Christy Rost
celebrating home and family

Alsace Cinnamon Braid

| Christy Rost
Source: At Home with Christy Rost, Season 2, Episode 210
  • ½ cup milk
  • ¼ unsalted butter
  • 2 tablespoons water
  • 2½ to 3 cups bread flour
  • ¼ cup sugar
  • ¾ teaspoons salt
  • 1 package active dry yeast
  • 1 egg
  • ½ teaspoon vanilla extract
  • ¼ cup golden raisins
  • 1 egg, for egg wash
  • 1 tablespoon water, for egg wash
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

In a medium saucepan, heat milk, butter, and water over medium heat until small bubbles form around the edges. Remove from heat and set aside until lukewarm.

Combine 1 ¼ cups of the flour, sugar, salt, and yeast in the bowl of an electric mixer. Pour in the milk mixture and beat 2 minutes at medium speed. Add egg and vanilla extract and beat well.

Stir in raisins and enough of the remaining flour to form a soft dough. Turn it out onto a floured counter and knead until smooth. Divide the dough into 3 pieces and roll each into a 12-inch rope with your hands. Braid the ropes to form a long loaf, shape the loaf into a heart, and tuck the ends under. Transfer to a greased cookie sheet, cover with a towel, and set it aside in a warm place to rise.

When the bread has almost doubled in size, preheat the oven to 350 degrees. Beat the remaining egg with 1 tablespoon water to form an egg wash. Gently brush the bread with egg wash. Stir together sugar and cinnamon and sprinkle over bread. Bake 18 to 20 minutes, or until the bread is golden. Remove it from the oven and transfer to a wire rack to cool completely.

Yield: 1 loaf

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