One of the food bloggers that I follow, Joy the Baker, is holding a baking bootcamp with King Arthur Flour. The bootcamp consists of baking challenges to get people in their kitchen, trying out recipes they might (or might not be) intimidated to try. One of those recipes includes this Triple Berry Cinnamon Swirl Bread.The actual recipe isn’t a French recipe, but it’s so beautiful that I had to share anyways. The recipe is easy enough, but the challenge arises when you’re actually creating the “swirled” wreath shape of the bread. As long as you use care and gentle hands, it really shouldn’t be too difficult.
I admit that I was a little bit nervous about handling the dough as well, but I’ve found that consistently adjusting and pinching the dough as needed keeps everything intact.
I also have small hands, so lifting the dough into a pan wasn’t as easy for me. The original recipe calls for using a cast iron skillet, which would require you to lift the dough. Instead, I used a springform pan so that I could somewhat slide the dough off my work board and onto the greased pan.
What you end up with is a fragrant, sweet bread to enjoy as breakfast or a dessert. The bread is soft and fluffy, and deliciously flavored with cinnamon, sugar, and butter.
Using fresh berries is important so that you get the best flavor and smell out of your bread. I dusted the top of mine with powdered sugar, which makes the bread look a little more beautiful (if that’s even possible!).
If you decide to give this recipe a try, make sure you do it soon so that you can enter the Baking Bootcamp challenge. Follow Joy the Baker and King Arthur Flour on Instagram (and me – @byMonPetitFour– since I’d love to see your bread!), then snap a photo of your finished bread and tag it with #BakingBootcamp.
Triple Berry Cinnamon Swirl Bread
for the dough
- 2 1/4 tsp active dry yeast or 1 packet
- 1 tbsp granulated sugar
- 3/4 c milk 105 to 110 degrees F, warmed to lukewarm temperature
- 1 large egg yolk
- 2 tbsp unsalted butter melted
- 2 1/4 c King Arthur All-Purpose Flour plus more for dusting
- 1/2 tsp salt
- Oil for greasing the bowl
- Powdered Sugar for dusting
- 1 large egg beaten for egg wash
for the filling
- 1/4 c unsalted butter at room temperature
- 1/4 c granulated sugar
- 3 tsp ground cinnamon
- 2 c fresh berries sliced strawberries, raspberries, blueberries
In a medium bowl, mix the yeast and 1 tablespoon of sugar together. Stream in the warm milk and stir. Add in the egg yolk and 2 tablespoons of melted butter. Give it a gentle whisk. Set aside for 5 minutes, until mixture is frothy and bubbly.
In your mixer's bowl, combine the flour and salt. Add the yeast mixture in and knead the dough on low speed until a compact ball is formed. Grease a large bowl before placing your dough ball in it. Roll the ball around so that the dough is covered in oil. Cover the bowl with a piece of plastic wrap and let the dough rise for 1 hour, or until doubled in size.
In the meanwhile, create the filling by beating 1/4 cup of room temperature butter in a small bowl. Add the 1/4 cup of sugar and beat it with the butter until light and fluffy. Add the ground cinnamon and mix until thoroughly combined.
Flour your work surface and hands well before transferring your dough from the bowl to your work space. Knead the dough a couple of times before rolling it flat into a large rectangle about 18" x 12".
Divide the filling into 3 large dollops, and place them apart from each other onto the dough. Spread the filling out, leaving a 1 inch clear border all along the edges of the rectangle. Evenly disperse your berries on top of the filling.
Grab the long side of your dough that is furthest from you and gently begin rolling it in toward you, using a typewriter-like motion. Make sure you end up with the seam facing down, and that you pinch the ends of the roll closed to seal the dough.
Use a sharp knife to slice length-wise down the center of the dough roll, leaving the top end of the roll uncut (you want to end up with a wishbone shape). Gently turn the dough legs so that the sides with the sliced opening are facing upward.
Pinch and adjust the dough to keep everything intact. Gently lift the left side over the right side to start your braid. Again pinch and adjust dough as needed. Continue the braid by again lifting the left side over the right, and then repeating this one more time.
Circle the ends of the braid in toward each other to create a wreath shape, pinching the ends together to close the circle. Grease a 9-inch springform pan (or cast iron skillet) before lifting or sliding your dough onto the pan.
Brush the dough with your beaten egg before baking at 375°F for 25 minutes. Allow bread to cool for at least 30 minutes before dusting with powdered sugar (optional) and serving.