Haniela's: Cinnamon Walnut Oat Twist Bread

Wednesday, January 9, 2013

Cinnamon Walnut Oat Twist Bread


Today I'm going share with you a recipe for a twist bread, full of delicious flavors. Dark golden shell holds a vanilla butter flavor, a surprising touch added right after bread is baked(read more about it in the recipe)
For the filling I used variety of things, from dry fruit, oat, walnuts to chocolate. You can go  simple using one filling or you can go with more than one filling. I personally prefer using walnuts but if you are a pecan fan, you can substitute for them instead. Serve this bread plain along with a cup of tea or coffee.




Cinnamon Walnut Oat Twist Bread (2 loaves)

Sweet Yeast Dough
3 3/4 cup (500grams)  all purpose flour
1/4 cup granulated sugar (60grams)
1stick(113grams) melted butter
4tbl vegetable oil
2egg yolks
1tbl fresh lemon juice
zest from 1/2 lemon
1 package dry yeast(7grams dry yeast)
1cup (240ml) warm milk
1egg yolk +1 tbl warm water - whisk together and make egg wash

Filling 
2tbl butter melted with 2tbl milk
about 3/4 cup raspberry jam(optional)
1cup brown sugar
1 cup old fashion oats
1/2 cup roughly chopped walnuts or pecans
2 tsp cinnamon
1 cup dry raisins, cranberries, you can substitute for chopped apricots as well
2tbl little bits of dark chocolate

Glaze(brushed  right after loaves are baked)
3tbl butter, melted
1/2tsp vanilla
1tbl  flavored rum, or  other flavored liqueur (optional)

  • Sift together flour, sugar into bowl of you mixer.
  • Warm the milk, add 1package of dry yeast into the milk, stir and let stand for 5 minutes until bubbles form on the surface.
  • In a small dish stir together melted butter, oil, egg yolks, lemon juice and lemon zest.
  • Add wet ingredients into dry and knead on low speed using a hook attachment. Knead until smooth dough forms.
  • Invert dough onto a lightly floured surface and knead with a hand for a minute or so until no longer sticky.
  • Oil a large bowl and put the dough into the bowl, coat the dough with oil. Cover bowl with plastic wrap and let the dough rise in a warm place, about an 1hour 15 minutes.
  • In a bowl stir dry ingredients for the filling. Set aside.
  • Once dough has risen, invert it onto a lightly floured surface, cut in half.
  • Roll one half of the dough into a rectangle, brush wit butter milk mixture, spread 1/2 of the raspberry jam in center and press half of the filling into the dough. Sprinkle some butter milk mixture on the top.
  • Roll the rectangle into a log. Cut lengthwise and then in half.  First braid /twist 2 cut halves together, , continue with the second one. You should have 2 braided robes. Gently place them onto a baking sheet, and press them slightly together. Cover with a towel and let rise for about 30 -40 minutes.
  • Continue with remaining dough.
  • Prepare egg wash.  
  • Brush both loaves with egg wash.
  • Preheat oven to 400F(200C), bake  for 10 minutes, then lower temperature to 350F(180C) and bake for another 30 minutes, or until golden brown on the top.
  • In the meantime whisk together  melted butter and vanilla.
  • Take the loaves from the oven and brush with butter rum mixture, cover loosely with a towel and let rest for 20-30 minutes.
  • Cut or tear the loaves by hand. Enjoy.











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