September 10th, 2009

Almond Cinnamon Swirl Bread

Mandel Zimt BrotSince last BBD I have a lot sweet breads on my toDo list. Especially raisin cinnamon breads are on top of the list. But raisins are a minor problem here. My boyfrind is sure that raisins are murdered grapes. He always tells me that it is better to eat them fresh. 🙂

So I decided to replace raisins with almonds. The recipe was inspiered by Steve and Sara.

The Bread taste so good! And when I toast it the whole kitchen is filled with cinnamon fragrance.

Almond-Cinnamon-Swirl-Bread

Dough:

  • 250g flour Typ 550
  • 250g flourTyp 1050
  • 20g sugar
  • 10g malt diastic
  • 5g salt
  • 7g fresh yeast
  • 1 egg
  • 30g butter
  • 150g yoghurt
  • 50g milk
  • 120g water
  • 100g almond, chopped

filling:

  • 50g sugar
  • 4g cinnamon
  • 20g melted butter

Knead the incredients for 3 min on slow speed, then another 5 min with high speed untill medium gluten development.

Ferment the dough for one hour.

Roll the dough into  a square ( 25 cm x 40 cm, the shorter side as long as the bread pan) and spread with melted butter. Mix sugar with cinnamon and sprinkle on the dough and roll it from the long side into a log. Place in a buttered pan.

Proof for one hour untill it double its volume.

Bake at 220°C for 30 min.

 

Das ist mein Beitrag für Susans wöchentliches Yeastspotting. Einen Besuch auf ihrer Seite kann ich sehr empfehlen, es gibt dort so viele schöne Brote zu bestaunen.

 

5 Responses t_on Almond Cinnamon Swirl Bread

  1. Stefanie September 25th, 2009

    @ Steve: After I read your comment to my boyfrind, he told me, that the only thing made of grapes he could accept would be a glas of good wine. lol I fear that is a hopeless case. I think I will do a raisin cinneamon bread for my colleagues who like raisins.
    @ Chaosqueen: Ich hoffe, es hat geklappt!
    @ Laura and Susan: Thank you! I think, the next time I would roast the almonds and maybe caramalise them to add even more flavor to the bread.

    Reply
  2. Chaosqueen September 11th, 2009

    Das Spiralbrot wird es morgen zum Frühstück geben.
    Ich plane, es für die letze Teigruhe über Nacht in den Kühlschrank zu stellen und es dann morgen Früh zu backen. Mal sehen, ob es klappt.

    Reply
  3. SteveB September 11th, 2009

    Stefanie, perhaps your boyfriend might reconsider. Like sun-dried tomatoes, raisins provide a more intense, concentrated flavor and sweetness than their fully hydrated counterparts. Cinnamon and raisins became a classic combination for good reason! 🙂

    Reply

Leave a Reply

Your email address will not be published.