Cinnamon Almond Knotted Bread

Cinnamon Almond Knotted Bread
Share the food curiosity!

I love love love sweet breads and this Cinnamon Almond Knotted Bread is no exception. Its perfect for brunch, breakfast, snack, tea time, Easter, Thanksgiving and Christmas – generally anytime.

This knotted sweet bread is tender and sweet and looks beautiful. Inspired by an Estonian Kringel or Kringle, Babka and Challah, I have reworked a few recipes and issues to finalize on a rich bread that I notice the family has completely inhaled. (Good thing this recipe yields 2 loaves!) What’s the difference anyways?

  • Challah – braided bread enjoyed in Jewish cuisine on Friday’s and ceremonial occasions like Passover. The bread is typically yellow due to the large number of eggs used in making a rich dough.
  • Babka – sweet yeast bread often braided with swirls of chocolate or cinnamon, often seen in Jewish, Ukranian or Polish cuisine
  • Kringel or Kringle – sweet braided bread often filled with sweet and savory toppings like raisins, cream, marzipan cream cheese, ham and cheese, often seen in Estonian cuisine
  • Brioche – sweet leavened bread with eggs and butter in French cuisine

Since I enjoy reconfiguring food and recipes, I don’t know what to call my creations, except delightful. šŸ˜‰

Taste: Delightful, not overly sweet, not a cinnamon bun, a full flavored bread with eggs and butter
Tenderness: Soft, small crumb with slightly crispy exterior
Appearance: The bread bakes a little darker than my liking, but that is the only thing I can fault it for.

Easter Cinnamon Almond Knotted Bread

Cinnamon Almond Knotted Bread

Prep Time 2 hrs 30 mins
Course Brunch

Equipment

  • Parchment paper
  • Extra large baking sheet
  • Rolling pin

Ingredients
  

Bread Dough

  • 1 cup 1 2% or whole milk
  • 2 Ā¼ teaspoons instant yeast
  • Ā½ cup granulated sugar
  • Ā¼ cup softened salted butter
  • Ā¼ cup melted salted butter
  • 1 whole large egg
  • 1 egg yolk from large egg
  • 4 Ā¼ cups all-purpose flour plus more for dusting/rolling

Cinnamon Almond Filling

  • Ā¼ cup softened butter
  • 3 teaspoons ground cinnamon
  • 2 tablespoons ground almonds or almond flour
  • 3 tablespoons sugar

Instructions
 

  • In a stand mixer with dough hook, heat milk to 110F and add to the bowl. Add instant yeast and allow to sit for 5 minutes while the yeast becomes frothy.
  • Using the dough hook, stir in sugar, melted and salted butter.
  • Using the dough hook, stir in egg and egg yolk.
  • Using the dough hook, stir in flour until the dough comes together about 3 minutes.
  • Knead dough in stand mixer for 5 minutes or knead by hand for 8 minutes.
  • Cover the bowl and allow bread dough to proof in a warm area for 90 minutes.
  • Meanwhile, in a bowl, mix Cinnamon Almond Filling ā€“ softened butter, ground cinnamon, ground almonds and sugar together.
  • On a floured countertop, roll out bread dough into 10ā€ x 18ā€ or Ā¼ā€ thickness.
  • Spread a thin layer of the Cinnamon Almond filling onto bread dough from edge to edge. (The filling will be thin. It is not necessary for the filling to be spread evenly.
  • Roll the dough along the long edge into a log (similar to cinnamon buns). No need to seal or pinch dough close. Roll the dough so the seam is on the bottom.
  • Using a knife, cut the dough log lengthwise.
    Cinnamon Almond Knotted Bread - Cut log in half lengthwise
  • Roll each half of the dough log so the cut edge with the layers is facing upwards.
    Cinnamon Almond Knotted Bread - Roll cut face upwards
  • Take one dough roll and lay until a lopsided ā€œUā€ shape where one side is longer.
    Cinnamon Almond Knotted Bread - Make a U Shape
  • Take the long side of the ā€œUā€ to cross across the short side of the ā€œUā€.
    Cinnamon Almond Knotted Bread - Cross long U across short side
  • Continue to take the long side of the ā€œUā€ and put under the short side of the ā€œUā€.
    Cinnamon Almond Knotted Bread - Tuck U under short side for a knot
  • Pull the long side of the ā€œUā€ through the hole, as a dough knot has been formed.
    Cinnamon Almond Knotted Bread - Tie knot
  • Take the ends of the ā€œUā€, pinch together and fold underneath the dough.
    Cinnamon Almond Braided Bread - Tuck Ends underneath
  • Place the dough knot onto one side of a parchment laid baking sheet. Allow to proof for 30 minutes while pre-heating oven to 350F.
    Cinnamon Almond Knotted Bread - Knotted Bread before proofing
  • Fold the other half of the dough into a knotted shape and lay on another parchment laid baking sheet. Allow to proof for 30 minutes while pre-heating oven to 350F.
    Cinnamon Almond Knotted Bread - Knotted Bread after proofing
  • Bake in the middle rack of oven at 350F for 30-35 minutes or until inner temperature of the bread dough reaches 190F



Leave a Reply