One of my boys confessed to me recently that he is not particularly fond of cinnamon. I know… I just don’t understand how it could have happened… a genetic aberration or something. I know the other one will happily take up the slack when there’s a batch of snickerdoodles to be eaten, but I can’t reasonably rely on him to polish off an entire loaf of cinnamon swirl bread. Hence sticky, gooey caramel swirl bread! Everybody wins!
If only spinach were so easy to deal with 😉
I didn’t let this loaf cool completely before I cut it, so it oozed more than it should have – the caramel will firm up more as it rests.
Makes 1 x 25cm (10″) loaf
250g (2 scant cups) all-purpose (plain) flour
1 tsp instant yeast
56g (4 tbsp) unsalted butter, room temperature
120ml (1/2 cup) milk
1/2 tsp salt
30g (2 tbsp) brown sugar
2 large egg yolks
110g (1/2 cup packed) brown sugar
60ml (1/4 cup) light cream
28g (2 tbsp) unsalted butter
1/2 tsp salt
1 tsp vanilla extract
1 egg yolk beaten with 1 tsp milk for brushing
Make the dough first.
Whisk yeast into flour then rub in butter with your fingertips until it has the texture of soft breadcrumbs.
Heat milk to lukewarm, whisk in salt, sugar and egg yolks, then add to the dry mixture.
Using either a mixer fitted with a dough hook or turning dough out onto a clean work surface, knead until soft and smooth, about 5 minutes.
Transfer dough to a buttered bowl, cover tightly with plastic wrap and allow to rise for about an hour.
Meanwhile, make the filling.
In a saucepan, heat brown sugar, light cream, butter and salt on medium low heat until butter has melted, sugar has dissolved completely and mixture comes to a boil and thickens, about 6 – 7 minutes, using a whisk to stir constantly.
Remove from heat, add vanilla and continue whisking for a minute.
Set aside to cool and thicken to spreading consistency, stirring occasionally as it cools.
Grease and flour a 25cm (10″) loaf pan.
Gently push down dough, turn out onto a work surface and press out with your fingertips to a rectangle about 25 x 30cm (10 x 12″). Spread with caramel.
Roll dough from the short edge into a log, pinch the ends closed and transfer to loaf pan, seam-side down. Cover loosely with plastic wrap and let rise in a warm place for about an hour and a half.
Preheat oven to 180°C (360°F).
Brush loaf with egg wash.
Bake in centre of oven for about 25 minutes, until deep golden brown.
Cool in pan for at least 30 minutes (you want any caramel that has leaked out to firm up) then turn out onto a wire rack to cool completely.