Cinnamon Russian Braid

For the dough: In a large mixing bowl, mix together the yeast, sugar and warm milk (the heat of the milk should be about 100 F). Let the mixture sit for 5-10 minutes until foamy.

Add butter, eggs and salt and combine with the paddle attachment of your mixer. Add in flour and mix until a soft dough forms. Switch to dough hook and knead until dough is soft and supple. This dough will be wet and sticky, but you’ll want to avoid adding a lot more flour.

Transfer dough to a greased bowl, cover it and let it rise until doubled (about 1 hour). If you have time, punch the dough down and place in the fridge for at least an hour. If you don’t have the time, don’t worry. Keep reading.

For the filling: Combine the cinnamon and sugar in a small bowl. Line two 9-inch bread pans with parchment paper.

Divide the dough into two pieces, and roll each piece into a 12×17 inch rectangle. Brush the top of the dough with the cream, and sprinkle the cinnamon sugar over the cream. Roll each rectangle from the 12 inch side into a log. If your dough is chilled, cut each log in half lengthwise (see picture on the related blog link). If your dough was not chilled, place the logs in the freezer for 10-20 minutes until slightly firm (this will make it much easier to cut and work with), and then you can cut each loaf in half lengthwise.

Take two standard loaf pans and line them with parchment paper, leaving some paper overhanging on each of the long sides of the pans. Set pans aside.

Take the two halves of each loaf and loosely twist them together, leaving the cut side up. Place the twists in the parchment-lined bread pans, cut side up. You’ll have to squish it in there a bit. Let the loaves proof until doubled, about 30-60 minutes. Toward the end of the proofing time, preheat oven to 350 F.

Bake in a 350 F oven for 35-40 minutes until browned. Let cool before serving.

Source: Cook Street