Sunny’s Orange and Cinnamon Swirl Bread

What do you get when you cross a Toasted Tea Cake with a Cinnamon Bun?

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So, my husband has decided to get into baking – more specifically, baking bread – which I am absolutely over the moon about because I love scoffing bread. Soft and doughy homemade bread? Even better. The trouble is, I’ve never been very good at baking it myself; I’m too experimental and slapdash when it comes to measurements and ingredients, and I just don’t have the patience or the muscle for kneading into being the perfect, pillowy soft dough that makes a good loaf. I feel like there’s an exact science and math to bread making that just doesn’t suit my free and flippant style in the kitchen (Maths, ew!). Sunny, though? He’s exactly the opposite; baking bread suits him perfectly. He’s logical and precise to the ounce, patient enough to follow a recipe to the letter, and he’s got the knuckles and gun-show necessary for flinging dough around.

…Enough gushing about my husband’s arms.

A couple of weekends ago he tore my kitchen apart making his first ever, sweet loaf – this Orange and Cinnamon Swirl Bread, which would make the perfect addition to any Christmas breakfast table. It’s a soft dough, but slices well – and the flavours kind of remind me of toasted tea cakes and cinnamon buns (both bread items that I absolutely love!). It’s definitely a keeper… along with the hubs. 😉

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Sunny’s Orange and Cinnamon Swirl Bread

Ingredients
  • 30g dried active yeast
  • 200ml lukewarm milk
  • 85ml smooth orange juice
  • 50g sugar
  • 1 egg, beaten
  • 30g soft butter
  • 550g strong white flour
  • pinch of salt
  • zest from one orange
For the filling:
  • 85g demerara sugar
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 30g melted butter
Orange and Cinnamon Swirl Bread - The Cardiff Cwtch
Method
  1. Set up two mixing bowls. Into the first, activate the yeast with a little of the warm milk – and into the second, pour in the orange juice, butter and beaten egg with the rest of the milk. Stir the yeast gently until it’s dissolved (you should start to see a few bubbles).
  2. Into a third bowl, sift the flour with the sugar, orange zest and salt. Make a little well in the middle, then pour in the contents of the other two bowls. Stir together to make a soft, sticky dough – then turn it out onto a clean surface and knead for at least 10 minutes. (A lot people like to flour their work surface – but I don’t like adding more flour to my dough, so I just oil my hands and prepare to get a little sticky! Perseverance is key; the dough will come together!)
  3. Pop the dough into a greased bowl, cover with clingfilm or a damp (but clean!) tea towel and then leave somewhere warm to double in size for at least an hour.
  4. To make the filling, mix together the demerara sugar, cinnamon, mixed spice and melted butter.
  5. Knock back the dough and – using a little flour this time – roll it out into a rectangle. Spread the filling right to the corners, then roll tight like a swiss roll. Pop it onto a lined baking tray – seam side down, with the ends tucked under. Leave it somewhere warm to rise again for another 20 minutes or so.
  6. Bake for 35 minutes at 190°C. 🙂

Have a great week!