Daring Bakers Challenge - Beautiful Bread

                                                               

Beauty surrounded the Daring Bakers this month as our host, Sawsan, of chef in disguise, challenged us to make beautiful, filled breads. Who knew breads could look as great as they taste?

February was such a cold month here in New England. I think it snowed every other day! I was thrilled to see a challenge that would get my oven turned on and warm up my kitchen. The challenge looked daunting on first sight but I have to say it was incredibly stress free and quick. Allowing the bread dough to rise was the only time consuming part. I made the dough in the morning, went off for a few errands leaving it to rise on top of my clothes dryer (the only warm place in the house) and then whipped up the bread in the afternoon.
 Thanks Sawsan for a wonderful challenge. I can say that many tasters of the breads asked for the recipes.  I preferred the Nutella filled bread over the cinnamon bread but I think that is because I waited a couple of days to taste the cinnamon bread and it does not keep well. I think if I had eaten it while a bit warm, I would have loved it. 
The Nutella bread was hands down addictive. Not only did the recipe make a large amount, it also kept for a few days with no great loss of flavor and texture. I will be making this one a lot. If you have not had Nutella, it is a hazelnut cocoa spread that is good enough to eat with a spoon from the jar, which of course I would NEVER do :)

Cinnamon Sweet Bread:

Ingredients

For the dough

1/4 cup (60 ml) warm water
3/4 cup (180 ml) warm milk
1 large egg
1/4 cup (60 ml) (60 gm) (2 oz) butter, softened
1/4 cup (60 ml) (50 gm) (1-3/4 oz) white sugar
1/2 teaspoon (3 gm) salt
3-1/4 cups (780 ml) (450 gm) (16 oz) plain (all-purpose) flour, approximately
2 teaspoons (10 ml) (8 gm) dry yeast
1/4 teaspoon (1 gm) cardamom, optional

For topping

1/4 cup (60 ml) of milk
1 tablespoon (15 gm) (1/2 oz) sugar

Between the layers

1/2 stick (4 tablespoons) (1/4 cup) (60 ml) (60 gm) (2 oz) butter
4 tablespoons (60 ml) (25 gm) (1 oz) cinnamon
1/2 cup (120 ml) (100 gm) (3-1/2 oz) sugar

For drizzling

1 can (400 gm) (14 oz) sweetened condensed milk

Directions:

1. In a bowl whisk the egg with milk, water, sugar, butter and yeast. Set aside
2. In another bowl sift the flour with the salt and the optional cardamom.
3. Add the liquid ingredients to the dry ingredients and knead until you get a smooth dough.

Note: This recipe requires between 3-1/4 and 3-1/2 cups of flour depending on the weather, humidity and the flour brand. Start with 3-1/4 cups and if you feel that the dough is too soft, add the extra 1/4 cup
4. Place the dough in a bowl you have brushed with some oil and cover it with a wet cloth and leave it in a warm place to double
(If you are tight on time you can heat your oven to 390°F/200°C then turn it off and place your dough in a glass bowl and place it in the warm oven with the wet cloth covering the bowl)

5. Turn the dough out onto a lightly floured surface
6. Divide the dough into 4 parts
7. Roll each part into a circle at least 20 cm (8 inch) in diameter

8. Brush the first layer with butter then sprinkle with sugar and cinnamon

9. Place the second layer on the first layer repeat the brushing and sprinkling and then do the same with the third layer.

10. Top with the fourth layer, this time only brush it with butter.



11. Using a knife make cuts that divide the dough circles into 8 triangles

12. Make cuts that go 2/3 of the way in the middle of each triangle. The cuts should not reach the base of the triangle nor the tip as you can see in the picture

13. Take the tip of each triangle and insert it into the cut you made and pull it from the underside

14. Arrange the triangles on your baking sheet

15. Pinch the two angles at the base of the triangle together

The end result will look like this

16. Brush the dough with milk

17. Allow to rest for 15 minutes during which you would heat your oven to very hot 500°F/240°C/gas mark 9 (rack in the middle). (Go for the hottest your oven will do).
18. Bake for 5 minutes on very hot 450°F/240°C/gas mark 9, then lower the temperature to moderately hot 400°F/200°C/gas mark 6 and bake for 15-20 more minutes

Note: ovens do differ greatly, so the time may differ,what you want is to bake it until the under side is golden brown and the bread is baked all the way to the center. If the top of the bread is not golden brown by that time and you have a broiler (grill) in your oven. Turn on the broiler (grill) for a couple of minutes until the bread is golden brown on top. If on the other hand the top is getting too dark, consider lowering the oven temperature and covering the top of the bread with foil to stop it from over browning

19. Take it out of the oven and allow to cool for 5 minutes then transfer to a wire rick and drizzle with sweetened condensed milk while it is still warm.

Cinnamon Bread just before drizzling the sweetened condensed milk

OK, now here is my favorite!!!!

Nutella Twists:

Servings:This dough recipe makes two loaves, 16 small pieces each

Ingredients

1 can (400 gm) (14 oz) sweetened condensed milk
3 large eggs
1 cup (240 ml) vegetable oil
1 cup (240 ml) warm water
3 teaspoons (15 ml) (12 gm) yeast
7 cups (1 kg) (2.2 lbs) all-purpose (plain) flour, approximately
Pinch of salt
Instead of the eggwash use
2 tablespoons (30 ml) (25 gm) (1 oz) milk powder
3 tablespoons (45 ml) lukewarm water
1teaspoon (5 ml) (5 gm) sugar
1/4 teaspoon (1 gm) instant coffee
For the filling
½ jar (200 gm) (7 oz) of nutella (or similar)

Directions:

1. Mix the condensed milk, yeast, oil, water, and eggs in the bowl of your mixer
2. Add the flour one cup at a time and knead using the kneading attachment or by hand till you get a soft dough
3. The dough will be slightly sticky due to the sweetened condensed milk, don’t worry once the dough rests it will have a wonderful consistency

4. Place the dough in a lightly oiled bowl, cover and allow to rest till it doubles in size

5. Punch down the dough and divide it into 2 parts. Wrap one part in a plastic bag and work with the other.

6. Divide the dough ball into 4 parts

7. Roll each part into a circle at least 20 cm (8 inch) in diameter

You can use a plate or any other round item as a template if you want your layers to be identical and uniform

8. Spread the Nutella (or similar filling) on the first layer

9. Place the second layer on top of the first and repeat

10. Top with the fourth layer, this time only brush it with butter.

Note:To help with the slippery Nutella, you can place the filled layers before cutting into the fridge for 20-30 minutes, this will help the nutella to firm up. That will make the cuts and twists easier.

11. Using a knife make cuts that divide the dough circles into 8 triangles starting at the center but don’t go all the way to the outer edge.

12. Then divide each triangle into two (2) . That gives you a total of 16 triangles

13. Gently lift the triangles one at a time and twist them

The end result will look like this, repeat for the other dough ball

14. Brush the dough with egg wash replacement ( I did not do this-I just brushed with more melted butter)

15. Allow to rest for 15 minutes during which you would heat your oven to very hot450°F/240°C/gas mark 9 (rack in the middle)
16. Bake for 5 minutes on very hot 4450°F/240°C/gas mark 9, then lower the temperature to moderately hot 400°F/200°C/gas mark 6 and bake for 15-20 more minutes

Note:ovens do differ greatly, so the time may differ,what you want is to bake it until the under side is golden brown and the bread is baked all the way to the center. If the top of the bread is not golden brown by that time and you have a broiler (grill) in your oven. Turn on the broiler (grill) for a couple of minutes until the bread is golden brown on top. If on the other hand the top is getting too dark, consider lowering the oven temperature and covering the top of the bread with foil to stop it from over browning

Storage Tips:

The dough for the cinnamon bread and the Nutella twists can be stored in the fridge for up to three days.
The bread, once baked can be stored in air tight container for 2-3 days at room temperature or in the fridge.