Recipe: Cinnamon Swirl Bread (using 3 egg yolks)

Cinnamon Swirl Bread (using 3 egg yolks)

1/4 cup packed light brown sugar
1/2 cup plus 1 tablespoon granulated sugar
5 teaspoons ground cinnamon
Nonstick cooking spray
4 tablespoons unsalted butter, divided use
1 1/2 cups milk, heated to 110 degrees F
3 large egg yolks
4 1/4 to 4 1/2 cups all-purpose flour
1 envelope (2 1/4 teaspoons) rapid-rise or instant yeast
1 1/2 teaspoons salt
1/2 cup raisins, optional

1. Prepare cinnamon-sugar. Combine brown sugar, 1/2 cup granulated sugar and cinnamon in a small bowl. Cover tightly with plastic wrap. Set aside.

2. Spray a large bowl with nonstick cooking spray. Melt 3 tablespoons butter. Whisk milk, melted butter and yolks in a large liquid measuring cup.

3. In the large bowl of a standing mixer fitted with a dough hook,* combine 1/4 cup cinnamon-sugar, 4 1/4 cups flour, yeast, remaining 1 tablespoon granulated sugar and salt. Turn mixer to low; slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is smooth and comes away from sides of bowl, 5 to 6 minutes. (If dough seems too sticky, add up to 1/4 cup more flour during mixing.) Turn dough out onto unfloured counter. Knead in raisins by hand until well-distributed. Continue to knead until the dough forms a smooth, round ball.

4. Transfer dough to greased bowl; turn to coat. Cover bowl with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Do not place in a warm oven or sugar in dough will melt.

5. Spray a 9-by-5-inch loaf pan with cooking spray. On a lightly floured surface, press dough into a 20-by-8-inch rectangle, with the short side facing you. Using a spray bottle, lightly and evenly spray dough with water. Sprinkle 1/2 cup cinnamon-sugar over dough, leaving a 2-inch border along the top edge. Lightly spray cinnamon-sugar with water until damp but not wet. Starting at the edge nearest you, roll up dough, then pinch seam and ends closed. Place loaf seam side down in prepared pan, cover loosely with plastic wrap, and let rise at room temperature until 1 inch above rim of pan, 1 to 1 1/2 hours.

6. Adjust oven rack to middle position; preheat oven to 350 degrees. Melt remaining 1 tablespoon butter; brush over top of dough. Sprinkle with remaining cinnamon-sugar. Bake until top of loaf is deep brown and center of bread registers 185 to 190 degrees on an instant-read thermometer, 45 to 60 minutes. Turn bread out onto a rack; let cool to room temperature, about 2 hours. Slice as desired. (Bread can be kept in an airtight container at room temperature up to 3 days.)

*If you don't have a mixer with a dough hook, mix flour, cinnamon-sugar, yeast, sugar and salt in a large bowl. Make a well in the flour, then add milk mixture to the well. Stir until dough comes together. Turn out onto a heavily floured work surface and knead until dough forms a cohesive ball and is smooth, about 10 minutes. Knead in raisins, if desired. Proceed with Step 4.

Yield: 12 to 16 servings
Adapted from source: Cook's Country magazine, April-May 2007