Blogging Marathon #65 Week 1 Day 2
Theme: Pull Apart breads
Dish: Cherry Jam filled Swirl Bread
Today is second day of the Blogging Marathon and the theme is pull apart breads. I posted a stuffed bread yesterday, which is perfect for a snack or as appetizer. Today comes a bread that is perfect for breakfast, a sweet bread using the Cherry Jam I posted last week. I wanted to make a swirl bread since the longest time. Finally I got myself to make this bread thanks to the theme set by Valli!
The most common swirl bread is probably the cinnamon rolls we get all over the world. I have stood at the malls seeing those experts roll the bread so effortlessly and wondered if it was equally easy to make the swirls at home! While my bread does not look very even like the rolls at the mall, the pink-purple color within the swirls reminds me of flowers. I am super happy with the result!! the bread turned out amazing and we devoured the entire bread just after clicking the pictures!
In this bread, the dough is pretty similar to all the breads I have posted in the past. The only difference is the addition of milk and sugar instead of water and salt. Make the dough as per the instructions below. Also make the cherry jam or jam of any fruit that is in season. Roll out a big rectangle of dough, spread the jam and roll the dough. Then make equal size pieces and lay them in a round pan. Once they rise, bake them to a light brown color and enjoy warm or cold.
All purpose Flour 3 cups
Active dry yeast 1 sachet (2 1/4 tsp)
Confectioner's Sugar 1/4 cup
Unsalted Butter 3 tbsp
Salt a pinch
Milk 1 cup
Water 1/2 cup
Cherry Jam as required
Heat 1/2 cup water with salt and a pinch of sugar. When it is at 110 F (just warm) add the yeast, mix well and rest covered till the yeast blooms.
In a large mixing bowl, add flour and sugar. Mix well. Add the bloomed yeast mixture, milk and melted butter. Using a stand mixer or with your hands, mix it all together till you get a smooth soft dough. It took me about 15 minutes to make a really smooth dough. Keep the dough covered in a warm place and let it rise for an hour. Line a 9 inch cake pan with butter or nonstick spray.
Place a large cling film sheet on the countertop. Take the dough and place it on the film. Roll out the dough to about 1/2 inch thickness and rectangle in shape. With the longer side facing you, spread the jam leaving 1 inch border on all sides. Roll the rectangle sheet to a thin roll. Using a serrated knife, cut the roll into 1 inch thick rolls. Place them in the cake mould leaving some space between the rolls. Cover and let it rise for 30 minutes.
Once the bread rises, preheat oven to 400 F/ 210 C. Place the bread and bake for 10-12 minutes. Lower the temperature to 350/ 180 C and let the bread cook for another 10 minutes or till a toothpick inserted in the middle comes out clean. If the top starts to brown quickly, cover with a foil and cook.
Remove from the oven, cool for 10 minutes and transfer to a cooling rack. Enjoy as a breakfast bread with cream cheese, butter or just a glass of tea or milk.