- May 2015
- Serves 6-8
- Hands-on time 1 hour, oven time 30-35 min, plus rising and proving
Could there be anything better than waking up to this cinnamon plait recipe being freshly baked for breakfast?
- 16.2g (9.4g saturated)
- 62.8g (21g sugars)
For 8 servings
- 1 quantity bread dough
- 80g light brown sugar
- 1 tbsp ground cinnamon
- 125g salted butter, well softened
- 80g raisins
- Flour for dusting
- Make the bread dough as in this recipe to the end of step 4, increasing the amount of caster sugar in step 1 to 1 tbsp. Roll out the dough into a square about 1cm thick.
- Combine the light brown sugar, cinnamon and butter in a small bowl. Set aside about 25g of the mix, then spread the rest evenly over the dough using a spatula or palette knife. Scatter over the raisins. Starting with one of the long sides, roll up the dough into a log. Using a rolling pin, roll the log into a long rectangle about 8-10cm wide. Roll gently – you don’t want the dough to split so the raisins poke out.
- Using a sharp knife, cut the rectangle lengthways into 3 equal strips, leaving 2cm dough intact at one end so the strips stay together. Plait the strips along the length, then squeeze the ends together to seal.
- Brush the reserved cinnamon butter over the top of the plait, then carefully lift onto a floured baking sheet. Cover loosely with a clean tea towel and leave to prove for 45 minutes or until the dough stays indented when gently pressed with your finger. Heat the oven to 180°C/160°C fan/gas 4.
- Bake for 30-35 minutes until puffed and golden (cover with foil if it browns too quickly). Cool completely on a wire rack, then slice or tear to serve.
Try a mixture of ground ginger, allspice or nutmeg instead of the cinnamon, if you like.
This bread is best on the day it’s eaten, but it will keep for a day or so, well wrapped, in a cool place. Warm briefly in a medium oven to serve.
Rate & review