again maybe even with different fillings!
Here’s the long and short of the swirl bread recipe –
Make your dough and roll it out nice and thin so you can fill it with a cinnamon sugar paste and some mixed berries.
Once your dough is loaded up, roll it up nice and tight.
Slice the roll in half long-ways (almost the whole way) and braid the two pieces together. Bring your ends together to form a nice ring and pinch the edges together.
Bake and top with powdered sugar.
- For the Dough:
- 2¼ teaspoons active dry yeast
- 1 tablespoon granulated sugar
- ¾ cup milk, warmed to a warm lukewarm
- 1 large egg yolk
- 2 tablespoons unsalted butter, melted
- 2¼ cups All-Purpose Flour
- ½ teaspoon salt
- For the Filling:
- ¼ cup unsalted butter, at room temperature
- ¼ cup granulated sugar
- 3 teaspoons ground cinnamon
- 2 cups fresh berries (sliced fresh strawberries, fresh raspberries, fresh blueberries)
- 1 large egg, beaten for egg wash
- In a medium bowl stir yeast with sugar. Stir in the lukewarm milk and then add the egg yolk and melted butter. Whisk together until thoroughly combined. Allow mixture to rest for 5 minutes.
- In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl.
- Place dough on a lightly floured counter and knead by hand for about 10 minutes more. Dough ball should be smooth and damp, without being too sticky.
- Shape dough into a ball. Grease a large bowl with olive oil. Place the dough in the bowl and cover. Allow to rest at warm room temperature for about 1 hours, or until doubled in size.
- While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.
- Preheat the oven to 375degrees F. Grease a 10-inch cast iron skillet. Set aside.
- After the dough has doubled in size, place it on a lightly floured counter and knead twice. Using a rolling pin to roll the dough to a rectangle of about 18×12 inches.
- Spoon the cinnamon filling over top, spreading evenly, leaving a clean 1-inch border around the edges. Sprinkle the fresh berries over the cinnamon filling.
- Start by rolling the longest side of the dough. The roll will be a bit lumpy because of all the berries.
- Using a sharp knife, cut the log in half length-wise leaving 1-inch of the edge uncut. Start braiding the two pieces, by carefully lifting the left strand over the right strand. Repeat this motion until you reach the bottom of the dough. Press together to seal. Join the two ends, creating a circle with the dough and press together.
- Using two swift hands, transfer the dough ring to the prepared cast iron skillet. Brush the wreath with the beaten egg.
- Bake for 20-25 minutes until golden brown and bubbling. Allow to cool for about 15 (yeah, good luck...) minutes before slicing and serving.