Cinnamon grows in Sri Lanka, Indonesia, China, Vietnam, and Myanmar but it’s warm, sweet aroma and flavor is loved around the world. This cinnamon braid showcases cinnamon at it’s finest for a special treat for Easter brunch.
The Recipe
by volume by weight
dough:
2¾ cups all purpose flour 330 grams all purpose flour
1 teaspoon salt 4 grams salt
1/2 cup milk 120 grams milk
1/2 cup orange juice 120 grams orange juice
1/4 cup sugar 49 grams sugar
1 tablespoon yeast 9 grams yeast
4 tablespoons melted butter 56 grams melted butter
1 large egg yolk 18 grams egg yolk
1 cup raisins 150 grams raisins
cinnamon filling:
1/4 cup soft butter 56 grams soft butter
1/4 cup brown sugar 49 grams brown sugar
1 tablespoon cinnamon 18 grams cinnamon
glaze:
1 cup powdered sugar 125 grams powdered sugar
2 tablespoons orange juice 30 grams orange juice
Directions
Chop the raisins and plump them in the orange juice for at least 1/2 hour.
Dissolve the yeast in 2 tablespoons warm water until frothy.
Add the milk, sugar, egg yolk, and the melted butter. Add the raisins and the orange juice.
Stir in the flour and the salt and mix until a rough dough forms.
Turn the dough out onto a well floured surface and knead until the dough is smooth and elastic, about 8 minutes.
Place the dough in a buttered bowl and let rise until almost double, approximately 1½ hours.
Turn the dough out and gently roll into an 18 inch rectangle.
Spread the cinnamon filling evenly over the dough leaving one long edge without filling.
Roll up into a cylinder.
Press the cylinder flat and cut into 3 strips. Turn the strips so the cut sides face upward.
Braid the three strands together and place on a parchment lined baking sheet. You can leave the braid straight or make a coil. Be sure to tuck the end under to help keep the coil in shape.
Sprinkle with some additional white sugar.
Heat the oven to 325F while the braid rises for the second time, approximately 45 minutes. Bake for 25 to 30 minutes until the top is golden brown and the loaf sounds hollow when rapped on the bottom.
Mix the powdered sugar and orange juice together to make a string icing glaze.
Drizzle across the top of the braid after it has cooled for approximately 10 minutes.
Cool the cinnamon braid completely before slicing if you can stand to wait!
Alternatives
You can substitute any dried fruit you like for the raisins: currants, dates, apricots, and prunes are delicious choices. If you don’t want to use orange juice to plump the dried fruit, use warm water with a bit of vanilla or brandy. Just be sure to use this step to add some extra flavor! Or, you can choose to leave them out altogether and just make a true cinnamon braid. You could also add chocolate chips, candied orange peel, or walnuts to the dough. Or all three!
Likewise, you can omit the orange juice in the glaze and use milk or water along with a touch of vanilla or brandy. Or omit the glaze completely and use any leftovers to make fabulous French toast or bread pudding!
