Made this! It was delicious but I ended up with an odd shaped loaf. Essentially after kneading after the cinnamon filling, the dough was a bit too “tense” and I was unable to roll it out into the length of the loaf pan. It stayed in more of a round, not cylindrical shape. Any thoughts? Maybe I just kneaded it too much…
Hot tip - if you mix all the bread ingredients and it's super sticky and not knead-able, just put it back into the bowl, let it sit for 10 minutes, then try again. Works like a charm.
I just made this after watching the video (needed clarification about the second knead), and it was a success! It’s such a great combo of crunchy and soft. The warmth from the cinnamon is just right, and I like the sweet surprise the icing at the bottom of the bread gives.
Ah, I should’ve waited for some troubleshooting from other bakers, or at least the how-to video. My yeast was alive and active, but this didn’t rise or turn out at all. It’s dense and flat, and the kneading step after spreading the cinnamon butter just made it messy and too compact. Bummed to waste the time and ingredients on this one.
Temperature and time are the things that are related to leavening. I find this time of year my kitchen is colder and I have to really find a nice warm spot for my baked goods to proof (otherwise it takes longer than the written time in a recipe for sure). That could contribute to something being dense and flat. I’m not sure if this feels right as an explanation for your situation or not, but hope it helps!
I appreciate that! We have a warm kitchen with the way our windows face. My dough definitely doubled in size. It seems the second knead with the butter just squashed out all the air or something. We still ate some of the final product, though :)
This might be a me problem, but putting it out there in case it helps .. I usually have to let my enriched doughs rise longer than recipes state. Not sure why, but I use time as a suggestion and just wait till it passes the poke test. I let the second proof on this one go for about an hour. ETA .. also check final shaping.
This was fantastic! I didn't get those lovely swirls (mine was more the tradition spiral) but think I should have kneaded just a few more times. Great fresh, good toasted, except my streusel fell off into the toaster. I did have to let the final proof go much longer than stated. Looking forward to making again so I can perfect those beautiful swirls. Also thinking I might try an overnight version because that would be great to pull out and bake for Christmas morning!
Is there a dinner menu coming for this week?
Made this! It was delicious but I ended up with an odd shaped loaf. Essentially after kneading after the cinnamon filling, the dough was a bit too “tense” and I was unable to roll it out into the length of the loaf pan. It stayed in more of a round, not cylindrical shape. Any thoughts? Maybe I just kneaded it too much…
If it's too tough you can try allowing the dough to rest, covered with a towel for a few minutes and it should help.
Hot tip - if you mix all the bread ingredients and it's super sticky and not knead-able, just put it back into the bowl, let it sit for 10 minutes, then try again. Works like a charm.
I just made this after watching the video (needed clarification about the second knead), and it was a success! It’s such a great combo of crunchy and soft. The warmth from the cinnamon is just right, and I like the sweet surprise the icing at the bottom of the bread gives.
Ah, I should’ve waited for some troubleshooting from other bakers, or at least the how-to video. My yeast was alive and active, but this didn’t rise or turn out at all. It’s dense and flat, and the kneading step after spreading the cinnamon butter just made it messy and too compact. Bummed to waste the time and ingredients on this one.
Temperature and time are the things that are related to leavening. I find this time of year my kitchen is colder and I have to really find a nice warm spot for my baked goods to proof (otherwise it takes longer than the written time in a recipe for sure). That could contribute to something being dense and flat. I’m not sure if this feels right as an explanation for your situation or not, but hope it helps!
I appreciate that! We have a warm kitchen with the way our windows face. My dough definitely doubled in size. It seems the second knead with the butter just squashed out all the air or something. We still ate some of the final product, though :)
This might be a me problem, but putting it out there in case it helps .. I usually have to let my enriched doughs rise longer than recipes state. Not sure why, but I use time as a suggestion and just wait till it passes the poke test. I let the second proof on this one go for about an hour. ETA .. also check final shaping.
This was fantastic! I didn't get those lovely swirls (mine was more the tradition spiral) but think I should have kneaded just a few more times. Great fresh, good toasted, except my streusel fell off into the toaster. I did have to let the final proof go much longer than stated. Looking forward to making again so I can perfect those beautiful swirls. Also thinking I might try an overnight version because that would be great to pull out and bake for Christmas morning!
In the process of making this, I’m excited! I can’t seem to find the video anywhere on your TikTok - maybe not uploaded yet?
Yes! It will be posted later today. I'll embed it on the post once it's up.