CINNAMON BRAID
NOTE: If using regular yeast (not instant) mix the yeast with the water and sugar called for in the recipe. The water should only be 110�. This will allow the yeast to proof (form bubbles).
1 pkg instant yeast
1/4 c water
1/2 c milk
scant 1/4 c (scant 1/2 stick) butter
2 Tbsp sugar
1 tsp salt
2 eggs
3 c flour (I use bread flour)
1/4 c sugar mixed with 1 1/2 tsp cinnamon
1/2 c crushed walnuts or almonds (optional)
2 Tbsp softened butter for topping
Heat water, milk & butter to 120�
Place flour, yeast, sugar & salt into large mixing bowl & stir to blend.
Add warmed liquids & mix.
Add eggs, one at a time. Continue mixing.
If using a mixer, continue mixing for 8 minutes. The dough should be soft, smooth & elastic.
If not using a mixer, turn dough onto floured board and knead until soft, smooth & elastic - approx. 8 minutes.
Place dough in lightly oiled bowl. Turn once to coat. Cover w/ towel & let rise in warm place until doubled, approx. 1 1/2 hours.
Punch down dough & let rise again until doubled, approx. 45 minutes.
Turn onto lightly floured board & knead lightly to remove air bubbles.
Divide dough into 3 equal pieces. Roll each piece between the palms of your hands, making strips about 10" to 12" long.
Remove excess flour & roll each strip in a mixture of cinnamon & sugar & walnuts.
Place strips on a buttered baking sheet & braid. Tuck ends under braid & add any excess cinnamon, sugar & nuts to the top of the braid.
Cover & let rise in warm place until double in size, approx. 45 minutes.
Put dabs of softened butter along the top of the braid.
OVEN: 350�
BAKE: 30 - 35 minutes, or until golden brown, with an internal temperature of 195�.
Cool on a cake rack.
Any questions? e-mail me @