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Speedy Cinnamon Swirl Loaf

Country.Chef's picture
Ingredients
  All purpose flour 1⁄4 Cup (4 tbs)
  Granulated sugar 1⁄4 Cup (4 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Quick rising instant yeast 1 Tablespoon
  Milk 175 Milliliter
  Eggs 2
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Chopped pecans 1⁄4 Cup (4 tbs)
  Raisins 1⁄4 Cup (4 tbs)
  Cinnamon 1 Tablespoon
  Egg yolk 1
  Milk 12 Milliliter
Directions

In food processor, process flour, sugar, butter, salt and yeast for 30 seconds.
Heat milk until hot (125 to 130°F/50 to 54°C).
With motor running, alternately pour in eggs and enough of the milk through feed tube to form dough into ball.
Process for 1 minute to knead.
Place dough in greased bowl, turning to grease all over.
Cover and let rest for 10 minutes.
Filling: In small bowl, combine sugar, pecans, raisins and cinnamon.
On lightly floured surface, roll out dough into 12- X 9-inch (30 X 23 cm) rectangle.
Spread with butter, leaving 1/2-inch (1 cm) border uncovered.
Sprinkle sugar mixture over butter.
Starting at long side, roll up dough jelly roll-style; pinch ends together to seal.
Place on greased rimmed baking sheet.
Cover and let rise until doubled in bulk, about 1 hour.
Glaze: Beat egg yolk with milk; brush over loaf.
Bakein375°F (190°C) oven for 15 minutes; cover with foil to prevent over browning.
Bake for 15 to 20 minutes longer or until golden and bottom of loaf sounds hollow when tapped.
Let cool on rack; dust with icing sugar.
Makes 1 loaf.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Breakfast
Method: 
Baked
Interest: 
Everyday
Servings: 
6

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