Wednesday, 8 October 2014

Cinnamon Swirl Loaf with Toasted Almonds

Don't you love recipes that are really easy but make something that looks really impressively complicated? I do! This Cinnamon Swirl Loaf is deliciously sweet and spiced, and is the perfect thing to bake on a cold Autumn day like today.

Don't be fooled by how complicated it looks, this loaf is so simple to make! And you can impress your friends and family with a deliciously fancy loaf!

Cinnamon Swirl Loaf with Toasted Almonds
Makes 1 loaf

2 1/2C plain flour
1 7g sachet instant yeast
1C hot tap water
1Tbsp sugar
1/2tsp salt
5tsp dairy free butter spread
1/2C soft brown sugar
2Tbsp cinnamon

4Tbsp powdered sugar
1 1/2tsp water
4Tbsp toasted slivered almonds

In a small jug combine the sugar, yeast and water and mix with a fork. Set aside for a minute to go frothy.

Dump the flour and salt into a large bowl or the bowl of an electric stand mixer and make a well in the center. Pour in the yeast mixture and mix thoroughly until the dough is smooth and all the flour is incorporated into the mixture. Knead until the dough is soft and elastic, about 5mins in a mixer or 10mins by hand. Form into a smooth ball and place in the bowl. Cover with a plastic bag and leave in a warm place to double in size, this should take about an hour.

Once the dough has doubled in size tip it out onto a floured surface and knead for a minute or so. Roll it out into a large rectangle, as big as you can and spread the butter spread on with a spoon, making sure you cover all of the dough well. Sprinkle over the sugar and cinnamon as evenly as you can and carefully roll into a large sausage shape. Try to roll it as tightly as you can.

Cut the dough sausage in half length ways and squidge the top ends together to secure. Turn the dough pieces so that the cinnamon sugar mixture is facing upwards. Braid the loaf by twisting one piece over the other, over and over until you reach the other ends. Make sure that as you are twisting the dough you keep the cinnamon sugar side up. Secure the ends together and then make into a circle shape, securing the ends together again. Place on a baking tray cover with a plastic bag. Leave to rise again for 20mins.

Bake in an oven preheated to 350/180 for 20mins, until nicely golden and risen. Remove from the oven and transfer to a wire rack to cool completely.

Make the icing by mixing together the powdered sugar and water and once the loaf is cooled drizzle with the icing and sprinkle with the toasted almonds.

Serve warm with a cup of tea.
Store in an airtight container for 3 days.